INTRODUCTION

Industrial production is a process of using of chemicals and other related substances including
water which is a natural substance to come-up with finished products. These involves the
production of equipments such as iron, rubber etc.

For the purpose of this discussion, we will be using chemicals and other substances to produce
consumables.

Industrial consumables are quite enormous, but for the purpose of discussion will be limiting
ourselves to:

1. Bleach production
2. Soap production
3. Cosmetics production

PRODUCTION OF BLEACH
When such chemicals are combined together in water, it is allowed for a period not less than 42
hours before it can be used for washing.

Bleach is a product, produced by the combination of certain chemicals. USES OF BLEACH

Bleach has so many economic importance’s among which are;

1. It’s used for washing of cloths,

2. It’s used washing of toilet bowls
3. It’s used for cleaning of chairs and tiles.
4. Its also prevent germs

When producing bleach, the quality control can be determined using clothing material
(coloured), this called fiber testing.

CHEMICALS NEEDED FOR BLEACH PRODUTION

1. Sodium Hydroxide: it’s also known as caustic soda. It serves as bleaching agent, stain
remover.
2. Chlorine: this is a bleaching agent that fades colour in any production process
3. Sodium carbonate/ soda ash: it helps in breaking-down chlorine for its effect to be felt
in the production.

DETERGENT PRODUCTION
Detergent is a surfactant. A surface active agent. It has the ability to act on surface whereby
leaving the surface clean and neat.

FORMS OF DERTERGENT
Detergent as a surface active agent exists in two different forms;

(1) Powdered detergent

(2) Liquid detergent

USES OF DETERGENT
Detergents are used for various purposes. These include (1) washing of clothes (2) scrubbing of
the floor (3) washing of hospital equipment (4) washing of factory equipment etc.

Detergent is also used as car wash. However the best car wash detergent is liquid detergent
because it contains little or no sodium hydroxide which is capable of removing colour from the
surface.

PRODUCTION EQUIPMENT
Production equipments are as follows:

i. Mixer: The mixer is made up of a bowl and stirrer which can be manual or electric
powered. This depends on the financial capability of the producer.
ii. Drier: This is used to dry the product. Drier can be electric or manual. Manual drying
entails spreading the product under the sun so it can dry through the heat of the sun.
This however can take some time and it can delay business especially in rainy seasons.
iii. Hydrometer: This is equipment is used to determine the water density in caustic
soda.
iv. Face Mask: This instrument is for protection of the nose and mouth from direct
inhaling of chemicals
 v. Lab Coat: This should be made with nylon material because such material withstands
the penetration of chemicals.
vi. Hand Gloves: For the protection of hands, this should also be made with nylon
material
vii. Plastic Bowl: For storing of water e
viii. Weighing Balance: This is for weighing chemicals to ascertain the quantity to be
used at each point in time.

CHEMICALS AND INGREDIENTS

1. SODIUM HYDROXIDE (CAUSTIC SODA): Sodium Hydroxide otherwise known as caustic soda, it’s a
powerful base. This chemical must be soaked in water for a period not less than 24hrs before use in
production.

This process is simply known as fermentation of caustic soda. Once the caustic soda is fermenting, the
temperature rises up to 1000c and later falls to between 0o c-300c.when it is at low degree, it will then
allow for accurate measurement of water density in the chemical, using the Hydrometer.

Note: If caustic soda is hot as you pour water into it, the temperature has risen and if you measure it at
that point in time, the degree of the water density will fluctuate, and this can negatively affect your
entire production.

2. SODIUM CHLORIDE: This substance is popularly known as industrial salt. Sodium chloride helps to
control the harshness of the caustic soda. The absence of caustic sodium chloride in the product can
cause peeling of skin after using the product.

3. SODIUM CARBONATE: This is also known as Soda Ash. Sodium carbonate is filler, it is there to fill the
gaps and make the detergent more compact. It helps the detergent to come out in grains and also
increase the quantity of the detergent.

4. FATTY ACID: Fatty acid can be obtained from palm kernel oil (PKO), olive oil, vegetable oil etc. It is rich
in glycerol from where we derive glycerin, which is very nourishing on the skin.

5. SULPHURNIC ACID: This is a foam or lather booster. It helps the detergent to foam well thereby
making the product very active. Lather or foam in detergent suspends dirt and does not allow it to get
back to the cloth.

6. SULPHURIC ACID: It helps the detergent to dry faster and come out in powdered form. It does not
allow it to form lumps.

7. AROMATIC AGENT: This is industrial perfume used for giving the product the desired fragrance.
8. BLEACHING AGENT: Bleaching agent can be obtained from chlorine or hydrochloric acid. This also
helps to make the product more active in removal of dirt.

9. WATER: This is for fermenting the caustic soda and dissolving of the ingredients that comes in
powdered form.

10. HYDROGEN PEROXIDE: This is for oxidation and is the last thing to be added during detergent
production.

DETERGENT PRODUCTION PROCESS

1. The first thing is to determine the volume of your production.
2. Carry out the measurement of the chemicals and ingredients that will give the quantity of the
volume.
3. Ensure that your caustic soda is well fermented for at least a period of 24hrs.
4. Make sure that the water density does not go beyond 12.75, 12.80 or 12.90, but note that when
the water density is too low, the product will be too harsh, though the drying process will be
faster.
5. Pour the fermented sodium hydroxide into a bowl.
6. Pour in soda Ash together with the industrial salt.
7. Pour in your fatty acid.
8. Add sulphurnic acid.
9. Add colour: Note that if the colour is oil soluble, you mix it with a little fatty acid before pouring
it in.
10. Next is aromatic agent.
11. Finally you gradually introduce the hydrogen peroxide.

