Poultry Program Success Story

Describe the Issue or Situation

A local homemaker approached the Lee County Extension Office seeking guidance on how to process chickens she planned to purchase. This request highlighted a broader need within the community for education on poultry management, processing, and preservation techniques. Many individuals lacked the knowledge and confidence to raise and process broilers effectively, creating an opportunity to address these gaps through a targeted educational program.

Describe the Outreach or Educational Program Response (and Partners, if applicable)

The Lee County Extension Office, in partnership with Kentucky State University (KSU), the Family and Consumer Sciences (FCS) Agent, and the Agriculture Agent, organized a comprehensive Poultry Program. The program included:

• Educational sessions on raising broilers, proper temperature management, feeding practices, water and litter management, and food safety.
• A tour of Kentucky State University’s Mobile Processing Unit (MPU), which provided participants with insights into its features and best practices for use.
• Hands-on experience in cutting up a whole chicken, along with instruction on handling and storing poultry meat.
• Posters and handouts covering additional topics such as food preservation, egg production, and farming practices.

Provide the Number and Description(s) of Participants/Target Audience

Seven community members participated in the program, including homemakers and small-scale farmers. Of these, six completed evaluation surveys to provide feedback on their learning experiences. At the time of the program, two participants had recently processed chickens, while two others planned to process theirs the following day, demonstrating immediate relevance and application of the training.

Provide a Statement of Outcomes or Program Impact

Evaluation results indicated significant knowledge gains and increased confidence among participants:

• Broiler Management: Prior to the program, 71% of participants were only somewhat familiar with best practices. Afterward, 57% rated their knowledge as "Excellent," reporting specific takeaways such as separating males and females and avoiding medicated feed.
• Temperature Management: Before the program, 33% of participants were very knowledgeable about temperature requirements. Post-training, 100% of participants reported a strong understanding of proper temperature ranges for broilers, including the ideal range of 95-100°F for newly hatched chicks.
• Feeding Practices: Initially, 67% of participants were knowledgeable about feeding practices. After the program, 33% felt "Very Confident" and 50% felt "Confident" in selecting appropriate feeds and schedules, emphasizing a 20-22% protein content for finishing broilers.
• Water and Litter Management: Participants gained critical insights into maintaining clean water and proper litter conditions, with 67% reporting improved confidence in managing these aspects effectively.
• Food Safety and Preservation: After the program, 67% of participants felt "Very Confident" in cutting up chickens properly, and 100% reported an improved understanding of food safety measures, including vacuum sealing and freezing for preservation.

Overall, the program resulted in a measurable increase in participants' knowledge and skills. 33% of participants reported a "Significant Increase" in overall knowledge, while 67% noted a "Moderate Increase." Participants expressed newfound confidence in poultry processing, citing the program’s hands-on components and practical tips as particularly impactful.

By addressing a community-identified need, the Lee County Extension Office has empowered participants to manage their poultry operations more effectively, contributing to enhanced self-sufficiency and food security in the region.