How the
farm works.
Four laying houses, a grading room, a small processing unit and a brooder for chicks, on twelve hectares off Airport Road.
We started with five hundred birds in 2009. The approach has not changed: clean houses, good feed, healthy flocks and fair, published prices.
A day on the farm
- First feed and water checkEvery drinker line is checked before light. Feed goes out while it is cool.
- Collection and gradingEggs are collected by hand, candled for cracks and graded by weight into crates.
- Gate opens, vans leaveStanding orders go first. Walk-in buyers are served at the gate.
- Heat watchSprinklers run on hot afternoons. Staff walk each house every hour.
- Second collection, evening feedHouses are closed and the day's records are written up.
Biosecurity
At the gate
Visitors sign in and wait at the gate shop. Vehicles pass a wheel dip and spray. No visitors enter the houses.
Between houses
Each house has its own team, boots and tools. Staff wash and change at every door.
Health records
Our visiting veterinary doctor checks every flock monthly and keeps a vaccination record for each batch.
Clean water
A borehole and treatment tank feed every drinker. Water is tested each quarter.
Feed and welfare
Feed is mixed on site from maize, soya, wheat offal, limestone and a vitamin premix, to a formula set with our nutritionist. Houses are open-sided with wide curtains for air. Stocking is kept below the guide limit so birds can move freely.
Old layers are sold at the end of their laying life, usually around eighteen months, as stewing hens.
The people
Founded by an animal science graduate from Ekpoma and run today with her two brothers. The grading room is led by a team of twelve, most of whom have been with us more than five years.
Names and history are example details for this demo.