Pastured Poultry Production: An Evaluation of Its Sustainability in Hawaii
Poultry broiler production in Hawaii declined 30 percent in the past 10 years, a reduction and trend largely due to high production costs associated with land, housing, and imported feeds. In addition to high production costs, many former poultry farmers have retired, and new farmers are not taking their place. This publication describes a new and innovative method of raising poultry that capitalizes on Hawaii’s productive pastures. Two experiments were conducted to test the method by raising broilers on pasture, slaughtering the birds to evaluate carcass weights and feed conversion, and marketing the product. The results suggest that the pastured poultry production system offers potential economic opportunities for agricultural entrepreneurs. However, careful management and proper environmental conditions are vital to the profitability of the system. Demand for poultry broiler products is increasing, due in part to marketing efforts by the national poultry industry. To meet the market demand, inshipments of broilers to Hawaii increased 27 percent between 1987 and 1991 and an average of 3.5 percent in each of the past ten years. The supply of locally grown fresh poultry in the market is limited, although there are established niche markets, for example in local grocery supermarkets where imported range-raised chickens are sold for approximately $8.00 for a 4-pound bird, and in “ethnic” markets where locally produced processed or live birds are sold. Considering the strength of current consumer demands for “Island Fresh” food quality and freshness, the potential market in Hawaii for range-raised poultry is large. Also, with the decline of plantation industries (sugarcane and pineapple) in Hawaii, more land is becoming available for other agricultural uses. If land leases for former plantation lands are reasonable, young entrepreneurs with limited financial resources and credit can enter the farming business.
Evaluating the Economic Feasibility of Producing Broilers on Pasture and in a Conventional Production System
The demand for pasture raised poultry is increasing because of the perception that it is healthier and tastier than conventionally raised poultry. In order to meet this demand, some producers are considering switching from the conventional to the pasture system to take advantage of this niche market. Therefore, the objective of the study was to determine the economic viability of rearing broilers in a pastured poultry system (PPS) versus a conventional poultry system (CPS). Each of these systems was replicated three times with 60 birds per treatment in a study lasting seven weeks. Data were collected on costs of inputs, and others estimated. The mean net returns for PPS and CPS were, respectively, $56.44 and -$92.02. The break-even prices were, respectively, $10.89 for PPS and $11.87 for CPS. Also, the benefit/cost ratio was 1.103 for PPS and 0.845 for CPS. The paired t-test for the benefit/cost ratios indicated a significant difference ( p < 0.05) between PPS and CPS. PPS was deemed more feasible than CPS. Hence, it was recommended that the former system is more appropriate for small and limited resource producers, and that technical assistance should be provided to them regarding PPS. Keywords : Pastured poultry, Conventional poultry, Economic feasibility, Broilers
Research Note: Utilization of Inedible Eggshells and Technical Egg White Using Extrusion Technology
Abstract An extruded eggshell product (ESP) was formulated into a laying ration of a commercial flock of 6,500 hens to provide 75% of the total calcium from 59 wk to 70 wk of age. A control treatment (22,500 laying hens) with calcium supplied by limestone was also utilized during the same time period. The formulation for ESP including 70% eggshells, 8% technical albumen (shell wringings), 5% corn, 17% soybean meal, and .15% propionic acid was blended and extruded using an extruder. Extrusion temperatures reached in excess of 121.1 C (250 F), which produced a Salmonella-free product The ESP contained 13.1% protein and 24.0% calcium. Rate of lay, feed conversion, and mortality were not adversely affected by the ESP. Also, shell thickness and breaking strength were not significantly affected by the ESP diet Extrusion technology may provide an avenue for better utilization of egg shells as well as other wastes from egg processing plants.