Poultry Production (part2) Egg Production

Hens start laying in spring. An early or late start depends on the strain and age of hens, weather conditions, methods of housing, feeding and general husbandry practices. If conditions are favourable, some strains of birds will start to lay in August, while others may not start until October. It is best not to breed from hens younger than 8 months because they take longer to come into production and they lay fewer eggs. As a general rule, chicks hatched after March will not be mature enough to breed that year. In an established flock, select breeding hens from chicks hatched early in the season. If the late winter and early spring months are warm, hens will mate and lay earlier. Housing them in intensive conditionsprotects them from cold weather which would delay egg production. Feeding a well-balanced breeding ration and adopting good husbandry practices, such as control of internal and external parasites, will also help pheasants lay earlier in the season. In trials conducted at the former Agricultural Research Institute at Seven Hills in 1975–79, egg production per hen increased by 19 eggs in 3 years (see Table 1). Whilst this increase is significant in itself, it is equally important to note that the number of broken eggs fell by 24%. 'Broken eggs' refers to eggs whose shells cracked or broke in the breeding pen and those completely unsuitable for setting in an incubator because they would fail to hatch. Because of the increased number of eggs laid per hen and the decrease in broken eggs, 28 more eggs per hen were available for incubation. Seasonal conditions in breeding seasons did not vary much from year to year; in fact there were no major changes in management practices. However, husbandry operations were modified as a result of experience gained, and this no doubt contributed to the improvement in performance. Genetics is a major contributing factor to increased egg production. Hybrid vigour (heterosis) occurred in 1978 because two genetically unrelated lines were crossed. This indicates the importance of using crossbred females in a breeding program. However, egg numbers could fall in a subsequent generation. Unfortunately, due to lack of facilities, the two lines could not be kept separately as should happen in a breeding program. Egg handling Because the egg-laying season only extends over a few months, production costs are high and so all eggs laid should be given a chance to incubate. Collect eggs at regular intervals and as often as possible during the day. Hens will lay their eggs on the ground in a compound, or on the floor in a building. Reduce egg breakages by providing shelter to encourage laying in central locations. Most eggs from hens raised on good deep litter will be clean, but eggs from hens raised under range conditions can be dirty. Clean dirty eggs to remove caked mud and manure by gently rubbing them with steel wool or fine sandpaper. After cleaning, store them at about 15°C and about 75% humidity. Storing eggs longer than 10 days will lessen hatching performance. For best results, put regular weekly settings in the incubators. Artificial lighting Using artificial lighting to adjust poultry egg production is an accepted commercial practice. As a rule, lights have not been used in the pheasant industry, but trials by the former NSW Agriculture (now NSW Department of Primary Industries) showed that wherever practical, artificial lighting should be used. Where housing is intensive, the installation of artificial lights is usually possible, but there may be some difficulty with range conditions where light intensity required is 10–15 lux at bird height. This can be achieved by providing a 60 watt lamp approximately 2.5 m from the ground for every 18 m2 of floor space. Lights should be used to provide a constant daylength of 15 hours. Because in the southern hemisphere natural daylength increases until the end of the year and then starts to decrease, houses and yards should be lit from 1 January (see Table 2). The lighting circuit should be fitted to an automatic time switch, adjusted fortnightly to simulate the required daylength. As pheasants are excitable and might react to the sudden shock of lights being turned on before sunrise, it is better to extend daylength into the evening hours. Both morning and evening lighting can be achieved with time switches fitted with a double set of arms, and this is ideal. To maintain the correct light intensity at bird height, lamps must be kept free of dust, and burnt-out ones should be replaced immediately. Incubation Unfortunately, pheasant eggs do not hatch as well as other poultry eggs in modern forced-draught incubators. Hatching results are much better using broody hens or still-air machines. With a commercial operation, using brooding hens is completely out of the question and still-air machines need much more attention and labour than automatic forced-draught incubators. Some types of forced-draught incubators give better hatching results than others. The normal time of incubation for ‘True’ pheasant eggs is 24–25 days. The actual time will be governed by factors such as age and method of storing eggs, and management of the incubator, in particular its temperature and humidity. Temperature The manufacturers’ recommendations for operation of incubators should be followed at all times. As a guide, forced-draught machines should operate at a temperature of approximately 37.5°C during incubation. Humidity Correct humidity control is essential for pheasant eggs. The humidity should be approximately 65% (30.5°C wet bulb) for the first 21 days of incubation, and should then be increased to 90% (34°C wet bulb) until hatching is completed. Humidity readings can be obtained using a wet bulb thermometer. If high humidity is not maintained at hatching, the chick will have difficulty penetrating the membrane of the shell which will be too hard and rubbery. Keep moisture trays filled with warm water at all times and increase humidity at hatching time by hanging wet hessian in the incubators, or by using automatic misting sprays in the cabinet of the incubator. Turning Eggs must be turned regularly during incubation to prevent the embryo from sticking to the shell. The more frequently the eggs are turned, the more chickens will hatch successfully. Some incubators are fitted with automatic devices to turn eggs every hour. If the eggs are turned by hand, they will probably not be turned during the night. It is important that eggs do not spend two consecutive nights on the same side. To avoid this, turn the eggs at a vertical angle of 90° an odd (not an even) number of times during the day. Don’t set and hatch eggs in the same machine unless they are all at the same stage of incubation. Hatching performance Table 3 shows the hatching results obtained in the trials at the former NSW Agriculture Research Station at Seven Hills. Even though fertility has increased to 83% this is still considered, in economic terms, to be too low. Because males fight when housed intensively it may be better to use a mating ratio of 1:8 rather than 1:6. But individual males cannot be replaced during the breeding season because new males will be killed by the remaining males in the pen. In 1978–79 there were only six hatchings, the highest of the six hatchings being 56% of all eggs set. During this hatching period, oxygen was fed into the incubator but with very little control of actual quantity. It appears, however, from this hatch, that with the type of incubator used, oxygen may play a major part in improving not only the number of chicks hatched but also chick quality. Hatching time was also considerably reduced.

Lettuce

Lettuce is a cool-season crop that grows well in the spring and fall in most areas. Lettuce seedlings will even tolerate a light frost. Temperatures between 45 F and 65 F are ideal. Loose, fertile, sandy loam soils, well-supplied with organic matter are best. Soil should be well-drained, moist, but not soggy with a slightly acidic pH of 6.0 to 6.5. Since the seed is so small, a well-tilled seedbed is essential. Large clods will reduce germination. Start seeds indoors 4 to 6 weeks before last spring frost date for earliest crop. One week before setting seeds or transplants in the ground, till in compost or organic matter, especially if you have heavy soils. Harden off seedlings for about one week, and transplant outside between 2 weeks before and 2 weeks after last spring frost. Direct sowing is recommended as soon as the ground can be worked. Plant seeds ½ inch deep. Snow won’t hurt them, but a desiccating cold wind will. Seed may be sown in single rows or broadcast for wide row planting. When broadcasting, you'll need to "thin" for the proper spacing. Leaf lettuce: Plant 4 inches apart. Cos and loose-headed types: Plant 8 inches apart. Firm-headed types: Plant 16 inches apart. Your rows of plants should be 12 to 15 inches across. Cover the seeds with 1/4 to 1/2 inch of soil. Water thoroughly at time of transplant. Consider planting rows of chives or garlic between your lettuce to control aphids. They act as "barrier plants" for the lettuce. Care You should be able to sow additional seeds every two weeks for a continuous harvest throughout the growing season. Fertilize 3 weeks after transplanting. Lettuce prefers soil that is high in humus, with plenty of compost and a steady supply of nitrogen to keep if growing fast. Use organic alfalfa meal or a slow-release fertilizer. To plant a fall crop, create cool soil in August by moistening the ground and covering it with a bale of straw. A week later, the soil under the bale will be about 10 degrees F (6 degrees C) cooler than the rest of the garden. Sow a three foot row of lettuce seeds every couple of weeks—just rotate the straw bale around the garden. Make sure soil remains moist but is well-drained. An organic mulch will help conserve moisture, suppress weeds, and keep soil temperatures cool throughout the warmer months. Lettuce will tell you when it needs water. Just look at it. If the leaves are wilting, sprinkle them anytime—even in the heat of the day—to cool them off and slow down the transpiration rate. Weed by hand if necessary, but be careful of plant roots: They are shallow. Planning your garden so that lettuce will be in the shade of taller plants, such as tomatoes or sweet corn, in the heat of the summer, may reduce bolting. Pests Aphids Earwigs White Mold Harvest/Storage Lettuce should be harvested when full size, but just before maturity. You want it young and tender. Before maturity, you can harvest leaf lettuce by simply removing outer leaves so that the center leaves can continue to grow. Butterhead or romaine types can be harvested by removing the outer leaves, digging up the whole plant or cutting the plant about an inch above the soil surface. A second harvest is often possible this way. Crisphead lettuce is picked when the center is firm. Mature lettuce gets bitter and woody and it will go bad quickly, so check your garden everyday. As time passes, you will want to cut the whole plant from the ground. It’s best to harvest in the morning before leaves have been exposed to sun. Keep lettuce in the refrigerator for up to 10 days in a loose plastic bag.

