A

REPORT OF THE
STUDENTS’ INDUSTRIAL WORKS EXPERIENCE
SCHEME (SIWES)
UNDERTAKEN AT
AJANLA FARMS LIMITED (CHI)
KM 20, OFF LAGOS-IBADAN EXRESSWAY, AJANLA VILLAGE
IBADAN, OYO STATE
FROM FEBUARY2022 T0 JULY 2022
BY
OLALERE MOYINOLUWA MERCY
APH/2017/1070

SUBMITTED TO
DEPARTMENT OF ANIMAL PRODUCTION AND HEALTH
FACULTY OF AGRICULTURE
FEDERAL UNIVERSITY OYE- EKITI
EKITI STATE IKOLE CAMPUS

IN PARTIAL FUFILMENT OF THE REQUIREMENT FOR

THE AWARD OF BACHELOR’S DEGREE IN ANIMAL PRODUCTION AND
HEALTH.
 CERTIFICATION
This is to certify that the SIWES internship and this Report was carried out and written by
OLALERE MOYINOLUWA MERCY from the Department of ANIMAL PRODUCTION
AND HEALTH with the matriculation number APH/2017/1070 as fulfilling part of the
requirements for the award of Bachelor of Agriculture{ B.AGRIC}Degree in Animal Production
And Health.

………………………... ………………………
SIWES SUPERVISOR DATE

DEDICATION
This report is dedicated to the Almighty God the Giver of Life and strength for the successful
completion of my Student’s Industrial Work Experience Scheme {SIWES}. It is also dedicated
to my Family and loved ones for the support, care, and sacrifices.
 ACKNOWLEDGEMENT
First and foremost, I return all glory and adoration to God Almighty for making this SIWES a
success. Through the storms and pestilence of times he saw me through it all. I am forever
grateful.
I would also like to appreciate my parent Pastor and Mrs Seyitunde ojo for their support
morally and spiritually.
 Furthermore, I sincerely appreciate the entire staffs of CHI FARMS LIMITED for
pouring out all they know into me. I won’t forget the impart of individuals that made the whole
journey a success; Dr.Olabode Sunday, Mr Adeniyi Balogun, Mr Joseph, Mr Frances, Mr Alao,
Mr Muyiwa ,am so grateful for the Gift of you all, it’s a rare privilege to be supervised by you
all.
To my fellow intern Miss Olajide Opeyemi and Mr idowu Ayokunle, thanks for making
the whole experience worthwhile and eventful.
To every other loved ones who motivated and supported me through this phase, I say a
very big thank you, God bless you all.

ABSTRACT
Students industrial work experience scheme (SIWES) is a program invented and
established by the Federal Government of Nigeria with a view and concept to expose students in
tertiary institutions to the practical aspect of their respective discipline. It is beneficiary as it
encourages the undergraduate students and also gives them the opportunity to practice the
theoretical knowledge obtained from their various institutions, as well as acquire new skills
needed to succeed in their chosen occupations.
 This students industrial work experience scheme (SIWES) reports covers my experience
at Desired Choice Step Limited where I learnt a lot about design, construction and site
supervision. This helped in improving my design in terms of creativity and it also helped me to
have a more practical knowledge in the field of construction.

TABLE OF CONTENTS
CERTIFICATION.......................................................................................................................................2
DEDICATION............................................................................................................................................3
ACKNOWLEDGEMENT...........................................................................................................................4
ABSTRACT................................................................................................................................................5
CHAPTER ONE..........................................................................................................................................8
1.0 HISTORY OF SIWES...........................................................................................................................8
1.1 NATURE AND SCOPE OF SIWES.....................................................................................................8
1.2 AIMS AND OBJECTIVES OF SIWES..............................................................................................9
1.3.1 DURATION OF ATTACHMENT FOR SIWES..............................................................................10
1.3.2 SIWES IN FEDERAL UNIVERSITY, OYE EKITI (FUOYE)........................................................10
CHAPTER TWO.......................................................................................................................................11
2.0 PROFILE OF THE ESTABLISHMENT.............................................................................................11
2.1 THE COMPANY’S ORGANOGRAM...............................................................................................13
CHAPTER 3..............................................................................................................................................14
3.0 ACTIVITIES AT THE SIWES SITE..................................................................................................14
3.1 BIOSECURITY...................................................................................................................................14
CHAPTER 4..............................................................................................................................................16
4.0 HATCHERY.......................................................................................................................................16
4.1 COMPONENTS OF AN EGG AND FUNCTIONS............................................................................17
4.2 GENETIC JOURNEY OF AN EGG...................................................................................................18
4.3 SEGMENTS IN THE HATCHERY....................................................................................................18
4.4 HATCHERY OPERATIONS..............................................................................................................19
4.5 WHAT HAPPENS TO THE EGGS IN THE SETTER MACHINE?...................................................24

4.6 EXPECTED CONDITION OF THE HATCHING MACHINE..........................................................25

4.7 CHICKS SORTING............................................................................................................................26
4.8 SEXING..............................................................................................................................................27
4.9 VACCINATION.................................................................................................................................29
4.10 DE-SPURRING [PARENT STOCK HATCHERY]..........................................................................30
4.11 WASHING........................................................................................................................................31
4.12 BOXING...........................................................................................................................................31
4.13 TRANSPORTATION OF CHICKS TO THE MARKET..................................................................31
CHAPTER 5..............................................................................................................................................33
5.0 BREEDING UNIT..............................................................................................................................33
5.1 SPECIFIC OPERATIONS..................................................................................................................36
5.2HOUSING............................................................................................................................................37
5.2.1 OPEN SIDED PEN..........................................................................................................................37
5.2.2 CLOSE PEN.....................................................................................................................................38
5.3 WORKING PRINCIPLE OF THE COOL CELL PAD.......................................................................39
5.4 FEATURES OF THE OPEN SIDED HOUSING SYSTEM...............................................................39
5.6 FEATURE OF THE CLOSE SIDED HOUSING SYSTEM...............................................................40
5.7 LIGHTING..........................................................................................................................................40
5.8 LIGHTING IN A CLOSED HOUSING SYSTEM.............................................................................41
5.9 VACCINATION PROCESS...............................................................................................................41
5.10 VACCINATION PROGRAM FOR BROILER BREEDER..............................................................41
5.11 MEDICATION..................................................................................................................................42
5.12 POST MORTEM EXAMINATION..................................................................................................43
5.12.1PROCEDURES FOR POST MORTEM..........................................................................................43
CHAPTER 6..............................................................................................................................................44
6.0 FEEDMILL.........................................................................................................................................44
6.1 RAW MATERIALS AND QUALITY EVALUATION METHOD....................................................46
6.1.1EQUIPMENT USED IN QUALITY CONTROL PROCESS............................................................48
6.2 TYPES OF FEEDS PRODUCED.......................................................................................................50
6.3 LIST OF ADDITIVES FOR CONCENTRATES................................................................................51
6.4 SAFETY PRECAUTIONS IN THE FEED MILL...............................................................................54
CONCLUSIONAND RECOMMENDATIONS........................................................................................55
CONCLUSION.........................................................................................................................................55
RECOMMENDATIONS...........................................................................................................................55

