| Summary, etc. |
EXECUTIVE SUMMARY ICUSPIT, JEWEL MAE C. and MAÑEGO, AUDREY M. 2019. Broiler Production in Brgy. Colo, City of Batac, Ilocos Norte. Practicum Terminal Report. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac, 2906 Ilocos Norte. 30 pp. Adviser: Dr. Zenaida H. Esteban The project was established to provide an actual experience to the student entrepreneurs with enterprise management particularly in broiler production. Specifically, it aimed to: 1) provide an actual experience in both technical and marketing aspects of poultry production; 2) equip student- entrepreneurs the skills in record keeping and the profitability analysis of a poultry business; 3) provide income to the student-entrepreneurs, and 4) identify the values developed and technical know-how during the conduct of project. The practicum project on broiler production was conducted at Brgy. Colo, City of Batac, Ilocos Norte on February 11 to March 28, 2019. The project raised 100 heads in one production cycle for a period of 30-45 days. The project covered the production and marketing of 92 broilers chickens weighing 1.3 kg to 2.0 kg live weight. The total budgetary requirement of the project was Php 12,052.79, which included the costs of chicks, feeds, itamins, housing related cost, electricity, wage of laborer and transportation cost. The gross income of the student-entrepreneurs came from the sales of live chickens with a total of Php15,957.50 and a net income of Php 3,904.71. A return on investment (ROI) of 32,40 % was recorded on the project Thus, for every Php 1 invested there is a return of Php 0.32. The break-even yield (BEY) of the project was 98.19 kg while the break-even price (BEP) is Php 92.71. They were problems encountered during the conduct of the project. The main problem was the changing of weather. The cold weather was encountered during the brooding stage. The student-entrepreneurs solved it by putting old sacks around the cage and adding bulbs to mitigate the effect of cold temperature. While, at the growing stage, hot weather was encountered. The student-entrepreneurs provided additional amount of water and vitamins to the broilers to prevent heat stroke. After the project implementation, the student entrepreneurs developed values like preciseness, patience, honesty, being organized, persuasive in decision making. In addition, the technical know-how developed by the student- entrepreneurs are appropriate cleaning, recording and marketing of chickens. |
