The invention relates to Food Industry. The method for obtaining powder from quail eggs includes washing quail eggs in running water at a temperature not exceeding 45°C. The egg mass is separated from the shell, filtered and dried in a vibroboiling layer of inert granules. The temperature at the inlet drying chamber is 140°C, at the exit - 80°C. The resulting powder is crushed and sieved. Quail egg powder is characterized in that it is obtained by the method described above. Mayonnaise contains quail egg powder obtained by the above method, refined deodorized sunflower oil, skimmed milk powder, granulated sugar, salt, mustard powder, acetic acid, stabilizer, beta-carotene, baking soda and water in the declared ratios of components. EFFECT: invention makes it possible to create a high-tech method for producing egg powders, which makes it possible to obtain a high-quality product with preserved natural properties, to expand the range of high-quality egg powders, and to expand the range food products in the form of mayonnaise, using quail egg powder in it, to increase the nutritional and biological value of mayonnaise, improve microbiological parameters and increase the product's shelf life. 3 n.p. f-ly, 3 tab.
The invention relates to the oil and fat industry, namely to the production of mayonnaise, as well as to the food industry, in particular to the production of powders from viscous liquids.
The quality of the composition of quail eggs is somewhat different from the eggs of other bird species. Chicken eggs are superior in many nutrients. The quail egg is a storehouse of nutrients with therapeutic properties. Compared to a chicken egg, one gram of a quail egg contains more vitamins: A - 2.5 times, B1 - 2, B2 - 2.2 times. In five quail eggs, equal in mass to one chicken, the level of phosphorus and potassium is five times higher, and iron is 4.5 times higher. Much more copper, cobalt, amino acids in quail eggs. Compared with such essential amino acids as tyrosine, threonine, lysine, glycine and histidine, quail eggs are superior to chicken ones.
Mayonnaise is a creamy, finely dispersed oil-in-water emulsion made from refined, deodorized vegetable oils with the addition of emulsifiers, thickeners, flavors and spices.
A known method for producing egg powder, including evaporation and subsequent spray drying in a heat carrier medium, the evaporation process is carried out with simultaneous mixing, while the temperature of the heat carrier at the beginning of drying is maintained at 200-220 ° C and at the end of 70-90 ° C (see SU 824943, A23V 5/02, 05/03/1981).
The disadvantages of this method is the low yield of the resulting product due to the fact that the foaming of the egg mass occurs and part of it is carried away with the foam, and the resulting egg powder is of poor quality.
Known installation for drying liquid products in vibroboiling layer of inert material (see "Installation for liquid products A1-FML-20". Found on the Internet: http://www.mirprodmash.ru.2005).
The disadvantages are that when using the known device, specific modes of implementation of the method are not described, as well as the low quality of the target product, since the egg mass is not pre-filtered.
An analogue to the method for obtaining powder from quail eggs is a method for obtaining egg powder, which involves evaporation and subsequent spray drying in a heat carrier medium, the evaporation process is carried out with simultaneous stirring, at the drying stage, the heat carrier temperature is maintained at first 145-165 ° C and at the end 51-65 ° C (see SU 878231, A23V 5/02, 07.11.19810).
The disadvantages of the analogue is the conduct of the stage of evaporation with intensive mixing, which leads to a decrease in the quality of the resulting product due to the process of separation of the egg mass under the action of centrifugal force; the use of high temperatures at the beginning of the process and low temperatures at the end causes a large temperature difference, which leads to a deterioration in the quality of the product, in particular to a decrease in the nutrients and biologically active substances of the resulting product, as well as the use of chicken eggs.
An analogue to the second object, namely the powder from quail eggs, is a powder obtained from chicken eggs (see SU 878231, A23B 5/02, 11/07/19810).
The disadvantages of the analogue is that they use a specific raw material, namely chicken eggs, and the low quality of the resulting product.
The closest analogue to the third object of the invention, namely mayonnaise, is mayonnaise containing vegetable oil (soybean oil), quail egg in the form of a pasteurized egg, salt, granulated sugar, acetic acid and a stabilizer (see ES 2147515 A1, A23L 1 /24, 09/01/2000).
The disadvantages of the closest analogue are the low nutritional and biological value of mayonnaise and the deterioration of its quality due to the use of pasteurized quail eggs, since during pasteurization, vitamins, minerals and amino acids are significantly destroyed in the egg, and protein denaturation occurs.
The objective of the invention is to create a high-tech method for producing egg powders, which makes it possible to obtain a high-quality product with preserved natural properties, expanding the range of high-quality egg powders, as well as expanding the range of food products in the form of mayonnaise using quail egg powder with improved microbiological indicators, nutritional, biological value and increasing the stability of the product during storage.
The problem is solved by the fact that the method of obtaining powder from quail eggs is characterized by the fact that quail eggs are washed in running water at a temperature not exceeding 45 ° C, the egg mass is separated from the shell, the egg mass is filtered, it is dried in a vibroboiling layer of inert granules, while the temperature at the inlet to the drying chamber is 140°C, and at the outlet - 80°C, then carry out the grinding and sieving of the resulting powder.
Also, the problem is solved by the fact that the powder from quail eggs, according to the invention obtained by the above method.
The problem is solved by the fact that mayonnaise containing vegetable oil, quail egg, salt, granulated sugar, acetic acid and a stabilizer, according to the invention, as a vegetable oil contains refined deodorized sunflower oil, and as a quail egg - powder from quail eggs obtained in the stated way. This mayonnaise additionally contains skimmed milk powder, mustard powder, beta-carotene, soda and water, in the following ratio, wt.%: refined deodorized sunflower oil 55.5; quail egg powder 0.1-5.0; skimmed milk powder 2.0-2.2; granulated sugar 2.0-2.2; salt 1.0; mustard powder 0.75; acetic acid 0.55-0.75; stabilizer 0.1; beta-carotene 0.12; soda 0.05; water is the rest.
The technical result of the claimed invention is to obtain a coarser powder with better flowability, less caking and increased shelf life due to heating of inert bodies in the entire volume. This technical result is achieved due to the declared mode of the drying process, namely the inlet temperature is 140°C, and at the outlet 80°C. The coolant is the inert bodies themselves. Heat is transferred to a thin film of the dried material by contact from heated inert bodies. In this case, the temperature and humidity gradients in the layer of the dried product coincide in direction, which contributes to the intensification of the drying process. The vibroboiling layer of inert bodies makes it possible to evenly apply the product on their surface and ensures uniform heating of the bodies and the product to be dried.
And also, when using the claimed method for obtaining powder from quail eggs, the biological properties of the product do not change, that is, the resulting product contains the same amount of nutrients, vitamins, trace elements and amino acids as in a natural quail egg, namely, an increased content of vitamins B1, B2, B6, B12, calcium and phosphorus 5 times, iron 4.5 times. The powder also contains selenium, which makes it possible to use in the production of food products, such as mayonnaise, not raw eggs, which do not have a high shelf life, as well as microbiological purity, but powder from quail eggs.
The use of a powder obtained from a quail egg according to the claimed method in the composition of mayonnaise, in combination with prescription components in the stated amounts, makes it possible to obtain mayonnaise with improved nutritional, biological properties, increased resistance to microbiological and oxidative spoilage of mayonnaise during its storage.
The characteristics of the finished product are given in tables 1 and 2.
According to organoleptic parameters, the obtained powder from quail eggs meets the requirements specified in table 1.
In terms of physico-chemical parameters, the obtained powder from quail eggs meets the requirements specified in table 2.
The method for obtaining powder from quail eggs is carried out as follows.