Note: Each chemical or ingredient you add, you are to stir well the entire product for at least three
minutes before adding another. This is to allow each chemical to blend to achieve proper reaction.

This whole process of soap of detergent production is known as saponification.

When you are done, you pour out and spread the product for drying.
 MEASUREMENT TABLE
Caustic soda is to be our base determinant.

Caustic soda - 1KG

Water - 280cl
Soda Ash - 3kg
Salt - 3 table spoons
Sulphurnic Acid - 35cl
Sulphuric Acid - 5cl
Bleaching agent - 10cl (optional)
Aromatic agent - to taste
Colour - to taste
If chlorine is to be used - 10gm
Fatty acid - 490cl (minimum)
Hydrogen peroxide - 70 cl (must not be finished)

Note: For detergent to be considered good, it must have good aroma and foams very well.

POST PRODUCTION ACTIVITIES

 After production of detergent then move it to drier to be dried
 Next you grind. This can be done manually or with electric machine
After grinding, next is to sieve it with sieve. This makes for even size of the grain,
final stage is to measure and package for sale.

Soap production
Soap is a surfactant; that is a surface active agent. It has the ability to remove dirt from the surface and
suspends it in water.

USES OF SOAP: Soap is used for washing cloth, scrubbing of floor, bathing, and lubrication of machines as
well as other cleaning purposes.

TYPES OF SOAP: Soap exists in different types namely:

1. Toilet soap
2. Laundry soap
3. Medicated soap
4. Antiseptic soap

FORMS OF SOAP: Any of the various types mentioned above can exist or appear in any form. It could be
(1) powdered (2) liquid or (3) Solid
 EQUIPMENT FOR SOAP PRODUCTION
1. Mixer: This is made up of a bowl and a stirrer. As the name implies it is for mixing the
chemicals to form the desired product.

2. Molder: This can be specially made molder which can form the soap in a particular desired
shape. It can also be a large constructed molder that will require further cutting of the soap
to desired shapes.

3. Cuter: used to cut the soaps into shapes.

4. Weighting Balance: This for measuring the weight of chemicals.

5. Lab Coat: To protect the body and must be made with nylon materials.

6. Hand Glove: Made of nylon also, for the protection of the hands.

7. Face Mask: To protect the face, the nose and mouth against inhaling of chemicals.
8. Hydrometer: This is an instrument for measuring water density in the caustic soda.

CHEMICALS AND INGREDIENTS FOR LAUNDRY SOAP PRODUCTION

1. Sodium hydroxide
2. Fatty acid
3. Industrial salt (sodium chloride)
4. Sulphurnic acid
5. Perfume
6. Colorants
7. Sodium sulphate: This is a hardener and the last to be added in the product before pouring
out in to a mould. Dissolve with a little water before use.

CHEMICALS AND INGREDIENTS FOR PRODUCTION OF TOILET SOAP

1. Sodium hydroxide
2. Fatty acid
3. Industrial salt
4. Sulphonic acid
5. Perfume
6. Colourant
7. Sodium silicate: This will make the soap elastic, thick and prevents cracking.
8. Borax Salt- It contributes to hardening, makes the soap to shine and increase quantity
9. Vitamin E
10. Glycerin: Vitamin E and Glycerin are good for body nourishment. It also makes the soap to
be mild to the skin
 11. Preservative-STPP
12. Sodium sulphate
13. Aloe Vera (optional)
14. Honey (optional)

Note: The more additives, the better the quality.

METHOD OF PRODUCTION

We have two major methods of soap production (1) Hot method and (2) Cold method.

THE HOT METHOD SYTEM

Under the Hot method, the chemicals are subjected to the heat of fire. The major advantage this
method is that the quantity of the soap increases up to double compared to those produced under cold
system.

The Hot method however has a number of disadvantages. The soap that is produced begins to shrink,
develop white hairy particles within a period of time, and the soap dissolves easily.

THE COLD METHOD SYTEM

Under the Cold system which is highly acceptable, the chemicals are produced without passing through
fire. The major disadvantage of this method is that the volume does not increase like that of Hot system.

However the soap produced through this method remains the same even for years.

PRODUCTION PROCESS FOR LAUNDRY SOAP

1. Measure the fermented sodium hydroxide and pour the desired quantity into a bowl.
2. Add industrial salt and stir (industrial salt should soaked overnight and sieved to eliminate stony
particles in the soap).
3. Pour in Fatty acid and stir.
4. Add Sulphunic acid
5. Then perfume
6. Add Colourant (Remember to dissolve in a little fatty acid if it is oil based colour)
7. Finally add sodium sulphate which you must have dissolved in a little water.

Note:

1. Each ingredient or chemical should be stirred for at least 2 minutes to allow it blend with the
rest.
2. While stirring, go in a particular direction. That is either clock wise only, or anti clock wise.
If you turn this way and back to the other way, it can cause the soap to separate and produce water. This
means the production break and you will suffer a loss.

POST PRODUCTION PROCESS

When the product has solidified, next thing to do is pull out of the mould, move to your cutting table.
Cut to desired shape and size. Then package for the market.

COSMETICS PRODUCTION
Cosmetics include everything that is applied to the body for nourishment and beauty. These
include:

1. Body Cream- Pomade and other body creams

2. Hair Cream
3. Balm
4. Lipstick, Wet- lips
5. Eye shadow etc.
POMADE/BODY CREAM MAKING
This is generally called Vaseline, but Vaseline is a company product name, a brand. Pomade is produced
with exclusively oil based ingredients. It does not involve addition of water.

USES OF POMADE
1. For body nourishment
2. As hair cream or hair food
3. As lubricant.

