This document discusses poultry and poultry product handling. It covers poultry production systems, advantages and disadvantages of poultry raising, management needs, challenges, and the poultry value chain. It also discusses handling of poultry and poultry products including transportation, grading and standardization, and packaging. The goal is to assess poultry production, management, and the value chain as well as challenges and constraints within the system.

1. JIMMA UNIVERSITY COLLAGE OF
AGRICULTURE AND VETERNINARY
MEDICINE
DEPARTMENT OF AGRICULTURAL ECONOMICS AND
EXTENTION,
POST GRADUTAE STUDY OF
AGRIBUSSINESS AND VALUE CHAIN MANAGEMENT
(ABVM)
PRESENTATION ON
POULTRY AND POULTRY PRODUCT HANDLING
BY:-
ABERA GULUMA
ID NO MSc 06565/05
December 2013
www.ju.edu.et 1

2. Objective
To assess:
 Poultry production system
 Advantages and disadvantages of poultry
production
 Management needed
 Poultry value chain
 Challenges and constraints
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3. Handling of poultry and Poultry Products
1. Introduction
1.1 Definition of Poultry
Poultry, pullet - Poultry is derived from Latin pullus, "young
animal" or "chicken";
kept for eggs or meat or feathers such as chickens, turkeys,
ducks, and geese.
Poultry is the second most widely eaten meat in the world,
accounting for about 30% of meat production worldwide, after
pork at 38%.
The largest proportions of eggs and poultry meat in Ethiopia are
produced by the village system (Tadelle 1996).
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4. Cont’…
Despite the fact that village poultry are more numerous than
commercial ones, and provide the largest proportion of
products in developing countries (Cumming, 1992).
Poultry is an important source of food and income in
Ethiopia
 So it is one of the most suitable interventions to improve
the livelihood of the poor.
At HH level, Characterized by production of a small number
of low yielding local chickens (30-80 eggs/hen/year), with a
flock size of 5-6 per family and offered little or no additional
in-puts (Tadelle,1996; Mebratu,1997).
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5. Cont’…
 There are various advantages which make poultry attractive in the
context of poverty alleviation and quality protein supply in
Sub-Saharan Africa:-
 kept in most areas, there are hardly (almost no) any religious or
social taboos associated with it,
 It has a high reproduction rate per unit time,
 It is efficient in transforming feed into protein and energy into
human food,
 It uses a very low capital investment and space needed for small-
scale poultry production
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6. 1.2 Poultry production
The three general types of chicken enterprises:
 Egg production, ( for egg production purpose)
 Broiler / Breeder Production (for meat production ), and
 Raising replacement pullets
Regardless of the size of the enterprise, there are three
important factors for success with poultry:
 Proper feeding,
 Good management, and
 Sanitation. (James R. et al 2009).
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7. Cont’…
Poultry raising can often be combined with other types of
farming and offers the possibility to raise extra revenue for
farmers (FAO, 2003)
Poultry enterprises may vary from basic backyard poultry
keeping to mechanized and automated production plants.
1. Backyard poultry production:- characterized by
 subsistence level of farming,
 diet is supplemented with crop waste or food left overs,
 labour involved in backyard poultry production is part-time.
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8. Cont’…
2. Farm flock production:
 Slightly more specialized.
 Eggs are hatched at a separate location where the Hatch and the
sexing (differentiation of M &F) of the birds are controlled.
3. Commercial poultry farm production
 Involves full-time labour and is Geared toward producing on a
sufficient scale for the sale of both eggs and poultry meat.
4. Specialized egg production consists of separating poultry for
meat and egg production.
5. Integrated egg production is the most advanced enterprise
and Involves full mechanization and automation of the egg production
cycle including battery egg laying, temperature controls, scientific
feeding and mechanized egg collection methods (James R. et al 2009).
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9. Cont’…
In Ethiopia, Recent estimates put the poultry population of
Ethiopia at around 34.2 million;
 with native chicken of none descriptive breeds representing
94.4%, hybrid chicken 3.92% and exotic breeds of
chickens mainly kept in urban and peri-urban areas 0.64%
(CSA ,2003).
