Turkey farming in Kenya is a lucrative agribusiness venture, offering farmers a profitable alternative to more traditional poultry farming such as chicken farming. Turkey farming is primarily for meat and eggs, both of which are in high demand, particularly in high-end hotels, restaurants, and upscale markets.
Varieties of Turkey Raised in Kenya
The most common varieties of turkeys raised in Kenya include:
- Beltsville Small White
- Black Turkey
- Broad-Breasted White
- Blue Slate
- Bourbon Red
- White Holland
- Narragansett
Turkey Rearing Systems
- Free Range System: This traditional rearing method allows turkeys to roam freely on the farm for food and water. A key advantage is that turkeys under this system consume less feed. Typically, an acre of land can accommodate 200 adult turkeys.
- Deep Litter System: This is a modern system where turkeys are kept indoors with built structures for food and water. This system can be more intensive but allows for better control of the birds’ environment.
Incubation and Brooding
- Incubation Period: The incubation period for turkey eggs is 28 days. Eggs can be incubated naturally or artificially.
- Brooding: Brooding takes place from 0 to 4 weeks of age, with female turkeys capable of hatching between 10 to 15 eggs.
Housing for Turkeys
- Turkey housing needs to be spacious, warm, and elevated slightly above the ground. The housing should also be larger than typical chicken houses to accommodate their size and provide adequate ventilation.
Feeding Turkeys
- Protein-Rich Diet: For optimal growth, turkeys need a diet rich in protein. Start with starter mash and provide clean drinking water.
- After 10 weeks, switch to growers mash, adding necessary vitamins and minerals. If raised under the free-range system, supplement with calcium, which helps prevent leg weakness and lameness.
Turkeys housed indoors consume more feed compared to those in a free-range system due to their confinement.
Husbandry Practices
- Desnooding: The removal of the snood (flesh hanging from the turkey’s beak) to prevent head injuries, especially from fights. This is done when turkeys are a day old.
- Debeaking: This involves removing the tip of the beak at around 3 weeks old to prevent feather picking and fighting among turkeys.
- Toe Clipping: Performed at one day old, this involves trimming the tip of the turkey’s toe pad to reduce injury and improve mobility.
Maturity and Slaughter
- Turkeys typically take 6 months to fully mature, especially when raised for meat production. They can be slaughtered once their pin feathers have disappeared.
Pests and Diseases
Turkeys, especially those in the free-range system, are prone to several diseases and parasites. Regular deworming and dipping are essential for disease prevention. Some common diseases include:
- Turkey Coryza
- Blue Comb
- Arizonosis
- Respiratory diseases
- Fowl Pox
- Coccidiosis
- Paratyphoid
Market for Turkey in Kenya
- High Demand: Turkey meat is a delicacy in high-end hotels and restaurants, where it commands a premium price. One kilogram of turkey meat can fetch Kshs 500 or more.
- Selling Live Turkeys: Since there is no formalized market for turkey meat, farmers often sell live turkeys, especially during festive seasons. The price of a 2-month-old turkey ranges between Kshs 1,000 to Kshs 1,500, depending on the age, weight, and breed.
Conclusion
Turkey farming in Kenya offers significant profit potential, especially in the meat market. With low startup costs and minimal space requirements, farmers can venture into turkey farming with a relatively small investment. Despite challenges like disease management, the high demand for turkey products ensures a promising market for producers.