LIST OF PLATES

Plate 3.1 Farms biosecurity point

Plate 4.1 Anatomy of an egg
Plate 4.2 Good quality egg chart
Plate 4.3 Cold room
Plate 4.4 checking the setter machine temperature & humidity
Plate 4.5 recording the parameters
Plate 4.6 Bangers and infertile eggs
Plate 4.7 chicks sexing
Plate 4.8 vaccination
Plate 4.9 de-spurring machine
Plate 4.10 boxed chicks
Plate 5.1 record book
Plate 5.2 weighing
Plate 5.3 open sided pen
Plate 5.4 closed pen
Plate 6.1 panel of the 7tonne milling machine
Plate 6.2 bagging unit
LIST OF TABLES
TABLE 4.1 COMPONENTS OF AN EGG AND FUNCTIONS

TABLE 5.10 VACCINATION PROGRAM FOR BROILER BREEDER

TABLE 6.1 RAW MATERIALS AND QUALITY EVALUATION METHOD

TABLE 6.2 TYPES OF FEEDS PRODUCED

 CHAPTER ONE

1.0 HISTORY OF SIWES

Due to the ever growing population of unaware and inexperienced graduates flooding the streets
with just their certificates in hand, without any technical know-how or experience, it became imperative
that these citizens are not equipped, so as to enable them compete favorably after graduation. It was in this
view that the federal government in conjunction with ITF and tertiary institutions mandated SIWES for
students, in order to equip them for the work situation they will inevitably encounter after graduation. The
Student Industrial Work Experience Scheme (SIWES) was initiated by the Industrial Training Fund (ITF)
in 1973 so as to complement the theoretical knowledge acquired in higher institutions with practical
experience. The scheme is the accepted skill training program, which forms part of the approved
minimum academic standards in the various degree programs for all the Nigerian tertiary institutions. It is
an effort to bridge the gap between theory and practice of Engineering and technology, science
agriculture, medial management and other professional educational programs in Nigerian tertiary
institutions.

The scheme is therefore a skill training oriented program so as to expose the students on what
they would meet after graduation. One of the major importance of the scheme to the student is that it
strengthens their links with their employers thereby creating job opportunities for them before graduation,
while they have attained practical skills that will remain with them for a long time if not forever as it
might be the only knowledge a graduate has.

1.1 NATURE AND SCOPE OF SIWES

The Students Industrial Work Experience Scheme (SIWES) is a program designed to expose and
prepare students of higher institution of learning for the industrial work situation which they are
likely to meet after graduation. This has been extended to cover the entire curriculum of what
students are expected to pass through while they are at their respective higher institutions. SIWES
deals with what is being practiced or done thereby acting as the important addendum to the school
curriculum without which it is uncompleted.

1.2 AIMS AND OBJECTIVES OF SIWES

The aims and objectives of SIWES among others includes to:

 Provide an avenue for students in institutions of higher learning to acquire industrial

skills and experience during their courses of study.
 Prepare students for industrial work situations that they are likely to meet after
graduation.
 Expose students to work methods and techniques in handling equipment and machinery
that may not be available in their institutions.
 Make the transition from school to the world easier and enhance students` contacts for
later jobs placement.
 Provide students with the opportunities to apply their educational knowledge in real
situations, thereby bridging the gap between theory and practice.
 Enlist and strengthen employers` involvement in the entire educational process through
SIWES.
 Opportunity for students to blend theoretical knowledge acquired in the classroom with
hands-on application of knowledge required to perform used in industry.
 Exposure of students to the environment in which they will eventually work, thereby
enabling them to see how their future professions are organized in practice.
 Minimization of the bewilderment experience by students, particularly those from a non-
technological background, pursuing courses in science, engineering and technology with
regard to different equipment, processes, tools etc. available in industry.
 Provision of an enabling environment where students can develop and enhance personal
attributes such as critical thinking, creativity, initiative, resourcefulness, leadership, time
management, presentation skills, amongst others.
 Enabling students appreciate the connection between their courses of study and other
relate.
1.3.1 DURATION OF ATTACHMENT FOR SIWES
The University students of relevant courses will have six months Industrial Attachment at
the end of Part III (300 level) or Part IV (400 level) of their courses. Students in their preliminary
classes as well as post-graduate students are not eligible. The Polytechnics and Colleges of
Technology, students on the National Diploma Programme in the relevant courses will have four
months Industrial Attachment at the end of their first year. The Colleges of Education (i.e. NCE
Technical, Agriculture, Home Economics, Fine and Applied Arts and Business) students will
have four months of Industrial Attachment each at the end of their second year.

1.3.2 SIWES IN FEDERAL UNIVERSITY, OYE EKITI (FUOYE)

The SIWES programme is part of the academic program of Federal University Oye-Ekiti. In
compliance with the rules setting of SIWES by the I.T.F., the program runs for 6 months in
Agriculture and Engineering faculty in the university.
The establishment of SIWES unit is headed by a coordinator on campus who plays vital roles in
actualization of the program and is saddled with the responsibility of providing effective
coordination of the scheme. The coordinator also liaises with respective departmental SIWES
coordinators for prompt preparation of students’ placement list, preparing and updating letters of
request for introduction and placement of students. The university SIWES Coordinator in
collaboration with the I.T.F. Zonal office organizes orientation of the scheme to students in
preparation for the 6 months training.
CHAPTER TWO