The total national annual poultry meat and eggs production
is estimated at 72,300 and 78,000 metric tones, respectively
and
Indigenous poultry contribute almost 99% of the national
egg and poultry meat production (Tadelle and Peters, 2003).
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10. Cont’…
In Ethiopian indigenous chicken has a unique position in:-
 the rural household economy and
 Plays a significant role in the religious and cultural life of the
society (Tadelle and Ogle 1996a).
 Poultry is a source of self-reliance for women since, (Aklilu
et al 2007) which provide women with an immediate income
to meet household expenses and sources of food decide egg
sales.
 Household poultry require limited space, feed and capital
investment compared to other domestic animals.
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11. Cont’…
However, the contribution to human nutrition and export
earnings is disproportionately small. Due to :-
 Very poor in egg production performance attributed to
 The low genetic potential (slow growth rate, late sexual
maturity and broodiness for an extended period).
The low productivity of local scavenging/search for food
chickens is because of their
 Low egg production potential,
 High chick mortality and longer reproductive cycle (20-days
of laying phase, 21-days of incubation phase and 56-days of
brooding phase).
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12. Cont’…
low management standard of the traditional household
poultry production system.
 It have been seen that the provision of:-
 vaccination,
 improved feeding,
 clean water and night time enclosure improve the
performance of the indigenous chickens, but not to an
economically acceptable level (Teketel,1986) Since
genetically poor productive
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13. 1.3 For improved household poultry production
Constraints, potential and Institutional support
A. Constraints: - The main limitation to improved household
poultry production is the extremely high loss of birds
before they reach maturity caused by inadequate
nutrition and disease.
The main causes of loss are:
 Poor Nutrition: cause of loss and predisposes birds to
disease, poor immune response to vaccines and predation
 Disease: especially the highly infectious viral Newcastle
Disease (ND), Fowl cholera, fowl pox
 Poor, or non-existent housing, is also a major cause of high
losses
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14. Cont’…
B. Potential: - Improved management and disease
control can have a substantial impact on household
economies.
 The basis for any improvement programme will be
improved husbandry, notably housing, nutrition and disease
control, primarily Newcastle Disease.
 Subsequent interventions would concentrate on further
improving nutrition and the introduction of improved
breeds/strains.
Improved feeding:-Most household flocks rely on
scavenging and household scraps and, depending on
conditions, this is usually adequate for survival and a low
level of production
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15. Cont’…
• Conventional feed materials such as maize, wheat, barley,
oilcakes, fishmeal, etc., are rarely available to the back-
yard producer
Control of Newcastle Disease (ND) and other health
constraints: -
 Effective vaccines have been available against most strains
of ND for a long time.
 Potentially these vaccines offer the possibility of
overcoming the problems of transport, storage and the
difficulty of catching individual chickens.
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16. Cont’…
Improved housing:- Housing should provide
 perches for birds to roost on;
 access to clean water;
 a creep feed for chicks; and,
 nest boxes for laying and brooding
Improved breeds: - Once standard levels of husbandry
(housing, feeding and disease control) have been achieved,
improving the genetic potential of the bird’s offers the next
step in increasing productivity.
 Two choices are available. The introduction of purebred,
dual-purpose breeds or the commercial hybrids, which
are usually, selected either for meat (broiler) or egg
production.
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17. Cont’…
options that can be considered to improve breed:
• Importing grandparent stock to produce parent stock in the
country.
• Importing parent stock as either fertile eggs or day-old chicks
to supply commercial birds for distribution
• Importing commercial fertile eggs or day-old chicks for
direct supply to farmers. This option might be feasible in
establishing a programme but it is costly. Or potentially
• by identifying and selecting the top performers for a given
trait, and given the chicken’s short generation interval
C. Institution support: - The promotion and development of
producer groups as the basis for self-sufficiency should be
supported www.ju.edu.et 17

18. 1.4 Advantages and Disadvantages of Poultry Raising
Advantages :- Raising poultry has a number of
advantages, among which are;
 High feed conversion efficiency, High return compared to
feed costs,
 Fast return on investment,
 Spreading income throughout the year,
 Low land requirements,
 By-product feeds fed to poultry: blood meal, fish meal,
meat and bone, distillers grains.