Corn

Corn is very susceptible to frosts. You can lose a crop if you plant too early. Corn doesn’t transplant well, either, so if you garden in a short-season area and want to start corn indoors, use biodegradable pots to avoid disturbing the roots at transplanting time. It’s better to wait until all danger of frost is past and the soil warms up to the 60°F needed for seed germination. If the weather stays cool, spread black plastic on the planting area to warm the soil more quickly. If you want corn only for fresh eating, plant a minimum of 10 to 15 plants per person. To extend your harvest, sow an early-maturing type every 2 weeks for 6 weeks, or plant early, mid-season, and late types at the same time. To avoid cross-pollination, keep different corn cultivars (especially supersweets) 400 or more yards apart, or plant them so they tassel 2 weeks apart. Site your corn patch in a sunny, wind-protected area. Corn is an extremely heavy feeder, especially on nitrogen, so it thrives in a place where soil-enriching crops like beans, hairy vetch, or clover grew the previous season, or add 20 to 30 pounds of compost per 100 square feet to the soil as you prepare it for planting. The best way to promote complete pollination is to plant corn in blocks rather than long individual rows—a block should be at least three rows wide. If you plant only one or two rows, hand pollinate to improve kernel formation, as described on the next page. For early plantings, sow seeds only 1 inch deep; in the hot weather of midsummer, plant them up to 2 inches deep. The average germination rate for sweet corn is about 75 percent, so plant three seeds together every 7 to 15 inches. They should germinate in 7 to 10 days. Thin to one plant every 15 inches. To avoid disturbing remaining plants, remove unwanted seedlings by cutting them off at soil level. Growing guidelines: Corn can’t compete with weeds, so cultivate thoroughly around the stalks for the first month of growth. After that, corn’s shallow roots will spread out as much as 1 foot from the stalk; be careful not to disturb these roots, because it’s easy to damage them. Instead, apply mulch to prevent weeds from sprouting. Corn needs about 1 inch of water a week, particularly when the stalks begin to tassel. Water stress during pollination will result in ears with lots of missing kernels, so don’t skip watering your corn patch. Apply water at the soil surface by using a soaker hose or drip irrigation. Avoid spraying plants from above, which could wash pollen off the flowering tops. When the stalks are 6 inches tall, side-dress them with blood meal or diluted fish-based fertilizer, and repeat the feeding when they are about knee-high. Don’t remove any side shoots or suckers that appear; they won’t harm production, and cutting them might damage roots.

Planting Ladies finger

Planting Okra needs full sun. It will grow in ordinary garden soil but does best in fertile loam, particularly where a nitrogen-fixing crop, such as early peas, grew previously. In the South, plant the first crop in the early spring and a second crop in June. In short-season areas, start plants indoors 6 weeks before setting them out (3 to 4 weeks after the last frost date). Sow two seeds per peat pot and clip off the weaker seedling. When seeding okra directly in the ground, wait until after the soil has warmed and the air temperature is at least 60°F. Use fresh seed, and soak it overnight or nick each seed coat with a file to encourage germination. Sow seed 1/2 inch deep in light soil and 1 inch deep in heavy soil; spacing is 3 inches apart in rows 3 feet apart. Thin seedlings to 18 to 24 inches apart, always leaving the strongest of the young plants. Growing guidelines When okra is 4 inches tall, mulch to keep out weeds and conserve moisture. Water during dry spells. Every 3 to 4 weeks, side-dress with compost or feed with compost tea. Read about makingcompost tea. In areas with long, hot summers, cut the plants back almost to ground level in midsummer and fertilize to produce a second crop. Problems Okra seldom succumbs to pests or diseases. Hand pick any stinkbugs that appear; these light green, shield-shaped bugs cause misshapen pods. To control corn earworms, cabbage loopers, aphids, or flea beetles, go to the Top Ten Garden Insect Pests. Fusarium wilt, a soilborne disease, is sometimes a problem in hot regions. If the disease causes leaves to yellow and wilt, pull and destroy affected plants. Crop rotation is the best preventive measure. Harvesting About 50 to 60 days after planting, edible pods will start to appear. They are tough when mature, so harvest daily with a sharp knife when they are no more than finger sized and when stems are still tender and easy to cut. Pick frequently and the plants will keep producing until killed by frost. Be sure to remove and compost any mature pods you might have missed earlier. Many people find their skins are sensitive to the pods' prickly spines, so wear gloves and long sleeves when harvesting, or plant a spineless variety such as 'Clemson Spineless'.

Castration

Castration, the surgical removal of the two testicles, is a routine management practice for male pigs destined for slaughter. The testicles produce sperm and the male hormone, testosterone. Pork from boars, or uncastrated male pigs at slaughter weight, may have an odor during cooking that is very offensive to many people. This is called a ``boar odor'' or a ``tainted'' odor. Various techniques are used for castration. The position of the animal during surgery and the method and degree of rest- raint are dictated by the age and size of the animal. The best time to castrate a pig is between 1 and 21 days of age. Young pigs are easier to hold or restrain. They bleed less from surgery and may have antibody protection from the sow's colostrum. Pigs can be successfully castrated on day one. One of the major disad- vantages of castrating early is that scrotal hernias are more difficult to detect. Most scrotal hernias are genetic in origin. Do not keep for breeding, boars and gilts from any litter in which one or more pigs was herniated. For pigs several weeks old, one person holds the pig by the rear legs while the other person does the castrating. For younger pigs, it is possible for one person to hold the pigwith one hand or between the knees and also do the castration. A mechanical pig holder can be used. Once the pig is restrained, clean the scrotum and surround- ing area with a cotton swab soaked in a mild disinfectant. A disinfected, sharp, castration knife, scalpel, or razor-blade type instrument can be used to make the incision. Examine the testicles before making the incision to determine if there are two of similar size. If there is a scrotal enlargement, it could indicate a scrotal hernia or rupture. Do not castrate the pig unless you are trained to repair hernias. The pig's intestines will be forced through the incision. Sometimes the testicle is removed before a scrotal hernia is discovered. If this happens the herniation must be repaired by suturing immediately. If one or both testicles are not found, the pig may be a cryptorchid, meaning that the testicle(s) failed to descend through the inguinal canal from the abdomen during development. When this condition is noticed, ear notch the pig and make a record of it. Often, the testicle(s) will descend to a normal position as the pig grows. The pig should be castrated later, after the testicle presents itself. With one hand, tighten the skin over the scrotum to help expose the testicle and the site for the incision. With the castration instrument, make two incisions about as long as the testicles near the center of each. Cut deeply enough to go through the outside body skin. Cutting or not cutting the white membrane (tunica vaginalis) which surrounds the testicle is an individual preference and is optional on small pigs. Squeeze, or pop, the testicles through the incision. If it is difficult to get the testicle through the incision, enlarge the incision slightly at the end closest to the tail. Pull out the testicle toward the tail at a right angle to the length of the body and cut the cord close to the incision. Do not pull straight up on the testicle. Repeat the procedure for the second testicle. It is best not to apply antiseptic because it causes the pig to sit and rub dirt and debris from the floor or bedding into the incisions, causing more harm than antiseptic does good. Later, observe castrated animals for excess bleeding or the presence of tissue or intestines (hernia). Cut off any cord that may be protruding from the incision as this may serve as a wick for infection but make sure it is not intestine. If intestines protrude, gently push them back through the opening and close up by suturing the tunica vaginalis. It is much easier to replace the intestines if the tunica vaginalis covering the testicle is not removed during castration. Side Cutter Method of Castration The side-cut method of castration is successfully practiced in some parts of the U.S. It is a simple technique that is performed between 4 and 10 days of age, when pigs are small, requiring only one person to do the job. Problems can be encountered when pigs are castrated at less than 3 days or older than 10 days using this method. For this method,* the pig is held with one hand by one leg, belly outward. With the middle finger, or whichever is comfortable to use, the testicles are made more pronounced. The resulting fold of skin is where the incision, is made. Disinfected side cutters are positioned about two-thirds of the way into the fold with a clean cut made directly through the scrotal tissue (right of the midline). After the cut on the right side has been made, a similar incision, but to the left of the midline, is made. The testicles are made to pop out through the incisions as they are pinched with the thumb and forefinger of the same hand that is holding the pig. Important: Press very firmly with the thumb against the pelvis of the pig in front of the scrotum when pulling the testicles out with the side cutters so that the cord will break off at the point where the thumb is pressed. Otherwise it is common to cause a hernia. There is little or no bleeding with this method. The testicle, after it is exposed, is grasped with the side cutters. Care is taken to avoid cutting through the cords beneath the testicle as they are now ready to be pulled out with the testicle. The right testicle and associated cords are pulled out slowly and steadily. There is no cutting of the cords in this method as they are pulled out completely with the testicle. Remove any loose cord tissue left outside the incision. Nothing but the disinfected side cutters touches the exposed tissue. For beginning pork producers, it is often best to have a veterinarian or other skilled individual demonstrate the proper techniques of castration. Some State Extension Services also conduct swine farrowing schools that teach castration and other skills in taking care of baby pigs.

