CBLM - Raise Organic Chicken Word

COMPETENCY-BASED LEARNING MATERIALS
CBLM IN
Sector : Agriculture and Fishery
Qualification Title : Organic Agriculture Production NCII
Unit of Competency : Raise Organic Chicken
Module Title : Raising Organic Chicken

CBLM Date Developed: Document No.
ORGANIC AGRICULTURE Page
December 2023 Issued by:
PRODUCTION NC II
PTC Surallah 1
Raise Organic Chicken Develop by: Revision #
LEO JUN I. MAURICIO
ARNOLD G. SUNDAYON
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Organic Agriculture Production NC II. This module contains
training materials and activities for you to complete.
You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets, Self-Checks,
Operation Sheets and Job Sheets. Follow these activities on your own. If you have questions, don’t
hesitate to ask your trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain these skills, you must
learn basic components and terminology. For the most part, you’ll get this information from the
Information Sheets and TESDA website www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in Organic
Agriculture Production NC II. A person who has achieved this Qualification is competent to be:
• Organic Agriculture Farmer

• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer
This will be the source of information for you to acquire knowledge and skills in this particular
competency independently and at your own pace, with minimum supervision or help from your
instructor.

PRODUCTION NC II
PTC Surallah
LEO JUN I. MAURICIO
ARNOLD G. SUNDAYON
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are included to
supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is there to support
you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the job. Make sure
you practice your new skills during regular work shifts. This way you will improve both your speed
and memory and also your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of each section to test your
own progress.
When you feel confident that you have had sufficient practice, ask your Trainer to evaluate
you. The results of your assessment will be recorded in your Progress Chart and Accomplishment
Chart.

PRODUCTION NC II
PTC Surallah
LEO JUN I. MAURICIO
ARNOLD G. SUNDAYON
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code

Core Competencies
1. RAISE ORGANIC CHICKEN Raising Organic Chicken AGR612301
2. PRODUCE ORGANIC Producing Organic Vegetables AGR611306
VEGETABLES
3. PRODUCE ORGANIC FERTILIZER Producing Organic Fertilizer AGR611301
4. PRODUCE ORGANIC CONCOCTION Producing Organic AGR611302

ANDEXTRACTS Concoctions and Extracts
Elective Competencies
5. RAISE ORGANIC HOGS Raising Organic Hogs AGR612302
6. RAISE SMALL RUMINANTS Raising Organic Small Ruminants
AGR612303

PRODUCTION NC II
PTC Surallah
LEO JUN I. MAURICIO
ARNOLD G. SUNDAYON
MODULE CONTENT
UNIT OF COMPETENCY : RAISE ORGANIC CHICKEN
UNIT CODE : AGR612301
MODULE TITLE : PRODUCING ORGANIC CHICKEN
MODULE DESCRIPTOR
This module covers the knowledge, skill and attitudes required

to raise organic chicken efficiently and effectively. It includes selecting
healthy stocks, determine suitable chicken house requirements, install cage
equipment, feed chicken, manage health and growth of chicken and
harvesting activities.
LEARNING OUTCOMES
Upon completion of this module the students/ trainees will be able to
1. Select healthy stocks and suitable housing.
2. Set-up cage equipment.
3. Feed chicken.
4. Grow and harvest chicken.
ASSESSMENT CRITERIA:
1. Breed/strains breeds are identified as per PNS-Organic Agriculture-Livestock and

GAHP Guidelines
2. Healthy chicks are selected based on industry acceptable indicator for healthy
chicks.
3. Suitable site for chicken house are determined based on PNS recommendations.
4. Chicken house design is prepared based PNS recommendations.
5. House equipment installation design is prepared in line with PNS recommendation
and actual scenario.
6. House equipment are installed in line with housing equipment installation design

PRODUCTION NC II
PTC Surallah
LEO JUN I. MAURICIO
ARNOLD G. SUNDAYON
7. Bedding materials are secured based on availability in the locality
8. Bedding is prepared in accordance with housing equipment housing design
9. Brooding facility is set-up in accordance with the housing equipment installation
design.
10. Suitable feed materials are selected based on availability in the locality and nutrient
requirements of chicken
11. Feed materials are prepared following enterprise prescribed formulation
12. Animals are fed based on feeding management program
13. Feeding is monitored following enterprise procedure
14. Growth rate is monitored based on enterprise procedures
15. Health care program are implemented based on enterprise procedures
16. Sanitation and cleanliness program are implemented based on enterprise
procedure
17. Organic waste for fertilizer formulation are collected.
18. Suitable chicken for harvest are selected based on market specifications.
19. Production record is accomplished according to enterprise procedure.

ORGANIC Page
AGRICULTURE December 2023 Issued by:
PRODUCTION NC II PTC Surallah
Develop by: Revision #
Raise Organic Chicken LEO JUN I. MAURICIO
ARNOLD G. SUNDAYON
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME # 1 Select healthy stocks and suitable housing

CONTENTS:
1. Organic chicken
2. Characteristic of healthy and unhealthy chicks
3. Native chicken in the Philippines
1. Breed/strains breeds are identified as per PNS-Organic Agriculture-Livestock

and GAHP Guidelines
2. Healthy chicks are selected based on industry acceptable indicator for healthy
chicks.
3. Suitable site for chicken house are determined based on PNS
recommendations.
4. Chicken house design is prepared based PNS recommendations.
5. House equipment installation design is prepared in line with PNS
recommendation and actual scenario.
CONDITION:
All supplies, materials and farm implements needed during farm operations should be
readily available at the farm site:
• Chicken farm area (free range)

• Chicken house
• Brooding facility
• Practice animal
• Knapsack sprayer
• Tools, supplies and materials
• Pencil • Papers • Record books • Plant materials • Bedding materials •

Brooding materials -1 gal. capacity tin can; charcoal • Protective gloves •
Masks • Rubber boots • Weighing scale • Carpentry tools • Push-Pull
Ruled Tape • Calculators • Pail • Feeding trough • Water containers •
Bite/push nipples • Shovel • Wheel barrow • Chopping board • Electrical
tools and supplies
• Organic chicken raising manual

• Protective clothing equipment and materials
ORGANIC Page
ARNOLD G. SUNDAYON
• All workers involved in different activities must be fully oriented and cautioned
on the different specific work activities of the farm
• Technical supervisors should have skills and ability in the successful
implementation of work program activities
ASSESSMENT METHOD:
Competency in this unit must be assessed through:

1. Demonstration with oral questioning
2. Written examination

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ARNOLD G. SUNDAYON
Learning Experiences
Select healthy stocks and suitable housing.
Learning Activities Special Instructions

1. Identify breed/strains of chicken
according to Philippine National All materials and equipment are
Standards.
prepared according to specifications.
2. Select healthy chicks based on industry
acceptable indicator.
3. Determine suitable site for
chicken house based on PNS
recommendations.
4. Prepare design for chicken house based
PNS recommendations.
5. Prepare house equipment installation
design in lined with PNS
recommendation and actual scenario.