POMADE/BODY CREAM PRODUCTION EQUIPMENT

1. Pot
2. Stainless Spoon
3. Thermometer-for checking the temperature of the mixture
4. Face mask-for protecting the mouth and noise
5. Lab coat
6. Storage bowls etc.
 CHEMICALS AND INGREDIENTS
1. Petroleum Jelly: This is a petroleum product and is good in body nourishment.
2. Lanolin: This makes the pomade to be elastic and thick. It is also a body nourishing agent
3. Paraffin Oil: This is a petroleum product; it is a body nourishing agent and also a healing agent. It
increases the volume of the product.
4. Paraffin Wax: The addition of paraffin oil alongside petroleum jelly and lanolin makes the
mixture very light. To bind them together, paraffin wax is added. This is a binding agent, it holds
the mixture together.
5. Colour: You use desired colour to taste
6. Aromatic Agent: To give your product a desirable aroma

POMADE /BODY CREAM PRODUCTION PROCESS

Add petroleum Jelly + paraffin oil + Lanolin +paraffin wax into the stainless pot, and dissolve
on fire.
Note: We are not frying the mixture, but dissolving them, add the desired colour. Allow the
temperature to go down between 300 c and 500 c before adding the perfume.
If the perfume is added while the product is still very hot it will simply cause the product to
break. The perfume instead of blending will turn to water, and remember water and oil don’t
go together.

POST PRODUCTION PROCESS

When you have added your perfume the next thing is the decanting of the product into
cups; this is the process of pouring the product into containers.
Before pouring the product into containers, you would have to test the thickness of the
pomade. First take a little and drop on a neutral surface. Allow it to cool by blowing air on it.
Check, and if it’s too thick-add jelly and paraffin oil. It simply means that wax is too much.
If on the other hand it is too soft then add wax to thicken it.
As you decant, don’t shake the container until it thickens. If possible label your containers
before decanting.

HAIR CREAM PRODUCTION

Hair cream is also known as hair food; it nourishes the hair and prevents dandruff

EQUIPMENT FOR HAIR CREAM PRODUCTION

 1. Burner-for heating the mixture
2. Stainless pot
3. Stainless spoon
4. Thermometer
5. Face mask
6. Lab coat
7. Storage bowl etc.

CHEMICALS AND INGREDIENTS

1. Petroleum Jelly
2. Lanolin (optional)
3. Paraffin oil
4. Paraffin wax
5. Colourant
6. Perfume
7. Menthol
8. Industrial camphor
9. Animal fat (protein) (optional)
Note: Industrial camphor and menthol checks dandruff. Camphor kills dandruff while
menthol maintains the hair and allow for a cooling effect when air passes through the
hair.

PRODCUTION PROCESS
The same way you produce pomade. Mix petroleum jelly +paraffin + lanolin + paraffin
wax and dissolve. Then after cooling to 30o c you add colourant and perfume.
Menthol and camphor should be dissolved together with petroleum jelly and others.
Note: Menthol also hardens so don’t over use wax to avoid too-hard a product.

BALM PRODUCTION

This is an aromatic ointment that is used for healing or soothing of pain and aches

EQUIPMENT FOR PRODUTION

1. Pot
2. Stainless Spoon
3. Thermometer- for protecting the mouth and noise
4. Lab coat
5. Storage bowls etc.

INGREDIENTS FOR PRODUCTION

1. Petroleum jelly
2. Paraffin oil
3. Paraffin wax
4. Colourant
5. Perfume
6. Menthol (in larger quantity)
7. Animal fat (python fat) (optional)

MEASUREMENT
Petroleum - 1 kg
Paraffin oil - 70cl
Lanolin (maximum) - 5gm
Paraffin wax ( it comes in slabs) - 1/32 of slab
Colour - to test
Perfume - 20cl or as desired
Menthol for Balm - 30gm or more
Menthol for hair cream - 10gm
Industrial camphor - 10gm

LIVESTOCK MANAGEMENT

POULTRY
Poultry is the domestication of feathered animals, for the purpose of meat, egg, income etc

The common poultry animals are: Chicken, Duck, Turkey, and Geese.

USES OF POULTRY
 They are reared for meat and egg production.
 These are sources of animal protein and energy.
 Poultry droppings can also be used in bio-gas production, the energy production
aspect of it.
 It is also a source of raw materials for other industries. The feathers can be used for
pillow and mattress production.
 Eggs are used in cosmetics and catering industries
 Eggs are also used in feed production as source of calcium.

HOUSING
Depending on the system employed, Poultry house is either intensive or semi intensive.
Under intensive house, battery capes are installed in the building and stocked with birds.
Under the semi intensive we have deep litter system. This is where by the open floor is
covered with sawdust and birds introduced. The building which is usually raised as one
meter high wall with roof is covered round with wire gauze to beep predators from entry.

The building should be in a North-South direction. The protective high walls should cover the
East and West directions. This is to keep away the rising and setting sun rays from directly
entering the enclosure. The sun rays can stir up out-break of Gomorrah disease.

FEEDING OF POULTRY
Feed and water them either once a day or morning and evening. But be sure there is enough
feed because you must feed them as much as they can eat.
Get feeding and watering troughs for the food and water respectively.

TYPES OF FEEDS
1. Starter or Chick mash
2. Growers mash
3. Finisher
4. Layers mash (where layers are concerned)

FEEDING SYTEM;
 Chick mash - One day to a week old
 Growers mash - One week to one month old
 Finisher - One month to point of sale
 Layers mash - Point of laying to old age

MARKETING
Poultry has no regional taboo. Therefore marketing is not a problem-Locate your
prospective customers and apply your personal salesmanship. You can contact eaterys
like Mr. Biggs etc. or sell in the open markets. Which ever way marketing of poultry
products is not difficult.
NOTE that to succeed, avoid shame and pride.