Poultry Production

Introduction Chicken broiler and egg production are the most progressive animal enterprises in the Philippines today. The poultry industry in fact began as the backyard enterprise but has shifted to the formation of very large integrated contract farming operations. The growth of poultry industry in the Philippines has been impressive but its problems include inefficient management and the prevalence of many destructive poultry diseases and parasites cannot be ignored. This manual provides technology and management know-how for poultry raising which we hope present poultry raisers and prospective poultry producers may find useful in effectively managing their poultry farms and also help them realize substantial financial returns from their enterprise in this period or high production cost inputs. The Chicken: Classes, Breeds and Varieties The chicken is the most exploited species of poultry, which is utilized for food production in the whole world. Scientific researchers have been done on this species for past centuries and it is still the focus of the present and future experimentation. In the Philippines chicken rank first, while ducks rank second in economic importance as source of meat and eggs. Breed of Chicken can be classified by its utility. This is based on the purpose for which the breed or variety is most efficient. Egg Class- The breed belonging to this class is characterized by their comparatively small size. They lay large white shelled eggs, very active and nervous in temperament. They are non-sitters. The earlier selection of geneticist for this class showed record of early maturity that may not necessarily be true with the modern breeds under this class. Examples: Leghorn, Minorcas, Anconas, Mikawa. Meat Class- to this class belong the breeds that are large, slow movement, quiet and gentle in disposition. Geneticist of the past described them as relatively slow maturing which may not hold true anymore with the present meat breeds. They are generally poorer egg layers and generally lay brown shelled eggs. Examples are: Brahmas, Cochin,Langshans, Comish, White Rocks. General Purpose Class- Breeds of Chicken in this class are medium sized good layers and the young are fast growers. They are not s nervous as the egg class but much more active than the meat class. Examples are: New Hampshire, Rhode Island Red, Plymouth rock, Lancaster, Nagoya, Cantonese. The general purpose breeds had its popularity period when the idea of the poultry breeder was to hit both products of eggs and meat in one kind of breed. Later developments proved that specialization of breed purpose is better goal for more efficient production. The general purpose class at present has been modified and developed by breeders in the production of broiler chicks. Fancy class- The breeds under this class may be characterized as possessing decided beauty of plumage or form of having a rare unusual appearance. Most of them are raised chiefly as ornamentals or pets by hobbyists, regardless of their value as source of food. Example: Frizzle, Bantams, Long tailed. Fighting Class- Since this sport is now legalized in the Philippines it should revolutionalize our original vision that fighting cock breeds has no place place for our study. There are groups of this kinds of chickens now developed by national and international aficionados in this game. Since there are no studies conducted on the breeding and raising of these game fowls, the LAS could not profess any knowledge of what kind and what process of raising will assure a cock to win in the fight. The popular ones are the Ruble, Hulsay, Claret, Oasis Health and Diseases AVIAN Pest (New castle Disease) Cause: Virus Transmission: Direct contact with the nasal and mouth discharges of infected birds Airborne transmission Through mechanical means such as being carried by sparrows (maya) predators or other birds Human being transmit the disease through infected clothes and shoes Signs In young birds gasping, coughing, rattling of the windpipe, hoarse chirping, paralysis, walking backyard and circling In adults, coughing and occasional paralysis, abrupt drop in egg production shoft shelled eggs, greenish watery diarrhea Prevention: Vaccination. Consult your veterinarian for a program suited to your operation Treatment: There is no treatment for the disease. In case of an outbreak, the following measures could be adopted to minimized its further spread and effect control of the disease. Isolate sick birds quickly Quarantine the area by regulating persons entering the disease-affected premises of from other farms as well as from one poultry house to another Revaccination of the birds if titer (detected by serological test) is already low Thoroughly disinfect the houses and premises. Allow to dry before occupancy Bury dead birds deeply or burn Chronic Respiratory Disease (CRD) Cause: Mycoplasma organism or pleuropneumonia like organism (PPLO) Transmission: CRD organism or is egg-borne; contracted exposure with infected flock Airborne transmission Signs Tracheal rales, sneezing coughing watery or sticky discharged from the nostrils Foamy exudates in the eyes Feed consumption is reduced and the birds lose weight Treatment: Broad spectrum antibiotics, either by injection or mixed with feeds or drinking water Coccidiosis Cause: Microscopic organisms called coccidian (Eimeria species) usually occurs in flocks below two months of age. Transmission: When birds pick up or swallow the coccidial organisms Contaminated feed and water Indirect contact thru flies, human beings and other mechanical means Signs Tendency to huddle together in a corner Decrease feed and water intake and poor weight gain Prevention Incorporation of coccidiostat in the feeds or drinking water. Use of sulfa drugs. Most feed companies incorporate this in the feed mixture as indicated in the feed tags Mareks Disease Cause: Virus Transmission: Exposure to infected birds or to environment with existing virus, poultry nests and feeders Signs Initial symptoms are leg weakness and paralysis of one or both legs Birds tend to rest on their breast with one leg extended forward and the other backward They could hardly reached the feeders and the waterers resulting in the dehydration and emancipation which finally cause death Prevention: Vaccination with MD vaccine, the most commonly used is the so called Herpes virus of turkey (HVT) Treatment: There is no known treatment for the disease Avian Malaria Cause: Microscopic Protozoan Parasite Transmission: Bites of mosquitoes, mechanically by blood transfer as in mass vaccination, caponization and injection Signs Severe anemia (paleness) extreme leg weakness, emancipation and nervous signs like twisting of the head The shanks and the toes are dry and birds have ruffled feathers Greenish-yellow or greenish white diarrhea Prevention: Control if mosquitoes within the premises and houses with effective insecticides, include spraying the breeding places of mosquitoes. Proper drainage of stagnant water Treatment: Anti malarial drops like plasmochin, quinine hydrochloride and pyrimethamine combinations were found effective. Confer with the veterinarians. Management Housing Equipment Feeding troughs or feeders Feeders can be placed inside or along the front of cages. When making feeders, consider the ease in cleaning and avoidance of feed spilage. Feed spilahe may be avoided by placing a metal or wooden strip along the inner mouth of the feed trough. Waterers To facilitate cleaning, the shape and size of the waterers should be semi circular, fairly wide and supported by an adjustable bracket to permit easier adjustment. It may have a removal stopper at the drainage end to allow for easier cleaning For chicks, the waterers are usually one gallon plastic jars The most common waterers are the plastic waterers because they do not rust therefore they will last longer Backyard poultry raisers usually use bamboo waterers. They are cheap but there is a great tendency for slime (lumot to develop) and often times they do not last very long. They need constant changing. Portable Catching Panels This is usually made of either bamboo, wood or wire frames. This device comes in handy during vaccination. Feed Carts In a well-planned poultry house with cemented service alleys, the feed cart is a handy piece of equipment which can reduce the number of hours spent in feeding the chickens. It makes the feeding less laborious and tiresome. In the absent of a feed cart a wheelborrow will do. Lighting In shade houses, natural daylight must be supplemented with artificial lighting in order to obtain desirable lighting patterns which are necessary to adequately control sexual maturity. A constant or decreasing lighting pattern during rearing is essential to prevent too early sexual maturity. An increasing or constant light pattern is necessary after 22-24 weeks of age. Egg Handling Supply at least 1 nest per 4 female. Ensure free circulation of air around the nest areas to discourage broodiness. Collect eggs more regularly than in temperate areas and transfer immediately to the egg cooling room which should be located on the farm site. Transport eggs to the hatchery in an insulated van. Pratice daily fumigation of eggs. Marketing Marketing for Broiler Birds have attained the marketable weight should be sold. Birds should be harvested as scheduled. When harvest schedule approaches the companys representatives should be reminded of the exact date that the birds are to be harvested and the assurance that his company trucks should come on time. This is to ensure that the birds will not consume extra feeds due to longer stay in the farm without any beneficial effect to the grower. The birds should be harvested within the shortest possible time. There are companies that sell to viajeros. The middle man tend to select the bigger and healthier birds of relatively uniform sizes. This practice should not be allowed since this will disturb the other birds resulting to weight losses and also delays the harvesting. For independent growers Alternative market outlets should be surveyed even before deciding to broilers to be assured of the ready market at the time of harvest. Marketing arrangements with local hotels, restaurants, cafeterias, institutional buyers and grocery stores with freezers should be made Procedures should form associations or market cooperatives so that they could agree on a common prize. Organized producers have some bargaining power with regard to their selling price Producers will be best advised to compute which is more profitable to sell, the birds dressed or live, and whether to sell at the farm or bring them to market. The broilers should be sold at optimum weight. More profits can be derived if broilers are sold between 1.3 to 1.5 kg live weight depending on consumers preferences and market reports Marketing of Eggs Survey market outlets before investing in egg production. Marketing arrangements must be made with local bakeries, local hotels, restaurants, cafeterias, groceries, or sari-sari store, higher income families and other regular users. This will ensure regular orders for the eggs. Sell graded or classified eggs. Proper grading or classification can attract all types of consumers. This would also enable the consumers to make purchasing decision on egg size at hand. Sell only clean eggs since everybody wants clean eggs. Dry or wet cleaning of eggs should be a standard practice on the far. Reduce breakage and spoilage of eggs to the minimum. Broken eggs constitute losses and render the container unsightly. Technology Options ORGANIC PRODUCTION OF NATIVE CHICKEN Organic Management System The organic management system us aimed to develop a harmonious relationship between land and animals, and respect for their physiological and behavioral needs. This can be achieved by a combination of providing quality organically-grown feeds and fodder, appropriate stocking rates, animal husbandry systems appropriate to behavioral needs, and animal management practices that seek to promote health and prevent diseases. Organically Produced Native Chicken The Philippine native chickens and their upgrades, whether raised under scavenge-based system or free-range system can very well be regarded as organically produced. They are adapated to local conditions and utilize traditional feeds (succulent leaves, buds, inflorescence, insects, earthworms, grains and kitchen discards) coming fromthe farms itself. No synthetic drugs are given except vaccines. Potential Users The raising of organic native chicken can be integrated with other crops and livestock production systems. This technology is very appropriate for farmers with adequate range area for the production of native chicken. Organic native chicken production could be done in various agro-ecosystem which include but not limited to orchards, grasslands, upland and hillyland. The meat and eggs should be sold as organic food and should command a premium price compared to the same products coming from commercial exotic chickens. Simple Cost and Benefit Analysis Production Cost: The production cost for raising the Philippine native chicken is vey minimal. Chickens are allowed to wander freely and scavenge for all or most of their food. Free-range system: Under free-range system, almost 75% of their requirements are obtained from the range. Feed supplements can be in the form of grains (rice, corn) chopped coconut meat or kitchen discards. Market Price: Market weight is between 0.8 to 1.3 kg per bird. Market age is between 12 weeks up to 18 weeks old. Price per live is between PhP 80 to PhP 200. Eggs which are about 40 to 45 grams (small) sell between PhP 5 to PhP 6 per piece. Most are paid in premium price because of their unique wuality attributes including distinct flavor, leanness, texture and pigmentation. Eggs are likewise valued because of the intense yellow pigmentation of the yolk.