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ARNOLD G. SUNDAYON
UNIT OF COMPETENCY 1
I. ABOUT CHICKEN
a. Background of Philippine Chicken
b. Characteristics of healthy and unhealthy chick/chicken
c. Breed of chicken
II. CHICKEN HOUSING SYSTEM
a. Site/ area selection
b. Types/design of chicken cages/houses
c. Brooding and brooding facilities
d. Construction of chicken cages/houses
e. Housing equipment and bedding materials
III. NUTRITIONAL REQUIREMENTS
a. Organic Feed material ingredients
b. Types of Feeds
c. Feeding management Program
IV. CULTURAL PRACTICES/MANAGEMENT
a. Breeding, Growing of chicken
b. a1. Deworming
a2. Vitamins/minerals supplement
c. Egg Classification
d. Sanitation and cleanliness Program
e. Chicken Diseases, Prevention and Control
f. Waste Management
V. HARVEST AND POST HARVEST ACTIVITY
a. Characteristics of good chicken for harvest
b. Value adding

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ARNOLD G. SUNDAYON
INFORMATION SHEET 1.1.1
ORGANIC CHICKEN
LEARNING OBJECTIVES:
After reading this information sheet, you must be able to:
1. Select healthy stocks and suitable housing;
2. Set-up cage equipment;
3. Feed chicken;
4. Grow and harvest chicken.
A. Organic Poultry Raising

Is the process of raising domesticated birds such as chickens, ducks, turkeys and
geese for the purpose of farming meat or eggs for food. Poultry are farmed in
great numbers with chickens being the most numerous. More than 50 billion chickens are
raised annually as a source of food, for both their meat and their eggs. Chickens raised
for eggs are usually called layers while chickens raised for meat are often called broilers.
According to the researchers and scientists, 74% of the world's poultry meat, and 68
percent of eggs are produced in ways that are described as 'intensive'. One alternative
to intensive poultry farming is free- range farming using lower stocking densities.
Chicken is a domestic fowl breed for flesh and eggs, believed to have been developed
from red jungle fowl. Its scientific name is “Gallus domesticus”. There are over 150 breeds
of chicken that comes in various colors, patterns and sizes.
With a population of more than 24 billion in 2003, there are more chickens
in the world than any other birds. Chickens provide two sources of food frequently
consumed by humans: their meat, also known as chicken, and their eggs which they
lay. Chickens have a great usefulness to humans. It can be kept as pets, for breeding,
egg laying and food products.
The female chicken is called hen, the male is rooster, the young chicken is
chicks, and a group of chicken is called flock. The young female chicken is called
pullet, while the young male chicken is called cockerel.
Rooster can usually differentiate form hens by their striking plumage, marked by
long flowing tails and bright pointed feathers on their neck. The rooster is larger
andmore brightly colored then the hen. Rooster also has a larger comb on top of his head.
Rooster makes a very loud crowing sound usually every morning but they can crow
anytime of the day. Their loud shrill is a territorial sign to other rooster. They can
alsobe quite, aggressive birds. Hen lays egg that range in color from white to pale
brown and other pale colors depending on the breed.
Philippine native chicken refutably best taste chicken compared to other
breeds. They are free range, grown naturally and feed on weeds/grasses, corn, palay,
vegetable

ORGANIC Page
ARNOLD G. SUNDAYON
trimmings, insects and earthworms. It takes about 6 months to get a reasonable size to
sell. These chicken that we recommended for growing are native chicken cross breed with the
“basilan origin” and some blood from Sasso. It can grow 1 (one) kilogram in weight within 60
days or less.
PHILIPPINE NATIONAL STANDARDS (PNS) SALIENT FEATURES ON RAISING ORGANIC CHICKEN

I. CONVERSION PERIOD
Poultry intended for meat products should be organically reared after 21 days from
hatching.
Layers should be organically reared 42 days before laying and throughout the laying
period.
II. BREEDS AND BREEDING
Breeding goals are such that animal diversity should be maintained.Indigenous or native breeds
should be preserved and promoted.
The use of artificial insemination techniques is allowed but shall not usesegregated,
separated or modified sperm.
Breeding techniques such as embryo transfer, genetic
engineering,treatments with reproductive hormones and semen sexing are not allowed.
The use of genetically engineered species or breeds is not allowed.
III. MUTILATIONS AND ANIMAL IDENTIFICATION
Mutilations are prohibited but if it can improve welfare, health, or hygiene of animals or for
safety reasons, debeaking could be carried out by qualified personnel who shall see to it
that suffering of animal is reduced to a minimum.
IV. ANIMAL NUTRITION
The diet shall be offered to animals in a form allowing them to executetheir natural
feeding behaviour.
Supplementation of vitamins and minerals is allowed for as long as theseare obtained from
natural sources.
V. ANIMAL HEALTH
Health and well-being of animals must be ensured through preventativeanimal husbandry

practices.
The well-being of animals is superior in the choice of treatment.
Natural remedies and complementary medical methods have first priority.

Use of antibiotics for prophylactic purposes is not allowed however vaccinations could be

ORGANIC Page
ARNOLD G. SUNDAYON
carried out with direct supervision of dully licensed
veterinarian with the condition of it is required legally or when an endemic disease is
known in the region.
The use of steroids, other synthetic growth promoters or enhancers,hormones, and substances
of synthetic in origin is prohibited.
CHICKEN DIET
Chicken have a varied diet. They are omnivorous and will feed on small seeds, herbs and
leaves, grubs, insects and even small mammals like mice, if they can catch them. Domestic
chicken are typically fed commercially prepared feed that includes a protein source as well as
grains. They often scratch at the soil to get an adult insects and larva or seeds. Chickens have
a well-developed gizzard (a part of a stomach that contains tiny stones) that grinds up their
food.
FLIGHTLESS BIRDS
Although chickens are flightless birds, they do have a tendency to attempt flight. Chickens
do this by running and flapping their wings. Unfortunately, they are not capable of staying
air bourne. They sometimes can fly to very short distances such as over fences. Chicken will
sometimes attempt flight simply to explore their surroundings, however, they will especially
fly in an attempt to flee when they perceive danger or pursued by a predator.
CHICKEN BEHAVIOR
Chickens are gregarious birds and live together as a flock. They have a communal approach
to the incubation of eggs and raising of young. Individual chicken in a flock will dominate
others, establishing a “pecking order”, with dominant individuals having priority for access to
food and nesting locations. Removing hens or roosters from a flock causes a temporary
disruption to this social order until a new pecking order is established
CHICKEN REPRODUCTION
When a rooster finds food he may call the other chickens to eat it first. He does this by
clucking in a high pitch as well as picking up and dropping the food. This is part of chicken
courting ritual. When a hen becomes familiar coming to his “call” the rooster may mate with
the hen and fertilize her egg.

