General description.
Turkey breeding is one of the most dynamic sectors of world agricultural economy in our days. Poultry facilities established and operated outside living quarters (on greenfield) and they meet the national standards for the protection of animals kept for farming purposes. The breeding of turkeys takes place in battery cages with specialized animal material and rearing duration is about 27-35 weeks. The improved turkey species Beltsville Small White which is bred, it is resistant to climatic conditions and it has steady growth. The particular species reaches the fastest growth in 24 weeks with 5.5 kg fresh meat an in 30 weeks with 7 kg fresh meat.
Farming systems.
A) REPRODUCTION
Reproduction period regards the laying season, which lasts from age 28 to 35 weeks until the age of 50 to 56 weeks. The male to female ratio is 1:14.
B) INCUBATOR
Turkeys lay eggs and after their collection they are transferred to the hatchery. Each female lays 15-25 eggs. The eggs are placed in the incubator for 28 days and they are monitored daily by the veterinary team. After hatching, the necessary vaccination takes place and quality control of chicks. The chicks are then transported to brooders section.
C) BROODERS
Immediately after hatching, the chicks are transported to brooders section where they will stay for 6 to 8 weeks. The parenting is done by veterinary surveillance team.
D) FATTENING
The 8 weeks chicks are transported to fattening section. Here, there are cage systems where their breeding is done until they reach the desired commercial weight.
Battery cages consist of sections of 2 or 3 floors and 120 cm length and they have the following capacity:
* Cages of 2 floors with 28 animals capacity.
Reproduction period regards the laying season, which lasts from age 28 to 35 weeks until the age of 50 to 56 weeks. The male to female ratio is 1:14.
B) INCUBATOR
Turkeys lay eggs and after their collection they are transferred to the hatchery. Each female lays 15-25 eggs. The eggs are placed in the incubator for 28 days and they are monitored daily by the veterinary team. After hatching, the necessary vaccination takes place and quality control of chicks. The chicks are then transported to brooders section.
C) BROODERS
Immediately after hatching, the chicks are transported to brooders section where they will stay for 6 to 8 weeks. The parenting is done by veterinary surveillance team.
D) FATTENING
The 8 weeks chicks are transported to fattening section. Here, there are cage systems where their breeding is done until they reach the desired commercial weight.
Battery cages consist of sections of 2 or 3 floors and 120 cm length and they have the following capacity:
* Cages of 2 floors with 28 animals capacity.
* Cages of 3 floors with 42 animals capacity.
The minimum clearance height between floors is 50-60 cm. These cages can be combined in series with a maximum length of about 10 meters. They are equipped with feeders, drinkers and a manure transport system with a belt beneath each floor. The collection of manure gets in a tank and then transported by a roller conveyor outside the building. Turkeys reach commercial size of 1,800 gr at about 90 days from birth.
The minimum clearance height between floors is 50-60 cm. These cages can be combined in series with a maximum length of about 10 meters. They are equipped with feeders, drinkers and a manure transport system with a belt beneath each floor. The collection of manure gets in a tank and then transported by a roller conveyor outside the building. Turkeys reach commercial size of 1,800 gr at about 90 days from birth.
E) MEAT PROCESSING
This section includes fully automated slaughter and meat processing facilities and it produces products with the highest standards in the international food industry. The products produced are as follows:
* Fresh turkey (thigh -breast -schnitzel).
* Smoked turkey.
* Turkey burger.
* Turkey roll.
This section includes fully automated slaughter and meat processing facilities and it produces products with the highest standards in the international food industry. The products produced are as follows:
* Fresh turkey (thigh -breast -schnitzel).
* Smoked turkey.
* Turkey burger.
* Turkey roll.
Turkeys are standardized and packaged in cardboard boxes together with white oblong trays. Each meat piece is packed in proper individual package which has a label with full details. As for their transfer to internal and external market bigger boxes are used with an average weight of 11 kg each, as well as Euro-pallets which have a capacity of 240-300 pieces.
Premises and vertical farm.
Made of lightweight and high strength materials, with emphasis on usability, the vertical turkey farm structures are developed in floors giving the ability to public have a closer view of turkey farming activities. They are designed so that the production sections to be in a compact architectural space placed in floors, and to avoid their dispersal in larger areas such as it happens today.