DISEASES AND SIGNS

1. When you see a blood stained droppings- it is a sign of coccidiosis
2. If you see greenish-Yellow droppings, it is a sign of Fowl typhoid.
3. If you see Bright-green dropping- it is a sign of New-Castle disease.

NB: Green dropping can also be a sign that birds have not eaten for long.

TABLE OF DEDICATION

DAY MEDICATION
1 Water, Vitamin C+ Sugar
2-7 Antibiotics +Vitamin
8-10 Cocidio Start
11 Water only
12 Gomboroh Vaccine
13-15 Cocidio start
16-19 Antibiotics
20 Ordinary water
21 Lasota Vaccine- against New castle
22-24 Cocidio Stat
25-27 Vitamins
 28 Lasota Strain
29-35 Antibiotics
6 Weeks Kamorov Vaccine
6 Weeks Fowl Pox Vaccine
16 weeks ND VK Second dose.

DETAILED NOTE ON POULTRY PRODUCTION

Best Breeds of chickens

The breed of chickens that a producer selects for his flock depends upon the purpose which the chickens
are intended. The types of chickens breed to select from fall into one of three categories: (1) egg laying
stock, (2) meat-type birds and (3) dual purpose breeds.

MEAT-TYPE BREED
The meat-type breeds of chickens are not really breeds at all. Instead, they are hybrid varieties or
combinations of many different breeds. The combinations of breeds are selected to produce a variety
(strain) with meat characteristics that the producer desires most. Some and breeds grow faster and
larger while others emphasize traits like larger breast meat yield, more efficient feed conversion, or more
disease resistance.

EGG LAYING STOCK

They have been genetically productivity, but usually have small bodies that make them undesirable as
meat producers. The small bodies benefit these breeds because very few nutrients are wasted for
producing great body mass. Instead, they direct more of their dietary nutrients into birds that produce
white shelled eggs or brown shelled eggs. The best white shell egg breeds are descended from the
Leghorn breed with several different feather colour patterns to select from. The best known shell egg
production breeds are developed from Rhode Island Red Stock regardless of which shell colour breed
selected; there are many modern varieties from which to choose. Use of either method can keep the
hens in production throughout the year if proper environmental and nutritional needs are met.

DUAL PURPOSE BREEDS

The third types of chicken breeds are those that are dual purpose. They are not as good in producing
eggs as the Leghorn or Rhode Island Red breeds, but they have much better meatiness. They are also
inferior in meat production characteristics as compared to the commercial meat-type hybrid varieties,
but they are much better egg producers. Typical breeds in this dual purpose category are New
Hampshire, Plymouth Rocks, and Wyandotte.
PREPARATION FOR THE ARRIVAL OF THE NEW CHICK

Before the arrival of new chick there are some precautions you need to put into consideration. And this
precaution should be follow as it appears.

 Brooder house should not be located near other older poultry to avoid disease transmission.
Nearest poultry should be at least 50m away.
 Practice an all-in, all-out system of management. That is, birds in one house should be of similar
age, with the oldest not more than a week older than the youngest.
 When birds are removed from the house, a resting period of several weeks is allowed before
another batch of chicks is placed in the house.
 Removed debris and cobweb in the house are removed before subjecting the house to thorough
cleaning and scrubbing, preferably with the aid of pressure pump.
  The equipment are scrapped and washed before they are disinfected along with the house. If the
house can be made air tight, it should be fumigated with 3times concentration of formaldehyde.
The bulk feed bins should also be fumigated. The surrounding of the building should also be
cleaned. All these should be done, such that the house remains unpopulated for 1 to 2 weeks
before placing chicks in.
 Two days before the arrival of the chicks, new litter (i.e wood shavings preferably) should be
spread to a depth of about 5cm.
 Place appliance in their correct positions and test them to make sure they work.
 The arrival of chicks must be in the morning so that the new chick will not be exposed to haulage
stress and also to use the whole day to learn to eat and drink and be under close observation by
the attendant.
 On the arrival at the farm, chicks should be inspected for thriftiness and condition.
 Count and record the number of chicks before they are unboxed near the hover.
 Feed and water are supplied, although it is preferable that water is supplied before feed. This
will reduce the risk of dehydration.
 Day old vaccination should be given if not already done at the hatchery.

POULTRY HOUSING
The poultry house should be located away from other farm structures. The ground should allow good
water drainage. Adequate light fixtures are needed to provide proper light intensity. Adequate light is
present if the water and feed levels in the troughs can be seen after allowing enough time for your eyes
to adjust to the dim lighting. Fresh, clean water should be available at all times.
The house should allow for plenty of ventilation and sunlight. Place 1inch, poultry wire netting over all
openings to separate the hens from other birds and animals, both wild and domestic. Removable
curtains or doors are recommended so the openings can be opened or closed as the weather. Keep the
house dry and comfortable by ventilating from all sides in the summer and closing most openings in
winter.
The caged layer production method consists of placing the hens in wire cages with feed and water being
provided to each cage. The birds are housed at a capacity of two to three hens in each cage, which
measures approximately 12’x 16’ 18’. The cages are arranged in rows which are placed on leg supports or
suspended from the ceiling so the floors of the cages are about 2 to 3 feet above the ground.
Birds raised under the intensive system of management are usually housed. The structure and quality of
the poultry house varies and depend on the farmer’s capability. Poultry house vary from small sheds to
costly complexes. The size of the poultry house will also depend on the number of birds to be kept.
Poultry houses vary from open sided structures in the tropics to windowless, environmentally controlled
complexes in temperature regions.