2.0 PROFILE OF THE ESTABLISHMENT

Ajanla Farms Limited is a leading Agribusiness Company in Nigeria, offering a wide range of
products and services in the Nigerian Agricultural sector. They employed innovative approach,
modern technologies and seasoned crop of professionals onboard of its management to drive
their overall capacity towards contributing their quota to National food security.
Ajanla Farms Limited has been in business for close to three decades and has grown steadily and
dramatically to strengthen and diversify its product ranges and services in Poultry, Aquaculture,
Fish feed, Cattle breeding and fattening, Meat and meat processing and a range of other services
including technical support services, laboratory services and training institute for capacity
building and manpower development.
Their vision is to invest in emerging economies with a view to adding value to the locally
available resources targeting an end product both for local consumption and world market tide
that fulfills our vision-oriented competitive products.
Ajanla Farms Limited is committed to offering and sustaining the brands in the poultry industry,
Employing the latest technologies to offer consistent performing brands of products Respond to
social responsibilities that meet the aspirations.
Ajanla Farms Limited is an equal opportunity employer with staff strength in excess of 1500.
Engaged in the services of the company are hundreds of professionals in their core operation
which include Veterinarians, Animal Scientists, Nutritionists, Microbiologists, Laboratory
Technologists, Chartered Accountants and HR Professionals.
Their operations headquarter is located at Ajanla village, Off Km 20 Lagos-Ibadan Expressway,
Ibadan, South west Nigeria with satellite operations in: Ibadan (6locations), Abeokuta, Ayepe,
Owode, Oko, Ejigbo, Erin Osun, Lagos, Asaba (S. South Nigeria).

VISION
Our vision is to invest in emerging economies with a view to adding value to locally available
resources targeting an end product for local consumption and worldwide market.
MISSION
The group mission is to provide quality goods and services worldwide that fulfills our vision,
anchored upon the group commitment to profitability based on fair values and market-oriented
competitive products.

CHI FARMS LIMITED is a member of TGI Group and their core values includes;
I-Integrity

O- Owners’ mindset

D-Diversity and Inclusion

I-Innovation

S-Sustainability

E-Excellence
2.1 THE COMPANY’S ORGANOGRAM

Group General
manager

Managing
director

General manager

Operation Finanace and Information Inventory Control

Human Resource Maketing Sales Engineering Procurement
Manager Account technology & Works account

Marketing Sales
Supervisors
manager Representatives

Operatives
CHAPTER 3

3.0 ACTIVITIES AT THE SIWES SITE

The experience gathered cut across the following sections;

 Hatchery
 Breeding farm
 Feed mill

3.1 BIOSECURITY
Bio security is a measure aimed at preventing the introduction and/or spread of harmful organism
to animals and plants in order to minimize the risk of transmission of infectious diseases. It’s
also means doing everything you can to reduce the chances of infectious diseases being carried
onto the farm /property by people, animals, equipment or vehicles.

Plate 3.1 Farms biosecurity point

STEPS OF PREVENTION
 Limit non-essential traffic on the farm.
 Allow only clean, disinfected vehicles on your property.
 Keep a record of all farm visitors.
 Have only one entrance/exist.
 Provide disposable foot wares.
 Keep other animals and strangers off the property.
CHAPTER 4

4.0 HATCHERY

This is a place where eggs received from the breeder farm are incubated and hatched into healthy
day old chicks. Eggs are kept in clean condition and at correct temperature and relative humidity
to achieve best hatchability. Satisfactory procedures for collection, disinfection, cooling, storage
and incubation of the eggs are put in place and each process are carried out in manners that
embryonic development is not compromised. The care given to hatching eggs is done to keep
embryo and egg content in best possible condition for good hatchability and chick quality.
Ajanla Farms hatcheries are well equipped with the state -of-the-art Petersime machines with
innovative technologies including facilities for environmental control and air handling. The
hatchery is built in a one-way direction to ensure i.e. from the dirty zone to the clean zone. This
routing system does not allow movement in reverse direction. The building has various rooms
with different hatchery operation carried out at different environmental condition.

Plate 4.1-Anatomy of an egg

4.1 COMPONENTS OF AN EGG AND FUNCTIONS
COMPONENTS OF THE EGG FUNCTIONS
EGG SHELL The shell acts as an egg isolation environment
and regulates the egg breathing, process
through which CO2 will be removed after the
egg laying.
CHALAZAE The main function is to set the egg yolk to the
center of the egg.
CUTICLE Its function is to prevent the ingress of liquid
or solid particles and prevent microbial
invasion into the egg.
GERMINAL DISC It is a structure that looks like a depression
located on the yolk surface, whose size and
development are related to the fertile egg and
the embryo.
AIR CELL Gaseous exchange
VITELLINE MEMBRANE It is the clear casing that encloses the egg yolk.
The strength of the vitelline membrane is
essential in preventing egg yolk mottling.

Table 4.1 COMPONENTS OF AN EGG AND FUNCTIONS

4.2 SEGMENTS IN THE HATCHERY

 Cloak room
 Hatchery office
 Egg receiving room
 Egg store
 Traying room
 Cold room
 Fumigation room
  Pre-heating room
 Setter room
 Candling room
 Hatcher room
 Sexing room/sorting room
 Chick holding room
 Vaccination room
 Washing bay
 Dispatch room

4.3 Hatchery operations

1. Receiving of eggs: Eggs are received from the breeder’s farm. The eggs collected
are carefully arranged in plastic crates and are collected at different interval. The
eggs are then moved to the hatchery in a well ventilated van, which has been
disinfected, the vehicle also passes through a car dip to disinfect the car tyre. On
getting to the hatchery the hatchery staffs are meant to receive the Eggs at the Egg
receiving room, as a non hatchery worker is not permitted in the hatchery due bio-
security measures. The temperature of the room is between 24oc-26oc and a
relative humidity of 50-70o/o

2. Egg store and sorting of eggs: Eggs received into the hatchery are therefore
brought here and are sorted out based on their weight, colour, shell quality,
cleanliness. The egg store helps in minimizing embryonic mortality and
maximizes hatchability in the cold room. The eggs are further graded into: large,
small, medium and cracked. Eggs with the standard weight of 50g-70g are
considered settable while any weight above or below that is graded and sorted for
commercial sales. Eggs with high % hatchability and no fecal stain or calcium
deposit are moved into tray with the Egg lifter and set into the trolley thereby
moved into the cold room where it stays for a minimum of 5-7days.
 Plate 4.2-Good quality egg chart
Parameters for selection of hatch able eggs

For selecting hatch able eggs, some parameters are considered. These include:

 Cleanliness
 Shell quality
 Shape
 Colour
 Size

The trays can occupy 150 eggs while the trolley containing 32 trays will contain 4800 eggs.
Egg Restore [Parent Stock Hatchery] It is done as Short Period Incubation during Egg
Storage(SPIDES), it enables constant creation of optimum embryonic temperature and controls
the rate of metabolic development of the embryo. It minimizes embryonic mortality and
optimizes hatchability. The restore machine raises the temperature of egg shell to temperature
below incubation temperature, at this temperature it does not increase further. It is called Plateau
phase and then the temperature reduce rapidly.
Ovo-scan is the sensor used to measure the egg shell temperature; it is fixed at different
spot within the egg set into the restore machine. Treatment was done between 5-7 days interval,
it takes about 10-12 hours to complete the process. It was done to eggs that were to be stored for
a long period.