 Adaptability to both small part-time enterprises and large
commercial enterprises and the operation can be highly
mechanized, with high output per hour of labor (James R.
et al , 2009).
 Vegetarians consume eggs.
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19. Cont’…
 Disadvantages
• There are some problems involved in raising poultry. Among
which are;
 Serious problems with diseases and parasites,
 Need for a high level of management ability, especially for
large commercial flocks, need for large amounts of capital for
large operations, limitations of zoning on the location of
flocks,
 Death losses may be high due to predators and stampeding,
quality of product must be controlled carefully,
 Careful marketing is required, high volume is needed for an
economical enterprise and problems of waste disposal and odor
(James R. et al 2009).
• For Careful marketing, we need good :-
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20. 2. Transportation
The manner in which birds are raised alters their subsequent fear and stress
reactions, and better enables them to cope with the stressors they will
subsequently face during catching, transportation, and pre-slaughter
handling (James. R and Frank. B , 2009)
 Transportation is an extremely stressful process for commercial
poultry;
 Birds experience new stimuli—motion, vibration and impacts (daylight,
noise, overcrowding, temperature extremes)
 The potentially adverse consequences of transportation include:-
 physical, physiological, and behavioral changes;
 Among those are death, thermal stress, trauma/shock, fatigue/tiredness,
hunger, and thirst, physiology indicative of stress plus fear and
aversion.
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21. Cont’…
About 0.3% of birds die
between farm and
factory and there are
reports of 24% of laying
hens acquiring broken
bones when they are
removed from their
cages.
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22. Cont’…
When transporting poultry,
problems may arise at any
time on the farm or on the
road
 In an emergency, a rapid and
appropriate response may
save lives and property.
 All trucks should adhere to
department of Transport
(DOT) rules governing safety
equipment, truck operation,
and safety procedures.
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23. Cont’…
Poultry Handling and Transportation Quality Assurance
(PHTQA) is a certification program for:-
 the training of poultry transportation and catch
crews(workers) in methods of biosecurity,
 disease recognition,
 emergency planning, and the safe and humane handling of
birds before, during, and after transport.
 The certification involves transportation and handling of
several species including day old poultry, breeders, pullets,
spent/older fowl, broilers, and turkeys
(A Quality Assurance Program For handlers and transport,
Training Manual for certifications)
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24. 3. Grading and Standardization
Consist of arranging produce into a number of uniform
categories according to physical and quality
characteristics of economic importance.
The advantages are:
• Different grade eggs may be sold to different customers.
• Setting and maintaining a reliable standard creates
consumer confidence in the product and a favorable
reputation.
• This will enable buyers (wholesalers, retailers, and
exporters, consumers) to purchase a reliable product that
they recognize and may well avoid inspection and
disputes.
• The ability to furnish an accurate description of eggs in
storage may help in obtaining credit.
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25. 3.1 Grade specifications
The value factors most generally appreciated in eggs
are
internal quality,
appearance and soundness of shell,
size and color.
Most egg marketing systems find it advantageous to
adopt grading practices that:-
• Eliminate inedible and defective eggs;
• Separate eggs into high and lower acceptable
categories; and
• Establish uniform weight classifications.
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26. 3.2 Developing a standardized system
 Any system used to grade the quality and weight of eggs is only
effective
 if it ensures that consumers obtain eggs of the quality and kind they
want.
This requires that three conditions be met:-
1. The initial classification must be correct.
2. There should be no appreciable deterioration between time of grading
and time of sale.
3. The consumers should have a clear guide to the quality of produce they
are purchasing
 It is important that eggs are not allowed to deteriorate below the grade
indicated before they reach the consumer.
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27. 3.3 Quality specifications development
First /A Grade: -
 The shell must be clean, unbroken and practically
normal in shape and texture
 This grade indicates that the poultry products are
virtually free from defects .
 whole birds and parts will be fully fleshed and meaty.
Second /B Grade: -
 The shell must be unbroken, but may be somewhat
abnormal in shape and texture.
 Blood spots less than 6mm in diameter are permitted.
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28. Cont’…
Third /C grade: -
 Other edible eggs are permitted, that is, those that are not
rotted, mouldy or musty.