Recommended Chicken Per Space Are Listed In The Table Below:

AGE IN WEEKS BIRDS PER SQUARE METER

0-4 (birder house) 12-20

4-8 (brooder house) 10
8-20 (rearing house) 5
20 or more(laying 4
house)

LIGHTING
Regardless of which production method is used, the 22-week old pullets should be given an
increasing daily light schedule after being placed in the laying house. The length of daily light
should be increased 15 minutes each week after the birds enter the laying house. The increased
light will stimulate egg production and help maintain production throughout the year. The day
length increases should continue until the birds are receiving 16-18 hours of light each day. The
day length should remain the same for the rest of the laying periods. After the birds begin to
produce eggs, the total duration of light, including both natural and artificial, should not be
reduced.
FEEDING AND NUTRITI0N
Poultry nutrition is more critical than that of other livestock species for many reasons.
 Their digestive process is rapid. Consumed feed is voided within 2 to 3 hours
 Respiration and circulation is faster
 They grow at a more rapid rate and mature at an earlier age than other species
 Ability to utilize roughage is minimal
 Egg production is an all-or-none phenomenon i.e. the more you feed your bird with good
feed that compose required nutrient the more they produce eggs. If nutrient is not at
optimum, small eggs will be produced.

BROILERS
Broilers are normally fed a starter diet (0-4 weeks) and a finisher diet from 5-8 weeks of
age. It is recommended that broilers starter be in form of mash or crumbles. While the
finisher diets should be in palliated form, there is a general agreement that the energy
content of the broiler diet increase. Less feed is required to reach market weight, and
feed conversion is improved.

Broilers are normally full fed from day old to market time. However, there are problems
that are associated with full feeding of broiler. For example, there is a tendency of the
birds to be too fat and there are some that incidence can occur due to this like leg
problem and also sudden death syndrome, but to solve this problem, there will be need
to restrict their feeding.

Pullets
Pullet’s chicks are fed with chick mash with about 20% of protein for 6 weeks. From 7
weeks of age to point of lying, they are fed with grower diet that has medium protein
and energy that is nutritionally balanced, commercial laying mash containing 16 percent
protein. Use a special breeder ration if the eggs are being saved for hatching purposes.
These breeder diets contain higher levels of vitamins that help produce higher
hatchability and healthier chicks. Pullets older than 16-18 weeks do not require a ration
containing a coccidiostat unless acoccidiosis outbreak occurs. If commercially produced
layer ration is provided, additional oyster shell, grit or grain is not needed.

Water
Water is supplied by individual cup water or a long trough outside the cages that extends
the length of the row of cages. The feed trough is also located outside the cages and
runs parallel to the water trough on the opposite of each cage. The cages are designed
so that eggs will roll out of the cage to a holding area by means of a slanted wire floor.
This method of housing is used primarily with egg-type layers kept for infertile egg
production.
 The floor production method is designed for either egg-type or broiler-type birds kept
for fertile or infertile eggs. In commercial flocks this method is used when fertile eggs for
hatching are needed. The birds are maintained in the house on a litter covered floor,
giving the term floor production.

One nest 14 inches high, and 16 inches deep is needed for each four hens. A mash
hopper 5 feet long and open on both sides is adequate for 25 hens. Three gallons
provide adequate watering space for 3o hens. Clean, scrub and disinfect the house and
equipment thoroughly before placing the pullets in the laying house after it has dried.
Put 3 inches of litter material in the nests and 4 to 6 inches of litter on the floor.

DISEASE AND PEST CONTROL

A disease can be defined as anything that causes a detrimental variation to the well
being of the bird. Alternatively, it could be defined as an impairment of the normal
function of any body organ or part of the bird.

Disease problems can be traced in poultry farm through four sources:

 New poultry brought to the farm
 Contaminated premises
 Purchase of contaminated feed
 Lack of sanitation or relax of security measures

Important disease that are very common:

COCCIDIOSIS

This is a protozoan disease of chickens and turkeys of all ages. It is primarily a disease of the digestive
tract. It can be spread from bird to bird through eating feed, litter, other materials or drinking water
containing the copulated outcasts. The symptoms are droopiness, ruffled feathers, accompanied by
blood diarrhea. On opening the gut, lesions are observed in the section of intestine depending on the
species. It can be treated by the use of sulphur-based drug like sulfamethazine.

NEWCASTLE DISEASE

This is an acute, rapid spreading contagious respiratory disease of poultry of all ages. It is caused by
virus. It can be noticed in bird when you observe discomfort, chilling, watery discharge from nostril,
labored breathing, paralysis, walking backwards and twisting of the neck. There is no special treatment
for Newcastle disease. But any sign of these symptoms use broad-spectrum antibiotics for 3-5 days to
prevent complication.

INFECTIOUS BURSA DISEASE (GUMBORO)

It is a virus disease that attacks the bursa of Fabricus which is known to produce antibiotics. The disease
is more common in birds between ages of 4-9 weeks. Hence, an attack of infectious bursa disease
reduces the production of antibodies to other infections, thus increasing the ease of spread of secondary
infections. The disease is more common in birds between the ages of 4-9 weeks. Birds affected are
listless, dehydrated, with whitish diarrhea and soiled feathers. Mortally increases with age, especially in
an unvaccinated flock. Treatment with drugs and non-specific antibiotics are only of value to reduce the
morbidity from secondary infections.

ASPERGILLOSISW

This is a fungal disease of poultry caused by Aspergillums Fumigators. Infection results from the use of
moldy feed or litter or penetration of the egg by the fungus. This disease is observed when there is
increased water intake. This disease can be treated once it is detected; a thorough cleaning of the
brooding premises and sprays the house with 10% mycostatin.

