Small-Scale Livestock Production Raising Poultry for Profit

Transcription

1 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 #

2 What you need to know before you get started

3 New marketing opportunities Environmental stewardship Production practices Safe product handling Business licensing Zoning restrictions

4 New Marketing Opportunities Leveraging flock management Certification programs Evaluating program costs & benefits

5 Certification and Marketing 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

6 Animal Welfare Certification Programs 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

7 Possible Program Specifications for Flock Management Outdoor access Litter management & ammonia levels Space allowances (roosting & range) Sleep period requirement Catching birds for transport

8 Evaluating Certification Programs Goals Make sure program goals align with yours Certification Process Understand the certification process & animals covered Fees Understand the program s fee structure Time Commitment Production Costs Calculate the time required to achieve & maintain certification Estimate how your production costs may change under certification

9 Evaluating Certification Benefits 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

10 Environmental Stewardship To be a good neighbor and food producer: Manage manure properly Monitor storm water runoff Dispose of mortalities safely

11 Good Stewardship Leads to Better Business Management 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

12 D20 Manage Manure Properly Control unpleasant odors and dust Know and keep records of the nutrient content of your manure Spread manure away from wells, springs, and watercourses When possible, till in fall applied manure Keep piles of manure and spoiled silage away from watercourses

13 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 resources Dawn, 8/11/2012

14 Monitor Storm Water Runoff 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

15 Dispose of Dead Birds Safely 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 (130 o 150 o F) Bury on farm, at least 300 feet away from a watercourse and 3 ft deep Bury at a licensed landfill

16 Production Practices Maintaining a healthy flock Managing sick birds Growing your flock

17 Animal Welfare Preventing disease among your flock involves good stewardship and management

18 D23 Managing for Healthy Birds Includes Providing Adequate space & ventilation Clean housing & bedding material Access to water at all times Nutritionally complete food Protection from predators Protection from extreme temperatures

19 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 delve into details Dawn, 8/11/2012

20 Managing Sick Birds Includes 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

21 Growing Your Flock 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

22 D24 Linking Production & Marketing Decisions 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

23 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

24 Safe Handling Eggs Meat Live birds

25 Eggs: Safe Handling for Small Flocks Gathering Washing Sanitizing Candling Drying Refrigerating Transporting Keep nests clean Gather eggs 3 times/day to keep clean Use unscented, food grade detergent + rinse water Keep water temperature between 110 F and 120 F Dip in 120 F water and bleach at ppm chlorine (1oz bleach per 1 gallon water) Discard meat spots, blood spots and cracked egg shells Dry on racks before putting in cartons Store between 33 F and 41 F Must be clean Maintain refrigeration

26 Eggs: Safe Handling for Large Flocks (3,000 or more laying hens) 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

27 Meat: Safe Handling Handle all raw poultry carefully to prevent crosscontamination. 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.

28 Live Birds: Safe Handling 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

29 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

30 Getting Permission to do Business 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: // about your state and local tax obligations

31 How Many Hens Do You Plan to Have? < 3000 > =3000 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 Image: James flikr.com / Creative Commons licensed

32 Where Do You Plan to Sell Eggs? From place of production? Farmers market(s)? Through retail stores? 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 Image: James flikr.com / Creative Commons licensed

33 Licensing for Meat Sales To sell packaged poultry direct to the consumer Must use USDA/FSIS certified processing (see exemption for custom processing) To sell packaged poultry to retail buyers, wholesale or farmers market Must use USDA/FSIS certified processing (see small flock exemption) Required: Labeling i.e., Net Weight using Standard Weights and Measures* Optional: Grading *Note that your processor can help guide you through the packaging and labeling process.

34 Exemptions to USDA slaughter and processing requirements Exemption #1 for freezer meats Sold before slaughter to new owner OR AND Labeled NOT FOR SALE Processed for household use AND Processed for nonpaying guests

35 Exemptions to USDA slaughter and processing requirements Exemption #2 for poultry, but not recognized in all states Producer grower 1,000 bird per year limit FOR Producer grower 20,000 bird per year limit FOR On farm sales Retail sales

36 Your County Health Department May Require A retail food establishment license for product sales. For example in Colorado: 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

37 One More Thing About Meat & Egg Sales Many farmers markets require vendors to carry their own liability insurance policy For more info on licensing and regulations check with your local Extension office or state Department of Agriculture

38 Zoning restrictions 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

39 County & Municipal Zoning Regulations 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)

40 County & Municipal Zoning Regulations 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 Always verify the number birds legally allowed on your property before starting your business Your Homeowners Association may also have restrictions on poultry

41 Regulations in Districts Where Commercial Poultry Production is Permitted may Include: 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

42 Questions? Photo credit: Aprilskiver

43 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

44 Photo Credits flickr.com All photos used under the Creative Commons License James Bowe Aprilskiver