 In addition, those eggs that are not incubated to blood
vessel stage, and those not containing insects,
 worms or blood spots 6mm in diameter, are permitted
Grades B and C poultry are:-
 usually used in further-processed products where the
poultry meat is cut up, chopped, or ground.
 If sold at retail, they are usually not grade identified
(United States Department of Agriculture /USDA,2001)
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29. “candling an egg”

30. 4. Packaging
4.1 Functions of packaging (Fellows and Axel, 1993)
 Is an important component in delivering quality eggs to buyers.
 It embraces both the art and science of preparing products for
storage, transport, and eventually sale.
 Protects the eggs from micro-organisms, such as bacteria,
natural predators, loss of moisture, tainting, temperatures that
cause deterioration, and Possible crushing while being handled,
stored or transported.
 The material used must be clean and odorless so as to prevent
possible contamination and tainting/spoiled
 The packaging must be made to withstand handling, storage
and transport methods of the most diverse kind and to protect
the eggs against temperatures that cause deterioration and
humidity.
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31. Cont’…
4.1.1 Packaging of shell eggs
Even though Nature has given the egg a natural
package but Economical marketing generally
requires:-
 That eggs be protected by the adoption of
specialized packaging and handling procedures
 And also Eggs also need to breathe, hence the
packaging material used must allow for the
entrance of oxygen.
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32. Cont’…
Egg packages
• There are many different types of egg packages, which vary both in design
and packaging material used.
• Crate greatly decreases the risk of shell damage.
Type 1. Packing eggs with clean and odorless rice husks, wheat chaff or chopped
straw in a firm walled basket or It is also be possible to pack eggs in a simple
basket.
Type 2. A very common form of packaging is the filler tray. (standard egg tray
carries 36 eggs.)
• Made of sawn wood, commonly made of cardboard or made of plastic
• Eggs are packed with the large end up for good air circulation
Figure of Filler tray
Type 3. Eggs can also be packed in packages that are smaller and specific for
retail sale.
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33. Cont’…
4.1.2 Labeling
Labels are a source of important information for the
wholesaler,
Retailer and consumer and not just pieces of paper
stuck onto cartons or boxes
• The important facts on the label contain
information for buyers concerning the eggs, their
size and weight and quality/grade description - AA,
A ,B or C.
• Persuading the buyer to purchase the product
without tasting, smelling, or touching is another
function of labeling (Fellows and Axel, 1993).
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34. 5. Storage
5.1 Storage of eggs
From the farm to the store, meat and poultry products must
be chilled/cool and kept chilled, packaged and handled
properly so it will be safe for consumers to buy.
The storage of shell eggs during the main laying season, in
order to conserve them for consumption when they are
scarce
For the successful storage of eggs, the following conditions
must be met,
• The eggs placed in storage must be clean; they must not be
washed or wet.
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35. Cont’…
• Packaging material used should be new, clean and odorless.
• Loss of water due to evaporation should be reduced to a
minimum.
• The storage room must be free from tainting products and
materials and should be cleaned regularly with odorless
detergent sanitizers.
• The storage room must be kept at a constant temperature
and humidity must be checked.
• There should be air circulation in the storage room.
• Eggs should be allowed to breathe while storing
• As far as possible, interior quality should be monitored;
(Dana et al,2006).
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36. Cont’…
According to Taddele et al ,1997, in Ethiopia in general
• about 46% of the women in the households reported that
eggs for hatching were stored until the time when the hen
gets broody and ready to incubate.
• 35% of households reported setting three weeks old eggs for
incubation.
• 49% of the farm households reported the storage duration
of eggs for sale to be two weeks or 46% until cash is needed
at home, respectively.
 Eggs were stored inside grains and other containers.
Storage inside Teff grain was accepted and is believed to
increase the shelf life of eggs and make them suitable for
hatching, sale, or consumption.
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37. 5.2 Storage of Poultry meat
• The meat of well-fattened chickens has about the same
nutritive value as beef, but it is considered easier to
digest and therefore suitable for individuals and
convenience. So it needs safety while storing.