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BROODY HENS
Sometimes a hen will stop laying eggs to concentrate on the incubation of her eggs. This
state is commonly known as “going broody”. A broody hen will sit fast on her nest and will
protest if disturbed or removed. She will rarely leave the nest to eat, drink or dust-bathe.
All the time she is sitting in the nest, she will regularly turn the eggs keeping them at a
constant temperature and humidity.
At the end of the incubation period, which is an average of 21 days, the eggs (if fertilized)
will hatch and the broody hen will take care of her young. Since individual eggs do not all
hatch at exactly the same time (the chicken can only lay one egg approximately every 25
hours),the hen will usually stay on the nest for about two days after the first egg hatches.
During this time, the newly-hatched chicks live off the egg yolk they absorb just before
hatching. The hen hears the chicks peeping inside the eggs, and will gently cluck to
encourage them to break out of their shells. If the eggs are not fertilized and do not hatch,
the hen will eventually grow tired of being broody and leave the nest.
Modern egg-laying breeds rarely go broody and those that do often stop part-way through
the incubation cycle. Some breeds, such as the Cochin, Cornish and Silkie, regularly go
broody and make excellent mothers.
CHICKEN LIFE SPAN
The lifespan of a chicken varies between 5-7 years although there have been cases of
chickens living 20 years or so.
CHICKEN PREDATORS
Besides humans, lots of animals eat chicken as well. The chicken predators include: skunks,
owls, raccoons, hawks, snakes, opossums, bobcats and foxes.
BREEDS OF CHICKEN
Philippine Native Chicken is the common fowl found in the backyard of most rural households.
It is a mixture of different breeds and believed to have descended from the domesticated red
jungle fowl. It is estimated that 54% of the total chicken population of the country are native
chicken distributed as follows:
Western Visayas13. 32%, Southern Mindanao 10. 63%, Southern Tagalog 9. 51%, Central
Visayas 10.36%, Cagayan Valley 9. 29%.
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INCUBATION
For commercial production of chicks, it is suggested to use artificial incubation than natural
for four good reasons: 1.To have uniformity of sizes of chicks, 2. Feeding flexibility, 3. many
cross-bred chicken do not brood and 4.Inexpensive. Make sure that the incubator you obtain
comes from a reputable maker with a good record of hatching. It has a feature of proper
ventilation, sufficient relative humidity and appropriate temperature. A good chicken egg will
hatch at 21 days more or less.
Natural Incubation
Artificial Incubation

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CHARACTERISTIC OF HEALTHY AND UNHEALTHY CHICKS
Healthy Chicks
• They're alert and active – may be cheeping softly, looking for

food, and will move away from you when approached. ...
• If chicks are happy, healthy and warm, they won't huddle

together when awake.
Bright-eyed – chicks with a blank stare, crusted eyes or always sleepy
may not be healthy.
Unhealthy Chicks
Pasty Butt
Unhealed navel
Weak legs

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NATIVE CHICKEN IN THE PHILIPPINES
CAMARINES
The Camarines chicken

JOLOANON/BASILAN
breed originated from Bicol, particularly
in the Camarines area. The Camarines
chicken is closely similar to Barred
Plymouth Rock in color only it has a
reddish barred plumage. Camarines
are one of the tallest and largest native
chicken breeds next to Paraoakan
'Darag' is a general term used for

the Philippine native chicken strain
DARAG
indigenous to and most dominant in
Western Visayas. It evolved from
the Red Jungle fowl (Gallus gallus
bankiva). The male locally called
'labuyo' has red wing and hackle and
black feathers and tail.
DARAG
Joloano, also known as Basilan, is a
heritage breed from Mindanao, the
southernmost island group in the
Philippines. Male Joloano weigh
about 2.20 kg, while mature hens are
around 1.50 kg

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BANABA
Banaba is an indigenous chicken found

in the Quezon and Batangas provinces,
the northern part of the Philippines.
According to the latest findings, the
Banaba shows promising characteristics
in terms of egg production and growth.
The Banaba fowl is a straight-combed
breed
CARAGA BLACK NATIVE
With the development of Caraga Black

native chicken, it can strengthen its
capacity and capability in terms of
productivity and efficiency through
proper breeding and selection.
Moreover, Caraga black chicken can
provide a healthier option to consumers.

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BOLINAO
The 'Bolinao' chickens are predominantly

found in the province of Pangasinan
particularly in and around the municipality
of Bolinao. The adult male 'Bolinao' has a
predominantly red plumage with black
breast and tail feathers. The hackle
feathers are bright orange.
The red junglefowl was domesticated for

human use around 8, 000 years ago as
subspecies Gallus gallus domesticus.
Known as chickens, they are a major
source of food for humans. However,
undomesticated red junglefowls still
represent an important source of meat and
eggs in their endemic range.
Red Jungle Fowl

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MEAT TYPE CHICKEN
Hubbard
A Hubbard broiler is a chicken raised
specifically for meat as opposed to a layer
that is utilized for egg production. A Hubbard
broiler is a chicken raised specifically for meat
as opposed to a layer that is utilized for egg
production.
Compared with other crosses broilers COBB

Dual Type Breed( Meat and Egg ) 500 stands higher productivity and less
growth of fattening period. In 35 days, the
average weight is 1.9 kg should be in 42 days
- 2.4 kg. Cross chickens COBB 500 around
Nm BUFF ORPINGTON the world considered to be the most efficient
broiler crosscourt.
The ROSS 308 Broiler Breed of Chicken, the

worlds number one breed of chicken, was
purely breed as a white hybrid, fast growing
chicken, rearing for meat and growing to
good weights form from day 1 to 43-45 days,
achieving weight from 1.5kg to 2.5kg
hatched by the ICBH GROUP in Bela-Bela,
Limpopo, South Africa.
Lowest cost of live weight produced. Superior

performance on lower cost feed rations. Most
feed efficient. Excellent growth rate. Best
broiler uniformity for processing.

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Laying Age: 5-7 months
• Eggs per year: 250-280
• Processing Age: 18-22 weeks
• Mature Weight: 8-10 pounds
• Heritage: Yes
• Foraging Ability: Good
• Broodiness: High
BLACK JERSEY
The Jersey Giant isn't the best choice if

you're looking for a prolific egg layer, as
they only lay about 150 to 200 extra large
eggs each year. But they do lay regularly
and provide two to four eggs each week,
laying through the winter months as well.
BARRED PLYMOUTH ROCK

They enjoy being around people but also
thrive if you leave them alone. Barred
Rocks are also wonderful egg layers –
expect 4-5 eggs each week. If you plan
to hatch some chicks of your own, they
will become broody as well and make
good moms

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BLACK AUSTRALORP
The most popular colour of the breed
is black, which is the only colour recognised
in the United States of America, but blue
and white are also recognised in ...
Weight: : Male: Large: 3.20–4.10 kg;
Bantam: 0...
Standard: Australorp Club of Australia
Skin color: White
Use: Dual-purpose breed: eggs, meat
History · Characteristics · Eggs
RHODE ISLAND RED
Hardy birds for all seasons, the Rhode

Island Red can lay up to 300 large
brown eggs a year. It's easy to see why
this breed of chicken is bred ...

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SELECTING GOOD QUALITY
CHICKS
Quality chicks can be selected
by looking their characteristics such
as with dry and fluffy feathers, bright
eyes, well-healed navels and
apparently active and came from
reputable source. Generally, chicks
to be selected must be healthy,
active and free from deformities.
GROWING
The chicken should be provided
with proper nutrition and water
ration every day. At 21 days old,
chicks are strong enough to stay on
ground and ready for range. Chicken
house shall be kept clean including
the facilities, like feeding and water
troughs. Weak and sick birds must
be confined in separate
compartments to avoid
contamination and food
competition.
Account bird periodically to
check for mortality caused by
predators or poachers. Include
concoctions, such as FAA, LABS,
FFJ, etc. in the birds’ food. Spray
LABS in the birds beddings to
maintain the tolerable odors and
enrich the colony of beneficial
micro-organisms in the immediate
vicinity. The chicks are expected to
be harvested after 60 days with an
average weight of 1 kilogram.
Full grown chicken at their house
looking for natural food.