MAREK’S DISEASE

The disease is caused by virus belonging to class of virus termed herpes viruses. It is a disease of the
young or growing chickens. It can be seen in acute form in 2-3 weeks old birds. The commonest
symptom is various degree of paralysis. Many parts of the bird including legs, wings and neck may be
paralyzed. No treatment is available but prevention is better than cure and it is possible the use of
vaccines which is administered at day old in the hatchery.

Others like cholera, infectious Bronchitis, Fowl Pox etc.

VACCINATION

Most of the diseases can be prevented by a good vaccination programmed. Immunity by vaccination is
the result of antibody production.

Vaccines can be administered intramuscularly, ocular, nasal, oral, subcutaneous, wing web, feather
follicle and dust into respiratory tract. When vaccinating follow manufacturers instruction.

EQUIPMENT/MATERIALS NEEDED TO MAKE A GOOD POULTRY

 Water trough
 Bucket feeder
 Wood shaven
 Canopy
 Bucket, drum and kegs
 Light supply e.g. Lantern, stoves
 Sacks
 FEED PRODUCTION:
PRODUCTION OF GENERAL POULTRY FEED

S/NO EQUIPMENT MATERIALS QUANTITY

1 Pulverize Wheat 30.4
(Grinding machine)
2 Sieving machine Maize 15.0
3 Mixing machine Rice polish Qs
4 Weighing scale Groundnut cake 15.5
P.K. Cake 25.0
Fish meal 10.0
Limestone 5.3
Bone meal 4.0
Minerals 0.5
Vitamins 0.3

Steps for making poultry feed

 Grind all the materials to a particular mash size

 Mix in a rotary mixing machine
 Add vitamins and minerals
 Mix well, sieve and pack into suitable bags.

PRODUCTION OF SPECIALIZED POULTRY FEED

S/NO MATERIALS QUANTITY

1 Maize or guinea corn 69%
2 Groundnut cake 24%
3 Fish meal 7%
4 Stylozanthes (dried vegetation) 2%
5 Rice bran (ground rice husks) 4%
6 Dicalcium Phosphate (DCP) 8%
7 Common salt 2%
8 Grit (sand) 5%
9 Oyster 1.5%
10 Advit (Vitamins) 5%

PRODUCTION OF CHICKEN MARSH

S/NO MATERIALS QUANTITY

1 Maize 40 cups
2 Wheat offal 20 cups
3 Brewer’s dry gin 6 cups
4 Soya meal 40 cups
5 Groundnut cake 6 cups
6 Fish meal 1 cup
7 Bone meal 4 cups
8 C. Premix 25 cups
9 Methionine 100 grams
10 Lysine 100 grams
11 Salt 100 grams
12 Corn grit 2.4 cups
13 Palm kernel cake meal 10 cups

FISH PRODUCTION
Fishery is the process of raising fish in a water confinement (pond)

USES OF FISH
Fish serves as source of food world wide. Its uses are quite enormous and these include:

1. Fish is considered as the best source of protein

2. It is a source of raw materials for pharmaceutical companies
3. It serves as sport and recreation both in lakes and resort centers
4. It can serve as sport and recreation both in lakes and resort centers
5. It can be used for decoration in the house. This can be through aquarium

HOUSING
The housing of fish is simply called pond. We have the earthen pond-you dig the ground to a desired size
and give it an inlet and outlet source. Then you fence with mosquito nets to keep away predators.
 EARTHEN PONDS

CONCRETE POND
This is constructed using cement. The dept h should be1.5 meters. Fill water to 1.0 meter level
and leave the remaining 0.5 meter without water. This will help control rain water from over
flooding the pond. Create outlet pipe from 1.0 meter level to control rain.

PLASTIC POND
This is modern way. It can be by use of plastic tank cut into two. Alternatively there is the
tarpaulin type that is very mobile. You can fold it and put into a car. When you get to site, you
spread and fill with water, and then you introduce your stock.
FEEDING
We have the intensive and semi intensive system of feeding. By intensive you give them all the
feed they want. This is always the case when you use plastic, concrete or tarpaulin ponds.

In semi-intensive in earthen pond, you give them feed and allow them to continue feeding on
planktons found in the pond as well as tadpoles.

WATER QUALITY
1. You can use spittle to check water quality. If you spit into the pond and the spittle dissolves
the water is still good. If however the spittle doesn’t dissolve, then rush and change the
water because the oxygen level is too low.
2. If the water has odour, it’s due for changing.
3. If the water has bubbles, rush to change it

Note: for commercial purpose sell your fish from 5 months upwards. Feed them well and you
will get the right weight.

MARKETING
The fish demand is so high in the country. Marketing is never a problem. The market is so
controlled that even big farms sell the same prize as small farms. As at now one kg is N500. And
you can get more. No matter the quantity you produce the market is unlimited.

Note: Remember you must have constant source of water. Boreholes, wells, stream etc. Don’t
use public tap water. Such water contains chlorine which is dangerous to the health of fish.

PLANNING THE SITE AND TYPE OF FISH FARM

Proper selection of a site is probably the most important factor in the success of a fish farm
before-you should have decided which species to raise based on the available feeds (e.g.
agricultural by-products) and possible fertilizers (e.g. compost or animal manure). Site selection
will depend on the kind of fish farm you plan to use. For pond construction you need to consider
the following factors which include soil type, quality and quantity of water available and the
requirement for filling and drainage of the pond.

