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Small-Scale Livestock Production
Raising Poultry for Profit
This program was funded by the USDA National Institute for Food and Agriculture (NIFA) Beginning Farmer and Rancher Development Program (BFRDP) under award #2009‐49400‐05871.
New marketing opportunitiesNew marketing opportunities
Environmental stewardshipEnvironmental stewardship
Production practicesProduction practices
Safe product handlingSafe product handling
Business licensingBusiness licensing
Zoning restrictionsZoning restrictions
• Leveraging flock management
• Certification programs• Evaluating program costs & benefits
New Marketing Opportunities
CertificationandMarketing• Consumers are interested in how livestock are raised, handled & processed
• Certification may allow you to secure a premium for product or expand market reach – Such as specialty food stores and restaurants that require that their animal products be sourced from humanely raised animals
• How you manage your flock (your stewardship practices) can influence your marketing opportunities
AnimalWelfareCertificationPrograms• Distinguish livestock products as coming from humanely treated animals
• Certified production systems often are more expensive than non‐certified
• Be sure to keep in mind the production costs and marketing benefits of following a certification program
Animal Welfare Approved
USDA Organic
American Humane Certified
Food Alliance
Global Animal
Partnership
United Egg
Producers
PossibleProgramSpecificationsforFlockManagement
Outdoor access
Litter management & ammonia levels
Space allowances (roosting & range)
Sleep period requirement
Catching birds for transport
EvaluatingCertificationPrograms
• Make sure program goals align with yoursGoals
• Understand the certification process & animals covered Certification Process
• Understand the program’s fee structureFees
• Calculate the time required to achieve & maintain certificationTime Commitment
• Estimate how your production costs may change under certificationProduction Costs
EvaluatingCertificationBenefits
Access to new markets that seek certified products
Possibility of charging higher
prices for products
Ability to connect with customers based on their
values
Access to marketing materials and support
from certifying organization
Certifier may help grower improve safe
production and handling techniques
To be a good neighbor and food producer:• Manage manure properly• Monitor storm water runoff
• Dispose of mortalities safely
Environmental Stewardship
GoodStewardshipLeadstoBetterBusinessManagement
Minimizing:•Animal and manure odors
•Dust•Insects & predators
Using best management practices to:•Dispose of dead birds
•Monitor runoff
Leads to a:•Cleaner production operation
•Healthier herd•Good neighbor relationships
ManageManureProperly
Control unpleasant odors and dust
Know and keep records of the nutrient content of your manureSpread manure away from wells, springs, and watercourses
When possible, till in fall‐applied manure
Keep piles of manure and spoiled silage away from watercourses
D20
Slide 12
D20 it seems this whole set of slides needs some rationale attached....that these requirements flow from eco-sciences about mitigating risks....and renewing resourcesDawn, 8/11/2012
MonitorStormWaterRunoff
Conduct annual water tests for bacteria and nitrates
Locate poultry operations at least 150 feet downhill from wells (including abandoned wells)
Locate poultry operations 500 feet from public water supply system or watercourse
Divert uphill water flows to exclude clean water
DisposeofDeadBirdsSafely
Abide by state/local laws
Render within 48 hours (dead animals used to create a new, usable product)
Compost in pile or bin, at high temperature (130o‐150oF)
Bury on farm, at least 300 feet away from a watercourse and 3‐ft deep
Bury at a licensed landfill
Adequate space & ventilation
Clean housing & bedding material
Access to water at all times
Nutritionally complete food
Protection from predators
Protection from extreme temperatures
ManagingforHealthyBirdsIncludesProviding
D23
Slide 17
D23 again, I believe this belongs earlier....it sets up some broad themes
Overall, I believe all the right info is here, but the ordering could be rethought to make sure it allows audience to more gradually delveinto detailsDawn, 8/11/2012
ManagingSickBirdsIncludes• Having a local avian veterinarian who understands your flock management program
• Establishing a plan for:– Any unknown disease– Avian Influenza & Exotic Newcastle (cause significant morbidity in flocks)
• In case of disease outbreak, having a plan for cleaning and disinfecting vehicles & equipment, and protecting your employees
• Developing a quarantine procedure for sick birds• Developing a disposal plan for dead birds
GrowingYourFlock• Look for hatcheries participating in Voluntary National Poultry Improvement Plan (NPIP) – Certifies that poultry breeding stock and hatcheries are free from certain diseases
• Avoid poultry swaps or other unverified sources
• Quarantine new birds before integrating into your flock
• Keep in mind local regulations for numbers of birds allowable in your area
LinkingProduction&MarketingDecisions• Choose a breed that is appropriate for the products you
want to produce (meat vs eggs)• If you are producing meat animals, do you have a
slaughter and processing facility that will work with your level of production?