Eggs are inspected, eggs with damaged shells are removed, placed in mesh trays and washed until complete removal of contaminants in warm running water with a temperature not exceeding 45 ° C. Then the eggs are separated from the shell.
The resulting egg mass is poured into a receiving tank for drying liquid products, pumped through a filter into a supply tank, then pump-dosing through an air cap into pneumatic nozzles.
Drying of the product is carried out according to the following mode: inlet temperature 140°C, outlet temperature - 80°C. Compressed air for spraying the product into the vibroboiling layer of inert granules is supplied to the nozzles from the compressor. The water supply to the compressor is carried out through a filter, an electromagnetic valve and is controlled by a flow switch. The vibrodrive provides vibroliquefaction of a layer of granules. The drying agent is fed through the inlet filter by a blowing fan into the electric heater, where it is heated to a predetermined temperature and enters the drying chamber. The dried product is carried away by the drying agent into the cyclone, where it is separated from the air stream.
The dried product is crushed and sieved.
Mayonnaise is prepared as follows.
In the first, an acetic-salt solution is prepared by supplying the required amount of process water and a prescribed amount of acetic acid so that the concentration of the working solution is no more than 7-9%, the prescribed amount of salt is introduced into the acetic solution, mixed and filtered before use. Next, mayonnaise paste is prepared, where water is supplied to the second container, heated to 40 ° C, the prescribed amount of granulated sugar is poured, mixed thoroughly, brought to a boil and boiled for 15 minutes. The prescription amount of mustard powder is poured into the third container, hot water is added at a ratio of 1:2 with stirring. The mustard mass is leveled. Pour hot water on top and incubate for 8-12 hours. Water is supplied to the first mixing tank, equipped with a mixing device and a heating jacket, heated to a temperature of 40°C, and with the mixer running, a prescribed amount of baking soda, skimmed milk powder is added. The mixture is heated to a temperature of 90°C for 15 minutes. The prescription amount of the stabilizer is placed in the fourth container, deodorized vegetable oil is added in a ratio of 1:3 and mixed thoroughly. The pasteurized mixture is pumped into the second mixing tank, equipped with a mixing device and a cooling system, from the first mixing tank. With the stirrer running, sugar syrup, mustard paste and water are introduced. The resulting mixture is cooled. Quail powder is introduced and pasteurized at a temperature of 60C for 15 minutes. Then an oily solution of a food additive (beta-carotene) and a mixture of vegetable oil with a stabilizer are introduced. Mayonnaise paste is kept at a temperature of 60°C for 5 minutes. After that, it is cooled to 30°C and, without stopping the mixing process, the intake of vegetable oil is dosed. Then enter the acetic-salt solution. The resulting emulsion must be thoroughly mixed for 5 minutes. After this time, the emulsion is pumped into the storage tank and then fed to the homogenizer. Next, the mayonnaise is packaged and stored at a temperature of 0-10°C.
In mayonnaise, any acetic acid is used in a concentration acceptable for mayonnaise.
The invention is illustrated by the following examples, which, however, do not cover, much less limit the entire scope of the claims of this invention.
Example #1. Mayonnaise contains the following components, wt %: refined deodorized sunflower oil - 55.5; quail egg powder - 0.1; skimmed milk powder - 2.0; granulated sugar - 2.0; salt - 1.0; mustard powder - 0.75; acetic acid - 0.55; stabilizer - 0.1; beta-carotene - 0.12; baking soda - 0.05; water - 37.73.
Example #2. Mayonnaise contains the following components, wt %: refined deodorized sunflower oil - 55.5; quail egg powder - 3.5; skimmed milk powder - 2.1; granulated sugar - 2.1; salt - 1.0; mustard powder - 0.75; acetic acid - 0.65; stabilizer - 0.1; beta-carotene - 0.12; baking soda - 0.05; water - 34.13.
Example #3. Mayonnaise contains the following components, wt %: refined deodorized sunflower oil - 55.5; quail egg powder - 5.0; skimmed milk powder - 2.2; granulated sugar - 2.2; salt - 1.0; mustard powder - 0.75; acetic acid - 0.75; stabilizer - 0.1; beta-carotene - 0.12; baking soda - 0.05; water - 32.33.
The mayonnaise obtained according to the invention has a homogeneous creamy consistency, slightly spicy taste, sourish without pronounced bitterness, with the smell and taste of mustard and vinegar, creamy white color, uniform throughout the mass. The shelf life of mayonnaise is 90 days, at a temperature of 0 to 10°C, due to the absence of yeast and molds in the finished mayonnaise (see table 3). The nutritional value of 100 g of mayonnaise is: fats - 55.5 g, proteins - 3.1 g, carbohydrates - 2.5 g. The energy value of 100 g of the product is 521.0 Kcal.
According to the physicochemical and microbiological parameters, the resulting mayonnaise, according to our tests, meets the requirements specified in table 3.
| Table 3 | |||
| Name of indicators, units of measurement | Meaning of indicators | RD for test methods | |
| ND | mayonnaise | ||
| Mass fraction of moisture, %, no more | 38,5 | 37,5 | GOST R 50173-92 |
| Mass fraction of fat, %, not less | 55,5 | 55,5 | GOST R 50173-92 |
| Acidity in terms of acetic acid,%, no more | 0,85 | 0,35 | GOST R 50173-92 |
| Emulsion stability, %, not less | 98,0 | 98,4 | GOST R 50173-92 |
| Peroxide number ½ Ohm mol/kg, not more than | 10 | 3,6 | GOST 26593-85 |
| Lead, mg/kg, no more | 0,3 | 0,04 | GOST 30178-96 |
| Arsenic, mg/kg, no more | 0,1 | 0,05 | GOST 26930-86 |
| Cadmium, mg/kg, no more | 0,05 | 0,02 | GOST 30178-96 |
| Mercury, mg/kg, no more | 0,03 | Not found. | GOST 26930-86 |
| Aflatoxin B1, mg/kg, no more | 0005 | Not found. | GOST 30711-2001 |
| HCCH, mg/kg, max | 0,05 | Not found. | MU No. 2142-80, |
| DDT, mg/kg, no more | 0,1 | Not found. | "Krolos", 1983 |
| BGKP (if forms) in 0.1 g. | Not extra. | Missing | GOST R 50474-93 |
| Salmonella at 25 | Not extra. | Missing | GOST R 50480-93 |
| Yeast, CFU/g, no more | 500 | Missing | GOST 10444.12-88 |
| Molds, CFU/g, no more | 50 | Missing | GOST 10444.12-88 |
As can be seen from the table, the mayonnaise according to the claimed invention has an increased resistance to oxidation, a low content of harmful metals (lead, arsenic, cadmium), as well as a complete absence of yeast and mold in relation to the permissible norms for mayonnaise.
The technical result will be achieved only when using the entire set of features.
EFFECT: invention allows to create a high-tech method for producing powders from quail eggs, which makes it possible to obtain a high-quality product with preserved natural properties, expand the range of high-quality egg powders, and also expand the range of food products in the form of mayonnaise using quail egg powder with improved microbiological indicators. , nutritional and biological value and increase the stability of the product during storage.
1. A method for obtaining powder from quail eggs, characterized in that quail eggs are washed in running water at a temperature not exceeding 45 ° C, the egg mass is separated from the shell, the egg mass is filtered, it is dried in a vibro-boiling layer of inert granules, while the inlet temperature into the drying chamber is 140°C, and at the outlet 80°C, then grinding and sieving the resulting powder is carried out.
