Project
Planning
* Cost/Capital
* Farm
* Management
* Marketing
These four main factors are correlated to ensure success besides
the farmers' own initiative and interest. If any one of these
factors is ignored or neglected it could possibly result in the
failure of the project.
Cost /Capital
is required for:-
Permanent Cost:
Shed/Housing, feeding utensils, hoover and others
Maintenance Cost:
Feed, water, gas/electricity, medication and others
Farm
Site Selection:-
- Land
acreage
- Proper drainage, not
prone to flooding
- Far away from housing
and industrial area.
- Far away from other
forms of animal farming
- Easy access to main
road and easy supply of electricity and water
- Near to marketing areas
System and type of
Housing:-
- Raised floor
system: Using multiple cages
- Dip litter
system : Using housing sheds
Shed/Housing
Should have the following criteria:-
a. Good ventilation
b. Size of the land should be suitable for the number
of quails reared
1 bird to 20 sq. in.
c. The location of the farm should be situated in a
quiet place, sheltered away from sun (East -
West direction )
bad weather and other enemies.
Equipment
a. Feeding trough.
b. Drinking trough
c. Curtains/screens
d. Heating equipment. Hoover ( 1 for 1000 birds) or
Electric Bulb (15 watt - 1 for 50 birds) or
kerosene lamp.
e. Sawdust or equivalent for flooring.
f. Paper for flooring if used in raised floor system.
g. Hoover Guard
h. Marble or stones (added into drinking trough to
prevent young chicks from entering it)
Management
* Breed
* Feeds
1. Types of feeds used:-
A. Quail Starter Mash with Quail Finisher Pellet
or
B. Broiler Starter Mash or Broiler Starter Crumble
or Broiler Finisher Pellet
Feed needed by
the broiler quail:
Energy = 2600 - 3200 ME
Crude Protein = 24 - 25 %
2. Feeding Method
First Method
1 day -
14 days : Quail starter Mash
15 days till market age : Quail Finisher Pellet
Second
Method
1 day till market age : Broiler Starter
Mash/Crumble or Quail Starter Mash
Third Method
1 day - 21 days : Broiler Starter Mash
22 days - market age : Broiler Finisher Pellet
*
Brooder
Ensure the chicks are provided with the following:-
-
Heat . First
week, temperature 95 F (35 C) and second week 90 F (32C)
-
Fix the screen
during the day and night for 1 week and for the second week
during the night or rainy day only
-
Supply heater
lamp during brooding and at night
-
Ensure enough
feed and water at all times
-
Replace flooring
material if it is wet
-
Throw away
flooring if the chick's leg can penetrate through in the
case of raised floor system
-
Transfer the
chicks to bigger cages when they are 2 weeks old
-
Enlarge the
hoover guard cover at 2 weeks to provide more space for the
chicks
-
Keep record and
record all daily activities.
*
Grower
-
Remove the
heater, screen and barrier from the brooder
-
Ensure feed and
water are always available
-
Feeding trough
should be raised equivalent to the dorsal back of the quail
to avoid feed wastage
-
Avoid mortality
rate from other predators and also management
-
Sell them at the
optimum age.
-
Record all daily
activities.
*
Management Record
Management Record
List the items
required:
-
Group reared and
number of times
-
Breed
-
Hatchery
source/place bought
-
Quantity of
feed/type of feed, total amount of feed given
-
Date received
-
Total number of
quail bought
-
Date and number
sold
-
Weight sold
-
Mortality rate
-
Others.
Financial
Record
Note down the following:-
-
Production/Sale
- Date, quantity, weight, income
-
Operation
Cost
- Cost of day old
chick, feed. medication, gas/petrol, electricity, water.
laborer, bank interest, bank interest, depreciation of
building and equipment.
-
Profit/Loss
- Income, Expenditure
Marketing
Marketing Strategy
Four important factors should be considered by the farmers in
managing this business.
* Location
- Profitable if it is located near to marketing areas.
- Accessibility to water and electricity
- Ability to study the competitiveness of the farmers and
potential market
- Availability of freezers and processing machines
Production
- Can be sold in the form of live or processed
carcass
Price
- Price varies from areas, markets, restaurants and
hotels . Normally the structure of marketing are farmers,
wholesalers, retailers and consumers. Each of these processes
will affect the market price. In order to get a good price the
farmers have to reduce these processes.
Advertisement/Promotion
- Can be done through the news media and other means,
the type of products that are offer for sale.
Down Stream
Activity
1. Dressed carcass -
freshly packed or frozen
2. Type of Cutting
- Cut longitudinally into 2 parts
- Cut across the breast area but remain not
separated.
- Cut according to demand
The carcass has to be cut immediately to
maintain the quality and tenderness of the meat.
3. Breading
- Size of meat for easy spreading and
appearance.
- Normally the meat is finely cut
- Addition of red pepper or other spices to increase
the taste and appearance.
4. Predust
- The way to stick the breading into the skin
- Egg white, rice flour and wheat gluten.
- Should not be too thick other wise it would not
stick to the meat.
5. Batter
- Made from wheat flour, salt water and black
pepper.
- The thickness is important for spreading into the
breading (1part of flour to 1 part of water.)
