FEDERAL UNIVERSITY OF TECHNOLOGY, OWERRI

P.M.B. 1526,
IMO STATE.

A TERM PAPER
ON
ENTERPRENUERSHIP AND INNOVATION
(ENS 302)

WRITTEN BY
ONUOHA IKECHUKWY ANTHONY
20141893803

DEPARTMENT OF CHEMICAL ENGINEERING

SCHOOL OF ENGINEERING AND ENGINEERING
TECHNOLOGY.

FEBRUARY, 2018

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 INTRODUCTION TO POULTRY FARMING

WHAT IS POULTRY
The term poultry refers to a wide range of birds of various species, and it applies to
them generally-alive or dressed (killed and prepared for sales). It involves
chickens, turkeys, ducks, geese, guinea fowl, pigeons, peacock, peafowl,
ostriches,quails and even other game birds.
The domestic fowl known as Gallus Domestica originated from south east Asia
and has been subjected to extensive breeding for size, color, conformation and egg
laying ability. It hasa coating of feathers, no teeth, soc-like appearance and legs
with spurs. The presence of comb distinguishes it from other birds.
Their breathing and pulse rates are high and body temperature range from 150oF to
109oF, which is higher than that of other domestic animals.
Fowl may be classified on the basis of:
a) Utility
b) Economic value or
c) Purpose and these include; Meat type, Egg type, Dual purpose, Game,
Ornamental, etc.
Birds of distinct type and color patterns admitted to the standard are termed
“Standard Breed”.
They are further classified as:
1. Class
2. Breed
3. Variety
4. Strain.

Class is used to designate a group of breed, which have been developed in certain
regions or geographical areas e.g. Asia, England, America etc
Breed is used to establish group of birds having the same bony shape, weight and
some common characteristics.

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Variety represents a sub-division of abreed, distinguished either by color patterns,
shape, and comb type or feather pattern. For instance, the breed leghorns have
varieties like single comb white leghorns,etc.
Strain is used to denote a given breeder who has done the breeding on the bird and
has introduced certain economic characters in the strain.
For poultry farming to be highly effective, we needed to adopt the primary
requirements in poultryfarming, which makes it work for long. This page has
covered all that. In practicing poultry farming business, consideration should be
made for the planning stage:
Primary Requirements In poultry Farming
Land: There must be availability of land within government approved farming
environment.
Money or Capital: This must be available to cover cost of executing the poultry
project.
Labour: This involves the availability of qualified or experienced workers.
Managerial Skills: Either the farmer or an employee must possess supervisory
abilities for daily operations of the farm.
An intending poultry farmer should also consider certain facts before going into
poultry farming. This has to do with three types of workers.It has to do with;
Skill: The liver stockman or poultry farmer must have skill.
Services: The feed man who is to produce balanced feeds must be familiar with
feed formulation.
Experience: The Veterinarian who is to handlediagnosis, prevention and treatment
aspects of poultry disease must have professional expertise.
So before you start up anything, your first plans and thinking should be about
Primary Requirements in Poultry Farming, then Implementation of ideas can come
into play. Thenext stage will be, to watch well the outcome of the ideas.
Housing Design and System
The barn should have the following criteria:

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  Good air ventilation to help dry up the moisture and minimize ammonia gas
from the faeces.
 The size of the barn should be suitable with the number birds reared. Barns
that are too small or too big are profitable. The suitable size is 1 square foot
per bird.
Poultry Disease Prevention and Management
Routine preventative measures form the next line of defense against disease, after
providing a clean and hygienic environment through good poultry farming
practices.
Preventative measures include:
 Vaccination
 Parasite control
 Identifying and treating sick birds
 Separating multi-age flocks
 Practicing routine biosecurity procedures between flocks and staff working
with them.

Vaccination
Vaccination can prevent many poultry diseases. Follow a suitable vaccination
program or only buy appropriately vaccinated stock. You can request vaccination
certificates from your supplier when purchasing chicks or pullets.
Poultry Vaccinations include:
 Avian encephalomyelitis
 Chicken anaemia
 Egg drop syndrome 76 (EDS 76)
 Fowl cholera
 Fowl pox
 Infectious bronchitis
 Infectious bursal disease
 Infectious coryza

