Timetable 1
- General Overview of Factors influencing Production and the Industry
Target Audience - Senior Management
| |
Day 1 |
Day 2 |
Day 3 |
Day 4 |
Day 5 |
Day 6 |
| 8.30 - 10.00 |
Introduction |
Effects of Nutrition |
Feeding Rates |
Egg Collection to Hatching |
Growout Feed and Feed Management |
Understanding the By-Products - Skins, Feathers, Oil and other Products |
| Terminology |
Basics of Nutrition |
Feed Manufacturing |
Baby Chick Care |
Identifying a Quality Slaughter Bird |
| |
Break |
| 10.30 to 12.00 |
Costing Production |
Feed Managment |
Breeder Groups |
Chick Rearing Facilities |
Factors Influencing Meat Quality |
Current Market Conditions |
| Farm Management |
Breeder Management |
Growout Facilities |
HCCP Designing a Plan |
Developing your Business |
| |
Lunch |
| 1.00 to 2.30 |
Carcass Grading |
Nutritional History |
Ostrich Farm Records |
Understanding Fading Chick Syndrome |
Slaughter Process |
Business Planning -
Who does what?
- Feed
- Production |
| Yield Classifications |
Genetics |
Disease Prevention |
| |
Break |
| 3.00 to 4.30 |
Industry Today |
Premix Ingredients |
Farm Design |
Chick Feed and Feed Management |
Deboning and Muscle Identification |
- Slaughter and Processing
- Marketing
- Financing |
| Main Ingredients |
Hatchery Design and Equipment |
Identifying Quality Chick |
Farm Autopsy |