• Know who will buy your product before you produce it
• Take a course in Good Agricultural Practices (GAPs) – To understand how to prevent or reduce contamination of your
products throughout production, processing and sales – Obtaining GAPs certification is also a good marketing strategy
D24
Slide 20
D24 again, I would put this earlier with marketing
I would end the presentation with a review of your purpose of each major theme:
Building Customers (marketing and safe handling)Building your Community (being a steward and good neighbor)Building your Business Processes (due dliigence with regulatory compliance and certifications will build confidence internally and with marketing parnters)Dawn, 8/11/2012
Eggs:SafeHandlingforSmallFlocks• Keep nests clean• Gather eggs 3 times/day to keep cleanGathering
• Use unscented, food‐grade detergent + rinse water• Keep water temperature between 110°F and 120°FWashing
• Dip in 120°F water and bleach at 100‐200 ppm chlorine (1oz bleach per 1 gallon water)Sanitizing
• Discard meat spots, blood spots and cracked egg shellsCandling
• Dry on racks before putting in cartonsDrying
• Store between 33°F and 41°FRefrigerating
•Must be clean•Maintain refrigerationTransporting
Eggs:SafeHandlingforLargeFlocks(3,000ormorelayinghens)
• Register with FDA under the Egg Rule• In your facility:
– Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria
– Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment
– Conduct testing in the poultry house for Salmonella
• Refrigerate: Eggs must be refrigerated at 45° F, within 36 hours of when they are laid
• Pasteurization• Have a written egg safety plan to prevent foodborne illness outbreaks. See FDA’s new egg rule
• Handle all raw poultry carefully to prevent cross‐contamination.
• Chill to 40°F or less within a specified time after slaughter. Keep poultry products cold (40°F or below) or frozen (0°F or below) during transport.
• The term ‘fresh’ may only be placed on poultry that has never been below 26°F.
• Raw poultry held at temperature of 0°F or below must be labeled with a “keep frozen” handling statement.
• Raw poultry has a very short refrigerator shelf life and should be frozen or cooked within two days of purchase.
Meat:SafeHandling
• Live baby poultry (chicks, ducklings, gosling and turkey poults) may carry Salmonella
• Bacteria may be in their droppings, feathers, feet, or beaks
• After handling baby poultry: – Wash your hands thoroughly
• After handling any livestock – Wash hands thoroughly & change shoes before entering a food production or handling area
LiveBirds:SafeHandling
Business licensing Which licenses you need depends on:
– Whether you are selling eggs or meat
– Where you plan to sell your product
– The scale of production you are considering
GettingPermissiontodoBusiness• County and municipal permits • Business Registration (typically from your state’s Secretary
of State, although some cities & counties also require business registration)
• IRS Employer Identification Number (EIN, if you have employees)
• State taxes (sales tax, income tax, workers’ compensation, unemployment insurance)
• City/County sales tax license• Other business licenses (depending on your sales outlet
and product(s) offered for sale)To check on your state’s tax and licensing requirements: //www.sba.gov/content/learn‐about‐your‐state‐and‐local‐tax‐obligations
• Flocks under 3000 laying hens are USDA grade exempt and fall under state law
• Flocks of 3000 and over laying hens require business registration with Food Safety Inspection Service (FSIS) through the FDA
< 3000 > =3000
HowManyHensDoYouPlantoHave?