3. Cold room and fumigation: The standard temperature is between 160c-18oc and a
relative humidity of 75-85% . The eggs are stored here for 5-7days and at 3hours
interval connected to the egg turner. This are done because it ensures healthy
 embryonic development; it also allows the embryo to encounter fresh nutrients
and oxygen inside the egg. The cold room is equipped with facilities like the Air
master which cool the room. The humidifying machine controls the humidity of
the room. The egg turner which turns the egg at intervals to keep them alive.
Before the eggs are moved into the setter room, it has to undergo pre-warming.
This can be carried out by introducing heat to the eggs for 10-12hours. The eggs
cannot be transferred into the setter immediately, if done in an haste it can lead to
embryonic shock and reduce the eggs fertility .Once the pre-warming is over, the
eggs are moved to the fumigation room: here the eggs are disinfected against
salmonella’sp, eggs are fumigated prior to incubation at room temperature 250c
and ambient humidity for at least 20minutes with a minimum concentration of
600mg formaldehyde gas per m3 {i.e. 45ml of 40% formalin and 30g KMnO4}.
Importance of storing eggs in the cold room

 To minimize embryonic mortality

 To maximize hatchability
 To increase chick quality
 To suspend the development of embryo until incubation is initiated
 The point at which there is suspension of embryo development is known as the
PHYSIOLOGICAL ZERO POINT.

Plate 4.3- Cold room

4. Egg setting: Prior to setting the eggs in the setter machine, the machine was
fumigated and pre-warm 24hours before setting the eggs in the machine. The
setter machine are of two type:
a. Single stage i.e. all-in-all-out; b. Multi-stage; Eggs placed here are used as
balance of the leftover from the single stage.
Eggs are kept in the machine for 18days; during their stay there the following
conditions are kept;
 Temperature
 Humidity
 Ventilation
 Turning angle frequency
This condition are checked and monitored at every 1 hour. The minimum number of
eggs the commercial hatchery can take at once is 268,800 while that of the parent
stock is based on the demand of parent stock order.

Plate 4.4 - checking the setter machine temperature & humidity

 plate 4.5- recording the parameters

 The expected temperature of the setter machine is between 37.5C

 The expected humidity of the setter machine is between 55%.
 The expected ventilation level of the setter is between 75-100%.

The above conditions are being checked and recorded every hour and in case of regulating
any, they are being regulated from the control panel by authorized personnel.
4.4 What happens to the Eggs in the Setter Machine?
Day 1: tissue development

Day 2: heart forms and begins to beat

Day 3: blood vessels grow

Day 4: limb development begins

Day 5: limb development continues

Day 6: digits form

Day 7: beak development begins

Day 8: feather development begins

Day 9: mouth opens

Day 10: claw development begins

Day 11: tail feather appear

Day 12: scales form on feet and leg

Day 13: eyelids form

Day 14: head turns towards large end of the egg

Day 15: gut draws into the abdomen

Day 16: feather covers the body

Day 17: head tucks between leg

Day 18: embryo fills empty space and yolk sac is absorbed
 5. Candling: On the 18th day, the eggs are pulled out of the setter and taken to the
CANDLING ROOM. This operation is done to separate the fertile eggs from the
infertile ones.
Each trays containing eggs are placed on the candling box which is
lightened with a florescent bulb, the tray placed on the light, the eggs that the light
passes through is considered infertile, while does that the light did not pass
through are the FERTILE ones. Some of the eggs in the process of the candling
explodes these are considered BANGERS. It is usually caused by gas producing
bacteria inside the eggs so the pressure in the eggs and even a small vibration
triggers the explosion. The gases also press foamy yellowish substance through
the pore of the egg which makes potential exploders easy to recognize. Bangers
and potentially exploders were removed and disposed. The infertile eggs are
placed in paper crates and sent to the commercial sales. The fertile eggs are
moved to the Hatcher machine where it stays for the next 3days. The
Temperature, ventilation, humidity are checked hourly to ensure a conducive
environment for the eggs turning to chick.

Plate 4.6-Bangers and infertile eggs

4.5 EXPECTED CONDITION OF THE HATCHING MACHINE

 The expected temperature of the Hatcher room is 370C
  The expected humidity of the Hatcher room is 65%

The atmospheric condition of the Hatcher room is also controlled by the air handling unit by the
use of air conditioner

4.5.1 Embryonic processes in the Hatcher

Day 1: yolk sac draws into the abdomen

Day 2: internal pip

Day 3: hatching out/ pulling out

In the Hatcher, formalin( liquid form of formaldehyde gas) is kept in during the hatching
process for the formaldehyde gas to act on the body of the chicks to give them the brilliant
golden yellow coloration

4.6 CHICKS SORTING

On the 21th day, the trolleys were pulled out of the Hatcher and pushed to the chicks sorting
room. In the sorting room, good quality chicks were separated from the bad ones. The
characteristics that bad chicks possess includes unhealed navel, bent neck, crossed beak,
deformed, weak and runt. Chicks that possess any of these characteristics were separated and
later disposed as raw materials for livestock feed.
4.7 SEXING

Plate 4.7-chicks sexing

After sorting, chicks were sexed. Sexing is the process of identifying the sex of the chicks. This
could be done in different ways which are
1. Feathersexing
2. Color sexing
3. Vent sexing
1. Feather sexing (in Hamberlink) is done under the sexing bulb by spreading the
feathers on wing of the chicks. Female chicks have primary feathers that are
shorter to the secondary feathers while in male primary feathers are of equal
length with the secondary feathers or longer than it.
2. Color sexing
 Isa brown: Cockerel has white feathers while pullet has brown feathers
 Nera black: Both has black feather but male has white patches on the head.
3. Vent sexing (Arboracre) This involves squeezing the feces out of the chick, which
open up the chick's vent slightly, allowing the chick sexer to see if the chick has
small 'bump', which indicates the chick as male. The genital organ is found
midway on the lower rim of the vent and look like a very simple pimple.
4.8 VACCINATION