My Father's Bicol Express

My father’s bicol exress is my favorite dish that my father cooked. It is also my cousin’s favorite because of the spiciness. My grandmother told us that the reason why we love spicy foods, because we have a blood of bicolana/bicolano. Ingredient and Portion: 2 kls. pork belly (menudo cut) 3 pcs. coconut (meat grated and extracted into 1st and 2nd extraction) *it is better to buy in wet markets since they already have improvised coconut milk extraction machine* 1/2 k. bagoong alamang 6 segments garlic, pounded and minced 2 medium onions, chopped 1kl finger chilies or sili pangsigang ( sliced diagonally) dash of pepper dash of sugar (to balance the taste if bagoong is too salty) water Directions: 1. Wash and drain the pork cutlets and set aside. 2. In a wok with 3 cups water,bring to boil the meat cutlets until tender. 3. When the wok is almost dry and the pork starts to sizzle, add the onions and garlic then saute in the pork's own fat. 4. When almost brown and fragrant with spices, add the bagoong alamang then mix and cook. 5. Pour the 2nd extracted coconut milk then simmer. 6, Add the sliced finger chilis.cook for 5 minutes. 7. Pour the remaining coconut cream and simmer. 8. Cook for another 5 minutes. 9. Balance the taste with sugar, salt if needed and a dash of pepper.

How to Make Fermented Vegetable Juice

Juicing has been promoted over the past few decades as one of the healthiest things you can do for your body. Likewise, cultured foods are gaining popularity in the health communities for their benefits. So why not combine the two? There is a big difference between these two health-giving food preparations: one has only been practiced by mankind for a short period of time and the other is as old as food preparation itself. A juicers is an electronic appliance that passes large quantities of produce through it to extract the nutritive properties of those plants. So juicers are only as old as electricity and still have only been used to produce food for humans for a few decades. The art of fermenting foods, on the other hand, is thousands of years old and spans every culture known to man. Fermentation is a natural process that happens to food; a controlled decay in a way. So while you might think that fermented vegetable juice can be made by juicing vegetables and then fermenting them, that might not be the most effective method. You can absolutely juice vegetables and then ferment that juice, but there is another more convenient and less expensive way. Traditionally, fermented vegetable juice is the juice or liquid that you would find in a vegetable ferment, or a small amount of vegetables placed in a larger amount of liquid which is allowed to ferment and then is strained. Beet kvass is a good example of the latter. Beet kvass is made with a small amount of beets, a bit of sea salt, and a large quantity of water (relative to the quantity of beets). It is then allowed to culture, the beets are strained off, and the liquid remaining is called kvass. The beets can then be reused to make a second, weaker batch of kvass. In the same way you can use vegetables to create fermented vegetable juices. Instead of setting out to make brined pickles you can set out to make brined pickle juice. Rather than cram a jar full of cucumbers for the former, use only a few cucumbers with some seasonings and a large quantity of water for the latter. They are different food products used differently. This fermented vegetable juice can be made with whatever you have on hand, but your juice will take on those flavors so be wary of strong flavors that you do not care for such as brassicas or alliums. Basic Fermented Vegetable Juice Fill a quart or half-gallon jar loosely with any vegetables you like. Some good candidates include: beets celery cucumbers garlic ginger small quantities of cabbage, broccoli, or cauliflower To Make the Juice: Make a brine of 2 to 3 teaspoons of sea salt to every quart of water and pour it over your vegetables. Cover with a towel or coffee filter and secure with a rubber band or other device that will keep fruit flies out. Allow to culture for 3 to 4 days. It should smell fermented but not rotten. A small amount of gray foam may come to the top. This should be removed but does not indicate spoilage. Strain the vegetables off and set aside for a second, weaker batch which can be made with another dose of salt brine and a slightly longer fermentation time; 6 to 7 days perhaps. The liquid can be placed in a sealed jar and should either be consumed right away or kept in the refrigerator for about a week. Using the Juice of Fermented Vegetables The other source of fermented vegetable juice, as mentioned above, is the juice right off of a vegetable ferment. You might have some juice atop your sauerkraut that you can decant. Or, once your pickles are eaten up, you might have the juice from that available for drinking. These juices are going to be a bit stronger in flavor than if you make the vegetable juice from the above recipe. They will also be harder to come by as ferments like sauerkraut are made more for their vegetable fermentation than the juice fermentation. Therefore, if you require a large amount of vegetable juice, say a daily glass, then consider making the fermented vegetable juice as mentioned above.

Poultry Dressing

Poultry dressing or Slaughter Conveyor is a conveyor based Semi – Automatic Slaughter Plant. It is also known as slaughter plant. It consists of an overhead conveyor & other processing machinery. Processing. The birds are stunned, dressed and chilled in most scientific & most hygienic manner. Stunning, Bleeding, Scalding, De-feathering, Evisceration (Internal Cleaning), Chilling The hot water Scalder for Conveyorized plant are of Continuous type. They are made in different sizes suitable from 250 birds per hour to 2000 birds per hour capacity. Scalders have different heating and agitation options depending on capacity. They are made in stainless steel and play a crucial role in scientific & hygienic processing of poultry. These scalders have electronic controls for maintaining the temparature of water with in a close range. Our scalders are efficient in scalding chicken in a clean, fast and easy manner. We can also customize these scalders in terms of temperature controls, agitation mechanism, design and capacity. We manufacturer Feather Pluckers that are used by broiler farmers for poultry operations. De-Feathering machine or Feather Plucker as they are called is one the most important machine in Poultry Processing. The Pluckers we make having four way adjustments for flexibility of plucking different sized birds from 1.0 kg to 3.0 kg (Live wt.). Made in food grade stainless steel, it has all the provisions for giving best feather plucking jointly with our Hot water Scalder. It also called as De-feathering machine. The Feather pluckers are fitted with specially made food grade rubber fingers. Lung suction gun removes the lung from inner cavity by vacuum suction. This operation removes lung as well as other residual matter inside the bird carcass. Our killing Cone Stand comes in different capacities from 8 cones to 24 cones. The birds are placed in the cone & are allowed to bleed, halal while the shell rotates. This is part of poultry dressing machineries which can dress 500 to 2000 Birds Per Day (BPD). Hot water scalder is an important equipment in poultry slaughter house operations. It heats water & maintains it at suitable temperature continuously so that the Poultry Feathers are softened and removed during Plucking operations with out damaging the skin. Our hot water scalder incorporates dual heating concept. It comes fitted with best quality electrical heaters along with provision for direct Gas burner under it. It is Robust but portable and comes with standard thermostat control for automatic temperature control. Scalders are supplied in different sizes as per processing needs. We manufacture Poultry Feather Pluckers ( also known as Drum Pluckers ) for use in removal of feathers during poultry processing. These pluckers are made in 2 different sizes - 23" diameter and 30" diameter. All pluckers have contact parts made entirely in SS 304 grade material for hygienic operations. The 23" model is fitted with either 1.0 hp or 1.5 hp motor & V Belt & Pulley arrangement. The motors can be either Single phase ( 230 Volts) or Three phase ( 415 Volts) as required. This can process 5 to 6 birds at a time in a 3 minute cycle. The 30" model is fitted with 2 or 3 hp motor with V Belt & Pulley OR with Gear Box arrangements. The 2 hp motor can be single phase but the 3 hp motors are in 3 phase. 2 hp model can process 10 to 12 birds at a time while 3 hp motor can process 15 to 20 birds at a time in a 3 minute cycle. Poultry dressing machineries cover a range of stand-alone equipments for dressing of poultry in non-conveyor mode. These includes killing cone stands having 8 to 24 cones, hot water scalder, feather plucker, portion cutter, screw chiller and drip roller, Work Tables, Evisceration Tables etc.