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SELF CHECK 1.1.1
I. Read each question carefully and select the correct answer on the given choices. Write your
answer on separate paper. Do not write anything on the questionnaire.
1. What do you call to adult female chicken?
a. Rooster
b. Hen
c. Pullet
d. Layer
2. What is the scientific name of the chicken?

a. Gallus domesticus
b. Gallas domesticus
c. Gallus damesticus
d. Gullas demosticus
3. How many day will a good chicken egg will hatch ?
a. 18
b. 24
c. 21
d. 20
4. What chicken strain or breed are the most dominant in western Visayas?
a. Paraokan
b. Bolinao
c. Darag
d. Banaba
5. Rhode Island Red can lay how many eggs per year?
a. 310
b. 320
c. 315
d. 300

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ANSWER KEY ON SELF CHECK 1.1.1
1. B
2. A
3. C
4. C
5. D

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TASK SHEET 1.1.1
Title: Identification of healthy chick and chicken breed / strain
Performance Objective:
Given one of your learning outcomes of your qualification, you should be able to identify
chicken breed / strain and select healthy chicks.
Supplies / Materials:
1. Chicken house
2. Brooding facilities
3. Chicks
4.
Equipment:
1.
Steps / Procedure:
1. Proceed to the chicken house and catch at lease 2 chicken

2. Identify breed / strain of a chicken.
3. PResent to the trainer and give its distinguishing characteristics.
4. Proceed to the brooding facilities.
5. Catch at lease 10 chick with healthy characteristics.
6. Observed 5’s and after care
Assessment method:
Demonstration and oral interview

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Performance Criteria Checklist1.1.1
CRITERIA YES NO
Does you handle chicken or chick with care?
Did you identify the breed / strain of the chicken?
Did you identify the distinguishing mark of the chicken base on the strain
/breed?
Did you identify 10 healthy chicks?
Did you observed and performed 5’s and after care?

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LEARNING OUTCOME # 2 Set-up cage and equipment

CONTENTS:
1. Chicken House
2. Types of Chicken House
3. Brooding
4. Poultry Farm
1. House equipment are installed in line with housing equipment installation design
2. Bedding materials are secured based on availability in the locality
3. Bedding is prepared in accordance with housing equipment housing design
4. Brooding facility is set-up in accordance with the housing equipment installation
design.
CONDITION:

• Chicken house
• Practice animal

Masks • Rubber boots • Weighing scale • Carpentry tools • Push-Pull
Ruled Tape • Calculators • Pail • Feeding trough • Water containers •
Bite/push nipples • Shovel • Wheel barrow • Chopping board • Electrical
tools and supplies

• All workers involved in different activities must be fully oriented and cautioned
on the different specific work activities of the farm
ASSESSMENT METHOD:

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LEARNING EXPERIENCE
Set-up cage equipment.
Learning Activities Special Instruction
All materials and equipment are

1. Install housing design in line with PNS prepared according to
recommendations. specifications
2. Secure bedding materials based on

availability in the locality.
3. Prepare beddings in accordance with

housing equipment design.
4. Set-up brooding facility in accordance

with housing equipment installation
design.

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CHICKEN HOUSE
PREPARATION AND CONSTRUCTION OF POULTRY HOUSE AND BEDDINGS
Before the chicken house is constructed, it is suggested that a design is prepared

to get the proper estimate of the bill of materials. The chicken house must be
constructed with local materials, preferably cheaper but sturdy enough to protect
them. Good ventilation is necessary for the growth of the chicken, in natural farming;
odor is tolerable because of the bedding materials that include beneficial micro-
organisms which suppress the growth of non-beneficial micro-organisms that is
responsible of the bad odor.
Below is a simple but a well-ventilated chicken house made of coco lumber, nipa and
nets. Feeding trough and water holder are made of PVC pipe. These can be substituted
with bamboo poles if readily available in the area.

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TYPES OF CHICKEN HOUSE
A well ventilated chicken house. The bedding materials below the hut are rice hull,
sand and salt sprayed with IMO.
THE FOLLOWING MEASURES WILL HELP IN ACHIEVING SUITABLE HOUSE TEMPERATURE AND
VENTILATION
1. Longitudinal axis of poultry houses should be on an east-west orientation to

avoid as much direct sunlight as possible inside the building.
2. Poultry houses with natural ventilation should be no more than 10

meters inwidth for efficient air movement.
3. Distance between poultry houses should be at least equivalent to width of the

building to allow free air circulation
4. Roof eaves should be no less than 2.5 meters from floor level to reduce solar heat
that would reach the birds.
5. Roof overhang of 1.5 meters should be provided to increase shaded area of the
poultry house and to protect inside of the building from the driving rain.

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6. Roof should have a minimum slope of 35% to enhance air movement
insidepoultry house.
7. Roof monitor or ventilator is very useful in allowing of hot air.
However, these should be constructed to exclude entry of rain.
8. Shade trees can be planted around poultry houses to increase shaded area.
These trees however, should not obstruct natural ventilation.
9. Reflective light-color paint can be applied on roof to help reduce solar heat.
10. Use of roofing materials such as aluminum, asbestos or nipa.
11. Installation of sprinklers on rooftop to spray water during hot weather.
12. Blowers or fans can be installed inside poultry house.

ORGANIC Page
ARNOLD G. SUNDAYON
ORGANIC Page
ARNOLD G. SUNDAYON
BROODING
The traditional way of brooding allows the hen to naturally nurture her chicks. The hen
provides the needed heat to the chicks from her body. Also the chicks allow to tag along the
hen to look for food.
When a hen hatched only a few eggs, put the newly hatched chicks together with
other newly hatched chicks of the other hen.
Encourage the hen to resume laying eggs by separating the newly hatched chicks from
the hen. The native chicks can now be artificially brood.
The biggest mortality comes from day 1 to day 21 of the chick’s life cycle. Utmost
care shall be afforded to the chick within this time. Heating medium is needed. Electric
bulb may be used or a can of lighted charcoal can be a substitute. Depending on what
is available and cheaper in cost at the farm. Fine mesh is necessary to secure the chicks
from mosquitoes and other pests that may attack them. Beddings for the chicks must be
provided, preferably from the ground. Observe the behavior of the chicks as it is the
good indicator of brooding temperature.
Provide chicks with local feeds during brooding. After a period of 3-4 weeks of artificial
brooding, gradually allow the chicks to forage and train them to look for their own food in
the range.
1. Natural Brooding
2. Artificial Brooding
2. Artificial Brooding

ORGANIC Page
ARNOLD G. SUNDAYON
BROODING TEMPERATURE
Age of chicks Temperature (Celsius)
1-7 32.2-35.0
8-14 29.4-32.2
14-21 26.7-29.4
FACTORS TO SUCCESSFUL BROODING

• Proper temperature in the absence of the thermometer, the behavior of the
chicks in the brooder can be used as a practical guide in determining whether
the temperature inside the brooder compartment is adequate or not. When the
temperature is proper, chicks are evenly distributed in the brooding area doing varied
activities such as feeding, drinking, sleeping and playing.
• When the temperature is lower than what the chicks need, they huddle to each
other, stay together near to the source of heat and produce an unusual chirping
sound. When the temperature is extremely low, chicks pile on top of one another
causing high incidence of mortality due to suffocation. When the temperature is
higher than what the chicks need, they move away from the source of heat and spread
their wings, pant and drink a lot of water.
• Adequate space allowance, provide chicks with adequate floor, feeding and
drinking space allowances.
• Proper ventilation-make sure that the chicks have adequately supply of fresh
oxygen.
• Proper sanitation, cleanliness and dryness of the brooding quarters. Remember,
”Good sanitation is the best preventive measure against diseases
• Adequate lighting facilities-The presence of light in the brooder encourages the chicks
to keep close to the source of heat and help them locate the feeder and waterer.