Plate 4.8 -vaccination

Birds were vaccinated against Marek's disease at day one because it is one of the most ubiquitous
avian infections; it is identified in chicken flocks worldwide. Every flock, except for those
maintained under strict pathogen-free conditions, is presumed to be infected.
Preparation for Vaccination
The automatic syringe,vaccine discharging hose were sterilized.
The vaccines that were kept in liquid nitrogen jar were removed and thawed in a water bath of
27°C for 90seconds.
4ml Gentamycin, an antibiotic was mixed with 400ml of the Marek's vaccine sterile diluents.
The vaccine vial was knocked at the head to release the trapped Vaccine before breaking it
The vaccine was constituted into the diluents gently and the vaccine vial were rinsed with
diluents again.
The discharging hose was then fixed on the diluents bag and the automatic injector was
calibrated to 0.4ml per shot.
.

4.9 DE-SPURRING [PARENT STOCK HATCHERY]

This is the removal of the spur bud on the back of the shank at day-old using. If the spur grows to
be very pronounced it may cause harm to females during mating. After vaccination, the boxed
chicks were moved to the chicks holding room which room temperature ranged between 26-30°C
and relative humidity 65-80%.

Plate 4.9- de-spurring machine

4.10 WASHING
All equipment used during every operation were washed immediately after use and disinfected in
preparation for the next use. All rooms within the hatchery and the hatchery environment were
cleaned and disinfection routinely.

4.11 BOXING
After the medication process, the chicks are allowed to rest for about 30mins before they are
counted into the chick boxes (50 chicks per box) the 2% is added to each box which makes it a
total of 51 in a chick box

4.12 TRANSPORTATION OF CHICKS TO THE MARKET

The transportation of the chicks is done in the cool hour of the day i.e. very early in the morning
of late in the evening.

Plate 4.10- boxed chicks

INDICES IN HATCHERY BUSINESS

Hatch rate
Percentage hatchability
Percentage infertility
Hatchability
Net hatch

Hatch rate

The hatch rate should include the eggs that have blood rings and are dead in shell as these were
fertile but died during incubation. Mathematically, hatch rate =no eggs hatched/ no of eggs
transferred * 100

Percentage hatchability

Hatchability is the percentage of fertile eggs that hatch.

Mathematically, % hatchability= no of eggs hatched / no of eggs set * 100

Percentage fertility

Fertility refers to the percentage of incubated eggs that are fertile

Mathematically, % fertility =no of eggs transferred / no of eggs set*100

Percentage infertility

Fertility refers to the percentage of incubated eggs that are infertile

Mathematically, total no of eggs set – total of eggs transferred/ total no of eggs set *100
 CHAPTER 5

5.0 BREEDING UNIT

Poultry are domesticated avian species that can be raised for eggs, meat and/or feathers. The two
Muscovy ducks, mallard ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches and
pheasants.
Poultry are raised throughout the world, with chickens by far the leading species everywhere.
Ajanla Farms Limited is a leading Grand Parent Stock integrator and distributor in Nigeria. A
market leader in the Poultry industry, Ajanla Farms is known, trusted and recognized for quality
and excellence for all its products and services.
Ajanla Farms Limited, one of the licensed few by the Federal Government of Nigeria is known
for her strong brand for excellence and quality. It holds more than 60% market share of Parent
Stock Day Old Chicks in the Nigeria Poultry Industry.
They hold exclusive franchise for AVIAGEN (USA), a global leader for supply of Arbor Acres
plus Parent Stock chicks as well as supplier of ISA BROWN and Dekalb Amberlink Parent
Stock Chicks for HENDRIX GENETICS (Europe), a global leader for the popular ISA Brown
respectively.
Arbor acre is a breed of broiler breeders while Isa Brown and Dekalb Amberlink are breeds of
layer breeders
The breeders are kept in 2 sections which are
1. Rearing (brooding and rearing)
2. Production (laying)
CHI Farms has several farms located in different places with separate breeds of chicken raised at
different ages, I worked in the production, farm that has 7 farm houses, and each houses contains
four pens each with about 4000 chicks in each pen.
In the production farm, birds were raised in intensive, deep litter system closed sided pen
system. The birds were received from the rearing farm at 21weeks.
 The following are the list bio security measures carried out:
1. Bathing before and after entering the pen house in the morning and in the
afternoon.
2. Changing the foot dip of the farm unit and that of each houses first thing in the
morning.
3. Cleaning the service area
4. Picking of floor eggs and checking for mortality within the pen house
5. Opening the direct water-line to do daily flushing
6. Washing and adjusting the drinker to avoid and restrict wet litters
7. Dusting of the laying nest once in a week
8. Proper production daily records e.g. opening stock, mortality, temperature,
closing stock e.t.c.
9. Checking the rat baits
10. Separating clean eggs from dirty eggs and batching them properly.

List of operations carried out:

1. Checking of clean-up time [time taken by the birds to finish the feeds in the
feeding chain].
2. Checking the health of the stocks
3. Weighing the daily feed consumption
4. Turning of the litters to avoid cakey litters which could lead to BUMBLEFOOT
5. Recording each pen house temperature and relative humidity
6. Taking note of the weekly feed gift
7. Weekly recording and weighing of the birds body weight
8. Vaccination
9. Taking stocks of the feeds and ensuring they are not exposed
10. Washing of the nipple drinker.
 Plate 5.1- record book
The daily records taken includes:
 House number
 Batch number
 Age
 Opening stock
 Mortality
 Cull\sick birds
 Closing stock
 Feed gift
 Temperature
 Drugs administered.
5.1 Specific operations
Operational management are managerial practices that are carried out occasionally. These
practices include:
 Birds weighing
 Grading
 Mating
 Vaccination.

Plate 5.2- weighing

5.2Housing

Housing is a very important aspect of animal production. Housing should be taken with high
esteem as it is a major factor for optimum growth and production. The housing system practiced
in AJANLA’S production farm can be divided into two. These are:
 OPEN SIDED PEN
 CLOSED PEN

5.2.1 Open sided pen

Plate 5.3-open sided pen

The open sided housing system is a housing system where both sides of the pen house are
opened for penetration of external light and air. The open sided pen houses are most suitable in
the tropical areas where the weather is hot. It is cheaper to construct when compared to the
closed housing system with lesser facilities requirements. The open sided pen house is the most
common because of its cost and easy construction; it is also suitable for all breeds of birds.

