Processing chicken meat for cold storage

Preserving Quality, Expanding Opportunity: Value Addition for Poultry

The “Processing chicken meat for cold storage” technology is a systematic approach to poultry processing. It involves the use of mechanized equipment for secondary processing of raw chicken into value-added products, such as cleaned, pre-cut, and preserved chicken meat. This technology also incorporates cold storage facilities, which allow for long-term storage and long-distance transport of the processed poultry products. Designed to be accessible to small and medium enterprises, farmers can form cooperatives to raise sufficient capital and volumes for the processing plant.

This technology is TAAT1 validated.

8•7

Scaling readiness: idea maturity 8/9; level of use 7/9

Positive or neutral impact

Adults 18 and over: Positive high
The poor: Positive medium
Under 18: Positive medium
Women: Positive high

Positive or neutral impact

Climate adaptability: It adapts somewhat well
Adaptability for farmers: It helps a lot
Biodiversity: It doesn't hurt them
Carbon footprint: It reduces emissions a little
Environment: It makes a big difference
Water usage: It uses a lot less water

Problem

Low Returns for Farmers: Farmers often sell poultry at live markets where they are slaughtered on-site. This practice typically results in lower returns for farmers.
Public Health Hazards: The on-site slaughtering of poultry at live markets can lead to public health hazards due to potential unsanitary conditions.
Supply Shortages: The reliance on live markets for poultry sales can cause supply shortages, particularly during periods when live poultry is not readily available.
Limited Market Reach: Without the ability to process and store poultry products, farmers are unable to reach a larger consumer base, which limits their potential revenue.
Growing Demand for Processed Poultry: There is a rapidly increasing demand for ready-to-cook or precooked chicken meat, which current practices are unable to meet effectively.
Lack of Capital and Volume for Small and Medium Enterprises: Many small and medium enterprises lack the necessary capital and volume to establish processing plants. This limits their ability to participate in and benefit from the poultry value chain.

Solution

Value Addition and Processing: The technology facilitates secondary processing of whole raw chicken into value-added products, meeting consumer demand for convenient and safer poultry products.
Cold Storage: Mechanized equipment and refrigeration systems enable long-term storage and long-distance transport of processed chicken products, ensuring year-round availability and reducing supply shortages.
Promotion of Hygiene and Quality Norms: Strict hygiene and quality standards are maintained in the processing of poultry products to promote marketing and consumption patterns.
Mechanized Equipment: The technology allows for high-volume processing with the use of small electric slicers, deboning machines, and grinders for low-volume operations, as well as fully automated processing plants for large-scale operations.
Diverse Product Range: Poultry can be processed into a variety of products, including ready-to-cook marinated, chopped, breaded, crumbed, glazed, roasted, fried, and grilled products to meet consumer preferences.

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Cost: $$$ 500—1000 USD

Prices of small electric processing machines

ROI: $$$ 303 %

Internal return rate

15,600 USD

basic processing plant with defeathering, cutting and storage lines for 500 chicken per day

IP

Unknown

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested

Countries where the technology has been tested and adopted
Country	Tested	Adopted
Benin	Tested	Adopted
Botswana	Tested	Adopted
Burundi	Tested	Adopted
Central African Republic	Tested	Adopted
Côte d’Ivoire	Tested	Adopted
Democratic Republic of the Congo	Tested	Adopted
Ethiopia	Tested	Adopted
Gabon	Tested	Adopted
Ghana	Tested	Adopted
Guinea	Tested	Adopted
Kenya	Tested	Adopted
Madagascar	Tested	Adopted
Malawi	Tested	Adopted
Mozambique	Tested	Adopted
Niger	Tested	Adopted
Nigeria	Tested	Adopted
Rwanda	Tested	Adopted
Senegal	Tested	Adopted
Sierra Leone	Tested	Adopted
Somalia	Tested	Adopted
South Sudan	Tested	Adopted
Tanzania	Tested	Adopted
Uganda	Tested	Adopted
Zambia	Tested	Adopted
Zimbabwe	Tested	Adopted

This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.

Agro-ecological zones where this technology can be used
AEZ	Subtropic - warm	Subtropic - cool	Tropic - warm	Tropic - cool
Arid
Semiarid
Subhumid
Humid

Source: HarvestChoice/IFPRI 2009

The United Nations Sustainable Development Goals that are applicable to this technology.

Goal 2: zero hunger

Goal 8: decent work and economic growth

Goal 12: responsible production and consumption

Poultry Farming: Start with poultry farming to ensure a steady supply of chickens for processing.
Secondary Processing: Use mechanized equipment such as small electric slicers, deboning machines, and grinders to transform whole raw chicken into value-added products. This includes cleaning, pre-cutting, and preserving the chicken meat.
Hygiene and Quality Control: Maintain strict hygiene and quality norms during the processing of poultry products to promote marketing and consumption patterns.
Cold Storage: Rapidly cool the processed poultry products to 4°C within two hours after slaughter. This can be achieved through different combinations of forced air, water immersion, spray, or vacuum chilling.
Packaging: Package the processed poultry products for storage, transport, and marketing. This can be done using wrapped trays or airtight packages, each serving different markets. Chamber-style vacuum sealers can be used for strict portion control, long shelf-life, and high food hygiene.
Commercialization: Finally, market and sell the processed poultry products to consumers.