Marketing Plan (Internet Cafe)

Situation Analysis JavaNet just opened its doors for business a little over a month ago. Business is good, and customers have been impressed with our offerings, but we need to focus our efforts on implementing the strategies, programs, and tactics outlined in the original business plan. Differentiating ourselves from other more traditional cafes has given us the ability to effectively compete on the beverage and pastry side of the business with the already entrenched competition. Sales are brisk and in-line with projections. The Internet services side of the business is rapidly being accepted by the local community. Memberships are meeting the projections outlined in the business plan, and sales of Internet services are meeting the goals forecast. Students love to gather for late-night sessions, nearby seniors are getting a glimpse of what the Internet offers, and local business people love to stop by for a quick bite and an email check. Market Summary JavaNet is faced with the exciting opportunity of being the first-mover in the local cyber-cafe market. The consistent popularity of coffee, combined with the growing interest in the Internet, has been proven to be a winning concept in other markets and will produce the same results here. All three target markets for the JavaNet service are growing at a relatively fast pace. We're faced with a large number of potential customers, and we're offering a needed service. Target Market Growth: • University students continue to grow at a steady pace, at nearly 4% • Office workers in the downtown area and nearby professional buildings continue to add value, growing at 3% • Seniors are becoming an important part of downtown business, growing at almost 6% • Teens continue to play a major role in downtown foot-traffic, growing at 2% Market Demographics JavaNet's customers can be divided into two groups. The first group is familiar with the Internet and desires a progressive and inviting atmosphere where they can get out of their offices or homes to enjoy a great cup of coffee and Internet access. This group is made up of students from the University of Oregon and business people from nearby downtown offices and professional centers. The second group is not as familiar with the Internet. This group is made up of seniors from the downtown retirement centers. There are three large retirement centers in the downtown area, and currently none of them offer Internet access to their residents. Seniors represent a growing segment of Internet users. They use the Internet to communicate with friends and family and they will be regular users of the JavaNet service. Market Analysis 2001 2002 2003 2004 2005 Potential Customers Growth CAGR University Students 4% 10,000 10,400 10,816 11,249 11,699 4.00% Office Workers 3% 20,000 20,600 21,218 21,855 22,511 3.00% Seniors 6% 3,000 3,180 3,371 3,573 3,787 6.00% Total 3.59% 33,000 34,180 35,405 36,677 37,997 3.59% Market Needs Factors, such as addiction, and historical sales data ensure that the high demand for coffee will remain constant over the next five years. The rapid growth of the Internet and online services that has been witnessed worldwide is only the beginning of a long-lived trend towards an economy built on the infrastructure of the Internet. The potential growth of the Internet is enormous, to the point where one day, a computer terminal with an online connection will be as common and necessary as a telephone or toilet. This may be 5 or 10 years down the road, but for the next five years, the online service provider market is sure to experience tremendous growth. Establishing itself as the first cyber-cafe in the area, JavaNet will enjoy the first-mover advantages of name recognition and customer loyalty. Initially, JavaNet will hold a 100 percent share of the cyber-cafe market locally. In the next five years, competitors will enter the market. JavaNet has set a goal to consistently maintain a market share of greater than fifty percent. Market Trends The Internet has become a point of conversation in almost all social groups. People are talking about sites they visited, business people are talking about Internet-based businesses, and kids are talking about the latest Internet clubs and chat rooms. People like to communicate their Internet experiences with their friends, colleagues, and family. However, it can be difficult to do it in front of a computer terminal at the office or in the family study. A comfortable place to gather and share these experiences is becoming a real need. JavaNet will provide: • A meeting place for business people interested in sharing their Internet-based business ideas. • A social hub for students and young people interested in sharing a beverage and their Internet experiences with friends. • A place for nearby seniors to gather and learn about the powers of the Internet and better communication methods. • A stopping point for travelers in need of an Internet connection. A market survey was conducted in the Fall of 1998. Key questions were asked of fifty potential customers. Some key findings include: • 35 subjects said they would be willing to pay for access to the Internet. • $2.50 an hour was the most popular hourly Internet fee. • 24 subjects use the Internet to communicate with others on a regular basis. Market Growth The market for the services JavaNet will offer is growing rapidly. The cyber-cafe hasn't come to this area yet, but similar services are growing rapidly on a global scale. Large cities that cater to large numbers of travelling business people and tourists have been saturated with businesses offering the services JavaNet will offer. Business people use the Internet services to catch up on email and communications with their family, and tourists do the same. Our area supports a population that has many of the same needs and interests of this larger group. The student population continues to grow as the University grows in popularity with high-school graduates from out of state. These students tend to have money and an interest in up-scale social centers. Business in the downtown area is on the rise with the coming completion of the renovated Fifth Street Market and the new Compu-tech facility. JavaNet will target these groups with radio and TV spots on local stations. Strengths 1. Knowledgeable and friendly staff. We've gone to great lengths at JavaNet to find people with a passion for teaching and sharing their Internet experiences. Our staff is both knowledgeable and eager to please. 2. State-of-the art equipment. Part of the JavaNet experience includes access to state-of-the-art computer equipment. Our customers enjoy beautiful flat-screen displays, fast machines, and high-quality printers. 3. Up-scale ambiance. When you walk into JavaNet, you'll feel the technology. High backed mahogany booths with flat-screen monitors inset into the walls provide a cozy hideaway for meetings and small friendly gatherings. Large round tables with displays viewable from above provide a forum for larger gatherings and friendly "how-to" classes on the Internet. Aluminum track lighting and art from local artists sets the mood. Last, but not least, quality cappuccino machines and a glass pastry display case provide enticing refreshments. 4. Clear vision of the market need. JavaNet knows what it takes to build an upscale cyber cafe. We know the customers, we know the technology, and we know how to build the service that will bring the two together. Weaknesses 1. A dependence on quickly changing technology. JavaNet is a place for people to experience the technology of the Internet. The technology that is the Internet changes rapidly. Product lifecycles are measured in weeks, not months. JavaNet needs to keep up with the technology because a lot of the JavaNet experience is technology. 2. Cost factor associated with keeping state-of-the-art hardware. Keeping up with the technology of the Internet is an expensive undertaking. JavaNet needs to balance technology needs with the other needs of the business. One aspect of the business can't be sacrificed for the other. Opportunities 1. Growing population of daily Internet users. The importance of the Internet almost equals that of the telephone. As the population of daily Internet users increases, so will the need for the services JavaNet offers. 