SOIL TYPE
The quality of soil influences both productivity and water quality in a pond. To determine soil
suitability there are two most important properties we need to examine: Soil Texture (particle
size composition) and porosity or permeability (ability to let water pass through). The pond
bottom must be able to hold water (have a low porosity like clay) and the soil should also
contribute to the fertility of the water by providing nutrients (soil texture that consists of a lot of
clay particle) is the best soil for pond construction. The three ways one should follow to predict
whether the soil will be suitable for pond construction are:

1. Testing for the level of groundwater:

 Dig a hold with a depth of one meter

 Cover it with leaves or planks for one night to limit evaporation
 If the hole is filled with ground water the next morning a pond could be built.
Take into account that you will probably need more time to drain the pond due
to the high ground water levels filling the pond again.
 If the hole is still empty the next morning, no problems will occur as a result of
high ground water levels and the site will perhaps be suitable for pond/fish
farming.

2. The squeeze Method:

 Wet a handful of soil with just enough water to make it moist
 Squeeze the soil and if it holds its shape after opening the palm of your hand, the
soil will be good for pond construction.

The water permeability Test:

 Make a hole and fill the hole with water
 Cover the hole with leaves
 The next day the water level will be lower due to seepage. The dikes of the hole
have probably become saturated with water and might hold water better now.
 Refill the hole water
 Cover it once more with leaves. Check the water level the next day.
 If the water level is still high, the soil is impermeable enough and is good pond
construction
 If the water has disappeared again, the site is not suitable for fish farming. Unless
the bottom is first covered with plastic or heavy clay.

WATER SUPPLY
The availability of good water quality is important for all fish farming system but water quantity
and quality is even of greater importance for land based (earth pond) fish farming systems. A
constant water supply is needed, not only to fill the pond, but also to make up for the losses
caused by seepage and evaporation. The water temperature is an important criterion in
 assessing whether the fish species selected can be raised. A water temperature between 20 oc
and 30o c is generally good for fish farming. Variation in water salinity (amount of dissolved salts
in the water) is also an important environmental factor which must be considered. Some fish
species can withstand a wider salinity range than others, e.g. Tilapia and Catfish can withstand a
wide range from fresh to seawater while Carp can only withstand fresh water.

Types of Aquaculture Farm: Fish farming may range from large scale industrial enterprises to
backyard subsistence ponds. Farming system can be distinguished in terms of output levels.

Extensive Fish Farming: Economic inputs are usually low. Natural food production plays a very
importance role, and pond productivity is relatively low. Fertility may be used to increase pond fertility
Sand thus fish production.

Semi-intensive Fish Farming: Moderate level of inputs used and fish production it increased by
the use of fertilizer and/or supplementary feeding. This means higher labour and food costs but higher
fish yields more than compensate for this usually.

Intensive Fish Farming: A high level of inputs is used and the ponds are stocked with as many
fishes as possible. The fishes are fed with supplementary feed, and natural food production plays a minor
role. In this system the high feeding cost and risks, susceptibility to disease and dissolved oxygen storage,
can become difficult management problems. Because of high production cost you are forced to fetch a
high market price in order to make the fish farming economically feasible.

Pond Culture
The vast majority of freshwater fish are raised in ponds. Water is taken from lake, bay, well or other
natural source and is directed into the pond. The water either passes through the pond once or is
discharged or it may be partially replaced so that a certain percentage of the total water in a system is
retained and re-circulated. However, the pond systems yielding the highest fish production, only replace
water evaporation and seepage losses and do not flow through. Fish farming pond range in size from a
few hundred square meters to several hectares. In general; small ponds are used for spawning and
fingerling production. Production ponds larger than 10ha become difficult to manage and are not very
popular with most producers.
GUIDELINES FOR POND DESIGN AND CONSTRUCTION
Size and shape

Square and rectangular shaped ponds are easiest to build but your pond can have a different shape to fit
the size and shape of the land. An area of 300m 2 is good size for a family pond, which you can build
without the use of machinery. Pond can be much larger than this, but for family use it is better to have
several small ponds rather than one large. With more than one pond you will be able to harvest fish
more often.

Depth
The water depth is usually 30cm at the shallow end and 1 meter at the deep end. The pond can be
deeper than this if the pond is used for many years.

The steps in building a fish pond are:

1. Prepare the site: First remove trees, bushes and rocks and cut the grass in the area planned to build
the pond. Then measure and stake out the length and width of the pond. The pond dikes will extend
several meters above ground level. Remove the top layer of soil containing roots, leaves etc and
deposit this outside the pond area. But save the topsoil for later use when grass is to be planted on
the pond dikes.
2. Build a clay core (only necessary for contour ponds): A clay core is the foundation for the pond dike
which makes it strong and prevents water leaks. A clay core is needed in contour ponds and is built
under those parts of the dike where the water will be above the original ground level. A clay core is
not needed for earth pond because there the water level is below the original ground level.
3. Dig the pond and Build the Dikes: use the soil which you dug out when making the trench for clay
core to build up the dike on top of the core trench. Try not use sandy/rock soil or soil that contains
any roots, grass, sticks or leaves. These will decay later and leave weak spot in the dike through
which the water can leak out. Compact the soil often while you are building the dike. After adding
each 30cm each of loose soil trample it down by foot while spraying the water on the dike. Then
pound it with your hoe. A heavy log or a piece of wood attached to the end of a pole. This will make
the dam strong.
4. Build the water inlet and outlet: The water inlet consist of a canal to bring in the water, a silt
catchments basin, and a pipe to carry water into the pond. Screen can be made from many types of
materials. Anything will do that allows water but not small fish to pass through. Screen can be piece
of metal with hole punched or wire mesh.
5. Protect the pond dikes: When the ponds dike is finished cover with the topsoil that was saved when
digging the pond. Plat grass on the dikes. Do not use plant with long roots or trees because these will
weaken the dikes and may cause leaks. The fertile topsoil will help the new grass and the grass will
help to protect the dikes from erosion.
6. Liming and fertilizing the pond: If the soil is acidic, add lime or wood ashes to the pond bottom in
addition to fertilizer before filling the pond. Use quicklime/stake lime of about 20-50/m 2 or
agricultural lime 50- 200gm/m2 and the pond left to dry on the soil for 14 days. The pond is then
flooded up to 60 i.e. above the knees fertilizer and left for 7 days for plankton to develop before
flooding completely with water to 1.5m level in readiness for stocking with fish. The natural fish food
production in the pond can be increased by applying fertilizer to the pond. Fertilizer which can be
used is inorganic fertilizer like NPK, SSP, TSP etc or preferably animal manure (Cow, pig, poultry, etc)
to already flooded ponds to stimulate natural fish food production. You can use the green water
principle to regulate fertilizer application. Green colour of water indicates good plankton production,
while clear water indicates lack of enough plankton.
7. Fence the pond: Putting a fence around the pond will protect children from falling into the pond and
it can prevent it from thieves and predatory animals.
8. Filling the pond with water: Before filling the pond, put rock on the pond bottom where the water
will splash on when coming from the inlet pipe. This will keep the water from making a hole and
eroding the pond bottom. Maintain a reasonable freeboard of about 15-20, and avoid filling pond
water to same level as top of pond walls.
9. Check for problems before stocking the pond: wait for 7 days before stocking the pond with fish so
the natural food production has enough time to reach a sufficient level for the fish. From this point
onwards it is important to maintain the pond in a good state and monitor water quality.

