How Chinese Farmers Raise Millions Of Chickens On High Hills
Hey Trending Farm followers! You won’t believe what’s going on in the high hills of China. Millions of chickens are being raised in isolated conditions, yet these farms are thriving. Could the rugged terrain and harsh weather be harming the welfare of the chickens? Follow along as we dig into the controversy surrounding hill farming and the food factory operations behind it all. Let’s get started!
Hill chicken farms in China have become a distinct and booming method of poultry farming, with over 30 million chickens raised annually on steep, rugged terrain. Unlike traditional farms, where chickens are confined to flat areas, these farms allow chickens to roam freely across hillsides, benefiting from more exercise and natural foraging. Hill chicken farming emerged as a response to China’s land scarcity, utilizing the country’s 2.7 million square kilometers of mountainous regions to meet the growing demand for healthier, free range chicken. Provinces like Sichuan, Yunnan, and Guizhou are home to thousands of these farms, producing chickens that are said to have superior flavor and texture due to their active lifestyle. However, this method presents challenges, including higher transportation costs and limited access to modern food factory facilities.
Hill chickens have a distinct breeding season compared to industrial chickens. While industrial chickens breed year round in controlled environments, hill chickens follow a natural cycle, peaking in spring and fall when conditions are ideal. Their free range lifestyle, with natural light, temperature shifts, and diverse foraging, stimulates their reproductive systems. This reduces stress and promotes natural behaviors like nest building, resulting in healthier offspring and stronger genetics. Egg collection is more labor intensive as nests are scattered across the hills. Hill chickens produce about 100 to 150 eggs annually, though their eggs, with richer yolks and better flavor, are considered premium products
Once the eggs are harvested, the incubation process for hill chickens begins in specialized incubators. These machines are carefully calibrated to maintain optimal conditions, temperature is held steady at about 99.5°F (37.5°C), while humidity stays between 50 to 55% for most of the incubation period, then rises to 65 to 70% in the final days before hatching. Eggs are also turned regularly to promote healthy embryo development.
After hatching, the chicks are transferred to brooders where their environment is kept warm, starting at 95°F (35°C) in the first week. This temperature is gradually reduced by 5°F each week as they grow. In addition to maintaining warmth, the chicks are provided with clean water, nutritious feed, and ample ventilation. Space is also a priority, with each chick needing around 10 to 12 square inches during those early weeks. By adhering to these standards, farmers keep mortality rates low, typically under 5%, ensuring a healthy, strong flock.
Hill chickens can typically be harvested when they reach about 4 to 6 months of age, depending on the breed and desired weight. At this stage, they usually weigh between 3.5 to 4.5 pounds. The timing for harvesting is crucial, as it ensures that the chickens have reached their optimal size and maturity for meat production.
Once harvested, the transportation of hill chickens is handled with care to maintain their quality and well being. Farmers often use specially designed transport crates that provide adequate ventilation and space. Each crate can hold about 8 to 12 chickens, allowing for enough room to minimize stress during transit. Transport vehicles are typically climate controlled to keep the temperature between 60°F and 70°F to prevent overheating or chilling. The distance for transportation can vary widely, but it is common for hill chickens to be transported anywhere from 30 to 150 miles to reach processing facilities or markets. Throughout the journey, farmers prioritize the health of the chickens by minimizing travel time and ensuring regular checks for stress or distress.
In a modern food factory, the chicken processing journey begins with meticulous inspection to ensure quality and safety. Once the birds are deemed suitable, they are transported to the food factory’s processing area, where humane handling practices are prioritized to meet industry standards. Following this, the chickens are immersed in scalding water at temperatures of approximately 140°F to facilitate feather removal. Specialized plucking machines in the food factory efficiently remove feathers within just a few minutes, significantly speeding up the process. The next step involves evisceration, where internal organs are delicately extracted while maintaining stringent hygiene protocols to prevent contamination. The processed chickens are then rapidly chilled in the food factory refrigeration system, typically set to around 32°F, to ensure freshness and inhibit bacterial growth. Finally, the chickens are packaged and labeled in the food factory, adhering to rigorous safety standards, ready to be shipped to grocery stores and restaurants, showcasing the importance of efficiency and cleanliness at every stage of the food factory process. This streamlined operation can process thousands of chickens per hour, reflecting the scale and precision of modern poultry production. Don't forget to subscribe to Trending Farm channel to watch more films about modern food factories around the world.
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