ORGANIC Page
ARNOLD G. SUNDAYON
POULTRY FARM
PROCEDURES IN PUTTING UP POULTRY FARM
The success of organic poultry production enterprises depends not only on the financial
resources of the entrepreneur but also on the application of technology during the
various phases of production. The following must be considered:
Personal qualification and capabilities

Availability of resources
Marketing assurance
Transportation facilities
Site of the farm
Compliance to the local Zonings
Supply of good stocks
Constant supply of other farminputs

ORGANIC Page
ARNOLD G. SUNDAYON
SELF CHECK 1.2.1
I. Matching type. Match column A with column B. Write your answer on separate paper. Do not
write anything on the questionnaire.
No. Column A Column B

Age of Chicken Temperature
1 1-7 A 29.4-32.2
2 8-14 B 26.7-29.4
3 14-21 C 32.2-35.0

ORGANIC Page
ARNOLD G. SUNDAYON
1. C
2. A
3. B

ORGANIC Page
ARNOLD G. SUNDAYON
TASK SHEET 1.2.1
Title: Set-up cage and equipment
Performance Objective:
Given one of your learning outcomes of your qualification, you should be able to set up cage
with brooding facilities
Supplies / Materials:
1. Feeding trough
2. Waterer
3. Container with concoction
4. Rice hull
5. Saw dust
6. Coco coir
7. Rice straw
8. Bulb charcoal
Equipment:
1.
Steps / Procedure:
1. Gathered all materials / supplies needed in setting up cage and equipment

2. Set up a brooding facility as instructed by the trainer
3. Put bedding materials
4. Install housing equipment base on the given number of chicks
5. Observed 5’s and after care
Assessment method:
Demonstration and oral interview

ORGANIC Page
ARNOLD G. SUNDAYON
Performance Criteria Checklist 1.2.1
CRITERIA YES NO
Did you identify suitable site for chicken house?
Did you design your chicken house base on the number of chick as
instructed?
Did you put the bedding materials appropriately ?
Did you install housing equipment as to your number of chick require?
Did you set up your brooding facilities?
Did you observed and performed 5’s and after care?

ORGANIC Page
ARNOLD G. SUNDAYON
LEARNING OUTCOME # 3 Feed Chicken

CONTENTS:
1. Nutritional Requirement for Chicken

2. Feeds Type and Nutritional Content
3. Feed Management
1. Suitable feed materials are selected based on availability in the locality and nutrient
requirements of chicken
2. Feed materials are prepared following enterprise prescribed formulation
3. Animals are fed based on feeding management program
4. Feeding is monitored following enterprise procedure
CONDITION:

• Chicken house
• Practice animal

Masks • Rubber boots • Weighing scale • Carpentry tools • Push-Pull Ruled
Tape • Calculators • Pail • Feeding trough • Water containers • Bite/push
nipples • Shovel • Wheel barrow • Chopping board • Electrical tools and
supplies

• All workers involved in different activities must be fully oriented and cautioned on
the different specific work activities of the farm
ASSESSMENT METHOD:

ORGANIC Page
ARNOLD G. SUNDAYON

ORGANIC Page
ARNOLD G. SUNDAYON
LEARNING EXPERIENCE
Feed Chicken.
Learning Activities Special Instructions

All materials and equipment are prepared
1. Select suitable feed materials based according to specifications
on the availability in the locality and
nutrient requirements of chicken.
2. Prepare feed materials by

followingenterprise prescribed
formulation.
3. Fed chicken based on

feedingmanagement
program.
4. Monitor feeding by following

enterprise procedure.

ORGANIC Page
ARNOLD G. SUNDAYON
NUTRITIONAL REQUIREMENT FOR CHICKEN
FEEDS AND FEEDING

• Proper nutrition is essential in keeping the birds healthy and productive.
• Let the birds loose in the range to allow them to access to natural feeds like
worms, grains, insects and other sources.
• Practice supplementation with high energy feed stuff like corn, palay and
grated coconut and farm mixed formulation. This will give the chicken the
energy that they rarely found in the field.
• The supplement feedstuff can be made available in the house early in the
morning, before the birds are allowed to free range and in the afternoon to
develop their homing instinct.
• Provide clean and fresh water to the birds every day.
• Bamboo poles split in half can be used as feeders and waterers.
• Keep in mind the proper design and size of feeders to minimize feeds wasted.
MADRE DE AGUA MULBERRY

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ARNOLD G. SUNDAYON
FEED TYPES AND NUTRIENT CONTENT
FEED TYPES AND NUTRIENT CONTENT

Protein Lipids/Fats Carbohydrates Vitamins Minerals
Starter 35% 8% 50% 2% 5%
Grower 25% 8% 60% 2% 5%
Finisher 18% 15% 60% 2% 5%
NUTRIENT SOURCE
1. Protein - Animal, Plant source, Fish meal
2. Lipids/Fats - Copra meal
3. Carbohydrates - Corn/Rice bran
4. Vitamins - FFJ, FPJ, FAA
5. Minerals - Salt, CRH, Soil
FEED FORM
1. Mash
2. Pellets
3. Crumbles
TYPES OF FEEDS
2. Booster
3. Starter
4. Grower
5. Finisher
6. Layer

ORGANIC Page
ARNOLD G. SUNDAYON
FEEDING MANAGEMENT
FEEDING RATION AND MANAGEMENT

The single biggest operating cost in poultry is feeds. Strict administration on feeding
requirements must be observed. To maintain healthy birds, keep fresh feed available at all
times. Limit the amount of feed in feeders to the extent necessary to avoid waste. It is a good
practice to fill hanging feeders only three-fourths full, and trough feeders only two-thirds full.
For efficient feeding, keep the lip of the feeder pan in a hanging tube-type feederat
the level of the bird’s backs. Feed the birds with sufficient food, no more no less, to ensure
profitability. Keep the feeds in a closed plastic container away from rats, birds and other
animals. Also, rodents and wild bird can greatly reduce the feed supply. This can be avoided by
removing or sealing off the feed at night.
It is important and enjoyable, to determine how much feed your flock is consuming.
Begin keeping records of amount, type and price of all feeds you have purchased, and the day
you receive your first chicks. Be sure to record both
Fill non-automatic trough feeders in the early morning, and during the day whenever
feed supplies get low. If leftover feed is not clean and palatable, remove it before refilling
feeders. Never put moldy or contaminated feed in feeders. Always have clean feeders.
Keep a close check on birds’ weight and their feed consumption. A drop in food intake
usually is the first indication of trouble in disease outbreak, molt, stress, or poor
management. If the reason for the drop in feed consumption is not readily apparent, Consult
a poultry specialist.
FEED FORMULATION (GROWER PELLET ONLY)