2. Social bonds fostered by the new Internet communities. The Internet is bringing people from across the world together unlike any other communication medium. JavaNet will capitalize on this social trend by providing a place for smaller and local Internet communities to meet in person. JavaNet will grow some of these communities on its own by establishing chat areas and community programs. These programs will be designed to build customer loyalty. Marketing Objectives JavaNet's marketing objectives for the first three years of operation include: • Grow total sales by 10% annually. • Diversify the service offering to insulate the business against fluctuations in any one component of the revenue stream. • Build customer loyalty through educational programs. • Maintain a staff of enthusiastic employees excited to share their Internet knowledge with JavaNet customers. • Build the JavaNet brand to the point where it becomes a household word in the area. Financial Objectives The goal of this marketing plan is to outline the marketing strategies, tactics, and programs that will make the vision outlined in the JavaNet business plan a reality in the year 2000. The vision outlined in the business plan includes sales of roughly $275,000 in the first year with that figure increasing 10% annually. Positioning JavaNet will position itself as an upscale coffee house and Internet service provider. Business people of all types will use JavaNet as a place to hold meetings and catch-up on email communications. Students from nearby downtown housing centers will use JavaNet as a place to socialize and discuss the latest Internet sites. Seniors from downtown retirement centers will experience the Internet for the first time at JavaNet. Programs designed to teach newcomers about the power of the Internet will help build customer loyalty and spread the word about the services JavaNet offers. Marketing Mix JavaNet's marketing efforts will focus on building a loyal base of customers that will use the services provided on an almost daily basis. Services and Service Marketing As the popularity of the Internet continues to grow at an exponential rate, easy and affordable access to the information superhighway is quickly becoming a necessity of life. JavaNet provides the local community with the ability to access the Internet, enjoy a cup of coffee, and share Internet experiences in a comfortable environment. People of all ages and backgrounds will come to enjoy the unique, upscale, educational, and innovative environment that JavaNet provides. Pricing JavaNet bases its prices for coffee and specialty drinks on the "Retail Profit Analysis" provided by our supplier, Allann Brothers Coffee Co., Inc. Allann Brothers has been in the coffee business for 22 years and has developed a solid pricing strategy. Determining a fair market, hourly price for online use is more difficult because there is no direct competition from another cyber-cafe in our area. Therefore, JavaNet considered three sources to determine the hourly charge rate. First, we considered the cost to use other Internet servers, whether it is a local networking firm or a provider such as America Online. Internet access providers use different pricing schemes. Some charge a monthly fee, while others charge an hourly fee. In addition, some providers use a strategy with a combination of both pricing schemes. Thus, it can quickly become a high monthly cost for the individual. Second, JavaNet looked at how cyber-cafes in other markets such as Portland and Ashland went about pricing Internet access. Third, JavaNet used the market survey conducted in the Fall of 1998. Evaluating these three factors resulted in JavaNet's hourly price of $2.50. Promotion JavaNet will spend almost fifty thousand dollars in its first year of operations to build a brand and a loyal customer base. Marketing efforts will be focused on the local market, and the campaign will run the entirety of 1999, increasing roughly 10% per year to match increased sales revenue. The marketing budget will consistently equal almost 20% of sales. A Few Specific Marketing Efforts: • Local TV spots • Print Materials • Local Newspapers • Local Radio Spots • JavaNet Events Service This topic is a critical reminder of the fact that JavaNet is a service business. The success of our business depends upon the quality of the service we offer and delivering that service consistently. JavaNet is dedicated to delivering this quality service. Dedicated to Quality Service Programs: • We've gone to great lengths at JavaNet to find people with a passion for teaching and sharing their Internet experiences. Our staff is both knowledgeable and eager to please. An excess of staff members will consistently be on hand to provide service to JavaNet customers. Performance will be frequently evaluated both internally and through customer surveys. • A highly valued member of the JavaNet staff will be the "Customer Happiness Representative." This individual will be available forty hours a week to monitor the level of happiness amongst JavaNet customers. This individual will be responsible for: developing customer satisfaction programs, monitoring happiness levels, responding to customer concerns, and the general well being of every JavaNet customer. Break-even Analysis JavaNet is operating in an industry capable of supporting high gross margins. Variable costs in relationship to per-unit revenues are low. Variable costs are equal to roughly 25% of per-units revenues. It is our hope that as we move into the future and continue to build relationships with our suppliers, this value will decrease further, approaching a value of 20%. Fixed costs for JavaNet equal almost $7,500. Fixed costs include: payment of debt, facility lease costs, hardware costs, and other costs JavaNet must maintain on a monthly basis. These costs are fixed and aren't impacted by an increase or a decrease in sales. Currently, JavaNet will break even at a monthly sales point of $10,000. Break-even Analysis Monthly Units Break-even 2,986 Monthly Revenue Break-even $10,002 Assumptions: Average Per-Unit Revenue $3.35 Average Per-Unit Variable Cost $0.84 Estimated Monthly Fixed Cost $7,500 Sales Forecast Revenues for the first year of operation are based on an almost 10% growth rate frommonth to month. This is an aggressive estimate, but we feel that our strong emphasis on marketing will have positive results. Annually, beyond the first year of operations, we're predicting a growth rate of roughly 10%. We'll have a better idea of potential growth rate beyond year one as we make our way through our first year. The plan will be updated as we receive more information. Sales Forecast 2001 2002 2003 2004 2005 Unit Sales Coffee (based on average) 16,230 17,853 19,639 21,602 23,763 Specialty Drinks (based on average) 9,129 10,042 11,047 12,151 13,366 E-mail Memberships 12,173 13,390 14,729 16,202 17,822 Hourly Internet Fees 60,255 66,280 72,908 80,199 88,219 Baked Goods (based on average) 54,777 60,255 66,280 72,908 80,199 Other 0 0 0 0 0 Total Unit Sales 152,564 167,820 184,602 203,062 223,368 Unit Prices 2001 2002 2003 2004 2005 Coffee (based on average) $1.00 $1.00 $1.00 $1.00 $1.00 Specialty Drinks (based on average) $2.00 $2.00 $2.00 $2.00 $2.00 E-mail Memberships $10.00 $10.00 $10.00 $10.00 $10.00 Hourly Internet Fees $2.50 $2.50 $2.50 $2.50 $2.50 Baked Goods (based on average) $1.25 $1.25 $1.25 $1.25 $1.25 Other $0.00 $0.00 $0.00 $0.00 $0.00 Sales Coffee (based on average) $16,230 $17,853 $19,639 $21,602 $23,763 Specialty Drinks (based on average) $18,259 $20,085 $22,093 $24,303 $26,733 E-mail Memberships $121,726 $133,899 $147,289 $162,018 $178,219 Hourly Internet Fees $150,636 $165,700 $182,270 $200,497 $220,547 Baked Goods (based on average) $68,471 $75,318 $82,850 $91,135 $100,248 Other $0 $0 $0 $0 $0 Total Sales $375,323 $412,855 $454,141 $499,555 $549,510 Direct Unit Costs 2001 2002 2003 2004 2005 Coffee (based on average) $0.50 $0.50 $0.50 $0.50 $0.50 Specialty Drinks (based on average) $2.50 $2.50 $2.50 $2.50 $2.50 E-mail Memberships $0.63 $0.63 $0.63 $0.63 $0.63 Hourly Internet Fees $0.31 $0.31 $0.31 $0.31 $0.31 Baked Goods (based on average) $0.00 $0.00 $0.00 $0.00 $0.00 Other $0.00 $0.25 $0.25 $0.25 $0.25 Direct Cost of Sales Coffee (based on average) $8,115 $8,927 $9,819 $10,801 $11,881 Specialty Drinks (based on average) $22,824 $25,106 $27,617 $30,378 $33,416 E-mail Memberships $7,669 $8,436 $9,279 $10,207 $11,228 Hourly Internet Fees $18,679 $20,547 $22,601 $24,862 $27,348 Baked Goods (based on average) $0 $0 $0 $0 $0 Other $0 $0 $0 $0 $0 Subtotal Direct Cost of Sales $57,286 $63,015 $69,317 $76,248 $83,873 Marketing Expense Budget 2001 2002 2003 2004 2005 Local TV Spots $23,000 $25,300 $27,830 $30,613 $33,674 Print Materials $6,750 $7,425 $8,168 $8,984 $9,883 Other $3,300 $3,630 $3,993 $4,392 $4,832 ------------ ------------ ------------ ------------ ------------ Total Sales and Marketing Expenses $33,050 $36,355 $39,991 $43,990 $48,389 Percent of Sales 8.81% 8.81% 8.81% 8.81% 8.81% Linking Sales and Expenses to Strategy Our marketing expenses are tied directly to our sales revenue. As sales increase, the marketing expenses will increase. Currently our marketing expenses equal roughly 20% of sales, and we hope to increase that value in the future. Our programs will be monitored for efficiency and return on investment. Most notably, we want to pay close attention to the value of the "Customer Happiness Representative." This component of our marketing budget is expensive, and we want to track the value of the program to make sure we're optimizing our budget. Periodically, we will survey our customers to determine the effectiveness of our programs, and we'll adjust the marketing mix appropriately based on our findings. Sources: http://www.mplans.com/internet_coffee_shop_marketing_plan/situation_analysis_fc.php