• Safe freezing and refrigeration time also depends on the
temperature of the freezer and refrigerator to gain benefits
from storage. Freezing is keeping at very low temperature
while refrigeration is making cold to make/keep fresh
• Table below shows Refrigerated versus frozen storage
system advantages (Jennifer Monti,2010).
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38. Cont’…
Type of food Refrigerated storage Frozen storage
Uncooked Poultry 2 days 6 months
Cooked Poultry 4 days 4 months
Uncooked Beef 2 days 6 months
Cooked Beef 4 days 4 months
Uncooked Fish 2 days 6 months
Cooked Fish 4 days 4 months
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39. 6. Safety
6.1 poultry egg safety
• Eggs lose quality rapidly if they
are not handled carefully.
• Quality is maintained by keeping eggs cool and humid.
• All equipment used in handling eggs must be kept clean.
• pen plastic or rubber-coated wire baskets will let the eggs
cool more rapidly than closed containers.
• Eggs are packed with the large end up.
• Eggs should not be held more than 1 week on the farm.
• Twice-a-week marketing is preferred (James R and Frank
B, 2010).
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40. 6.2 Poultry meat safety
• Poultry meat is the fastest growing
component of global meat
production, consumption, and trade,
• with developing and transition
economies playing a leading role in
the expansion.
• High in protein
• Low in fat
• Excellent source of essential amino
acids
• Also a good source of Phosphorus,
iron, copper, zinc, B vitamins (12 & 6)
• Dark meat and skin are higher in fat
than white (Regmi, 2001).
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41. 7. Quality control and Quality Control logistics
7.1 Egg quality
• Quality determines the acceptability of a product
to potential customers.
• The quality of eggs and their stability during
storage are largely determined by their physical
structure and chemical composition.
• Temperature, humidity, air movement and storage time
can all have adverse effects on interior quality. These
factors, if not controlled, can cause loss of moisture in
eggs.
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42. 7.2 Meat Quality
The image of meat and meat products is relatively negative
due to:-
 Their content in fat and saturated fatty acids, cholesterol,
sodium and any other substances (for Western societies,
cardiovascular diseases and diabetes mellitus and cancer).
 Within this context, the poultry meat has maintained its
identity and a higher value compared to other species for
several reasons.
Relatively low and competitive prices compared to other
meats, the absence of cultural or religious obstacles, and
dietary and nutritional properties are the main factors
explaining poultry meat’s attractiveness (Massimiliano and
Claudio, 2011).
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43. Cont’…
The quality grade is determined by an
evaluation of the following factors
(Massimiliano and Claudio, 2011):-
(1) Conformation,
(2) Fleshing,
(3) Fat covering,
(4) De-feathering,
(5) Exposed flesh,
(6) Discolorations,
(7) Disjointed and broken bones, and
(8) Freezing defects.
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44. Cont’…
• Quality products are those that meet some need or expectation of
consumers and are safe and wholesome as well.
• Further processing of poultry meat involves conversion of raw poultry
carcasses into value added products
• Grade A is the only grade of poultry that is generally sold at retail.
• Occasionally, grades B and C are sold at retail, but it is more common
for these grades to be used in processed poultry products, where they
are cut up, chopped, or ground (James R and Frank B, 2010).
• Advantages of further processing of poultry meat are improving
juiciness and flavor, shelf life and water holding capacity (Sahoo, et al.
1996).
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45. 7.3 Quality maintenance
 Maintaining fresh egg quality from producer to
consumer is one of the major problems facing
those engaged in marketing eggs.
 Proper attention to production, distribution, and
point-of-sale phases are of vital importance in
maintaining egg and poultry meat quality.
 Factors that affect quality of poultry products
are:-
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46. Cont’…
 Production factors (Bord et al 2008):
 Breed. The breed of the laying hen affects shell color;
 Age. Birds typically begin producing eggs in their twentieth or twenty-first week and
continue for slightly over a year.
 Feed. Egg quality and composition derive primarily from what a layer is fed.
 Management. Good general management of the laying flock can improve egg quality.
 Disease control. Diseases have an effect on egg quality.
 Handling/collecting eggs. Frequent collection is essential each day in order to limit the
number of dirty and damaged eggs and also to prevent the hens from eating the eggs.
