Different Poultry Housing Options for Chickens to Determine Fastest Growth Rate

Western SARE Brochure 1

Western SARE Brochure 2

There were 2 workshops held in July 2020 and August 2020 at Double D Farm and Ranch L.L.C. where participants learned about raising broilers in the state of Hawai‘i.  Initially we wanted to hold our first workshop in May and our second workshop in July.  Due to the COVID-19 pandemic, we pushed back our workshop dates and we limited the number of workshop participants at our second workshop to 10 people.  We marketed our workshops through the use of social media, and through word of mouth.  We did not need to post fliers because we had enough producers sign up using social media and word of mouth.  The small amount of producers per workshop gave a small group feel and an optimized learning environment.  Though our participants were not required to wear masks, they were asked to space 6 feet apart as much as possible, to wash their hands before getting refreshments, and if they had any signs of illness.  We also contacted attendees 24 hours prior to the workshop and asked them if they had been in contact with anyone who tested positive, if they had a fever, or if they had any signs/symptoms of COVID-19.     

Workshop 1: July 18, 2020

Workshop 2: August 8, 2020

The workshops ran from 10 am-3 pm.  Due to the travel restrictions between islands in the state of Hawai'i, we were unable to have Michael DuPonte as a speaker.  Instead we limited the workshop speaker to one person, Julius Ludviko who is currently the only broiler producer on O'ahu who goes from farm to table.  He was a wealth of knowledge for our producers, providing information from his own farm and the trials/tribulations he has faced.  He gave feedback on our caging systems throughout the farm tours and gave feedback during construction of the caging systems at the workshops.  He provided information on the rules and regulations for constructing a custom exempt processing facility and the importance of sanitation for food safety.  

Our participants toured our chicken housing areas which gave them knowledge about the benefits of raising chickens on the ground for both the chickens and the environment.  They were taught the proper ways to accomplish this, which was to move the caging systems daily and allow the ground to rest after the chickens have been on it for 24 hours.  They were given a tour of our processing facility which is in construction but has all components on site.  Workshops included the construction of both types of caging systems to demonstrate how to put one together at home.  The smaller caging systems were constructed at the first workshop and the larger caging systems were constructed at the second workshop.  This allowed for the participants to be in a lecture setting part of the time, a tour part of the time, and have a hands on component at each of the workshops.    

Our 2-series of workshops built on one another.  The first workshop was focused on raising chickens.  We discussed general details on raising broilers: what caging systems are available, proper food and water, predators they might encounter, and costs associated with all of these things.  The second workshop went into detail about rules and regulations that HI producers must follow in order to process chickens.  We believed that by building on the information instead of providing all information at the first workshop, people were more likely to retain what they’ve learned at our workshops.  It also allowed repeat attendees to learn something new at each workshop.  

With this project, we produced pamphlets with information for producers about broilers in the state of Hawai‘i specifically.  We included information for both producers and consumers to better understand what chicken production looks like both throughout Hawai‘i and specifically on our ranch.  This allows for our attendees to make the most educated decisions on their purchases whether it be paying extra for organic or grass fed or feeling comfortable paying less for other methods of raising chickens.  Being that all of our farmers who attended are currently consumers themselves and learning or new to the process of producing broilers specifically, this information was very helpful for them.  The importance of the educational aspect is to help folks understand the difference between what true farms and ranches are doing versus what mainstream media would allow people to believe.  We wanted to inspire people to continue to eat meat because it is not only good for their health but these animals are good for the environment when used correctly.  We hoped that our research and workshops would inspire producers to believe that this is something they can accomplish in Hawai‘i.  Between both the pamphlets and the hands-on activities, we believed that it was a great opportunity for both producers and consumers.  We had six producers who submitted applications for caging systems and have gifted four of those producers caging systems.  We had an additional producer who sent us pictures after the workshops were completed who built a modified version of both caging systems at his location.  He was very proud of his new caging system and stated that he was inspired by the workshops.  

Evaluations:

Workshop 1, July 18

Number of attendees and speaker: 14 people

Areas of the island/nation represented: Waialua, Haleiwa, Kunia, Hawai‘i Kai, Mililani, Kahuku, Oregon

Number of attendees planning to raise broilers or currently raising broilers before workshop: 11

Number of attendees planning to raise broilers after workshop: 13

Number of attendees who gained knowledge on cost of production: 13

Number of attendees who gained knowledge on how to raise broilers: 11

Number of attendees who gained knowledge on benefits to environment: 10

Producers at Workshop 2, August 8

Number of attendees and speaker: 10 in person and 1 virtually (amount in person limited due to suggested HI guidelines of no more than 10 at a gathering)

Number of repeat attendees from last workshop: 8 individuals

Areas of the island represented: Waialua, Haleiwa, Kunia, Mililani, Kahuku

Number of attendees planning to raise broilers or currently raising broilers before workshop: 11

Number of attendees planning to raise broilers after workshop: 11

Number of attendees who gained knowledge on rules and regulations of custom exempt facilities: 9

Number of attendees who gained knowledge on construction of custom exempt facilities: 9

Number of attendees who gained knowledge on cost of processing such as time spent, proper equipment, proper cleaning agents: 9

Number of attendees who applied for chicken coops: 6 attendees

Attendees who received coops after the workshop and why:

Large coop (Hubbell Bubble) 1: Lisa Ann-Kimura, chosen because she currently has broilers and needs additional caging systems to expand her operation, attended both workshops, gave the most detailed application as to why she should be chosen for a caging system, actively working with Julius Ludoviko for next steps and how to start processing birds to sell to the community

Large coop (Hubbell Bubble) 2: Leah Koonce, disabled veteran who wants to see her food from farm to table, is a chef who wants to start raising broilers and open a food truck in the future, years of volunteering at farms and ranches throughout the community, asked to assist with research, assisted with weighing of birds throughout the duration of the research including processing of birds, attended both workshops

Small coop (WARE) 1: Venus Ramos, beginning farmer who currently has broilers and requested caging for expansion, attended both chicken workshops

Small coop (WARE) 2: Makoa Close, chosen because he is in the beginning stages of raising broilers and is actively putting together a business plan to start an operation, at the time of application was signed up for agriculture courses, spent the summer at multiple farms and ranches including volunteer work with Julius Ludoviko learning about broilers