2. Powder from quail eggs, characterized in that it is obtained by the method according to claim 1.
3. Mayonnaise containing vegetable oil, quail egg, salt, granulated sugar, acetic acid and a stabilizer, characterized in that refined deodorized sunflower oil is used as vegetable oil, and quail egg is in the form of a powder obtained by the method according to claim 1 , while the mayonnaise additionally contains skimmed milk powder, mustard powder, beta-carotene, baking soda and water in the following ratio, wt.%.
The field of technology to which the invention belongs
The invention relates to the food and poultry processing industry, in particular to enterprises (workshops) for the processing of poultry eggs.
State of the art
A known method of preserving eggs (author's certificate No. 730335, publ. 30.04.1980), including the application of a protective film by successive immersion and keeping the eggs in an aqueous solution containing 2.5-5 wt. % hydrogen peroxide, for 5-7 min and in an aqueous suspension containing 7-10 wt. % calcium hydroperoxide. The temperature of an aqueous solution of hydrogen peroxide and a suspension of calcium hydroxide is 20-25°C.
The disadvantage is the low biological value.
Quail eggs are known, marinated using a solution of salt, sugar, acetic acid, mustard and seasonings ( Specifications 9846-202-2347684-98).
The disadvantage is the limited nutritional value of the resulting product.
The closest in technical essence and achieved positive effect is a method of preserving quail eggs in soy sauce (RF patent for invention No. 2236143, publ. 20.09.2004). The method for preserving quail eggs includes boiling the eggs, separating the shell and washing. Then the eggs are poured with soy sauce, sterilized for 2-3 minutes from the moment of boiling, packed hot in jars and kept for at least 5 days before being sold.
The disadvantage of this method is the relatively high cost, since soy sauce is obtained by a complex and lengthy process of natural fermentation. In addition, this product has insufficient digestibility and low nutritional value.
Disclosure of invention
The basis of the claimed invention is the task of improving the taste and nutritional qualities of the canned product, reducing the duration of the canning process.
The technical result of the invention is to improve the digestibility, increase the nutritional and biological value of the product and increase its shelf life, due to the use of a discharge-pulse technology for processing brine and the introduction of a natural antioxidant in the form of rosemary extract.
The specified technical result is achieved by the fact that the method of preserving quail eggs includes boiling eggs, separating the shell, pouring brine, hot packaging in jars and holding before selling, according to the invention, after boiling, the eggs are cooled in ice water, holding before selling is carried out for at least 3 -x days; moreover, the composition of the brine includes: sugar, table salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables, as well as a natural antioxidant in the form of rosemary extract, and the brine is subjected to discharge-pulse processing before pouring.
Implementation of the invention
This method of preserving quail eggs includes the following steps. Eggs prepared in accordance with the requirements of SanPiN are boiled over low heat in salted water for 5-6 minutes from the moment of boiling, cooled with ice water, the shell is separated along with the shell membrane. The shell is separated by hand, since dissolving it, for example, in vinegar, adversely affects the taste characteristics of the product.
The preparation of the brine is carried out in a vat, where seasonings are successively added: sugar, table salt, vinegar essence, ground pepper (black, allspice), garlic; spices: rosemary extract, cloves, cinnamon. The saline's distinctive ingredient is rosemary extract, known as a natural antioxidant. Rosemary owes its antioxidant activity to phenolic diterpenes, carnosols, and carnosic acid. The last two substances provide 90% of antioxidant properties to rosemary. Rosemary is traditionally used in the food industry for its ability to protect the color and taste of foods. Since it has good solubility, it is recommended to use it as an antioxidant in liquid media. Rosemary, compared to many synthetic antioxidants, has no side effects, and its effectiveness is 2-4 times higher. Adding rosemary extract to this brine allows you to increase the shelf life of the product.
Subsequently, the brine is subjected to discharge-pulse processing. The principle of operation of this technology is based on the local creation of high pressure zones in an acoustic field of a wide frequency spectrum during an electric discharge in a liquid medium, with simultaneous bactericidal treatment of the surface of the processed raw material with ultraviolet radiation. The use of discharge-pulse technology for processing brine makes it possible to reduce the duration of the canning process, provides bactericidal treatment of the product, which helps to increase the shelf life of the finished product.
Mushrooms and vegetables are added as additional components when canning quail eggs: bell peppers, hot peppers, cherry tomatoes, onions.
Prepared eggs and vegetables are poured with boiling brine, packed hot in jars, hermetically sealed and kept for at least 3 days before sale.
Thus, the claimed method of preserving quail eggs makes it possible to increase the nutritional and biological value of the product, improve digestibility, and also increase the shelf life of the finished product.
A method for preserving quail eggs, including boiling eggs, separating the shell, pouring brine, hot packaging in jars and holding before selling, characterized in that after boiling the eggs are cooled in ice water, holding before selling is carried out for at least 3 days, and the composition of the brine includes sugar, table salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables, as well as a natural antioxidant in the form of rosemary extract, and the brine is subjected to discharge-pulse processing before pouring.
Similar patents:
SUBSTANCE: invention relates to a positioning device for half-carcasses of slaughtered livestock hanging on hooks, in particular pig half-carcasses, and can be used for optical survey in the dissection plane with subsequent evaluation and classification.
The invention relates to the poultry processing industry, to a method for obtaining liquid melange from enriched chicken eggs. Sanitize eggs. Break the shell and extract the contents. The egg mass is filtered, pasteurized. Packed and labeled melange. Melange pasteurization is carried out at a temperature of 67-69°C for 4-5 minutes. EFFECT: invention allows to preserve the quality of the melange, namely the content of selenium and vitamin E, to increase the shelf life by 1.5-2 times. 1 tab., 4 pr.
The invention relates to the food and poultry processing industry, in particular to enterprises for the processing of poultry eggs. The method of canning quail eggs includes boiling the eggs, separating the shell, pouring with brine, hot packaging in jars and holding before selling. After boiling, the eggs are cooled in ice water. The composition of the brine includes sugar, table salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables, as well as a natural antioxidant in the form of rosemary extract. Before pouring, the brine is subjected to discharge-pulse processing. Exposure before implementation is carried out for at least 3 days. The proposed method for preserving quail eggs improves digestibility, increases the nutritional and biological value of the product and increases its shelf life.
Project Description
Society with limited liability"Perepel" (LLC "Peel") plans to start its activities from 01.01.07. The main activities of the company are:
Quail breeding;
Realization of quail breeding products;
Wholesale;
The chosen type of activity is combined with the policy of the agrarian sector of the economy of the Irkutsk region. Accumulation equity in farming creates a basis for securing the productive forces in the countryside and updating the technology of agricultural production.
Location of Quail LLC: Khomutovo village, Irkutsk region.
Quail LLC will be a poultry farm. The land will be purchased in the village of Khomutovo at an average market price of 100 tr. (average country cottage area) The working staff will consist of 2 shift main workers, 1 driver. Accounting services will carry out will carry out the leader himself. General leadership the enterprise will carry out CEO. The salary at the enterprise is time-based. The main workers receive 7 thousand rubles, provided they work the required number of hours per month. For the leader wage- 8 tr, driver - 5 tr. In 2009, it is planned to double the number of poultry farmers.
The enterprise plans to purchase 2,000 heads of quails to begin with. The area for maintenance is only 5 square meters. This number of quails will bring monthly 50,800 eggs. The price of each egg is 2 rubles. Feed costs are 1920 kg of compound feed.
As part of the fixed assets are a poultry farm, truck, quail. Working capital includes feed, household inventory, bedding.