ITE MATERIALS QUANTIT COST % OF
M# DESCRIPTION Y MIXTURE
1 Rice Bran (D1) Fine 100 Kgs P 960.00 52.50
2 Hammered Corn 50 Kgs 700.00 25.00
3 Soya Meal 15 Kgs 126.00 07.50
4. Fish Meal 5 Kgs 63.80
5 Copra Meal 20 Kgs 180.00 10.00
6 ACE-FS Protein Meal(A+B) 10 Kgs 310.00
Total Weight 200 Kgs P2,339.80 100%
7 Additives: ACE Nutri-balancer 200 Kgs P 50.00
Salt 1 Kgs 6.00
8 CONCOCTIONS FAA-70%
FFJ-10% 10TBSFPJ-10% 10 Liters
OHN-10%
Total volume 20 Liters 200.00
9 Labor 2 md 500
TOTAL COST P3,095.80
P15.48/Kg
FCR=2.5 8 bags 25 kg/bag
Feed cost = P33.73 P337.25/bag

ORGANIC Page
ARNOLD G. SUNDAYON
RECOMMENDED FEEDING RATION
Days of Kind of Feeds Feed Volume per Day per Feed Volume
Culture Chick per Week per
Chick
01-07 days Chick Booster 05.57 grams 7am 78 grams

05.57 grams 4pm
08-14 days Chick Booster 08.35 grams 7am 117 grams
08.35 grams 4pm
15-21 days Chick 12.27 grams 7am 176 grams
Booster/Starter 12.27 grams 4pm
22-28 days Chick Starter 18.85 grams 7am 264 grams
18.85 grams 4pm
29-35 days Grower Mash 28.28 grams 7am 396 grams
28.28 grams 4pm
36-42 days Grower Mash 35.35 grams 7am 495 grams
35.35 grams 4pm
43-49 days Grower/Finisher 38.85 grams 7am 544 grams
Mash 38.85 grams 4pm
50-56 days Finisher Mash 42.85 grams 7am 600 grams
42.85 grams
Note: Add grasses and plant leaves with the feeds to cut cost and to make the meat tastier.
Add concoction in the birds’ drinking water to enhance growth. The FCR (Food Conversion
Ratio) is the amount of feeds given to the animal to produce a kilo of meat. The lower is the
FCR, the better for the farmer’s income.

ORGANIC Page
ARNOLD G. SUNDAYON
SELF CHECK 1.3.1
I. Enumeration. Give as what being ask. Write your answer on separate paper. Do not write
anything on the questionnaire.
A. Give at least one source of nutrient needed by chicken
1. Protein
2. Lipids / Fats
3. Carbohydrates
4. Vitamins
5. Minerals

ORGANIC Page
ARNOLD G. SUNDAYON
ANSWER KEY ON SELF CHECK1.3.1
1. Animal, Plant source, Fish meal

2. Copra meal
3. Corn/Rice bran
4. FFJ, FPJ, FAA
5. Salt, CRH, Soil

ORGANIC Page
ARNOLD G. SUNDAYON
LEARNING OUTCOME # 4 Grow and Harvest Chicken

CONTENTS:
1. Cultural Practices
2. Chicken Egg
3. Cultural Management
4. Waste Management
5. Recordkeeping
1. Growth rate is monitored based on enterprise procedures

2. Health care program are implemented based on enterprise procedures
3. Sanitation and cleanliness program are implemented based on enterprise
procedure
4. Organic waste for fertilizer formulation are collected.
5. Suitable chicken for harvest are selected based on market specifications.
6. Production record is accomplished according to enterprise procedure.
CONDITION:

• Chicken house
• Practice animal

Masks • Rubber boots • Weighing scale • Carpentry tools • Push-Pull Ruled
Tape • Calculators • Pail • Feeding trough • Water containers • Bite/push
nipples • Shovel • Wheel barrow • Chopping board • Electrical tools and
supplies

• All workers involved in different activities must be fully oriented and cautioned on
the different specific work activities of the farm

ORGANIC Page
ARNOLD G. SUNDAYON
ASSESSMENT METHOD:


ORGANIC Page
ARNOLD G. SUNDAYON
Learning Outcome 4
Grow and harvest chicken.
Learning Activities Special Instruction
1. Monitor growth rate based on All materials and equipment are prepared
enterprise procedure. according to specifications.
2. Implement health care program based on

enterprise procedure.
3. Implement sanitation and cleanliness

program based on enterprise procedure.
4. Collect organic waste for fertilizer

formulation.
5. Select suitable chicken for harvest

based on market specification.

ORGANIC Page
ARNOLD G. SUNDAYON
CULTURAL PRACTICES
BELOW IS A TABLE HIGHLIGHTING THE PHYSICAL CHARACTERISTICS OF GOOD

LAYERS AND POOR LAYERS
Parameter Good layers Poor Layer

Vigour Strong Weak and unthrifty
Shallow and tendency
Breed type Wedge shape body
towards rocker keel
Head Neat, refined Beefy and crow head
Full, red, waxy, warm and Very long, thin and sharp
*Comb and Wattles
velvety pointed
*Eyes Full, bright and alert Dull and sleepy
Very long, thin and sharp
*Beak Stocky and well-curved
pointed
*Ear lobes Full waxy and velvety Shrunked and coarse
Neck Stock and rather short Long and thin
Body Capacious Limited capacity
*Back Broad and straight Narrow and crooked
*Sides Deep and straight Shallow and barrel-shaped
*Keel bone Long and well-curved Short and crooked
*Pelvic bones Wide apart and thin Close together and thick
*Skin Thin, soft and oily Thick, dry and rough
*Abdomen Large, soft and free from fat Small, hard with thick fat
*Vent Full, larger and moist Small and dry
*Feathers Warm and soiled Clean and perfect
Close together and knock-
Legs Wide apart and well-set
kneed
Full, hard and round in the
*Shanks Thin and soft in back
back
*Toe nails Stocky and well-curved Long and thin
Temperament Alert, active and friendly Shy, nervous and quacky
Moult Late and rapid Early and slow

ORGANIC Page
ARNOLD G. SUNDAYON
CHICKEN EGG
MANY FACTORS HAVE A NEGATIVE IMPACT ON EGG PRODUCTION. A PARTIAL
LISTING OF THESE INCLUDES:
1. poor pullet quality,

2. inappropriate feeding program,
3. poor feed quality,
4. disease,
5. inadequate water supply or poorwater quality,
6. inadequate light stimulation,
7. high bird density
8. inadequate ventilation,
9. abrupt weather changes,
10. equipment malfunctions
CHICKEN EGGS
• The largest chicken egg on record weighed over 12 ounces and measured 14
inches round.
• The heaviest chicken is 22lbs, (10kg. approx.) and belong to Grant Sullens of West
Point, California, USA. This breed of chicken is a white Sully. It is known to have a
very mean temper as it has been reported to have killed two cats and a dog.
• Chickens are quite speedy little birds; they can run about 9 miles per hour.
Particularly when being chased!
• The longest distance flown by chicken is 301.5 feet.
• A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts over
again.
• Eggs age more in one day at room temperature than in one week in the refrigerator.
So keep them in the fridge.
• The egg shell may have as many as 17,000 tiny pores over its surface. Through
them, the eggs can absorb flavors and odors. Storing them in their cartons helps
keep them fresh.
• White shelled eggs are produced by hens with white feathers and white ear lobes.
Brown shelled eggs are produced by hens with red feathers and red earlobes.
• To tell if an egg is raw or hard-cooked, spin it. If the egg spins easily, it is hard-
cooked, however, if it wobbles, it is raw, so do not drop it.
• If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy
clean up
• Egg yolks are one of the few foods that naturally contain Vitamin D.
• Yolk color depends on the diet of the hen. Natural yellow-orange substances
such as marigold petals may be added to light-colored feeds to enhance colors.
Artificial color additives are not permitted.
• Occasionally, a hen will produce double-yolk eggs throughout her egg-laying
career. It is rare, but not unusual, for a young hen to produce an egg with no