It is believed practically that birds reared under this(open) housing system grows and
produce more better than those under the closed housing system putting all other factors into
consideration too. This is because a bird under this condition has access to natural environmental
conditions such as light and air.
5.2.2 Close pen

Plate 5.4 - closed pen

The closed sided housing system is a housing system in which the whole pen house is covered
such that there is no room for external penetration of light and air from the environment into the
pen house. In the closed housing system, the temperature and humidity is constantly and
consistently monitored. The closed housing system of 12m x 82m has eight industrial fans all
placed at the back of the pen house. It also has cool cell pads installed at the sides of the pen for
increasing the humidity in the pen house. For broiler breed (ARBOR ACRE), the temperature of
the pen house should not be greater than 25 0c. This is because they have little or no tolerance for
heat stress, this implies that they are susceptible to heat stress and so must be avoided to prevent
mortality. The fans are always on (24hours) for ventilation. In the closed pen house, the
supervisor or personnel in charge has optimum control of all the parameters such as temperature,
humidity, air, etc.
5.3 Working principle of the cool cell pad
The cool cell pad is a mechanical cooling mechanism used for providing additional ventilation in
the pen and for regulating temperature and humidity. The cool cell pad is a programmed machine
which begins its operation once the temperature in the pen house is greater than 25 0 and once the
humidity in the pen house is lower than 50%.The cool cell pad has a water tank which serves as
its water source placed outside the pen house. Once the cool cell pad turns on and starts working,
the water moves from the water tank through plastic pipes into the cell pads and the water drops
as shower on the pad. Thereby, reducing the temperature in the pen house drastically and
conversely increasing the humidity. The action of the cell pad does not stop the action of the fans
in pen.
The water moves in a cycle so it can be used for a long period of time before it is drained and
replaced. (the water moves from the water tank through pipes into the cell pad and drops as
shower through the pads into a drainage system that is connected back into the tank Sometimes,
the temperature of the pen house rises higher than 250 but the cool cell pad will still not work,
this is because the action of the cool cell pad is dependent both on the temperature and humidity.
If the temperature rises above 250 and the humidity is still between 50% and 60%, the cell pad
will not work because the humidity is still enough to cover up for the high temperature and vice
versa. For the temperature and humidity check, both the temperature and humidity inside and
outside the pen house is monitored.

5.4 FEATURES OF THE OPEN SIDED HOUSING SYSTEM

 The building
 Foot dip
 Wire mesh
 Transparent curtain
 Cull out section
 Four industrial fans
  Feed line/trough
 Drinkers
 Led light
 Storex water tank
 Laying nest

5.6 FEATURE OF THE CLOSE SIDED HOUSING SYSTEM

 The building
 Foot dip
 Service area
 Wire mesh
 Cool cell pad
 Eight industrial fans
 Led light
 Laying nest
 Feed trough
 Jumbo drinker
 Cool pad water source
 Asbestos
 Opaque curtains
 Thermometer
 Hygrometer

5.7 Lighting
Lighting is a very important/major factor to be considered in poultry especially in production
animals. Lighting is an essential factor for the success of commercial production of both layers
and broilers. The availability of light should be regulated and monitored to suit maximum egg
production. Lighting program for broilers differs from that of layers.
Note: I will be discussing solely on lighting for production broilers.
Lighting in an open sided housing system is quite different from that of a closed sided housing
system. This is because birds reared under open sided housing system have access to natural
daylight unlike those reared under the closed sided housing system.

5.8 LIGHTING IN A CLOSED HOUSING SYSTEM

Lighting in the closed housing system (TUNS farms) is quite different from that of the
open housing system discussed earlier, this is because birds reared under the closed housing
system have no access to natural daylight therefore they require more artificial light than those of
the open housing system. Under this system the light is turned on from 3am to 8pm. At 8pm the
light is turned off so as to keep the birds inactive and to keep them at rest as this is a major
criteria for egg production and body regulation. The kind of light bulb used in this type of pen
house is known as the florescent LED light.

5.9 VACCINATION PROCESS

This is the act of inoculating the birds with a vaccine in other to prevent a particular disease.
Different routes of application are used depending on the vaccine being applied which include;
i. Intra-muscular route; using an injector to apply the vaccine into the muscle of the
birds
ii. Subcutaneous route; using an injector to apply the vaccine under the skin of the birds
iii. Wing web; using an applicator usually called fowl pox applicator because the route is
used in administering fowl pox vaccine to apply vaccine to the web at the wing of the
birds
iv. Intranasal route; spraying the vaccine mixed with diluents on the birds for them to inhale
using a knapsack sprayer
iv. Oral route; pouring the vaccine into the mouth of the birds usually the chicks under 3
weeks using a dropper

5.10 VACCINATION PROGRAM FOR BROILER BREEDER

DAY 1 Infectious bronchitis
DAY 5 Coccidiosis
DAY castle disease
DAY 11 Infectious bursa disease
DAY 14 Infectious bronchitis
DAY 19 Infectious bursa disease
DAY 28 Collibacillosis
6 WEEKS Fowl pox, mycoplasmosis, avian influenza.
8 WEEKS Infectious bronchitis and coryxa
10 WEEKS New castle disease
12 WEEKS Salmonellosis, infectious coryza
14 WEEKS Reovirus infection, pausteurellosis
16 WEEKS Fowl pox, salmonellosis, mycoplasmosis
17 WEEKS Infectious bursa
18 WEEKS Collibacillosis, pausteurellosis
21 WEEKS Avian influenza, egg drop syndrome,
39/40 WEEKS Avian influenza, new castle disease
Table 5.1
Note: Mareks vaccine was given at a day old
Vitamin is added to the drinking water a day before vaccination, the day of vaccination and two
days after vaccination to ease the stress of handling during Vaccination and the vaccine itself on
the birds.

5.11 Medication
Medication is concerned with the prevention, control, diagnosis, and treatment of diseases
affecting the health of birds and with the prevention of transmission of animal diseases to people.
CHI Farms has preventive measure programme to fend off diseases. Prophylactic is the
medication designed and used to prevent a disease from occurring. These medications were made
against coccidiosis, Chronic Respiratory Diseases and also administration of Vitamin to birds
prior and after vaccination and Beak trimming.
Some of the medication administered includes:
 Amivite
  Aquasept
 Polidine.