Production technology
Quail common (genus Coturnix coturnix) - a bird of the pheasant family, chicken order. He is the smallest representative of the chicken order. The length of his body is 16 - 20 cm, weight - 80 - 150 g.
Plumage color - brownish - brown, with light spots and strokes. In males, the color of the goiter and around the eyes is red, in females it is lighter. This is clearly seen in this photo - on the left is a male cockerel, on the right is a female hen.
Common quail is common in Europe, Africa and Southwest Asia: In Russia, it lives on the territory from the Black Sea to Lake Baikal. It is an object of hunting. It lives in fields, meadows, plains and mountains. Birds are very shy and it is very difficult to notice them in nature. They nest in open areas with developed grass cover. As a rule, the nest - a small depression in the ground - is found and equipped by the female herself. She also incubates the eggs and protects the chicks for the first days after hatching. In one clutch there are from 8 to 24 speckled, yellow-brown eggs, weighing 10-12 g each. The chicks hatch in 17-18 days and as soon as they dry out, they immediately begin to peck at the food. They grow very fast. After two weeks, they acquire a feather cover and are already beginning to try to fly from place to place, and by one and a half to two months they become completely adult independent birds. The common quail is perhaps the only migrant among chickens. With the onset of cold weather, it flies south.
In addition to the common quail, it is also called the European quail, and the mute or Japanese quail (Coturnix Japonica) also lives on the territory of Russia. It was domesticated in Japan in the late 19th and early 20th centuries and is the main bird on quail farms.
At present, several breeds of Japanese quail have been obtained through breeding: marble, pharaoh, etc., which are bred for the purpose of producing eggs and meat, both at home and in industrial scale.
The live weight of domestic quail males is about 110 g, females up to 150 g. Japanese domestic quails begin to lay eggs at the age of 50 - 60 days (for comparison, chickens begin to lay eggs no earlier than after 180 - 210 days). Each quail can lay up to 300 or more tasty and healthy eggs per year, each weighing 10-14 g.
The production of quail eggs is cheaper than chicken eggs, and quail breeding is the most profitable poultry farming. A female quail with a live weight of 125 g, egg production of 250 - 300 eggs has an egg mass of 20 - 24 times more than the bird itself (for chickens, 8 times). In addition, quails serve as "suppliers" of high-quality meat, which is considered a dietary product. No wonder in Russia quail dishes were considered royal food.
In order to breed domestic quail breeds in many countries since the middle of the 20th century. specialized quail-breeding farms (farms) have been created, the profitability of which is quite high. Even specialized breeds of Japanese quail of different directions have been bred - egg-laying and broiler (meat). Broiler quails quickly reach a mass of up to 200 - 250 g, while the mass of egg-laying birds rarely exceeds 150 - 180 g.
Quail eggs are superior in many nutrients to chicken eggs. Five quail eggs, equal in mass to one chicken, contain 5 times more potassium, 4.5 times more iron, 2.5 times more vitamins B1 and B2. Much more vitamin A, nicotinic acid, phosphorus, copper, cobalt, limiting and other amino acids in quail eggs. Quails have more protein in their eggs than other brood birds. For example, in chickens, 55.8% of protein will be held in an egg, in quails - 60%.
In most brood birds, the egg shell is more than 10% of the mass of the entire egg, in quails - only 7.2%. The shell of quail eggs is pigmented, very fragile, but has a strong and elastic shell film. The color of the shell of quail eggs varies from very dark, yellow-brown to pure white. The density of quail eggs is less than the density of chicken eggs, which is obviously due to the lower relative mass of the shell.
Quail eggs are a concentrated biological set of substances necessary for a person, these are real health ampoules. There is evidence in the literature that in ancient times, quail eggs and meat were used in oriental folk medicine. This was one of the reasons for the domestication and selection of quails in Japan. Even in the time of the pharaohs in Egypt, medicinal properties were attributed to quail meat. In Japan, raw quail eggs mixed with orange juice are still used to treat asthma.
Quail eggs are a valuable food product that can be recommended in the diet of children and adults with a number of diseases. They do not cause allergic phenomena even in those people for whom chicken eggs are contraindicated.
In Central Asia, it is believed that the quail brings wealth and prosperity to the house where it is kept in a cage. In addition, quails are valued for their beautiful songs. In the old days, in the Kursk province they even kept domestic singing quails and for their songs they were valued no lower than the Kursk nightingales.
Keeping quails at home is no more difficult than any other poultry. With a small number, they can be kept even in a city apartment, in cages for parrots or canaries. Maintenance and care of them is quite simple. The only condition for normal quail egg production is compliance with the conditions of detention (temperature and light conditions), as well as the use of specially balanced, high-protein feed. Otherwise, they are quite unpretentious birds.
If you want to start breeding quails yourself at home, then the first thing you need to know is that domesticated female quails have lost their incubation instinct, so artificial egg incubation is used to hatch young animals, so you will need an incubator.
For the incubation of quail eggs, any small-sized household incubators of the systems are used: "Universal", "Nat", IPH, ILU-F-03 and others. Such incubators can be purchased from any market, or specialized store.
The capacity of these incubators is different, and is usually indicated based on the number of chicken eggs. Quail eggs in such incubators can enter 4 - 6 or more times more than chicken eggs. So, for example, 370 - 395 Japanese quail eggs are placed in the "Universal-45" incubator tray. For many amateur poultry farmers, the use of home incubators for incubation of quail eggs industrial production may not be practical, as for their needs, such incubators are too large. Therefore, for those who grow young quails in small quantities, home-made incubators of a smaller capacity will be more suitable.
The incubation period for quail eggs is 17 days (for chickens - 21). The hatching of quails is active and ends in 4 - 6 hours, although individual quails from the same batch may hatch 1 - 2 days after the main hatching.
Freshly bred common quail quails are covered with brown down with two light stripes along the back. They are very mobile, although their mass at this time is only 6-8 g.
Healthy quails are grown in plywood or cardboard boxes. The size of the boxes depends on the number of quails. If you have a small number of quails and the entire output is 20 - 30 quails, then any suitable plywood box can be used for these purposes, for example, a standard mailbox. But if you are going to seriously engage in quail breeding, and therefore - independently and constantly breed your chicks, then you better make a universal brooding box
The boxes must be clean, the bottom must be covered with clean paper, which must be changed as it gets dirty. The quail from the incubator is immediately planted in a box, at the bottom of which there is a grid with a cell of 5 x 10 mm. This excludes the appearance and development of the so-called "twine" in quails, when the legs of the quail begin to move apart in different directions (the mesh at the bottom allows this to be done, being an emphasis for the legs).
It is very important to comply temperature regime. Quails are very sensitive to temperature drops and the slightest cooling leads to increased mortality of young animals.
From the first hours after hatching, quails are able to feed on their own. In general, the whole life of these birds, from the very first day, is aimed at absorbing and searching for food. Due to their very rapid growth and development, they require feeds with a high content of protein, vitamins and minerals. In the first days of life, they can be fed with finely chopped boiled eggs, cottage cheese, sprinkled with breadcrumbs, chopped herbs, as well as bird feed for young animals aged from 1 to 10 days.
Quails grow very quickly. In two months, they increase their mass by more than 20 times and practically reach the size of an adult bird. For comparison, chickens over the same period increase their mass by only 14 times, but they still have to grow and grow to an adult bird ..
When keeping Japanese quails in order to obtain food eggs, cages up to 20 cm high are usually used. The bottom area depends on the number of quails placed in the cage and is selected at the rate of 180 - 200 square meters. see one head. If you need dietary food eggs (i.e. unfertilized), then only hens can be kept in the cage. They will rush in the same way as with a cockerel.