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• State licensing can vary depending on where you plan to sell your product
• Licensing may be easier if you plan to sell direct to consumers from your home or place of production
• However, check with the market or retailer for any licenses or food safety audits they may require
WhereDoYouPlantoSellEggs?
• From place of production?
• Farmers’ market(s)?
• Through retail stores?
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LicensingforMeatSales
• Must use USDA/FSIS‐certified processing (see exemption for custom processing)
To sell packaged poultry direct to the consumer
• Must use USDA/FSIS‐certified processing (see small flock exemption)
• Required: Labeling – i.e., Net Weight using Standard Weights and Measures*
• Optional: Grading
To sell packaged poultry to retail buyers, wholesale or farmers’ market
*Note that your processor can help guide you through the packaging and labeling process.
Exemptions toUSDAslaughterandprocessingrequirements
Sold before slaughter to new
owner
Labeled NOT FOR SALE
Processed for household use
Processed for non‐paying guests
Exemption #1 for freezer meats
AND
AND
OR
Exemptions toUSDAslaughterandprocessingrequirements
Producer‐grower 1,000 bird per year
limit
Producer‐grower 20,000 bird per year
limit
On‐farm sales Retail sales
Exemption #2 for poultry, but not recognized in all states
FOR FOR
YourCountyHealthDepartmentMayRequire
• Colorado Dept. of Public Health & Environment Plan Review
• County Health Department Application
• Inspection (possible)
• Estimated fee: $115
• Annual fee, but will be renewed unless revoked
2.
3.
4.
1.
A retail food establishment license for product sales. For example in Colorado:
OneMoreThingAboutMeat&EggSales…
Many farmers’ markets require vendors to carry their own liability insurance policy
For more info on licensing and regulationscheck with your local Extension office or state Department of Agriculture
• Zoning is a restriction on the way land can be used
• Zoning regulations may include where you can (or can’t) raise animals
• Zoning may also define the number of birds you raise on your property
Zoning restrictions
County&MunicipalZoningRegulations• Present your plans early―your local planning and zoning board may have ideas to make your business more viable or to protect your resource base
• Once you are in operation, remember to consult local officials before making any changes to your business (to structures or to products you sell)
County&MunicipalZoningRegulations
• Livestock allowances are usually outlined in land use codes
• Large livestock are typically prohibited in non‐agriculturally zoned county or municipal districts
• Many municipalities allow private ownership/production of a small number of fowl, although many exclude roosters and limit the density of confinement
• Your Homeowners’ Association may also have restrictions on poultry
Always verify the number birds legally allowed on your property before starting your business
RegulationsinDistrictsWhereCommercialPoultryProductionisPermittedmayInclude:
Commercial or agricultural permit
requirements
Permit fee often required
Size and type of animal
structures; location on your
property
Minimum space requirement per
chicken; restrictions on
roosters
Standards for odor, dust, noise
Limited or no allowable
slaughter on premises
Acknowledgments• Blake Angelo, Colorado State University Extension, Urban
Agriculture• Dr. Jack Avens, CSU Food Science and Human Nutrition• Thomas Bass, Montana State University Extension, Natural
Resources• Dr. Marisa Bunning, CSU, Food Science and Human Nutrition• Emily Lockard, CSU Extension, Livestock• Dea Sloan, CSU, Agricultural and Resource Economics• Martha Sullins, CSU Extension, Agriculture and Business
Management• Dr. Dawn Thilmany, CSU, Agricultural and Resource Economics• Heather Watts, CSU, Agricultural and Resource Economics• Wendy White, Colorado Department of Agriculture• David Weiss, CSU, Agricultural and Resource Economics