IPM in Cucumber

INTEGRATED PEST MANAGEMENT (IPM) is the blending of all effective, economical, and environmentally sound pest control methods into a single but flexible approach to managing pests. Those who practice IPM realize that it is neither possible nor economically feasible to eliminate all pests; instead pest populations should be managed below economically damaging levels. Users of the IPM approach recognize and understand the importance of the controls provided by nature. When human intervention is necessary, the least invasive practices, such as plant resistance, biological control, and cultural control, should be used because these are the practices that fit best into sustainable agriculture. Highly disruptive or environmentally damaging practices should be used only as a last resort. Chemical pesticides should be used only when necessary, based upon frequent and routine monitoring of pest populations. Natural enemy populations should also be monitored so that their impact on pests can be determined. When pesticides are necessary, if possible, only those products should be used that are not detrimental to natural enemies. Integrated pest management is a dynamic and evolving practice. Specific management strategies will vary from crop to crop, location to location, and year to year, based upon changes in pest populations and their natural controls. As specific new approaches are developed, these too can be incorporated into the program as appropriate. Modern pest managers will be most effective if they are knowledgeable about their pests, beneficials, and all of the control options available. Weeds Herbicides registered for use on cucumbers do not provide total, season long control. Successful weed control requires integrating cultural and chemical methods. Preplanting control of perennial weeds is essential. Cucumbers should be planted to land where the annual weed seed population has been reduced by cultural procedures such as crop rotation, summer fallowing or stale seedbed. Cultivation will be required to supplement chemical weed control. Many growers use plastic mulch in the production of cucumbers. Opaque plastic can be used to control weeds in the row in main crop cucumbers. Contact your local agriculture office for information on controlling weeds growing between the rows of plastic mulch. Care must be taken to avoid fields where residual herbicides from previous years persist in the soil as crop injury may occur. Diseases Damping off (fungi) Characteristics: (Fusarium, Rhizoctonia, Pythium, Phytophthora sp.) Occurs in areas with poor drainage or areas with a previous history of the disease. Damping-off is often associated with high humidity and high temperature. The temperature range in which these fungi can live is quite broad, from about 12 to 35oC with an optimum (the temperature at which damping-off develops fastest) of 32oC. That is why you can find damping-off disease both in highlands with a temperate climate and in (sub) tropical lowlands. Control: Sow seeds treated with a fungicide. For greenhouse grown plants, sterilize soil (or use an artificial mix) and disinfect work areas, benches, flats, etc. Drench seedlings with an appropriate fungicide. Leaf Spots - Alternaria (fungus), angular (bacterium) Characteristics: Alternaria causes small circular spots which enlarge up to 2 cm in diameter with dark concentric rings within the spots. Spots coalesce to affect large areas of the leaf. Angular leaf spot causes small angular spots that are irregular in shape and size. May attack fruit causing water soaked spots. Fruit rot follows. Both organisms overwinter on the seed or in plant residue in the soil. Control: Follow a 1 to 2 year rotation. Apply a fungicide at first sign of disease and at 7 to 10 day intervals. Use an alternating schedule with an organic fungicide for Alternaria and fixed copper for angular leaf spot. Powdery Mildew (fungus) Characteristics: Appears as a white powdery growth on leaves which may cause leaves to wither and die. It tends to be a problem in some varieties more than others. It is favored by high temperatures. Control: Resistant cultivars are available. For susceptible cultivars apply an appropriate fungicide at the first sign of the disease and at 7 to 10 day intervals. Downy Mildew(Pseudoperonospora cubensis) Symptoms of downy mildew are first evident as small, slightly chlorotic to bright yellow areas on the upper leaf surface. The color is less vivid on the corresponding lower leaf surface. Lesions appear first on the older crown leaves and appear progressively on the younger, more distal leaves as these leaves expand. As the lesions expand, they may remain chlorotic or yellow or become necrotic and brown. Lesion margins are irregular on most cucurbits, but on cucumber they are angular and bound by leaf veins. Cucumber Scab (fungus) Characteristics: A fungal disease which overwinters in seed and in crop residue. Infected fruit will have dry, sunken corky areas up to 1 cm in diameter. Scab areas on leaves will cause misshaped leaves. The disease is brought on by moist, humid conditions and cool night temperatures. Control: Use resistant cultivars. No cultivar is completely immune so follow a 2 year crop rotation. Effective fungicides are also available. Bacterial Wilt (Bacterium) Characteristics: (Erwinia tracheiphilia) The bacterial wilt organism apparently overwinters in cucumber beetles. Wilt appears on a low percentage of plants. Bacterial wilt is more severe with adequate to excessive levels of balanced nutrients than with deficient levels. It is promoted by low nitrogen and potassium levels in unbalanced nutrient situations. Control: Apply insecticides to control the cucumber beetles. Mosaic (virus) Characteristics: Several mosaic viruses may infect cucumber. Cucumber mosaic virus (CMV) is the most important. CMV infected plants are stunted, and new leaves are dwarfed, mottled and sometimes distorted. Fruit exhibits a yellowish-green mottle. The virus overwinters in perennial weeds such as milkweed, ground cherry, pokeweed, motherwort and chickweed. Aphids and sometimes cucumber beetles transmit the virus. Control: Grow resistant cultivars. Control aphids and cucumber beetles. Eliminate reservoir weed hosts within and surrounding cucumber fields. Insects Seedcorn Maggot Characteristics: Small yellowish-white maggots 6 mm long with a pointed head end. The adult is a small grayish-brown fly. Maggots feed on seed, causing seed to produce a poor plant, and will also feed on roots, causing poor plant growth. Seed corn maggots frequently attack deeply planted seeds. Control: Plant as shallow as needed in a well prepared seedbed. Early germination is necessary to get good plant stands and prevent injury. Later planted crops are not as susceptible to this pest. Good weather conditions are necessary to completely control the pest. Avoid planting susceptible crops in fields recently manured. Chemical seed treatment is essential. Cutworms Characteristics: Cutworms are dull colored, soft bodied caterpillars found at the base of plants, just under the soil level. They feed on seedlings, cutting them at soil level or just below. Control: See Atlantic Provinces "GUIDE TO PEST MANAGEMENT" for vegetable crops. Cucumber Beetle Characteristics: The striped cucumber beetle overwinters in the adult stage under leaves or dense grass, emerging in May or early June. The adult is 5 mm long. Its upper surface is about equally black and yellow, with the folded wing covers bearing three black stripes. Hot, humid weather favors the beetle feeding. Two weeks after emerging, the beetles mate and lay eggs. The orange-yellow eggs are laid in the soil at the base of host plants and hatch within 10 days. Upon hatching, the larvae burrow into the soil and start to feed on roots. Two weeks later, a new generation of beetles appear. In Canada, there is only a single generation per year. They are a carrier of bacterial wilt. Control: Apply insecticides when insects first appear and repeat as necessary. If not controlled this insect may cause a lot of damage. Two-Spotted Spider Mite Characteristics: An occasional pest but when it does occur, it can be serious. Leaves become speckled and then turn bronzed or brown. A fine webbing is produced on the underside of the leaves. The mites are microscopic in size. Usually this pest only becomes a problem under very hot dry weather conditions. Control: Apply appropriate miticide. Tarnished Plant Bug Characteristics: Small 6 mm long insect, mottled white and yellow with touch of black on wings. Nymph is very small, greenish-yellow and marked with black dots on the thorax and abdomen. They overwinter under bark or leaf-litter, emerging early in the spring and feeding on weeds and fruit buds. After mating, eggs are laid on stems and petioles. Nymphs (yellowish-green, 1 mm long) emerge after 10 days, undergoing two molts to become adults within 3 to 4 weeks. Adults and nymphs are equally damaging. Control: Apply insecticides when insects first appear and repeat as necessary. PESTS The striped cucumber beetle is our most serious insect pest. Overwintering adults invade in large numbers, transmit a bacteria that causes bacterial wilt, defoliate, lay eggs that result in larval feeding on roots, and go through 2 generations. Our ELISA data estimates that that about 5 to 10% of the overwintering adults carry the bacterial pathogen, and most of the transmission occurs from defecation into wounds. When we have looked for the bacteria inside the beetle, we find it associated with the hindgut. The carrying rate can go up to 70% in some cases. The amount of bacterial cells put into a plant determines how fast and severe the disease symptoms will be. Disease progress is made worse when beetles congregate on plants, because then more feces, and thus more bacterial cells, get moved into wounds. New methods of chemical control are on the horizon for cucumber beetles. Effective materials are listed in the Commercial Vegetable Production Guide. Biological and cultural controls also effect the striped cucumber beetle. A tachinid (fly) parasitoid of the adults occurs naturally in Pennsylvania, and was measured at fairly high levels in New York. Entomopathogenic nematodes can help as a biological control of the larvae feeding on the roots. One species ( Steinernema riobravis ) introduced through thedrip irrigation reduced larval populations by about 50%. Black plastic mulch alone reduces thesurvival rate of the larvae, perhaps by as much as 50%. Yellow mulch, however, attracts the adults. Row covers are effective against beetles, vine borers, and squash bugs, but they must be removed during flowering to allow for pollination. APHIDS Aphids are often controlled adequately by natural enemies until late in the season, unless you are in an area that has had problem with virus. If virus has not been a concern in your area, then it helps to limit insecticides to encourage natural enemies. You can find aphid mummies,lady bird beetles, and lacewing predators. However, if virus has been a problem, deterring aphids from moving into fields with reflective mulches, using resistant varieties when available and preventing movement of aphids from weeds or among different plantings becomes very important. Successive plantings make it harder to control virus transmission, as the vectors that build in one crop move onto the next. Also, both the green peach and the melon aphid have shown problems with insecticide resistance. Careful follow-up scouting after a spray is important, and be prepared to try other classes of insecticides. SQUASH VINE BORER Squash vine borer has one generation a year. Problems are typically more severe in squash, pumpkins and gourds than melons or cucumber. Scouts can look for the brightly colored moths flying during the day, frass at entry holes, or use pheromone to determine when they are flying. However, pheromone traps used in small planting may make problems worse by attracting moths that lay eggs singly among the fewer plants. Small plantings result in eggs being concentrated onto fewer vines. Timing insecticides to when the eggs are hatching and the larvae are very young is the key to control. SQUASH BUGS Squash bugs are more likely to be a problem in squash and pumpkins. Scouting is best directed at the coppery-brown eggs, and control directed against nymphs. Getting thorough coverage underneath leaves is essential. The insects are well protected under the large leaves of vine crops. Make sure you are not moving into canopy closure with a population of squash bugs. Scouting at early flowering helps. MITES Mites require large populations to cause serious damage, but their populations build up very quickly when temperatures are hot (>80F). Dry weather (<50% RH) also is correlated to mite build-up. They can complete development in only 5-7 days under these conditions, which is 2 to 3 times faster than many of our other vegetable pests. Often mites move in from nearby crops or weeds, and initial densities are high near field edges. WHITEFLIES Whiteflies are an occasional pest in Pennsylvania, but where they occur, they can also build up to very high densities. The species we have do not overwinter well in Pennsylvania, and typically move in from greenhouse material, or from other crops with whiteflies. POLLINATION Vine crops have 2 types of flowers: cucumbers, squash, pumpkin and watermelon have separate male and female flowers, while muskmelon have male and hermaphroditic (bisexual) flowers. While managing to stop pest damage, growers must also manage to support pollination by bees. The dense and sticky pollen needs to be transferred to the female flowers to ensure fruit that is well shaped, and to optimize yield. Fruit size and shape is related to the numbers of seeds produced, and each seed requires 1 or more pollen grains. Flowers are usually open and attractive to bees for only 1 day, and pollination must take place on the day that the flower is open. Ensuring the presence of 1 to 2 honeybee colonies per acre, and up to 3 hives per acre, has been the most reliable method of pollination in the mid-Atlantic. Colonies should be strong: at least 1,200 square inches of brood per colony and enough adults to care for them. Vine crops are not especially attractive to honeybees. Moving colonies into fields after blooming has started helps ensure that the bees work the vine crops. When bees are in the field, insecticides should only be applied near the evening, when the bees have returned to the colony. Notifying beekeepers and written contracts are good practices. Control Methods: • Use a portable vacuum to get the adults in the early evening. Put them right into a plastic bag, seal it and dispose of them. • Try placing cuttings of the tansy plant as a mulch in-between rows in the garden. • Spread any type of onion skins on the soil around the planted areas. • Consider building a bat habitat: Bats are predators of a wide range of pest insects, including cucumber beetles. • Make a trench 3" deep by 3" wide filling it with wood ashes. Moisten it so it won't blow away and don't let it get on the plants. Ashes can be toxic to plant foliage! • A deep mulch of straw helps by keeping the adults from walking plant to plant. Heavy mulching can deter cucumber beetles from laying eggs in the ground near plant stems and may hinder feeding by larvae migrating to fruits. This cultural control method, however, does not protect the leaves against attack from adult insects. Injury to fruit by tunneling of larvae is dependent on very moist soil as fruits ripen. Limiting irrigation at this time can minimize damage • Plant white varieties of radishes or rattail radishes with your cucumber plants to repel the beetles. Rattail radish roots are not edible but the seed pods are! • Mix a spray of 1 ounce wood ashes, 1 ounce hydrated lime and 1 gallon water. Spray upper and lower leaf surfaces. Hydrated lime is a powdered substance. Or use a spray of hot peppers, water and garlic. • Trellising plants can make leaves less accessible to insect larvae and may decrease egg-laying. Like mulching, trellising does not protect plants against attack by adult insects • Plant radish seeds right in the hills with the cucumber plants. • Floating row covers are an effective control method during the early season of plant growth. They prevent insect attack by forming a barrier between insects and plants. Row covers need to be removed during the late vegetative stage, at the onset of flowering, to allow for bee pollination. Once floating row covers are removed, other control measures such as treatments with botanical pesticides should be employed. • To fool cuke beetles: flatten a square of aluminum foil around the base of plants to bounce light on the undersides of leaves. This also helps the plants in giving them more light. • Plant any type of beans with cucumber. • Cultivate in the fall to expose the eggs. • If the infestation is beyond control use either of the botanical poisons: pyrethrum or rotenone. You want to hit the adults with these when you observe them feeding on pollen in flowers. • Sticky Traps: For the home gardener and small scale growers these can be an effective monitoring tool and a control! Cut some plywood board into rectangles 8 inches by 10 inches. Cardboard could also be used. Paint with yellow paint and coat with Tanglefoot or some other adhesive. Now what you want to do is to bait these traps specifically to trap cuke beetles. You can use pieces of cotton wicks stuck to the boards that have been soaked in a Eugenol based oil which is what attracts the female beetles. 2 types of oils that contain 60 to 90 percent eugenol are allspice oil and clove oil. Squash blossoms contain indole which are very attractive to the adults. If you can spare some you might mash them up and stick them to your trap. Stake your traps vertically at ground level or no more than 12 inches above. As the traps fill up you can scrape and recoat them until they become unusable. • Nematodes: Hexamermis spp. parasitizes the adults. Studies have indicated up to 90% of a population of cuke beetles being infected by the nematodes. Apply beneficial nematodes to kill the adults in mulch, seed furrows and around plant roots. • Neem Oil: Neem oil, which can act as an ovicide, can be used as a soil drench to treat eggs and larvae. It does seem to help with control of the adults as a repellant and antifeedant. Further tests must be done using Neem but it does look promising.