For rational use usually several such cells are placed one on top of the other (such as a rack).
Like all chickens, these quails willingly bathe in dry sand, which must be taken into account when keeping them and periodically put a bath with a layer of sand 5–7 cm thick in a cage for this purpose.
The room in which the cages for quails are installed should be warm, dry, with good ventilation, providing fresh air.
The intake of fresh air should not be accompanied by a draft. One of the first signals of the presence of drafts is the loss of feathers in birds.
In rooms where adult quails are kept, the relative humidity of the air should be in the range of 55 - 75%. 60 - 70% is considered optimal.
The temperature is maintained at 20 - 22°C, fluctuation from 16 - 25°C is acceptable.
Japanese quails are fed with all kinds of grain feeds with fine or crushed grains, egg feed and greens. They eat well compound feeds with a high protein content, which has a positive effect on their productivity. Feed is added to the feeders regularly, as they are eaten.
Quails are fed 2-3 times a day. Feeders and drinkers in the form of ordinary gutters that strengthen the outside of the cells. For dry feed mix, it is advisable to use automatic feeders. In the bunker, which is attached above the cells, the dry mixture is poured for a day, or even for several days. As it is eaten, the feed from the hopper is poured through the tubes into the feeders.
For watering, you can also use automatic drinkers, their preparation is quite simple - according to the principle of communicating vessels. Water can be poured into them for several days, but at least once a week, before refilling with water, the drinkers should be thoroughly rinsed.
For succulent feed, you should have an additional feeder, also reinforced from the outside.
Market analysis
The poultry industry has become the only agro-industrial complex, which has doubled production since 1998. In the overall balance of animal protein production, the protein part of poultry products accounts for more than 40%. In 2005, the largest increase in poultry production was achieved; 1 billion eggs or 3% and 184 thousand tons of meat or 15.6%. On average in Russia, the profitability of egg enterprises is 11%, meat enterprises - 20-22%.
The market for eggs and egg products in Russia is formed by domestic production, with the exception of minor supplies from Belarus and Ukraine (0.7%). In general, per capita consumption of eggs amounted to 242 pieces.
In the European part Russian Federation and in the Urals 81.9% of food eggs were produced, in the region of Siberia and Far East- 18.1% (diagram 1). At the same time, 55.7% of the gross production is concentrated in 16 subjects of the Federation, with an annual production of at least 600 million eggs. In the region of Siberia and the Far East, there are 4 such entities, which account for 59% of the total egg production in our region. These are Novosibirsk region (4th place in Russia), Irkutsk region (13th place), Krasnoyarsk region (14th place), Kemerovo region (19th place).
This is due to the presence in them of large industrial farms that produce more than 100 million eggs per year and have a productivity of more than 300 eggs per average laying hen. These include the Belorechensk association of the Irkutsk region, which received 519 million eggs last year with an egg production of 335 pieces, the poultry farm named after the 50th anniversary of the USSR in the Novosibirsk region 275 million eggs and 325 for laying hens, Lebedevskaya Agrofirma of the same region - 158 million and 315 eggs per chicken, poultry farm Shushenskaya Krasnoyarsk Territory 117 million and 305 eggs, poultry farm Yashkinskaya Kemerovo region- 102 million and 334 eggs.
The large-scale introduction of new egg crosses made it possible in 2005 to obtain 301 eggs per laying hen throughout the country. According to this indicator, Russia entered the top five countries in the world. The average egg production per laying hen of egg crosses in the Siberian Federal District was 305 eggs, in the Far East - 272 eggs.
The leaders in obtaining eggs for an average laying hen in the Siberian Federal District are the Irkutsk region - 321 eggs, Novosibirsk - 316, Kemerovo - 314, Tomsk -311, in the Far East district the Sakhalin region received 318 eggs and the Amur region - 301 eggs. Meat production around the world is constantly growing. Over the past 5 years alone, it has grown by 22 million tons, or 9.4%. Currently, the world produces 265 million tons of meat, which is 40.5 kg per person per year.
The most developed countries (USA, Great Britain, Germany, Italy and others) consume from 80 to 125 kg per person. Currently, each resident of Russia consumes an average of 50 kg of meat, taking into account its imports. This is the level of 1965-1975. last century.
Poultry meat production is growing worldwide, beef production is declining (high cost, cooking time, safety issues). Poultry meat has high palatability, duck and goose meat is high in calories. At the same time, it should be noted that poultry meat is allowed to be eaten by all faiths of the world.
Birds have a high growth rate. Five days after hatching, chicks, turkeys and ducklings double their weight, while in calves this is observed after 50 days, in piglets after 14 days, in lambs after 15 days). The conversion of feed protein into product protein in broilers is 1.9, while in pigs - 4.1, bulls - 8. Therefore, in poultry farming, there is a quick return on investment.
The calf reaches slaughter weight after 654 days (from the moment of fertilization to slaughter) and 250 kg of meat can be obtained from it. Approximately the same amount of meat can be obtained from one laying hen in 365 days of operation. The output of broiler chickens from one laying hen of modern meat crosses is 130 heads. To slaughter weight (2 kg), broilers are fattened in 38-40 days. For a year, the meat yield is 260 kg. To obtain 1 kg of live weight gain in young large cattle 7-8 k.u. are consumed, for broilers -1.6-1.8 k.u.
In the last three years, the volume of poultry meat production in the Russian Federation has been steadily growing by 13-18%. In 2004, for the first time, the production of poultry meat in the gross product came out on top. In 2005, the meat market with a capacity of 7.5 million tons was formed by 35% poultry meat, 29% - pork, 33% - beef, 3% - meat of other types of livestock (Diagram 3). There were 52 kg of meat of all kinds per capita, including Russian production- 34.3 kg. Of these, 17 kg of beef (12.5 kg of domestic), pork - 15 kg (11 kg of domestic), and poultry meat - 18.9 kg (9.3 kg of domestic).
In 2005, industrial farms in the Russian Federation produced 1,551.5 thousand tons of live weight poultry meat with an average daily gain of 43 g, a fattening period of 42 days, and a consumption of feed units of 1.95 kg. The production cost of 1 kg of broiler meat in slaughter weight is 42-43 rubles. In the region of Siberia and the Far East, 190.6 thousand tons of poultry meat were produced, which is 12.3% of the country's gross production (diagram 5). Of these 12.3%, the Siberian Federal District accounts for 10.2%, the Far East - 2.1%. In other federal districts, 1,360.9 thousand tons of poultry meat, or 87.7%, were produced.
At the same time, in 12 subjects of the Federation, with an annual production of at least 35 thousand tons of poultry meat, 53.5% of the gross production was received. In the region of Siberia and the Far East, there is one such entity - the Krasnoyarsk Territory, which accounts for 23% of the total production of poultry meat in our region. According to this indicator, the region ranks 10th in the country (Table 2).
This was achieved thanks to LLC Sibirskaya Gubernia, which produces 40.8 thousand tons of broiler meat per year with an average daily gain of 46.3 g. For one parent pair, 256 kg of meat was obtained, at a cost of 1 kg of 30.5 rubles.
Other major producers of poultry meat in the Siberian and Far Eastern federal districts are the Irkutsk region, which accounts for 15% of gross production, Novosibirsk - 14.7%, Omsk 11.9%. The main producer of poultry meat in the Omsk region is the Siberian poultry farm (average daily gain 46 g), in the Novosibirsk region - Novosibirsk poultry farm (average daily gain 45 g), Oktyabrskaya (45 g), Kochenevskaya (44 g), in the Irkutsk region - the Angarsk poultry farm (50 d), Sayan Broiler LLC (50 g).
