Getting started with broiler farming

To run a successful broiler chicken business, you need both technical knowledge about production and a good understanding of the industry.
Be sure you understand and manage the cost of production well as this will affect your revenue. Your main costs will be: feeds, transport, running costs, labour, vaccination, utilities (such as feeders and drinkers), energy cost and marketing costs.

Manage these well through proper record keeping. This handbook will support you do all these things.

Commercial broiler farming

Commercial broiler farming is a business focused on raising chickens specifically for meat production. In this system, day-old chicks are initially given special care in a brooder house before they grow to market size. Broiler chickens typically reach market readiness within 5 to 6 weeks, making them the most popular poultry type for meat. With the rise of private companies entering into contracts with farmers, marketing these chickens has become less challenging for those with contracts in place. A broiler chicken is generally any young chicken under eight weeks old, weighing between 1.3 to 2 kg, and known for its tender and soft meat.

Broiler farming

Farming broilers is an attractive option because it provides a healthy and affordable source of protein, meeting the growing demand for chicken meat driven by an increasing population. Additionally, broiler chickens can be ready for sale within just six weeks (45 days) if well-managed, offering a quicker return on investment compared to layers and Kienyeji chickens. This shorter production cycle makes broiler farming a profitable and efficient choice for farmers.

Broiler Breeds

The main broiler breeds found and sold by the major hatcheries in Kenya include a variety of well-known and highly productive options. These breeds have been selected for their rapid growth, feed efficiency, and suitability for the Kenyan market. Each breed offers specific advantages, catering to different farming conditions and management practices, ensuring that farmers have access to broilers that meet the demands of both local and commercial markets.