birds not gift-wrapped…
Xmas
birds not gift-wrapped…
If youre considering poultry
as an alternative enterprise,
make sure you have a
market, as Hannah Velten
finds out
ALTHOUGH the Christmas fresh poultry market could be seen as an opportunity to make additional income, producers must know how to rear the birds and be sure of end markets.
Traditional farm-fresh turkey and geese production are the only poultry sectors that have recently been profitable within the Christmas market, says NFU national poultrymeat specialist David Taylor.
"These birds are reared over 18-20 weeks to produce a more mature product and are more likely to attract a premium. However, last year the market was nearly pulled down as producers started rearing turkeys without having secured markets," he says.
Mr Taylor believes the importance of finding a sales outlet is paramount. "Dont consider getting into the poultry business unless you are serious. Start with a market, otherwise you will bankrupt yourselves. Alternative poultry, such as geese are a niche Christmas market, but ducks can be sold all year."
Producers have two key sale outlets, believes Mr Taylor. Farm-gate sales of turkey, goose and duck allow producers to build up a client base and higher prices can usually be charged, but he warns this involves more hassle than selling to local butchers.
Either market requires poultry to be processed. On-farm slaughtering and processing for exempt producers – those who are slaughtering less than 10,000 birds a year – are subject to strict trading standards and environmental health legislation (see right). However, this may mean capital investment in equipment and buildings, says Mr Taylor.
Dry-plucked birds will sell for a premium and because geese and ducks are double feathered, a dry-plucking machine is essential, he adds.
Another option for Christmas turkeys is to sell to other exempt processors or set up a rearing contract with a company such as Kelly Turkey Farms in Essex, who will supply and buy back turkeys when they have been reared.
But before launching into poultry keeping, producers must know how to rear one-day old poults or goslings to slaughter, emphasises Mr Taylor. "Guinea fowl and quails require specialist handling and should be avoided. But even geese, turkeys and ducks are very difficult to get started and, when conditions are inappropriate, they will easily die in the first 10 days.
"General purpose buildings will probably not be suitable for rearing poults so get advice and understand stock requirements, such as housing, handling and feed – you cannot afford to loose expensive poults," he warns (see table).
Mr Taylor advises producers new to poultry to start in a small way with 50-100 poults or goslings as mistakes will be costly. When markets are found, the business can be built up.
In a panel pls:
In a table pls:
Turkey Geese Ducks
Buy for (each) £2-£3.50 £3.50-£4 £2
Time to rear 18-22 wks 20 wks 54 days – no more
Rearing costs £11-14 £11-14 £6-8
Sell for £6/kg £4/kg £2/kg
Making poultry pay – what to expect
Buy for (each) Time to rear Rearing cost Sell for
Turkeys £2-£3.50 18-22 weeks £11-£14 £6/kg
Geese £3.50-£4 20 weeks £11-£14 £4/kg
Ducks £2 54 days (no more) £6-£8 £2/kg
The Goose Association (also ducks): 01379-676391.
Traditional Farmfresh Turkey Association: 01323-899802.
Kelly Turkey Farms 01245-223581.
NFU Poultrymeat Office: 01638-672130 – The Code of Practice for the on-farm slaughter of poultry is available from the NFU, costing £2.50