Domestic poultry farmers have not only maintained production, but have recently managed to seriously increase it. Many experts believe that the emergence of hysteria around the bird flu, which allegedly struck the domestic poultry industry, is not accidental. Even World Organization Healthcare, after analyzing the facts, came to the conclusion that there is no tragedy in the poultry meat market in Russia. Domestic regulatory authorities, in turn, guarantee strict monitoring of the quality of products that enter the shelves of stores and markets.
Poultry farmers in Russia, who have just recovered from the crisis and began to confidently win back domestic market not interested in losing it. Recall that the domestic meat market is about 8 million tons and is estimated at $15-17 billion. domestic production poultry meat is 51%, import - 49%. And the USA (74%) and the EU (18%) traditionally had the largest share in poultry meat imports.
It is quite possible that the whole thing is not in some kind of viruses, but in economic conjuncture. After all, the rapid development of poultry farming in Siberia and Russia in the last two or three years has practically ousted “Bush legs” from our shelves, in contrast to the meat of cattle or pork, which we still have to import in significant volumes. In addition, if beef and pork, for example, we are in to a large extent we import from China, then the chicken market affects the interests of the United States. Another epidemic is spreading - the epidemic of panic fear. Psychological factors, as is well known, have been and remain the decisive element of any commercial activities. Advertising (and I will add - anti-advertising) is the basis of commercial success ...
What could be the consequences? For example, people will first stop buying products of domestic poultry farms and switch back to "Bush legs". This will naturally lead to multi-billion dollar profits for importers and corresponding losses for local poultry farmers. Another option is that people will stop buying poultry meat altogether and switch to beef. Considering that we buy a good half of our beef in China, we can immediately predict an outbreak of some kind of epizootic there - say, mad cow disease or anthrax. If the feat is accomplished by our Russian cattle breeders, then this epizootic, no doubt, will immediately spread to us.
Domestic poultry farming, which has been raised for three years, we want to knock down. After all, none of those who scare people with an unknown infection is eager to explain that chickens are raised in closed poultry houses and they do not have any contact with migratory birds.
It should be noted that the industry has significant reserves for further development. In general, in the Russian Federation, the number of poultry in industrial farms barely exceeds half of the number in 1990. In the Siberian Federal District it is 48.4%, in the Far East only a third. At the same time, meat production in the Siberian Federal District is 71.4% of the production in 1990, in the Far East - 41.9%; egg production - 76.6 and 40.3%, respectively. On the one hand, this suggests that positive trends come at the expense of intensification. The use of new highly productive crosses in combination with modern technology and balanced feeding allows you to achieve better results on a smaller population. On the other hand, as the diagram shows, there are all prerequisites for increasing the production of eggs and poultry meat.
The Poultry Development Program provides for a 13% increase in broiler meat production in 2006. In the European part of Russia, 11 kg of poultry meat is produced per person. In the Siberian and Far Eastern federal districts, only 9.5 kg of meat per capita is produced. The main strategic task for our region in the coming years should be to provide the population with poultry meat. However, many factors must be taken into account.
In the structure of poultry meat production, the main share (87%) is broiler meat, 11% - laying hens, 11% - turkeys, 1% - ducks. Goose meat last year produced only 2 thousand tons, which is practically equal to 0. Therefore, it is really possible to increase the gross production of poultry meat only at the expense of meat crosses of chickens.
In the USSR, there was a fairly organized and well-established system of breeding work in poultry farming, which included selection and genetic stations, breeding farms, reproducers of the first and second order, and commercial farms. During the period of reforms, under the influence of a number of external and internal factors, the agricultural sector of Russia was in a deep crisis. As a result, the most powerful poultry management system was also destroyed, which, to a certain extent, also ensures the strategic security of the country. In the early 90s, with a general decline in poultry meat production, it was not economically profitable for meat poultry farms to maintain the parent flock. It was easier to simply raise broilers by purchasing hatching eggs from breeding farms. Tribal centers were forced to take on the role of loudspeakers. In the Russian Federation, the number of reproductive farms has significantly decreased, and in some regions they are absent. In the Siberian region, all reproductive farms working with meat chickens ceased to exist; Irkutsk region - Priangarsky NIH, Krasnoyarsk Territory - Buzimsky PPP, Altai region- Chemrovsky PPR, Tomsk region - Novoarkhangelovsky PPR, Novosibirsk region Baryshevsky PPR, Omsk region - Luch PPR.
The growth in poultry production over the past three years has caused a tense situation with the provision of commercial poultry farms with breeding products. In a number of farms, for this reason, there is a shortage of hatching eggs. Poultry enterprises in some territories do not have the necessary livestock of the parent flock of meat chickens for the production of hybrid eggs. This niche is now filled with the import of imported material. Today, five imported crosses are used for the production of broiler meat, and only one of them has a loudspeaker. It's not terrible that the grandparents and parents are being transported, it's terrible that the final hybrid is being transported. In 2005, 10 million day-old chicks and 229 million hatching eggs of the final hybrid of imported meat crosses were imported.
Sales program.
Sales volumes
Planning of production volumes of LLC "Pepel" is carried out on the basis of production capacities. Production capacity is limited labor resources, production areas, natural component. Sales planning is carried out upon receipt of the company's revenue from the sale of products. The enterprise starts production from 01.10.07, the first sales (receipt of proceeds from sales) are planned for February 2007.
The sales plan is presented in table 1.
Table 1. Sales plan by years
Pricing.
The increase in the value of a business depends on the revenue that the company generates. To ensure demand for products, Perepel LLC regulates quality (by compiling optimal recipes) and price. The formation of prices for the products of Perepel LLC is based on a cost and market approach. The price covers the cost of production, while not significantly exceeding the price of competitors.
The trade margin for each type of product is formed taking into account market demand. The average retail prices for products at this enterprise are 20 rubles for a dozen eggs, so one egg costs 2 rubles.
pledge healthy lifestyle life of modern man is proper nutrition. Unfortunately, not all foods can provide the body with the necessary amount of nutrients. People make up for this deficiency with various vitamin and mineral complexes, biologically active additives and other drugs, spending huge amounts of money on them. Quail eggs are a natural product unique in its nutritional value.
Despite their small size, they are not inferior to chicken ones in terms of the content of vitamins and other useful substances, and even surpass them in some indicators. This dietary product has antibacterial, immunomodulatory, antitumor properties, normalizes the activity of the gastrointestinal tract, cardiovascular and other systems. Quail eggs are a concentrated biological set of substances necessary for a person. It is a pantry of nutrients and therapeutic agents. Compared to a chicken egg, one gram of a quail egg contains more vitamins: A - 2.5 times, B 1 - 2.8 and B 2 - 2.2 times. In five quail eggs, equal in mass to one chicken, the level of phosphorus and potassium is 5 times higher, and iron is 4.5 times higher. Much more copper, cobalt, limiting and other amino acids in quail eggs. In terms of the content of such essential amino acids as tyrosine, threonine, lysine, glycine and histidine, quail eggs are superior to chicken ones. Tyrazine is known to play a significant role in metabolism and contributes to the formation of pigment, which determines healthy skin color. Therefore, in the European perfume industry, many expensive brands of creams and shampoos include components of quail eggs, connoisseurs of natural cosmetics see the secrets of rejuvenation in quail eggs and do not get tired of exchanging recipes for cosmetic masks.
