Hubbard Holds Successful International Hatchery Management Training
US - Hubbard incubation specialist Jiggs Killgore and the hatchery team of Hubbard LLC conducted an International Hatchery Management training in Chattanooga and Pikeville (Tennessee). Participation in the program included key management and operations personnel from Hubbard customers coming from Brazil, Pakistan, Egypt, Nepal, Sri Lanka, India, Indonesia and Japan.
10 June 2015
3 minute read
By: The three day event started with presentations from poultry professionals addressing topics including sanitation, advancements in chick treatments, the latest incubation technology and software updates, application and administration of Coccivac, day-old-chick hydration products including the delivery systems for applications of those products, and embryo diagnosis techniques for identifying and troubleshooting issues occurring in the incubation process.
The course continued with presentations by hatchery manager Tony Britt and his team on: egg room operations, incubation programs, environment management and processing through incubation, transfer and chick processing. Laboratory manager Wes Miller presented his bacterial plating, monitoring and analysis programs.
Hands-on training for all attendees formed the main part of the course and focused on actual egg break-outs and candling with analysis and troubleshooting recommendations, bacterial plating including actual location plate exposures with readings 24 hours after exposure, chick sexing, chick handling in the chick processing area and Coccivac applications. The hands-on training was completed with chick storage environment observation, application, monitoring and management techniques.
The training finished with a presentation by Jay Daniels, Hubbard LLC’s Director of Operations, on the Smithway chick and egg transportation operations, management, temperature/humidity monitoring and control, and concluded with a hands-on opportunity to access the controls of given vehicles on site.
The international event closed with a southern style barbeque during which the certificates for the successful completion of the training course were presented to the attendees. The visit concluded with a drive-by of one of Hubbard’s multi-million dollar recently constructed Grand Parent farms. The participants all expressed their appreciation for the presentations, depth of knowledge and hospitality to Hubbard’s staff and the excellent condition and appearance of the Hubbard facilities.
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