ORGANIC Page
ARNOLD G. SUNDAYON
yolk at all.
EGG EVOLUTION
NOTE: When taking care of the day old chick, it will only last for 3days for the
chick until it starts to starve.
LAYER EGG CLASSIFICATION
No weight Below 40 grams

Pewee 40-44 grams
Pullet 45-49 grams
Small 50-54 grams
Medium 55-59 grams
Large 60-64 grams
X-Large 65-69 grams
Jumbo 70 above
CHICKEN EGG CLASSIFICATION

Good Eggs This includes Reject Eggs Cracked, off
cleaned and free shaped, off-size,
from any heavily/partially
stain/dirt soiled and wet
eggs

ORGANIC Page
ARNOLD G. SUNDAYON
CULTURAL MANAGEMENT
1.Breeding
Ratio and Proportion for Chicken is 1 male is to 7-10 female chicken
THINGS TO DO DURING DISEASES OUTBREAK
• Isolate affected birds

• Implement biosecurity measures in the farm
• Review the medication program
• Consult the organic experts
THINGS TO DO IN CASE OF CANNIBALISM

▪ Separate the injured birds and treat the wound with
organic anti-peck preparations
▪ Perform de-beaking or trimming
CANNIBALISM CAN BE CONTROLLED BY

•Identifying its causes
•Giving rations containing the right quantity and quality of protein
•Providing birds with adequate floor,feed and drinking spaces
•Maintaining the recommended temperature and proper ventilation
•Providing adequate light in the pen
•Debeaking chicks accurately at recommended age
SICK CHICKEN SYMPTOMS

• Is the bird active or restless?
• Is the bird grooming or is it unkenpt with ruffled feathers?
• Is the bird interested in eating?
• Is the bird coughing or expelling fluid?
• Is the bird able to stand on its own?
• Is the hen still laying eggs?
• Is the bird excreting normal or abnormal droppings?

ORGANIC Page
ARNOLD G. SUNDAYON
PROCESS OF CULLING IN POULTRY FARMING
• Culling is the name given to the process of eliminating undesirable birds or those birds
which do not possess the qualities for giving enough benefit in return for their culture.
• This is a very important aspect of poultry farming because an un-culled stock may give
a serious setback to the farmer. Culling is a continuous operation throughout the year.
Culling is advantageous because it helps in saving the feed, in preventing the spread of
diseases and in bringing uniformity of the stock.
•
WHY CULL?
• Intelligent culling of the poultry flock is of the utmost importance
• for success in poultry keeping. Culling serves three purposes :
• First, it increases the profits by insuring that the feed will be consumed by the better -
producing hens, the profit payers, and will not be consumed by the poor producers which
are kept at a loss.
• Second, it makes it possible to save those best suited for breeders, both on account of
their better production and on account of their superior strength and vitality, which have
enabled them to stand up under the severe strain of heavy laying.
• Third, weeding out the poor hen gives those left more room and a better chance. Where
trap nesting is practiced, culling is a comparatively simple process, as the recorded egg record
enables one to determine whether a hen should be retained or discarded.
WHEN TO CULL
Culling should be continuous throughout the year. This continuous culling should
consist in weeding out, when discovered, any hen which is sick, which is very thin,
or which shows evidences of non- production, weakness, or poor vitality.
CULL THESE HENS

Sick, weak, lacking vigor, inactive, poor eaters, early molters, puckered, hard, dry
vents; with small, shriveled, hard, scaly, dull-colored combs; with thick or coarse, stiff
pelvic bones that are close together, small spread between pelvic bones and rear
end of keel, and hard, small abdomen. In breeds with yellow skin and
shanks, the discarded hens should also show yellow or medium yellow shanks
and yellow beaks and vents.
SAVE THESE HENS.
Healthy, strong, vigorous, alert, and active ; good eaters ; not molting or just
beginning to molt in September or October; with large moist vents; with full red
combs; thin pliable pelvic bones well spread apart, widespread between pelvic
bones and rear end of keel,and large, soft, pliable abdomen. In breeds with yellow
skins and shanks, the hens saved should also show pale or white shanks, and pale
or white beaks and vents.

ORGANIC Page
ARNOLD G. SUNDAYON
BENEFITS OF CULLINGS
• While disease is not an important reason to cull the unproductive birds, farmers
cull to allow more space for feeding and watering the productive lot. Culling
enables you to realize an increased growth rate per bird and overall egg lay per
hen ratio. It also ensures that resources are not wasted on unproductive flock.
• These indicators may, however, vary between breeds and individual birds.
Therefore, before you finally cull, adopt the most obvious method of telling
whether a hen is laying or not by separating suspected unproductive birds from
the rest of the flock and monitoring their production for a few days under plenty
of feed and water. This may sometimes pose stress to the separated birds, but
should put the last nail on them before you are sure to cull.
• Most chickens that are culled, commonly known as ex-layers, are sold as meat. The
best approach is to put them into a separate housing in a free-range setting so that
their retirement doesn’t cost you any more feeds.
• Proper planning, however, requires that you know best how you will deal with the
eventual decline in egg production of your flock.

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ARNOLD G. SUNDAYON
WASTE MANAGEMENT
PROCEDURE IN WASTE MANAGEMENT AND DEAD CHICKEN DISPOSAL
Follow strictly the environmental requirements and municipal law and regulation aswell
as industry requirements such as:
Identify and segregate biodegradable, recyclable, and non-degradable.
Biodegradable such as waste of birds can be used for organic fertilizer
production.
Dead birds must be buried at least 6 feet below the ground.
Recyclable materials can be sold.

ORGANIC Page
ARNOLD G. SUNDAYON
RECORD KEEPING
DIFFERENT RECORD KEEPING FORMS USED IN POULTRY PRODUCTION.
• Whenever you begin a record keeping system, you must learn about the information
requested on each form.
– Mortality (death) of birds – every day a record should be taken of any birds that did
not survive.
– Feed used – daily records need to be taken on the quantity of feed fed to birds.
• Cost – Financial records must be kept of any items bought or sold, e.g. feed,
veterinary costs, equipment, supplies, birds, etc.
• Vaccinations – Specific vaccinations may be needed, depending on the bird and
location of production facility. An accurate record must be kept to insure sufficient
withdrawal times.
• Hens removed – Periodically hens must be removed from the flock when their
productivity is too low. Be sure to keep record of which bird, when she was removed,
and the reason for removal.
• Eggs produced – Eggs must be collected and recorded daily. Be sure to include any
inconsistency noticed.
• Species raised – The records kept for different species of poultry are going to differ
because of the different uses. For example chicken records are going to be different
from turkey records.
• Breed raised – Certain breeds are raised for a specific purpose (laying, broilers,
breeding), and therefore need different records.
• Type of bird – The type of bird raised is going to determine the record keeping system.
Some chickens are raised for egg production (for consumption), egg production (for
repopulating), meat production, etc.
• Chicks – chicks are young birds before the growth process has started. The records
for chicks may include date hatched, date moved to pullet/broiler house, feed
consumption, and water consumption.
• Pullets – pullets are birds growing to become layers. Certain records to be kept for
these birds include feed consumption, water consumption, and light-dark hours.
• Layers – layers are female birds that are in the stage of laying eggs. Records needed
include feed consumption, water consumption, and egg production.
• Broilers – broilers are raised to be harvested for chicken meat to consume. Specific
records may include feed consumption, water consumption, weight, average daily
gain, days on feed, and processing date.
• Breeding stock – breeding stock are used to produce birds to repopulate the flock.
Breeding date, birds mated, and hatching date are examples of important records.
•