Quail eggs are characterized by a high content of lysozyme, and this substance replenishes its endogenous supply, normalizes the microflora. Along with this, lysozyme prevents the development of unwanted microflora in the eggs, and they retain their freshness for a long time in room conditions.
Quail eggs are used in the bioindustry. This is due to the fact that the body of quails is resistant to leukemia-sarcomatous diseases. The presence of biologically active substances in eggs allows you to fearlessly consume them in their raw form, which is very important in terms of preserving many nutrients in them that can be destroyed during product processing.
Quail resistance to infectious diseases allows you to keep them without resorting to vaccination, and this eliminates the accumulation of medicinal substances in the body and eggs. The combination of a complex of biologically active substances with high dietary qualities makes it possible to use quail eggs in medical practice.
The effectiveness of the use of quail eggs in the diet of patients was known in ancient times. Quail eggs are widely used in Japan in baby food. They have a positive effect on stunted children. The Japanese especially appreciate the ability of quail eggs to positively influence the reproductive functions of the body, including potency. It is advisable to include raw quail eggs in the diet of sick and debilitated children.
On the basis of the clinic of childhood diseases of the Moscow Medical Institute and in other medical institutions quail eggs were tested in the complex medicines on the sick bronchial asthma, chronic pneumonia, tuberculosis. Positive results have been obtained. There was also an improvement in appetite in children, weight gain and normalization of hemoglobin and red blood cells in the blood. quail egg meat processing
Quail shell is the most valuable. Medical studies have shown that the shell of quail eggs, consisting of 90% calcium carbonate (calcium carbonate), is easily absorbed by the body. It contains all the trace elements necessary for the body: copper, fluorine, iron, manganese, molybdenum, phosphorus, sulfur, zinc, silicon and others - a total of 27 elements! Especially important is the significant content of silicon and molybdenum in it - our daily food is extremely poor in these elements, but they are absolutely necessary for the normal course of biochemical reactions in the body.
The introduction of crushed quail egg shells into food showed its high therapeutic activity and the absence of any side effects, including bacterial infection. Taking eggshells, you can not be afraid that excess calcium will be deposited on the bones and joints, not be afraid of urolithiasis. If there is no need for calcium, it is ideally excreted from the body.
The shell of quail eggs is especially useful for young children, starting from the age of one, in their body the processes of bone tissue formation are most intensive and require an uninterrupted supply of calcium. The shell included in baby food is extremely beneficial for rickets and anemia that develops in parallel with rickets.
Accelerated healing was observed in orthopedic diseases such as congenital dislocation of the hip, osteoporosis (softening of the bones).
In both children and adults, the use of shell therapy has a positive effect on brittle nails and hair, bleeding from the gums, constipation, irritability, insomnia, hay fever, asthma, and urticaria. Eggshells are an excellent means for removing radionuclides from the body, preventing the accumulation of Strontium-90 in the bone marrow.
In this material:
Quail breeding as a business is very attractive to start a project with a small initial investment. To master the process of growing, it is enough to start quail farm for 500 birds. It will not be expensive, but, in addition to mastering the technology, it will allow you to make a profit during the first 3 months, which will pay off all the initial investments.
Why choose quail breeding
There are many reasons why the quail business is profitable:
- high profitability;
- low start-up costs;
- no need to hire staff;
- very flexible project;
- does not require a lot of space;
- low competition;
- can be practiced not only in rural but also in urban areas.
High profitability is evidenced by at least the fact that the initial investment can fully pay off in just six months. Initial costs do not exceed 250 tr, but if you are smart, you can reduce these costs by 2-3 times.
The project is so unpretentious that quail breeding as a business can be done by 2-3 people. That is, on initial stage family members can do this project. And later, when the breeding technology has been mastered, there are regular customers, and the farm has grown to 3-5 thousand birds, you can think about hiring staff.
The flexibility of the project lies in the fact that it is possible to focus on the production of quail eggs, or on quail meat. If desired, you can combine, producing both meat and quail eggs. It depends on the demand. If you manage to find regular customers, thanks to which it will be high demand for poultry meat, which means that you will have to focus on this particular activity. The same should be done if there is regular customers for quail eggs.
This business can be started in a room of 10 m², especially if the bird cages are correctly arranged in several tiers. Therefore, it is possible to adapt a garage, a barn for these needs. It is not recommended to do this in an apartment, although such advice can be found. Firstly, this should not be done for hygiene reasons: the risk of various diseases increases not only among the owners of the apartment, but also among the neighbors. Secondly, such use of living space is prohibited by law. It won't be long before representatives arrive. housing authority with the police who will respond to the submitted applications.
If you do not have your own shed or garage, find and rent the necessary space. This will increase costs, requiring the hiring of staff who will not only look after the birds, but also perform guard duties.
Stimulates to start a business in this area and low competition in the market. This is due to the fact that large corporations bypass the cultivation of quails, focusing on chicken eggs. And small enterprises cannot fully meet the demand of the population.
What you need at the beginning
First of all, you need to purchase laying quails. You can spend a little money and buy birds ready for laying hens. average cost on the market - 150 rubles. A batch of 500 heads will cost 75 tr. In addition to the quails themselves, you need to purchase cages for them.
You can make them yourself or order the manufacture of craftsmen, or you can immediately buy a ready-made version. For example, for only 19 tr. you can purchase a special cage, which has 7 tiers, each of which can contain 50-60 quails. It is enough to purchase 2 such cages to accommodate the first batch of birds. In total, the initial costs will be:
- 700 birds - 105 tr.;
- 2 cells - 38 tr;
- feed for a year - 25 tr.
In total - 168 tr. This does not include rent, hired personnel, project registration, renovation of the premises and additional costs. You can start even more economically. To do this, you need to buy eggs, not quails, purchase an incubator in which you can grow these eggs. As a result, the initial costs will be:
- incubator for 700 eggs - 30 tr;
- eggs - 1-1.5 tr.
In addition, if you order cages from craftsmen or make them yourself, they will cost 6-10 tr. With bird food, you can also try to reduce costs to 10-15 tr., buying it in the markets or in countryside. This approach will save at the start 168 - (30 + 1.5 + 10 + 15) = 111.5 tr.
But there are some features. For example, in the first case, time is not spent on growing quails, which is 2 months. Income can be received from the first days. This is first. Secondly, all 500 birds in the first case are laying hens, and in the second case, out of 700 eggs, approximately 450 will hatch.
Expected income
Consider the option in which a farm with 700 laying hens focuses on the sale of eggs. It is expected that they will bring 400-420 eggs per day, which can be sold in bulk for 1-1.5 rubles. In total, the daily income is 400-630 rubles, and per month it will be equal to 12-19 tr. Additional income of 3-5 tr. will bring and the implementation of quail litter.
In general, this is a low income, and the initial costs can be recouped in six months, a maximum of 8 months. But this is an option in which adult laying hens were already purchased, for which you will have to pay over 100 tr.
But what about a project with hatchery chicks? In this case, out of 700 eggs, no more than 450 layers will be obtained, the rest will be cockerels. These layers will start laying only 2 months after the eggs are placed in the incubator, as mentioned above. They will produce no more than 300 eggs per day, as a result of which the monthly income from the sale of eggs will be 9-13.5 thousand rubles. In addition, it will be possible to gain up to 5 tr. for the implementation of the litter.
You can sell quail meat both in kilograms and in carcasses. To make it less hassle, it is better to sell carcasses. The wholesale price is 50-70 rubles. for the carcass. Since there are still 250 cockerels left on the farm, they can be sold for 12.5-17.5 tr. In total, from the sale of eggs, meat and litter, it will be possible to gain 26.5-36 tr.
