Research consultancy
Poultry refers to domesticated bird species that are raised for eggs, meat, and feathers. This category includes a wide range of birds, from indigenous and commercial chickens to ducks (Muscovy and mallard), turkeys, guinea fowl, geese, quail, pigeons, ostriches, and pheasants (Gerber et al., 2007). Among these, chickens are the most common, accounting for 93% of the world’s poultry population in 2019, followed by ducks (4%) and turkeys (2%) (FAO, 2020). Chickens contribute to 90% of global poultry meat production, with turkeys providing 5%, ducks 4%, and geese and guinea fowl 2% (FAO, 2020). Chickens are further classified by breed, such as broilers and layers. Layers are raised for egg production, while broilers are bred for meat and grow faster. Broiler strains are typically hybrids from Cornish White, New Hampshire, and White Plymouth Rock. Broiler production includes two main phases: raising parent stock and producing day-old chicks (DOC), and growing and finishing broilers (Gerber et al., 2007).
Chickens provide 93% of global egg production. Non-chicken poultry species contribute about 10% of egg production in Asia, 1% in the Americas (3% in Latin America), 0.6% in Oceania, and 0.5% in Europe (Prabakaran, 2003). Chicken production plays a crucial role in improving human nutrition and food security as it is a primary source of high-quality protein through eggs and meat. It also supplements income from other agricultural enterprises, reducing reliance on traditional crops with volatile prices (Kondaiah, 2007).
Chicken meat, a highly nutritious white meat, is low in fat, with most fat found under the skin. Popular worldwide, the main edible parts of chicken include the breast (white meat), legs (drumsticks and thighs, which are dark meat), wings (drumette, middle segment, and tip), and giblets (heart, gizzards, liver), as well as the head and feet (Mcintyre & Choonara, 2004). Chicken exports have the potential to generate foreign exchange, especially in neighboring countries (Donoghue, 2003), and poultry is valued in social and cultural events like dowries and festivities.
The poultry industry in Uganda, while relatively new, has experienced growth, though challenges remain, particularly regarding expansion and the risk of overproduction (MAAIF, 2019). Poultry production methods in Uganda range from village flocks to small-scale and large-scale commercial farms (Gerber et al., 2007). Constraints in the industry include limited access to improved breeds, affordable feed, disease control, lack of knowledge and skills, insufficient capital, and marketing challenges (Doyle, 2006).
Poultry production in Uganda is categorized into commercial and free-range systems, with variations in bird types, management, and biosecurity. Commercial systems involve hybrid breeds under intensive management, while free-range systems feature less confinement. Less than 20% of Uganda’s poultry population is raised under intensive systems, mainly in urban areas where markets for eggs and meat are present (MAAIF, 2019). Intensive farming, introduced in Uganda in the 1950s, aims to meet commercial production goals through standard practices like breed selection, housing, feeding, and disease control (Kondaiah, 2007). Under these methods, broiler chickens are typically slaughtered before six weeks, while free-range chickens are slaughtered at around eight weeks and organic chickens at twelve (Kondaiah, 2007).
The poultry industry in Uganda saw significant development in the 1960s, even beginning to export products, but suffered setbacks in the 1970s and 80s due to civil strife and political instability. Though the industry has not fully recovered, some progress has been made in recent years (UBOS, 2008). In 2012, poultry production in Uganda increased by 3.2%, despite the impact of climate change, prompting many to pursue poultry farming as a source of income. The country’s poultry population grew from 42.7 million birds in 2010 to 45.9 million in 2012. This growth is expected to save Uganda millions of dollars in import costs for chickens and eggs (UBOS, 2013). Improved disease prevention and livestock production systems have contributed to these increases. Egg production also rose to 27,057 tons (807,634 eggs) in 2012, up from 26,269 tons (784,111 eggs) in 2011. Ugachick Poultry Breeders Limited has played a significant role in revitalizing Uganda’s poultry industry by producing day-old chicks, high-quality animal feed, and other poultry products (UBOS, 2014).
Ugachick, located near Kampala, is the only farm in Uganda classified as Class 1 by the FAO in 2020 due to its high biosecurity measures. It has outlets in major towns like Jinja and Mbarara and works with out-grower farmers (UBOS, 2014).
