000			02397nam a22001697a 4500
003			OSt
005			20211015160448.0
008			211015b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aDichoso,Remy Jean A.
245			_aBroiler production in Brgy.Mariquet Solsona,Ilocos Norte / _cRemy Jean A. Dichoso and Mary Jane I. Tuliao
260			_c2019
300			_axv, 34 leaves _c28 cm.
500			_aTerminal Report (BS Agribusiness) - Mariano Marcos State Univeristy
520			_a EXECUTIVE SUMMARY DICHOSO, REMY JEAN A. and TULIAO, MARY JANE 1. 2019. Broiler Production in Brgy. Mariquet, Solsona, Ilocos Norte. Practicum Terminal Report. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University. City of Batac, 2906 Ilocos Norte. 34pp. Adviser: Mrs. Ethel Reynda M. Calivoso The practicum project on broiler production was conducted in Brgy. Mariquet, Solsona, Ilocos Norte. One hundred (100) heads of broiler were raised. The project was conducted from February 11, 2019 to March 27, 2019. The production management practices followed were based on the recommended technologies of Sarimanok Nutrition Program (ND). Specifically, it aimed to 1) provide working knowledge and understanding on the operation of a small enterprise both in technical and marketing aspects, 2) practice record keeping and basic accounting analysis, 3) provide income to the proponents, and 4) develop skills and values through the different activities undertaken by the student-entrepreneurs. The result showed that the broilers fed with commercial feeds had a mortality rate of 15% and obtained an average weight of 1kg/bird at the 39th day. The total cost of production was Php 12,329.52. The gross income of the project amounted to Php 15,525.00. The net income of the project was Php 3,195.48 giving the practicum project of the student entrepreneurs an ROI of 25.92%.Weather condition was the primary problem encountered by the student- entrepreneurs because it affected the growth performance of the birds. Specifically, this happened during the brooding stage when cold weather was experienced. With the activities done, some values were developed and acquired by the student-entrepreneurs. Some of the values developed were being wise, resourceful, preciseness, patience, friendly, aware and accuracy to all the activities.
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