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

15,600 USD

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

IP

Unknown

Problem

Low value capture: Reliance on live-bird sales and on-site slaughter limits opportunities for producers and processors to obtain higher returns from processed poultry products.
Limited processing and cold-chain capacity: Inadequate processing technology, skills and cold-storage facilities constrain product preservation, production volumes and access to wider markets.
Unmet market demand: Limited processing capacity restricts the supply and range of ready-to-cook and precooked chicken products demanded by households, institutions and restaurants.
Food safety risks: On-site slaughter and inadequate processing and preservation practices increase hygiene and public health risks.

Solution

Increased value addition: Cutting, deboning, portioning and further processing transform whole chickens into a wider range of higher-value poultry products.
Expanded processing and storage capacity: Mechanized equipment supports higher processing volumes, while refrigeration and cold storage extend product preservation and distribution.
Diversified product range: Processing enables ready-to-cook, precut, marinated and other poultry products adapted to different consumer and market requirements.
Improved food safety: Standardized processing, hygienic packaging and rapid chilling help maintain product quality and reduce food safety risks.

Key points to design your business plan

For Entrepreneurs

Starting a poultry processing plant offers several advantages for business owners. It provides a steady stream of revenue by processing and selling poultry products. Processing allows access to a wider consumer base, enhancing market reach and potential profits.

To integrate the Processing chicken meat for cold storage in your business, follow these steps:

Laws and Regulations: When starting a poultry processing business, it’s crucial to comply with food safety regulations and obtain the necessary permits and licenses. Legal requirements vary by region, so understanding local laws is essential.
Target Market and Sales Strategies: Identify your target market—whether it’s retail consumers, restaurants, or other businesses. Tailor your product offerings and sales strategies accordingly. Consider factors like pricing, packaging, and distribution channels.
Location and Infrastructure: Choose a suitable location for your processing plant. Access to clean water, reliable electricity, and waste disposal facilities is critical. The site should also accommodate the necessary equipment and allow for efficient operations.
Equipment and Staff Training: Invest in the right equipment for poultry processing. Machines for cutting, deboning, chilling, and refrigeration are essential. Proper staff training ensures efficient and safe handling of equipment.
Quality Assurance Procedures: Implement quality control measures throughout the processing chain. Regular inspections, hygiene protocols, and adherence to industry standards are vital for maintaining product quality.
Cost Considerations: Costs depend on factors like plant capacity, location, and miscellaneous expenses. Budget for equipment purchase, facility setup, and ongoing operational costs.

Adults 18 and over: Positive high

The poor: Positive medium

Under 18: Positive medium

Women: Positive high

Climate adaptability: Moderately adaptable

Farmer climate change readiness: Significant improvement

Biodiversity: No impact on biodiversity

Carbon footprint: A bit less carbon released

Environmental health: Greatly improves environmental health

Water use: Much less water used

Scaling Readiness describes how complete a technology's development is and its ability to be scaled. It produces a score that measures a technology's readiness along two axes: the level of maturity of the idea itself, and the level to which the technology has been used so far.

Each axis goes from 0 to 9 where 9 is the “ready-to-scale” status. For each technology profile in the e-catalogs we have documented the scaling readiness status from evidence given by the technology providers. The e-catalogs only showcase technologies for which the scaling readiness score is at least 8 for maturity of the idea and 7 for the level of use.

The graph below represents visually the scaling readiness status for this technology, you can see the label of each level by hovering your mouse cursor on the number.

Scaling readiness score of this technology

Maturity of the idea 8 out of 9

Uncontrolled environment: tested

Level of use 7 out of 9

Common use by projects NOT connected to technology provider

Maturity of the idea										Level of use
9
8
7
6
5
4
3
2
1
	1	2	3	4	5	6	7	8	9

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

Countries where the technology is being tested or has been tested and adopted
Country	Testing ongoing	Tested	Adopted
Benin	–No ongoing testing	Tested	Adopted
Botswana	–No ongoing testing	Tested	Adopted
Burundi	–No ongoing testing	Tested	Adopted
Central African Republic	–No ongoing testing	Tested	Adopted
Côte d’Ivoire	–No ongoing testing	Tested	Adopted
Democratic Republic of the Congo	–No ongoing testing	Tested	Adopted
Ethiopia	–No ongoing testing	Tested	Adopted
Gabon	–No ongoing testing	Tested	Adopted
Ghana	–No ongoing testing	Tested	Adopted
Guinea	–No ongoing testing	Tested	Adopted
Kenya	–No ongoing testing	Tested	Adopted
Madagascar	–No ongoing testing	Tested	Adopted
Malawi	–No ongoing testing	Tested	Adopted
Mozambique	–No ongoing testing	Tested	Adopted
Niger	–No ongoing testing	Tested	Adopted
Nigeria	–No ongoing testing	Tested	Adopted
Rwanda	–No ongoing testing	Tested	Adopted
Senegal	–No ongoing testing	Tested	Adopted
Sierra Leone	–No ongoing testing	Tested	Adopted
Somalia	–No ongoing testing	Tested	Adopted
South Sudan	–No ongoing testing	Tested	Adopted
Tanzania	–No ongoing testing	Tested	Adopted
Uganda	–No ongoing testing	Tested	Adopted
Zambia	–No ongoing testing	Tested	Adopted
Zimbabwe	–No ongoing testing	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.