5.12 Post Mortem Examination

Post mortem is a medical examination of a dead organism to determine the exact cause of death.
It is known as necropsy.
The aim is to determine the cause of the death; the examination is carried out on fresh dead birds
before autolysis.
It involves observing the birds as whole and as well as individual organs within the body. A
careful process of dissection, observation, interpretation and documentation. A good knowledge
of normal anatomy is critical in distinguishing lesions from normal variations and knowledge of
the different disease conditions and possible effect on these various organs will help to diagnose
and detect the cause of death of the birds.
Basic Needs for Post Mortem
 A flat hard surface in a well-lighted area
 Access to water and towels
 Scissors
 Gloves

5.12.1Procedures for Post Mortem

Physical examination: involves carefully checking for external abnormalities,
injuries, wound and parasites and checking for discharge at the orifices.
Disinfect the bird by soaking in disinfectant solution. Do not soak the head
Place the bird on its back with its feet towards you
Push down both legs and away from the pelvis to loosen the joints
Tent the skin over the abdomen and cut with scissors
Remove the skin overlying the abdomen and breast. Examine the breast muscle for decreased
mass, anemia(paleness) or bruising
Incise the abdominal muscle and cut through the ribs on the sides of the keel bone, pull up the
keel near abdomen to expose the internal organs and chest cavity.
Examine the liver for discoloration, size, white or yellow spot.
Examine the air sacs
Cut and examine the gastrointestinal tract
Remove liver and spleen
Observe the organs located near the backbone of the carcass
Examine the kidney and lungs
Turn the bird around to face you and cut through the corner of the beak, extend the cut through
the throat and down towards the heart and examine
Dispose the carcass properly and disinfect surfaces and tools.
CHAPTER 6

6.0 FEEDMILL

This is facility that manufactures or produces animal feeds. The feed mill is used to process
grains and other raw ingredients, mix them together and bag them to be delivered to the breeders
farm.
Ajanla’s feed mill produces its feed for the consumption of its breeders farm alone, the feeds are
not sold out.
Sessions in the feed mill complex
 Inventory and store
 Quality management system
 Poultry feed production
 Aqua\pellet feed production.
 Full fat session

1. Inventory and store: This is where all raw materials or ingredients, additives,
concentrates and even the finished produce are kept pending the time they are
delivered to the farm. The store keeper takes proper records of the total production of
the day and the equivalent raw materials used. This unit is also in charge of the
records and the dispatching of feeds to various farms within the company. Raw
materials are properly stacked and well organized for easy access. A pellet stand is
placed down before stacking of both grains and other raw materials, this is done to
avoid mould growth and for the preservation. A space of 1m is kept between two
stands for proper ventilation. At the end of each day and week the whole production
records are sent to the feed mill manager.
2. Quality management system: This unit occupies two offices namely,
 Quality control: This unit is actively involved the final product of the
production i.e. they are product oriented. They detect errors against the
SOP[Standard of operations].
  Quality assurance: They prevent errors from happening. This is achieved by
making sure that the HACCP[Hazard analysis critical control point] will be
able to analyze area where there will be hazard. They also identify the critical
point. At ajanla’s this unit works hand-in-hand with its sister unit HSC
[Health safety control] and the quality control to prevent any form of hazard
or contaminations during production.
The following are the noted CCP [Critical control points]
 Ccp1-weighing/calibration
 Ccp2-hazard area
 Ccp3-mixer
 Ccp4-oil dosing in the mixer
 Ccp5-Bagging unit.
The quality assurance & control ensures there’s strict adherence to the standard of operations and
there is a proper record for every operation carried out. They also ensure a Good manufacturing
practice.

The process approach focus on inputs, activities and the output

Input approach
These include evaluation of raw materials on arrival
6.1 Raw materials and quality evaluation method

RAW MATERIALS QUALITY EVALUATIONS CARRIED OUT

Maize % moisture content, % small grains, dustiness,

weevil infestation, %impurity

Soya bean meal Cooking test, amino acid profile, %crude

protein
Soya bean seed Moisture content, impurity
Limestone Particle size, impurity, calcium content

Crude soya oil Odor, color, free fatty acid

Wheat offal Moldiness, free fall, weevil infestation
Rhodiment Amino acid profile

Rhodiment Amino acid profile

Table 6.1
Activities
These involve in-process check at critical control points. Which includes;

 Daily checking of all weighing scale condition using dead weight

 Soya beans moisture check before extrusion

 Temperature and humidity control of the feed mill complex

 Soy check analysis

 Rhodiment spray dosing accuracy check Output

  Feed sampling and particle size evaluation

 Powder particle size evaluation and moisture check

 Pellet moisture check and size evaluation

 Storage condition monitoring and ensuring First-in-First-out

 Fumigation of vehicles used to transport feed to various farms

6.1.1Equipment used in quality control process

Moisture Analyzer, Particle Size Analyzer, weighing scale, digital hygro-thermometer, dead
weight, probe, personal protective equipment (handgloves, face mask, cap, glasses, cover shoe,
lab coat).

3. Poultry feed production [mash]: This unit deals with the turning of raw materials
into finished feed for the birds. The feed mill is equipped with an OTTEVANGER
milling machine. The machines are of different capacity which includes;
 10tones/hour machine capacity[uses internet]
 7tones/hour machine capacity
 500kg/hour machine capacity.
The first two machines are used to produce the feeds and sometimes used to produce
concentrates while the last one is used mainly for the production concentrates. The machines are
directly connected to the silo [storage bin].
The silo is numbered on the machine as follow:
 Silo1-maize
 Silo2-maize
 Silo3-soya
 Silo4-fullfat soya.
After loading the raw materials to the silo and accurately weighing the quantity need for the feed
type being produced, the raw materials are sent to the GRINDING BIN. Here, the raw materials
are grinded with a particular RPM[revolution per minutes]. The type of feed being produced at
the moment determines the screen size and the RPM to be used. Alongside the grinding the
concentrates which has been accurately measured is poured into the machine via the loading
point and is properly mixed in the mixer with the grinded raw materials for about 5mints, after its
properly mixed , it is send to the bagging unit. The bagging unit as a weighing balance which is
calibrated to weigh the feeds 50kg. Each feed produced contains 10% concentrates.