But this is a profit for 3 months, and in the first case, the profit that would be obtained for the first month was calculated. For 3 months it will be 45-72 tr. During this period, the owner can make a final decision to expand the project and increase the number of heads, for example, by 5 times, which will make it possible to make a profit of 100 thousand rubles. monthly.
Both the first and second approaches have the right to exist. The main thing in them is sales and proper care of the bird so that their egg production does not fall. The second is provided proper care and feeding.
Features of the organization of care
In caring for a bird, a lot depends on the place in which they are kept. For quails, the cages must be made of a metal frame, the welded mesh must be taken from galvanized wire. It should have feeders and nipple drinkers with a drip catcher. In addition, it is necessary to equip them with a special egg collector and a pallet into which manure gets: it is easier to collect it and clean it up after the birds.
Above were mentioned cages in 7 levels for 350 quails. The size of such a cell:
- in height - 2 m;
- in length - 1 m;
- in depth - 0.55 m.
That is, for a farm of 700 birds, taking into account the passages, 3-4 m² is enough, provided that cages of this particular design are used. An increase in the number of cages, for example, up to 10, will not significantly affect the required space for them. Taking into account the passage, it is enough to provide 10-12 m².
Of course, it is better to take 1.5-2 times more space. The smaller it is, the more forced air exchange is required. The room temperature must be maintained at +18°C. Once a week, birds need to be bathed for hygiene.
As for food, it is for quails ready-made options industry does not produce. Since corporations do not breed quails, there are no related products for them. You will have to make it yourself. 100% feed requires the following ingredients:
- corn - 25%;
- wheat - 33%;
- ground shell - 5%;
- barley - 5%;
- fishmeal and sunflower cake - 32%.
It turns out a very nutritious composition, which gives good bird growth and egg production.
Important point!
For the narrow specialization of the project, choose special breeds of quail.
If you are going to organize exclusively the production of quail eggs, you need egg-bearing breeds. But if there is an option for a good sale of meat, in this case we breed birds of meat breeds. If you mix it up, you get the following picture: meat breeds carry 1.5 times less eggs, but egg-bearing breeds weigh 2 times less than meat breeds, so the wholesale price for such carcasses will be lower. All this will be reflected in the profitability of the enterprise.
But even here, not everything is so simple, because a lot depends on the buyer. For example, selling meat quail to restaurants is bad because of their large size. For one serving, the carcass comes out very large, but for 2 servings it is not enough. Therefore, for such customers it is better to grow ordinary egg-laying birds.
When it comes to litter, don't underestimate this product. It is valued by farmers as a very good fertilizer. It can also be used for the needs of the farm itself as an excellent source of biogas. As a result, the farm receives free heating, which reduces running costs.
Sales of products
Growing quail as a business requires exactly the same well-established sales. They need to be dealt with at the stage of preparation for production. The entrepreneur needs to bypass:
- supermarkets;
- grocery stores;
- outlets in the market;
- catering establishments;
- sanatoriums, clinics, hospitals.
The purpose of the bypass is to find future wholesale buyers of products. With those who expressed a desire, conclude an agreement of intent. To do this, you need to register an IP.
You can also consider the possibility of self-selling eggs at retail through your own outlets. But in this case, you need to open them, hire sellers and purchase other products for sale. On one quail eggs outlet will not be profitable.
 | Investments: Investments 300 000 ₽ We are the only Fish Holding in Russia, whose portfolio includes the most advanced production facilities from absolutely ALL fish and seafood production regions in the country! Our Group of Companies, in addition to mining and processing, has independently taken a leading position in the market in wholesale trade, after which she successfully created her own network of fish stores "Kurilsky Bereg". The unique diversification of production assets,… |
 | Investments: Investments 250,000 - 500,000 ₽ "Yakurier" is a multifunctional platform that allows you to effectively solve the problems of external and internal logistics. On the one hand, this is a cloud solution for organizations that have their own fleet of vehicles or couriers. On the other hand, it is an automated courier service, thanks to which you can quickly find a contractor for the delivery of any cargo: from a document to 20 tons. You can place a request for delivery of any… |
 | Investments: Investments 2,400,000 - 3,200,000 rubles. KUROCHKA S Nami is a chain of restaurants fast food in food court areas shopping centers. The main menu is chicken meat dishes, breaded. For the production of our dishes, we use 100% Russian chicken. The special marinade and breading gives the chicken a unique crispy crust, which is appreciated by many satisfied customers of our restaurants. The network was founded in 2013 by an experienced… |
 | Investments: Investments 400,000 - 600,000 rubles. Courier Service Express is the leader of the Russian logistics market with a developed infrastructure and modern technologies. For 20 years, CourierService Express has been providing a full range of services for the express delivery of documents, parcels and cargo to anywhere in Russia, countries of near and far abroad. Today CourierServiceExpress is: A dynamically growing company in the Russian logistics market; Over 23,000 service locations in… |
 | Investments: Investments 175,000 - 1,000,000 rubles. The Kukuray project was launched by the EmEl group of companies in early 2012. Initially, Kukuray was engaged in the sale of boiled corn in cups. We proudly promoted our brand, as boiled corn is a very healthy product. Both adults and children love it, and the “corn in a cup” format is modern, aesthetic and has the ability to combine your favorite product with… |
 | Investments: from 300,000 rubles. The opening of Pavlovskaya Kurochka branded stores is possible only in the Nizhny Novgorod and Vladimir regions. OOO " Management Company» Russkoye Pole is the leader of the Nizhny Novgorod market for the production of poultry meat, the owner of the Pavlovskaya Kurochka trademark. LLC “UK “Russkoye Pole” includes poultry farms for growing and processing poultry, a poultry enterprise for the production of table and quail eggs, an agricultural company for the production of animal feed and… |
 | Investments: from 500,000 rubles. We are looking for partners to publish in your city the magazine "HEALTH COURIER". High income. You can work at home! Description of the franchise We, as the central editorial office, prepare exclusive articles for your magazine on the topics of health, beauty, psychology, promotion of a healthy lifestyle and prevention of various diseases that will be of interest to many, and we provide you with a ready-made magazine in in electronic format, suitable for further layout in ... |
 | Investments: 2,500,000 - 2,800,000 rubles. The RA company has been operating in the market of Russia, the CIS countries and Europe since 2004. The main activities of the company are: Attraction of scientific and economic potential for the creation of advanced medical and health-improving methods relating to the most pressing issues in the field of medicine and health care Development and implementation of advanced technologies in the field of medicine and health improvement Development of schemes successful start and medical business... |
 | Investments: From 500,000 rubles. We will reimburse 50% of your costs for the repair and decoration of the store. Low investment risks. 40% investment - exhibition samples, which remain a liquid asset in the event of a problem. Any business starts to make a profit. With frendom sofas from business, you will also get a lot of positive emotions. Selling this furniture is a pleasure! Your partner is a manufacturing factory, whose history begins in 2006 in the city of Engels, Saratov region. Company ̶ permanent member international exhibitions. Residents of eighty-nine regions of Russia and neighboring countries ... |
 | Investments: Investments 3 350 000 - 5 500 000 ₽ New Chicken is a new project of the BCA restaurant holding, which has the experience of opening more than 150 establishments in 8 countries of the world. The company is actively growing, developing new directions and knows what the consumer needs tomorrow. The company promotes a network of establishments on a franchising model. Description of the franchise The franchise package includes: production / trade / assembly equipment, furniture The New Chicken franchise has… |