 Laying house. The number of dirty eggs produced can be reduced significantly by
providing good housing and clean nests for the layers.
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47. Cont’…
 Flock welfare
• The welfare and health of a flock depends on the
implementation of good stock management and the
provision of a suitable environment.
 Site hygiene & biosecurity
• Producers will be aware of the need to ensure that best
practice in bio-security is central to the prevention of
disease in the flock and will have appropriate controls in
place.
 Catching and transport
• The Processor and Producer will be aware of the need to
work in harmony to minimize the risk of disease
transmission through vehicles and modules.
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48. Cont’…
 Health and safety on the farm
• All Producers will be aware of their legal responsibility to have a completed Health
and Safety statement on the production site/farm.
 Air quality
• The air contaminants of greatest concern in production houses are ammonia, carbon
dioxide and carbon monoxide.
 Environmental protection
• Producers will be aware of the desirability of locating poultry units and conducting
operations on-site so as to minimize the impact on the environment and the amenities
beyond the site boundary.
 Free-range poultry
• This Section of the Standard contains additional requirements for free range poultry
production farms.
 Hazard Analysis Critical Control Point (HACCP) Plan is a support system for the
safe production of food (Bord et al 2008).
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49. 7.4 Quality standards and system
• Consumers are increasingly conscious of animal welfare
issues.
• The Standard therefore sets out the relevant bird welfare
requirements while in the production house.
• The Standard also takes into account the integrated
structure of the poultry production chain and the
importance of product quality, safety, and traceability.
• In the sourcing of young birds, safety, traceability, bird
quality and welfare are the key considerations (Bord et al,
2008).
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50. 8. Poultry Value chain
• The Ethiopian poultry sector is almost exclusively dominated
by backyard and small-scale production and which is targeted
for either self-consumption or the market.
• However, because of increased urban development, there are
newly emerging private farms responding to growing
consumer demand.
• Moreover, eggs as they are easy to prepare and digest, have
good test and nutrient are becoming the favored breakfast
items in urban areas like Addis Ababa.
• There are relatively few intermediaries operating between
producers and consumers in the Ethiopian poultry sector
(Gezahegn A and Karl M, 2010).
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51. Cont’…
• Vertical integration is common in the poultry industry where two or more
steps of production, marketing, and processing are linked together.
E.g. Feed manufacturers or poultry processors usually set up vertical integration
and also the gains to the contract growers in comparison to non-growers were
much higher, due to shift their risks to the contractor and better access to
latest technologies and know-how (Anjani. K et al, 2011).
• To meat the consumer demand, Culling/ removing undesirable chickens from
the flock must be got attention.
• Three things are considered when culling birds for egg production:
(1) present production,
(2) past production, and
(3) rate of production.
• Culling for these traits is based on the appearance and condition of the body
(James R and Frank B, 2010).
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52. 9. Conclusions
• Poultry is a category of domesticated birds kept by humans
for the purpose of collecting of their eggs, or killing for
their meat or feathers.
• Poultry is an important source of food and income in
Ethiopia and are various advantages which make poultry
attractive in the context of poverty alleviation and quality
protein supply
• There are three important factors for success with poultry:
proper feeding, good management, and sanitation.
• Poultry enterprises may vary from basic backyard poultry
keeping to mechanized and automated production plants.
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53. Cont’…
• Any system used to grade the quality and weight of eggs is
only effective if it ensures that consumers obtain eggs and
poultry meat of the quality and kind they want.
• Packaging is an important component in delivering quality
eggs to buyers.
• Persuading the buyer to purchase the product without
tasting, smelling, or touching is another function of labeling.
• Quality determines the acceptability of a product to
potential customers
www.ju.edu.et 53

54. Cont’…
• The main production factors that affect quality
maintenance are the following: breed, age, feed,
management, disease control, handling/collecting eggs,
and housing.
• Rising demand for meat products has led to inflationary
pressures on prices, with poultry prices increasing
fivefold
• So to balance the growing demand with the supply of
poultry and poultry products, different value chain
activities have to be done and the most common is
Vertical integration in the poultry industry
• Question for you…..
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55. #Which should come first?
1. Chickens
2. Eggs
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56. End !
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