Plate 6.1-panel of the 7tonne milling machine

Table 6.2 Types of feeds produced

Feed type Age
Heavy breeds
 1. Broiler/layer starter [Gps/Ps] special 0-14 days
2. Broiler/layer starter [Gps/Ps] layer11
3. Broiler grower[ps] 2-5 weeks
4. Broiler pre-breeder[Gps/ps]
5- 16 weeks
5. Broiler breeder1[gps/ps] 16-3%egg production
6. Broiler breeder11[gps/ps]
7. Broiler breeder111[gps/ps] Egg production -35 weeks35-45weeks
45weeks- culling

Light breeds
1. Starter 1 2-5 weeks

2. Starter 11

Layer grower 5-10 weeks

Layer developer [ps] 10-16 weeks

Layer pre-breeder 16-3%-5% egg production
Layer breeder 1 Egg production -45 weeks
Layer breeder 11 45-cull

COMMERCIAL
Pre starter mash 0-3 days
Starter 3-4 weeks
Broiler grower regular 6-20 weeks
Broiler finisher 21-42weeks
CONCENTRATES: are the energy-rich grains and molasses, the protein and energy rich
supplements and byproduct feeds, vitamin supplements, and mineral supplement. Mixed may be
either high or low in energy, protein, or fiber; or they may provide complete balanced ratio.

Feed additives: is an addition of extra nutrient or drugs for livestock’s e.g. amino acids, fatty
acids, vitamins, minerals, fungal products and steroidal compounds. They are also used to
enhance the flavor of feeds, they also increase the performance of animals in good health or to
meet a certain nutrient.
Types of feed additives:
1. technological additive: preservatives, antioxidants, emulsifiers, silage additives
2. sensory additives: flavors, colorant
3. nutritional additives: vitamins ,aminoacids , trace elements
4. zoo technical additives: digestibility enhancer.
Nutrients: animals need a variety of nutrients to meet their basic needs. These nutrients are
classified as either macronutrient [needed in relatively large amount they include
carbohydrate, fats, protein, and water] or micronutrient [needed in smaller quantities they
include vitamins and minerals.

6.3 List of additives for concentrates

1. limestone-egg shell development/ calcium
2. cycostat-antibiotics used for both commercial and parent stock
3. maize- carbohydrate
4. soya- protein
5. chlorine chloride – for digestion
6. MCP[mono-calcium phosphate]
7. DCP[di-calcium phosphate]
8. Salt- for taste
9. Lycine- protein
10. Salmonil- salmolina prevention
11. Premix-vitamins and mineral
 12. Zimbak- antibiotics
13. Threonine – protein
14. Crea-amino –protein for commercial feed.

3. Aqua\pellet feed production: Pelleting is the conversion of finely ground mash into
dense, free flowing form, it involves steam injection (Moisture and heat) and by
compacting and forcing through die opening by mechanical process. The pelleting system
is composed of several different machines designed to most efficiently accomplish the
pelleting task.
Pelleting Procedures
All macro Ingredients were weighed and ground in the vent mill, all macro ingredients were then
mix together. The ingredients were ground again with screen size 0.4micron at 2800RPM
(Revolution per Minute).The powder produced after grinding were mixed with other micro and
liquid ingredients using paddle horizontal mixer to make a complete feed.
Feed powder were stored in a live bin before flowing to the conditioner where steam and water
was applied to soften it, then pushed through an extruder and forcing out through die opening. It
was withdrawn by a suction tube to the dryer at 105oC and then cooled after drying. After which
it flowed to the pellet holding bin, from the holding bin to fat coating drum where oil is sprayed
and then flowed into the shaker. The shaker separates the product into various sizes by passing
the material over several screens. Each screen is of a different opening size. This separation
permits the desired product to be separated from the larger or smaller particles while being
delivered to the bagging unit where it weighed, bagged and labeled before storage. The smaller
and bigger particles are routed to drums where they will transferred to pellet bin and reprocessed
through the pelleting system.
 Plate 6.2- bagging unit

4. Full Fat Soya Production

Raw soya beans cannot be used directly for animal feed due to the presence of anti-
nutritional factors. These factors affect digestion; their adverse effects are reduced
through proper heat treatment.
At CHI Farms, heat was applied through dry extrusion, in which mechanical energy from
the extruder was the only energy used to process the soya beans. Soya beans seed were poured in
through the inlet and taken to through the elevator to the cleaner. The cleaner has 2sieve/screen,
the bigger screen size separates the husk, sticks and bigger particles while the smaller one
separate the sand. Each screen has an outlet and soya bean seeds were elevated to the bin and
dropped into de-stoner. The de-stoner separated the stone from the seeds and blow off the chaff.
The soya bean seeds were transported to the grinder bin and transferred via the grinder feeder to
the hammer mill and then conveyed to the extruder bin and transferred at certain feeder rate to
the pre-conditioner where steam was applied and then passed through the barrel. Extruded soya
beans was conveyed to the cooler and to the eclipses cleaner that blow air, extract heat and dust
and then conveyed to the bagging bin. Bags are attached to the spout of the bin and placed on the
platform weighing scale. The bags were filled with 50kg of full fat soya, bags were closed,
labeled and stacked on pallets.
Daily Routine
Sweeping of production floor
Removal of bags at the outlets(sand, stones, chaff, husk and sticks) and weighing.
Checking moisture content of soybeans seeds to be used
Adjustment of the screw inside the barrel
Check weighing scale by using dead weight
Soy check
Record keeping

6.4 Safety Precautions in the Feed Mill

Always wear personal protective equipment (hand gloves, face mask, cap, glasses, cover shoe,
lab coat)
Walls and floors of the building were crevice-free to avoid infestation of rats, reptiles and
rodents.
All raw material and finished feed were placed on pallets to avoid direct contact with floor
All electrical appliances were switched when not in used
Maintenance of machines were not carried out during operations
Bio security measures were also put in place.

CONCLUSIONAND RECOMMENDATIONS

CONCLUSION
My experience was so great and broadened my knowledge on the practical scope and the
challenges ahead of me as an animal scientist and has widened my knowledge about animal
production. Although, the programme was stressful but it is interesting, educative,
challenging and informative. The SIWES programme also made me to realize that my course
(Animal production and health) is the best because it aids self-employment.

RECOMMENDATIONS
RECOMMENDATIONS TO CHI FARMS LIMITED
The farm should inculcate the habit of commending workers as at when due
The farm should give more attention to feedback
There should be improvement and continuity of the programme.