ORGANIC Page
ARNOLD G. SUNDAYON
IMPORTANCE OF RECORD KEEPING
2. Production of balance sheet

3. Compare performance of batches
4. Compare breed performance forselection
5. Reference to previous Successes
6. Avoid previous mistakes
7. Copy standard procedures
8. Reference for visitors, auditors, bankers etc
9. Reference to drug efficacy to certaindisease out breaks
10. Compare feed efficiency
11. Profitability calculation
12. Shows number of birds present
13. Show age of birds
14. Show number of Eggs produced
15. Mortality pattern for certain encountered out breaks recorded for future reference
16. Drug type and administration schedule as reference to follow for handling similar
outbreaks

ORGANIC Page
ARNOLD G. SUNDAYON
SELF CHECK 1.4.1
1. Matching type. Match column A with column B. Write your answer on separate paper. Do not write
anything on the questionnaire.
No. Column A Column B

Layer Egg Clasification Weigt of egg
1 No weight A 55-59 grams
2 Pewee B 60-64 grams
3 Pullet C 50-54 grams
4 Small D 65-69 grams
5 Medium E 40-44 grams
6 Large F 45-49 grams
7 X-Large G 70 above
8 Jumbo H Below 40 grams

ORGANIC Page
ARNOLD G. SUNDAYON
1. H
2. E
3. F
4. C
5. A
6. B
7. D
8. G

ORGANIC Page
ARNOLD G. SUNDAYON
PRE-TEST
ORGANIC AGRICULTURE PRODUCTION NCII
UC 1: RAISE ORGANIC CHICKEN
NAME:_______________________________________ SCORE:_____________
1. It is a domestic fowl, its scientific name is “Gallus domesticus”.

a. turkey b. chicken c. goose d. duck
2. It is the process of providing heat to the chicks?

a. incubation b. hatching c. brooding d. Culling
3. It is called the process of providing heat to the fertile eggs until

hatching?
a. brooding b. incubation c. breeding d. isolation
4. Characteristics of healthy chicks.

a. deform beak b. bright eyes c. dull feather d. injured legs
5. A practice, on how to prevent and control cannibalism?

a. culling b. breeding c. debeaking d. brooding
6. What is the weight of medium size egg?

a. 55-61 g. b. 65-69 g. c. 45-50 g. d. 71-75 g.
7. Breed of layer chicken.

a. White leghorn b. arbor acre c. jolo d. bantam
8. What are the types of feeds?

a. Crumble b. starter c. pellet d. mash
9. Dead poultry animals should be buried at?

a. 6 feet below the ground b. 4 feet below the ground c. 3 feet below the ground
d. 5 feet below the ground
10. What are the vitamins source for organic chicken?

a. Corn b. bran c. concoction d. madre de agua

ORGANIC Page
ARNOLD G. SUNDAYON
ANSWER KEY
1. Chicken
2. Brooding
3. Incubation
4. Bright eyes, no deformities, alert
5. Debeaking/ Beak trimming
6. 55-61 grams
7. Arbor acres and shaver starbro
8. Booster, starter, grower and finisher
9. 6 feet below the ground
10. Organic concoction and extract

ORGANIC Page
ARNOLD G. SUNDAYON
Performance Criteria Checklist 1
CRITERIA
YES NO
Did you….
1. Select healthy chicks
2. Set up housing equipment
3. Set up bedding materials
4. Set up brooding facility
5. Perform feeding management program
6. Perform health care program
7. Sanitize and clean the housing area

ORGANIC Page
ARNOLD G. SUNDAYON
JOB SHEET 1
Title: Set up Brooding Facility
Performance Objective: Assess the knowledge and skills.
Supplies/Materials : Chick guard, Rice hull, Old newspaper,

Waterer, Feeding troughs
Equipment : Incandescent bulb
Steps/Procedure:
1. Encircle the chick guard
2. Surface the floor with Old newspaper
3. Scatter the rice hull
4. Arrange the Feeder and waterer in equal space
5. Install the light at the center, one foot above the ground.
Assessment Method: Demonstration
68
NOTES:
69

CBLM - Raise Organic Chicken Word

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CBLM - Raise Organic Chicken Word

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COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Qualification Title : Organic Agriculture Production NCII

Unit of Competency : Raise Organic Chicken

Module Title : Raising Organic Chicken

• Organic Agriculture Farmer

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

No. Unit of Competency Module Title Code

4. PRODUCE ORGANIC CONCOCTION Producing Organic AGR611302

CBLM Date Developed: Document No.

UNIT OF COMPETENCY : RAISE ORGANIC CHICKEN

UNIT CODE : AGR612301

MODULE TITLE : PRODUCING ORGANIC CHICKEN

This module covers the knowledge, skill and attitudes required

Upon completion of this module the students/ trainees will be able to

1. Select healthy stocks and suitable housing.

2. Set-up cage equipment.

4. Grow and harvest chicken.

1. Breed/strains breeds are identified as per PNS-Organic Agriculture-Livestock and

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

LEARNING OUTCOME # 1 Select healthy stocks and suitable housing

1. Breed/strains breeds are identified as per PNS-Organic Agriculture-Livestock

• Chicken farm area (free range)

• Pencil • Papers • Record books • Plant materials • Bedding materials •

• Organic chicken raising manual

Competency in this unit must be assessed through:

CBLM Date Developed: Document No.

Select healthy stocks and suitable housing.

Learning Activities Special Instructions

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

A. Organic Poultry Raising

CBLM Date Developed: Document No.

PHILIPPINE NATIONAL STANDARDS (PNS) SALIENT FEATURES ON RAISING ORGANIC CHICKEN

II. BREEDS AND BREEDING

III. MUTILATIONS AND ANIMAL IDENTIFICATION

IV. ANIMAL NUTRITION

Health and well-being of animals must be ensured through preventativeanimal husbandry

Natural remedies and complementary medical methods have first priority.

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

CHICKEN LIFE SPAN

CBLM Date Developed: Document No.

• They're alert and active – may be cheeping softly, looking for

• If chicks are happy, healthy and warm, they won't huddle

CBLM Date Developed: Document No.

The Camarines chicken

'Darag' is a general term used for

CBLM Date Developed: Document No.

Banaba is an indigenous chicken found

CARAGA BLACK NATIVE

With the development of Caraga Black

CBLM Date Developed: Document No.

The 'Bolinao' chickens are predominantly

The red junglefowl was domesticated for

Red Jungle Fowl

CBLM Date Developed: Document No.

Compared with other crosses broilers COBB

The ROSS 308 Broiler Breed of Chicken, the

Lowest cost of live weight produced. Superior

CBLM Date Developed: Document No.