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  Infectious laryngotracheitis
 Marek’s disease
 New castle disease
For breeders of poultry, when vaccinating:
 Always follow the instructions on the label, including storage conditions
 Use disposable syringes and needles
 Discard all unused vaccines, syringes and needles in a proper manner
 Be clean, but neveruse detergents disinfectants near vaccination equipment.
Do not disinfect the skin before vaccinating with fowl pox or Mrek’s HVT
vaccine, as this will kill the vaccine virus.
Parasite Control
Birds that are housed on the floor and have access to pastures and outdoor areas
will have greater exposure to internal and external parasites. For birds housed in
these conditions, it is important to have a prevention program in place and treat as
required. This helps to minimize physical stress and keep birds in good condition
so they can resist disease. Control parasites by:
 Regularly inspecting birds for external parasites
 Spraying or dusting birds thoroughly with an approved insecticide if you can
see lice or mites-spray the shed, perches and nests thoroughly, making sure
the insecticide gets into crevices.
 Cleaning sheds and rotating ranges to prevent worms
 Regularly checking faecal material for any sign of worms
 Always checking the label on worming treatments for withholding periods
as some are not suitable for production birds
 Consulting a veterinarian
Remove Sick Birds
Regularly observe the birds for any signs of ill health or problems within the flocks
such as feather pecking. Remove sick birds and other poultry from the main flock
and obtain a diagnosis from a qualified person. Sick birds usually appear different
to healthy birds. You can give the correct treatment once you identify the disease
or problem. Keep ill birds quarantined from the flock until completely recovered.
If medication is given, it is important to adhere to any withholding periods.

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Multi-age Flocks
When introducing younger birds into a flock of older birds, there is an increased
risk of disease transfer from the older birds to the younger birds. Older birds often
build resilience to diseases and disorders that younger birds have not been exposed
to. There may also be an increased risk of feather pecking and social issues when
introducing new birds to a flock. It is preferable from a disease perspective to run
single-aged flocks. However, if this is not possible and you running multi-age
flocks:
 Keep age groups separate, have an all-in and all-out system for each age
group to allow for a complete clean and disinfection of facilities and
equipment between batches.
 Always start work with younger poultry and finish with the oldest.

CONCLUSION

Poultry farming is amongst the largest business strategies in Nigeria that has
made several entrepreneurs millionaires today. It requires a lot to start-up,
but when set in motion, it gives more than double the money invested. It will
make the practitioner a lot of money, and at the same time, provide meat for
him/her and the entire nation.

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 Manufacturing of liquid soap

No doubt, soap is a significant part of our everyday life. According to some

scientists, without the invention of soap people wouldn’t be able to create a
civilization we live in these days.

Liquid soap actually came into existence not so long ago but its convenience and
ease of use have made it rather popular. While the process of bar soap making is
relatively easy and well-known, the process of liquid soap making is less common,
especially when it comes to liquid dish-washing soap.

There are some recipes for liquid dish-washing soap home production. Below are
the required ingredients to manufacture common liquid soap:

ITEMS REQUIRED

1) Texapon (sodium lawylether sulphate)

2) Sls (sodium lawyl sulphate)
3) Colouring agent
4) Fragrance (lemon essence)
5) Water
6) Nacl (sodium chloride)

QTY REQUIRED

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 1) Texapon: 1000g
2) Water: 4000g
3) Sls: 100g
4) Nacl: 50g

DESCRIPTION OF PROPERTIES

1) Texapon: This can also be described as sodium lawylether sulphate. It is a

common surfactant used in detergent production. Its main work is to
surgically separate the oily particles from the object of contention, by
attracting it to itself. Hence it operates both ways: as a hydrophilic and a
hydrophobic catalyst simultaneously.
2) Water: Nothing much to describe, except that it is used as a thickness check
and it is the primary medium of the liquid soap.
3) Sls: This can also be called sodium lawyl sulphate. This is used to maximize
or boost the foaming ability of the liquid.
4) Nacl: This is also called sodium chloride. It is used to thicken the whole
mixture by creating a weak latent bond that makes it partially gelatinous.
5) Colour: This gives the mixture a distinctive and appealing appearance. It
does not necessarily distort the chemical make-up of the liquid.

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 6) Fragrance: There is nothing better than having a dish that is clean...... And
smells good too. This will also go a long way to eliminate the odour of the
preceding substance that was on it.

PROCEDURE

1) Protective gears are duly necessary when dealing with these chemicals, so it
is necessary to have a gas mask, hand gloves, and a stirrer to prevent
inhalation and accidental contact with the compound respectively.
2) A container of 4kg of water is made available. This container should have
appendages for easy handling
3) Next, the surfactant (texapon) weighed 1kg is then poured gradually and
stirred in a near-constant revolutionary motion to enable even and proper
distribution in the water.
4) While in constant motion, the sodium lawyl sulphate, or sls for short, is also
weighed and 0.1kg of it is added to the mixture. This will create a lathery
surface and increase the foaming properties by a long shot.
5) Next in line is the sodium chloride in a saturated solution state. 0.05kg of
this solution is poured in gradually to maintain a smooth consistency. This
process is usually the trickiest due to the looped nature of the sodium
chloride, in the sense that if much is added, it might end up breaking the
bonds of the mixture, leaving it in a watery state.

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 6) After this is done successfully, colouring and fragrance, prefarably that of
lemon essence is added to taste to give it that fresh look and smell.
7) It is then left to settle before it is packaged.

