POULTRY AND HATCHERY FARMING (EIRI-0999)
Poultry farms are increasing steadily. Many government agencies are encouraging poultry farming and even short term training courses are organised regularly. Such farms have generated considerable employment opportunities in semi urban and rural areas. Marketing of poultry birds is expensive and death of birds during transit is the main bottleneck. This compels most of the poultry farms to concentrate on nearby markets even if it means less prices. Instead, if these birds are processed after dressing and packed in tins then transportation is easier, shelf life of the product goes up and the product is more hygienic. It is believed that the indian Poultry Industry is 5,000 years old, since last 4 decades it began to witness remarkable growth from backyard to poultry industry. The organised sector of poultry industry is contributing nearly 70% of the total output and the rest 30% in the unorganized sector.
Cost Estimation
Land & Building (Area 15 Acres) Rs. 1.70 Cr.
Plant & Machinery Rs. 53 Lacs
W.C. for 1 Months Rs. 27 Lacs
Total Capital Investment Rs. 2.70 Cr.
Rate of Return 43%
Break Even Point 52%
• EIRI can modify the Capacity of the Project and Total Capital Investment as per your requirement.
• Note: The project investment cost and capacity are subject to change without any notice. Future projects may have different values of project cost and capacity.
MARKET SURVEY CUM DETAILED TECHNO ECONOMIC FEASIBILITY REPORT covers
- Project at a glance
- Introduction
- Indian poultry and its future prospects
- Per capita consumption
- Recent positive developments of poultry industry
- Market survey
- Commercial poultry
- Rural poultry production
- Egg scenario
- Value added products
- General management of poultry
- Complete confinement
- Poultry house with outside run
- A design for a conventional poultry barn
- Design of 3000 birds poultry barn
- Brooding requirements
- Ventilation
- Heat and moisture output of broilers of indicated weight
- Growth and food consumption of growing white lpg horn pulets
- Body weight and feed consumption of growing broilers
- Broiler farming process
- Housing & heating
- Using the radient heat method
- Raising chickens in batteries maintaining proper temperature
- Uses & equipments
- Temperature
- Heat loss in balance with heat production
- Lighting for broilers
- Selection of cockerels to caronize
- Houses and equipment
- Floors
- Roofs
- Watering devices
- Care of the house
- Poultry feed
- Disease prevention and control
- Financial assistance for poultry farmers
- Marketing of eggs and poultry
- Farm management best practices
- Process flow chart of poultry/hatchery unit
- Bis standard
- Implimentation schedule
- Poultry machine & equipments manufacturer and supplier
- Mineral mixture and vit pre-mix and feed suppliment suppliers
- Poultry feed suppliers
APPENDIX
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET
Guidelines for Implementing HACCP System in a Poultry Processing Plant
Poultry industry has been growing consistently at about 17% per annum which is the highest growth in agriculture sector. India is the fifth largest broiler producer and second largest egg producer. It contributes about 1% of total GDP and provides livelihood opportunities to more than 3 million people. India exports large quantity of poultry and poultry products to middle East Asian countries, Bangladesh, Philippines, Iran, Indonesia, However, with regulations coupled with strict SPS and HACCP measures imposed on Indian products have prevented export of Indian poultry products to European and other developed countries. This is causing enormous economic losses. Implementing quality standards accepted by these countries will improve the export potential of poultry products to these countries. Therefore guidelines to implement Hazard Analysis Critical Control Points in poultry processing plant provided in this article would benefit producers, processors and exporters to understand the role of HACCP in quality control and export.
International regulatory agencies like USDA, ICMSF, Codex Committee and FAO/WHO have endorsed HACCP as an effective and rational means of assessing food safety from harvest to consumption i.e. from farm to fork. Preventing problems from occurring is the paramount goal underlying any HACCP plan. It is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement, handling to manufacturing, distribution and consumption of finished products.
HAACP is a systematic approach to the identification, evaluation and control of food hazards based on the following seven principles:
Principle1: Conduct a hazard analysis
Principle 2: Determine the critical control points (CCP)
Principle 3: Establish critical limits
Principle 4: Establish monitoring procedures
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 7: Establish record keeping and documentation procedures
Steps in development of a HACCP plan
HACCP plan should be product and process specific. Generic HACCP plans serve as useful guides in the development of process and product HACCP plans. Five preliminary tasks need to be completed before the application of HACCP principles in the development of a HACCP plan for any product or process.
Preliminary tasks
Formation of the HACCP team
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Description of the food
and its distribution
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Description of the intended use and consumer of the food
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Drawing a flow diagram describing the process
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Verification of the flow diagram.
HACCP team must consist of individuals having specific knowledge and expertise appropriate to the products and process. HACCP team for a poultry processing plant should consist of persons expertise appropriate to the poultry processing and poultry products manufacture. The team should be multidisciplinary and includes experts from engineering, production, veterinary, sanitation and food microbiology areas. The team can be assisted by outside experts having the knowledge of biological, chemical and physical hazards in a poultry processing plant. This team should then describe the food /dressed chicken and its distribution. The description should include processing methods, ingredients, information on whether the food is to distributed frozen, chilled or at ambient temperature. Now, team will have to describe the intended use and consumers of the particular food. Developing a flow diagram that describes the production process is the next step. The purpose is to provide a clear, simple outline of the steps involved in the process of production of dressed chicken and other products. The team should perform on-site review of operations to verify the flow diagram. Modifications should be made to the flow diagram as necessary and documented. After the completion of above preliminary tasks, the seven principles of HACCP are applied.
Conducting hazard analysis is the first principle. A hazard may be a biological, chemical and physical genet that is likely to cause illness and injury in the absence of its control. Process of conducting hazard analysis involves two stages. Hazard identification by brainstorming session, literature reviews, expert discussion etc is the first step. During this stage HACCP team should review the raw materials used in the product, activities involved, equipment used and final product storage and distribution. Based on this review team must list potential hazards. In a poultry processing plant biological hazards are path