How to Make Chicken Sisig

The term ‘sisig’ refers to the spicy and fatty meat dish popular for the Filipino beer-drinkers because of it’s unique sizzling blend of spiciness, sourness, saltiness and aroma. ‘Sisig’ is also considered as a special viand these days and often served with steamy rice for lunch or dinnerat home. The common and original main ingredient for cooking ‘sisig’ are parts of pig’s head. But today, If you don’t like to eat fatty and oily dishes, ‘sisig’ can also be made using other ingredients such as: chicken, tuna, bangus, squid, and tofu. Chicken sisig is one of the healthy alternative versions of the ever popular pork sisig. Chicken Sisig Ingredients: 1/4 kg chicken breast fillet 100 g chicken liver, diced 4 cloves garlic, crushed 1 pc medium white onion, sliced 1 pc each small red and green peppers, chopped 1 pc siling haba 1 cup pineapple tidbits, drained (reserve syrup) 1 1/2 tsp liquid seasoning 1 1/2 tsp sinigang mix 1 pc egg Procedure: 1. Marinate chicken breast and liver in pineapple syrup and 1/4 tbsp iodized rock salt for 30 minutes. Drain. Dice meat. Set aside. 2. Saute garlic, onions, chicken and liver over high heat for 8 minutes. Add bell peppers and sili. Saute for 2 minutes. 3. Add pineapple tidbits, liquid seasoning, sinigang mix and salt and pepper to taste. Cook over high heat with continuous stirring until slightly dry. 4. Heat sizzling plate then transfer the sisig. Breal egg on top then serve with calamansi if desired.

How to Make Skinless Longganisa

Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. Longanisa is another way to preserve food. Still a part of food processing and preservation. Skinless longganisa is a kind of sausage made of seasoned ground meat without casings. Making longganisa is not a new business idea but perfecting its taste to attract large customers is a difficult trick. Every longganisa recipe has its own version which sometimes is very expensive. Here’s another way to make longganisa of good quality. This product is comminuted so proper selection of meat prior to grinding should be practiced. Meat with high amount of soluble protein, high water holding capacity, and emulsifying capacity is a must to have a good product. Lean and fat trimming which could not be sold can be used for a purpose. However, it could not be denied that good quality meat speaks for a quality of the product. Likewise proper proportion of lean and fat must be considered. Ingredients: Pork Salt Brown sugar MSG Garlic Prague powder Anisado wine Black pepper Cornstarch Pineapple juice Materials: Knife Chopping board Plastic labo Measuring cups and spoon (weighing scale) Basin Mortar and pestle Procedure: 1. In a bowl, mix all the dry ingredients (salt, sugar, prague powder, msg, black pepper) except cornstarch. 2. Mix it thoroughly. After mixing, add the anisado wine and pork. 3. Then mix it again, add the pineapple juice, garlic and cornstarch. Mix it thoroughly. 4. After the ingredients are well mixed, weigh the meat in 250grams and divide it in 9 parts. 5. Prepare the plastic labo for packaging. Cut it into half, then cut into 3. 6. Wrap in a cut plastic labo.

How to make Tocino

Tocino is a breakfast dish that is popular in the Philippines. It is made of pork fat, typically coming from the pig's shoulder, rear, or loin. To make tocino, all you have to do is cure it in a mixture of delicious spices, refrigerate it for a few days, and then fry it or grill it until it has reached the crunchy, tasty consistency you desire. In processing tocino, we first prepare all the materials, the clean knife, chopping board, basin, all the ingredients, and most of all the meat to be process. After I have washed the meat, I sliced it in with thin structure, a size appropriate in tocino making. Tocino were sliced that thin for a purpose that it will become thicker when it totally absorbed the mixed ingredients. When slicing the meat was done, I mixed first the dry ingredients in the basin for a minute. I mixed sugar, salt, prague powder, msg, and then the anisado wine with its right quantity as recorded. Then I thoroughly rubbed the mixed ingredients in every surface of the sliced meat. And when the whole surfaces of the sliced meat are rubbed with the mixed ingredients, I pour the pineapple juice with it and then I gently mixed it with the meat and all the ingredients needed. After this, I transfer the processed meat in a clean plastic container. The processed meat recommended to be placed in the refrigerator within 3days before cooking for its better taste, and for the ingredients to mix well with the meat.

Friendship

“We have three types of FRiENDS in life: FRiENDS for a Season, FRiENDS for a Reason, and FRiENDS for a Lifetime.” I already encounter the three types of friends in life. A friend that only talks to me when he/she may needs something to me. A friend that, kind when he/she need something. Thanks to that types of friends because I found my real friends. Friends for a Lifetime. A friends that always there for me when I need them. A friends who can be a shoulder to cry on. A friends that cares like a mother and sister. A friend that can laugh with my imperfections instead of judging me base on my appearance, behavior, etc. that no matter how I tease them, we still laugh at each other. A friend that listen to my story even if it’s nonsense, laugh when I’m embarrassed, laugh when they see the impressions on my face, teased me until they pissed me off and laugh when I’m pissed off. A friend that even they have a boyfriend they never miss the bonding because they never forgot their friends. Thanks to my Lifetime Friends  your one of the reasons why I’m enjoying my college life. I Love You All!  :*