Sustainable Poultry School
In 2018, Equip is honored to host our sixth Sustainable Poultry School. We are excited to partner with the Sustainable Poultry Network USA and the Global Poultry Initiative.
This comprehensive, week-long educational experience is for anyone interested in raising, breeding, hatching, marketing, cooking, exhibiting and preserving standard bred poultry. The breeder, farmer, consumer, chef and fancier would all benefit greatly from this forty plus hours of education. The week will include the nation’s top poultry specialists, live bird demonstrations and visits to local, sustainable model farms.
Course begins at 1:00 PM on March 5th and concludes with lunch on March 9th.
Limited to 25 participants. On-Site housing available for 18 participants.
COURSE REGISTRATION - SUSTAINABLE POULTRY SCHOOL
COURSE FEE - $950* with Room & Meals if Registered by December 1st (Reg $1150) and $810* to Commute if Registered by December 1st (Reg $1010)
Our strategy involves these (5) foundational pillars; breeding, growing, feeds & feeding, processing and marketing. The week will begin at 1:00 PM on March 5th with clarifying instruction of what defines standard bred poultry. Learn the basics of how to identify domestic breeds of chickens, ducks, geese and turkeys. You’ll learn the rich historical meaning of why certain breeds of poultry were established and what their original intent was when it was developed. The course concludes with Lunch on March 9th.
Overview: (5) Foundational Pillars for a Sustainable Poultry Production model:
BREEDERS: Breeding poultry is the foundation of a model of sustainable poultry! The most critical foundational pillar starts here. Teaching the principles and practices of breeding that will work anywhere. Everywhere we go, we must carefully assess the poultry, the climate and the resources. Breeders are those who maintain breeding stock with a commitment to improving the productivity and quality of a specific breed. A very important part of this process includes incubation, collecting and properly storing eggs for hatching and the basics of breeding principles and practices; and the necessity of selection.
GROWERS: Even with good genetics and excellent breeding, if proper care and husbandry are not taken seriously, the birds will not grow at their maximum potential! This includes every aspect of the environment – pasture, housing, feeding and proper use of equipment. Growers are those who receive the day old chicks/poults from the breeders and grow out the birds until the proper age of processing. Growers are a vital part of a sustainable poultry production model.
FEEDS & FEEDING: The cost of feeding poultry is approximately 70% of your expense. Because of this, it is critical to assess the local opportunities to grow grain and develop a complete feed recipe that includes proper nutrition for maximum growth and production of the bird. It is critical that you learn the basics or poultry nutrition and proper feeding strategies for all ages of poultry.
PROCESSING/SLAUGHTERING: Once the bird is grown out to the proper slaughtering age, the learning of how to properly kill the bird is critical for the sale of a high quality poultry product. Teaching proper killing technique, packaging and labeling are necessary for a successful poultry enterprise.
MARKETING & EDUCATION: Marketing is the hard work of selling; seeking out food citizens and getting the "ready to eat" poultry products into the hands of food citizens. This includes cooking preparation and techniques. During the school, you will be equipped with the knowledge and skills to develop your sustainable business plan and successfully develop a small profitable business.