FEASIBILITY STUDY

Calculating raw materials cost

1) 1kg Texapon = ₦1000

2) 4kg Water = ₦400
3) 0.1kg Sls = ₦200
4) 0.05kg Nacl = ₦2
5) 0.5kg Lemon Essence = ₦5000
6) 0.03kg Colour = ₦10

Total = ₦6,612 for 5.68kg of dishwashing liquid

Therefore, for 1kg bottle = ₦1165

Foreseeable profit

First month

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500 bottles made = -₦582,500

1 bottle sold for = ₦1200

Therefore, 500 bottles sold for = ₦600,000

Profit = ₦600,000 - ₦582,500 = ₦17,500

First year

500 bottles made every month for a year = -₦582,500 x 12 = -₦6,990,000

500 bottles sold a month for a year = ₦600,000 x 12 = ₦7,200,000

Profit for a year = ₦7,200,000 - ₦6,990,000 = ₦210,000

CONCLUSION

The steps required for the manufacture of liquid soap is quite straightforward even
to a non-professional. And I can comfortably verify that this is a viable option for
making legit money as practicing entrepreneurs.

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 BLEACH MAKING

A bleach is a chemical that can remove or lightencolor, usually via oxidation.

Bleach makes it possible for laundry detergents to be more effective against stains.
In other word; a bleach isa chemical compound derived from natural sources used
to whiten fabrics. It’s also known for removing tough stains on cloths.

How does bleach remove stain

A stain is essentially a chemical compound, and the addition of bleach breaks

down the molecules into smaller elements so that it separates from the fabric.
Detergent and the agitation of the washing machine speed up the cleaning process.

Types of bleaches

There are basically two types of household bleaches. Which are Chlorine bleach
and Peroxide bleach.Peroxide bleach was introduced in the 1950s. Though it helps
to remove stains, especially in higher wash temperatures, it will not bleach most
colored materials and does not weaken fabrics, as does sodium hypochlorite
bleach. Peroxide bleach does not disinfect and is commonly added to laundry
detergents which are advertised as color-safe. It also has a longer shelf life than the
Chlorine bleach. Chlorine bleach is cheap to manufacture and effective in both
warm and hot wash temperatures. However, it has strong chemical properties
which can weaken textile fibers.

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Main uses of bleaches

1.Bleaches are used as household chemicals to whiten clothes and remove stains.

2.Bleaches are also used as disinfectants primarily in the bathroom and kitchen.

3.They are also used in many industrial process, notably in the bleaching of wood
pulp, etc...

Production of bleach

Production of bleach involves the combination of some Chemicals in the right

proportion which requires no special skill. However, it is good to know that the
method here does not require any special equipment either. Rather, it uses basic
materials that can be found easily around us. You do not need a shop or a factory
to start this production. It is something you can even doing your room. The good
things about this skill is that it is used in every houses which make the market very
large for any serious minded person to operate.

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Chemicals (Materials) Measurements

1.Chlorine …………………1 kg

2.Caustic Soda……………1/8 kg

3.Soda Ash———————1/8 kg

4.Water————————16 kg

Procedure

1.Get a big bowl (bucket) pour the 16litres water into it the bucket.

2.Pour your chlorine inside the water and stir.

3.Pour your soda ash and stir.

4.Pour the caustic soda and stir also

5.Now cover the bowl (bucket) for 24 hours.

6.After that, you will notice some settlement which is now chaff

7.Separate the liquid content and throw away the particles (chaff)

The liquid content is your bleach so you can now package it four use.

If noticed that the bleach is to harsh,some quantity of water is added to reduce its
harshness.

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Packaging the product for sale

Most people think their products need to look like the popular product in the
market in order to pull certain part of the popular product market share. As much
as this may be true; the success is just temporary. Honestly, if you really want to be
successful as a brand you must be able to differentiate your product from the
popular product in the market. The truth being told; your product does not have to
look like every other product in the market to make sales or to break through the
market barriers.

Tips for efficient packaging

1.The bottle should be moderate if not small; it should never be BIG. This is to
make it affordable.

2.Use white in your graphics design/label. This is to signify cleanliness.

3.Get a pack that is very unique and uncommon for that product. This will help
your buyers to differentiate your products from other. The truth is that most people
buy some products because it is different from what it’s in the market already.

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 FEASIBILITY STUDY

Prices of materials used

1. 1kg of chlorine = ₦1,000

2. 0.125kg of caustic soda (NaOH) = ₦200
3. 0.125kg of soda ash (Na2CO3) = ₦150
4. 16kg of water = ₦1,600

Total = ₦2,950 for 17.25kg of bleach

Therefore, for 1kg = ₦170

Foreseeable profit

500kg produced in a month = -₦85,000

500kg produced in a year = -₦85,000 x 12 = -₦1,020,000

If 1kg is sold for ₦200

Therefore, for 500kg in a month= ₦100,000

500kg return in a year = ₦1,200,000

Profit in a month = ₦15,000

Profit for a year = ₦15,000 x 12 = ₦180,000

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 CONCLUSION

This was a step-by-step procedure that didn’t require any special technical
experience other than safety rules. And based on the feasibility study, it is
considered a very essential alternative to making money when taken seriously.

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