FISH POND STOCKING

It involves live transportation from wild or hatcheries and avoidance of stress before and during
introduction. There are procedures you need to follow when introducing fingerlings which are as follows:

 To reduce stress during live fish transportation stop feeding fish 1-2 days before and during
transportation avoid too much handling of fish, handle and stock fish in the cool hours of the
morning and evening, keep the water cool and relatively constant in temperature and reduce
haulage time as much as possible.
 Contact experts to assist with live fish transportation from hatcheries
 Select introduce and culture commonly stocked freshwater species in Nigeria like Tilapia spp,
Heterobranchus spp, Clarias spp, Hybrid Heteroclarias, common carp etc.
 Obtain fingerlings preferably from the hatchery.
 Stock only healthy and disease free fingerlings.
 Make efficient use of the growth space and total pond feeding environment by adopting a
polyculture system (i.e. culture 2 or more compatible species at the same time). Contact experts
for appropriate stocking ratio.
 Acclimatize the fish to condition of the environment where it will be stocked before introduction.
FISH FEEDS AND FEEDING
Generally supplemental feeds are usually obtained from agricultural by-products (e.g. oil cakes,
brans), industrial residue (e.g. brewers waste) animal by-products (e.g. blood meal) and waste
(e.g. Chicken droppings). The commonly practiced feed supplementation locally is the
dispensation of ground foodstuffs such as cereal brans and domestic left-over/kitchen waste to
feed fish. Though these are known to enhance growth they may not be complete or balanced.
Fishes fed on incomplete feeds will suffer deficiency diseases or symptoms attributable to the
lacking ingredients.

HARVESTING AND MARKETING

Cropping or harvesting of a fish pond is undertaking when the fish stock or part of it has attained
market size. The market size of fish is determined by consumer acceptability. Most fish with
proper feeding and management reach market size with 5-6 months of stocking.

TIPS ON MARKETING
1. Advertise 3-5 days ahead of harvest in previous indentified markets.
2. For convenience and cost reduction make sales on farms, or make adequate arrangement to
move cropped fish to previously identified markets.
3. Stop feeding fish 1-2 days before harvesting and crop when weather is cool especially in the
early morning.
4. For economic reasons and optimum profit, crop within 5-6 months of stocking, preferably
during festival period and by partial cropping 2-3 times.
5. Sort fish into species and size grades for marketing and consider total cost of input.
6. Keep accurate record of yield and sales figures.
7. For maximum returns, market live fish or smoked.

SNAIL REARING
Snailry is the process of raising snail either for meat, or ornamental purposes. The shell can
be used for decoration and can also be used as source of calcium in animal feed formulation.

FEEDING
They feed on: Green pawpaw leaves, water leaf, potato leaf, pawpaw, plantain leaves (fresh
ones). It is advisable that you collect your snail’s eggs with spoon and put into a different
pen.
There is also concentrated special feed for snail. This will make it grow large and faster. Note:
As a rule you don’t give salt to snails. It is dangerous to them; never add it to the feed.
You can give a combination of: fish meal, Soya meal groundnut cake, vitamin C.

CROP PRODUCTION
Vegetables
Vegetables are plants or parts of plants consumed as food. We have leafy vegetables, fruit
vegetables as well as root vegetables- e.g. Carrot. Others are Cucumber, Okro, and
Tomatoes.

USES OF VEGETABLE
The uses are as follows:
They are mainly source of food to man, and feed for animals.
They give vitamins.
They are also source of raw materials for other industries such as catering and cosmetics

METHOD OF CULTIVATION
1. Land preparation
2. Propagation

1. Land Preparation
There are two ways of preparing the land. The traditional way this is clearing the grasses
and burning with fire.
The other one is mechanized, where tractor is used to plough and hallow the soil. In this
system you use herbicide to kill the grasses.

2. Propagation
You can apply weed control. Traditionally using hoes and cutlass, alternatively you use
herbicide which is the modern way.
You use pesticides to control pests in the farm.
There are different kinds of herbicides, some are selective- they select and kill either
broad leaf plants or narrow leaf plants.
Non-selective herbicide kills every plant in the farm both grass and vegetables.