Poultry Production (BF 130)
Profiting from Layers, Broilers, Turkeys, and Ducks
Many new farmers get started with poultry, because it’s a relatively low-investment enterprise with a fairly quick turnaround time from investment to revenue. The margins can be slim though, and you need all the skill you can acquire in order to produce a safe product and have a profitable enterprise. This course was designed to help!
The course is for aspiring or beginning farmers (individuals with limited or no experience with poultry rearing) seeking to learn about poultry production, marketing, processing, and sales of poultry and poultry products in New York State. You do not necessarily need to be raising poultry in NYS to benefit from this course.
At the completion of this course, you will:
- Understand of the basics of poultry production from field to plate.
- Have knowledge of breed selection, production systems, flock management practices, and cost of production.
- Identify rules and regulation for sale of poultry products to various market outlets in New York State.
The bulk of the course happens on your own time, with discussions, readings, and assignments in MOODLE, our virtual classroom. To add to the experience, webinars will be woven into the online interface of the course to allow you to meet on a weekly basis to learn from outside presenters, ask questions, and collaborate with other participants and the instructor to address your farm issues in real time. If you miss one, they are always recorded and posted for later viewing. Access details will be posted in MOODLE once you have registered and logged in.
Borrower Training Credit
If you are considering applying for a low-interest beginning farmer loan though the USDA Farm Service Agency (FSA), completing this course may help you qualify, if you meet other eligibility requirements. For farmers in NY who have already applied for an FSA loan and been told they need borrower training credit, all of our courses are pre-approved to provide you with this credit, if you complete all course requirements. For more information, visit the FSA Beginning Farmer and Rancher Loans website.
This course will next be offered in late 2013. If you want to make sure you get the announcement about course dates, sign up for Small Farms Program e-news, subscribe to our blog, become a fan on Facebook, or follow us on Twitter
Lynn Bliven, Extension Educator with Cornell Cooperative Extension of Allegany and Cattaraugus Counties, NY and Stephen Hadcock, Capital Area Agricultural and Horticultural Program, NY.
- Week 1. Introduction to Poultry Production
Navigating the program site (Moodle): to get the most out of your experience with the class, we will spend some time in our first week together on using the Moodle classroom. Students will receive information the week prior to course start date covering how to establish Moodle account and prepare for weekly webinar classes.
As we only have 6 weeks together we will jump right into course content this week with an introduction to poultry production. We get started with information about selection of poultry breeds and the basics of rearing chicks for meat and egg production. Topics include: Genetics 101 – species, breeds, and varieties; incubation and brooding; housing and equipment.
Week 2. Health and Disease
Topics include: anatomy and physiology; understanding normal behavior, recognizing abnormal behavior; biosecurity; common diseases; flock health management.
Week 3. Poultry Nutrition
Topics include: digestive system of poultry; selection of feeds; balancing rations.
Week 4. Understanding cost of production and regulations for poultry products.
Participants will have opportunity to work through establishment of enterprise budget for meat and/or layer production based on potential markets.
Week 5. Introduction to business planning, bookkeeping, and marketing.
You can’t manage what you can’t measure. Good planning and record keeping is essential for a successful business. This week we’ll look at resources to get you started and/or further develop plans for your poultry enterprise.
Week 6. Processing and food safety concerns for chicken/egg producers.
Topics include: navigating regulations; food borne illness and disease; meat and egg quality; on-farm processing; producer’s role in consumer education; certification programs.
Course Wrap-up – Individual farm management questions/concerns.
Cost and Registration
Course fee is $200. Registration will open again in mid-August 2013.