FAIDA ZA UFUGAJI WA KUKU KWA NJIA YA KIENYEJI

Faida za uzalishaji kuku ili kuimarisha uchumi na afya bora katika familia
Kuku huleta faida kwa jamii .
Ufugaji wa kuku waweza kuimarishwa pasipo gharama nyingi ukilinganisha na mifugo wengine.

Faida;· Hutupatia fedha kwa kuuza nyama na mayai
· Mayai ni chakula kilicho na madini muhimu na kisicho ghali katika soko lolote. (madini     kama methionine na cystine), madini haya ni muhimu sana kwa afya ya watu hasa watoto wachanga. Pia hutupatia protini.
· Kinyesi cha kuku ni mbolea safi
· Kiwanda asilia cha kutotoa vifaranga
· Gharama za kuanzisha na kuendeleza ni nyepesi
· Kitoweo chepesi na rahisi kwa wageni, kitoweo hakihitaji hifadhi hutumika mlo mmoja au miwili na kumalizika
· Jogoo hutumika kama saa inapowika
· Manyoya ya kuku hutumika kutengenezwa mapambo mbalimbali, mito na magodoro
· Kuku wanahisimu wadudu waharibifu
Kuku ndiye mnyama wa kipekee anayeweza kuishi mahali popote hapa ulimwenguni bila kuadhiriwa
na viwango vya hali ya hewa. Ufugaji wa kuku ndio shughuli inayofanyika kwa wingi duniani kuliko ufugaji wa aina yeyote. Kuku hunawiri vyema katika nchi za hari kutokana na uwiano uliopatikana wakati wa mwanzo binadamu alipofuga Asian jungle fowl aina ya kuku-mwitu. Mayai pia yaweza kuhifadhiwa kwa urahisi na huchukua nafasi ndogo kuliko aina ya bidhaa zozote za mifugo. Mayai yaweza kuwekwa mahali kwa muda mrefu bila kuhitaji barafu. Hautahitaji kuhifadhi kuku kwa njia yoyote, kwani nyama yake hupatikana pale unapohitaji kwa kuchinja.

Upungufu wa kuku wa kigeni ukilinganisha na wale wa kienyeji ni kama ufuatao:• Kuku wa kigeni hawawezi kukalia na kuangua mayai, hivyo basi wahitajika kununua vifaranga (gharama);
• Vifaranga wa kigeni huhitaji utunzaji maalum na vyakula maalum (gharama);
• Kuku waliozalishwa kwa njia ya kisasa huhitaji chakula kingi ili kutaga mayai (gharama);
• Kuku wa kisasa huhitaji zaidi kuchanjwa dhidi ya magonjwa (gharama)ukilinganisha na wa kienyeji (japo nao huhitaji chanjo);
• Kuku wa kutaga mayai huhitaji mwangaza wa stima (saa 14 kwa siku) ili kutaga mayai (gharama) Kwa kuongezea, rangi ya nyama na mayai ya kuku wa kienyeji huvutia kuliko ile ya kuku wa kisasa.

Hesabu rahisi za ufugaji wa kuku wa kienyeji;Hivyo basi jaribu kuendeleza na kuhimiza ufugaji wa kuku za kienyeji.
Iwapo mkulima ana jogoo mmoja na kuku kumi na mbili, basi kila mwezi waweza kupata kuku akikalia mayai 10-12 kwa mwezi (mayai yote kwa wakati mwingi hayataanguliwa) kuna hakikisho la kupata vifaranga vinne kila mwezi. Kuku mzima atachukua miezi minne kuchunga vifaranga walioanguliwa. Kwa hivyo, kati ya kuku wote kumi na mbili kila mara kutakuwa na kuku wanne wakitunza vifaranga, huku wale wengine wanane wakitaga mayai.
Kuku waliofugwa kwa njia ya kitamaduni hupata vyakula vyao kwa kutafuta mbegu, wadudu nyongonyongo, n.k; Lakini kuku hawa hukosa vyakula vya kutosha vilivyo na nguvu ili waweze kutaga mayai. Vyakula vya kutoa nguvu daima huwa ni haba.
Waweza kuwalisha kuku kwa nafaka ili wapate chakula cha nguvu (mfano kilo moja ya nafaka iliyopondwa kila siku kwa kuku 10), nafaka hii yapaswa kuwa kavu. Vifaranga wapewe kiasi kidogo cha nafaka au mchele wiki za kwanza. Kuku wanaolishwa nafaka baada ya kujitafutia chakula nje huongeza idadi ya mayai (kutoka asilimia 20-25% hadi 40-50%). Kuna umuhimu wa kuhifadhi nafaka kama lishe badala ya kuuza kwani utapata mayai mengi ambayo baadaye utaweza kuuza.
Hautahitaji kununua vyakula vya protini kwani kuku hujitafutia lishe la protini.
Ikiwa hauna nafaka, waweza kutumia vyakula vya mzizi au ndizi. Vyakula vya aina hii hata hivyo, huwatatiza kuku wanapovitonogoa, kiwango cha mayai sio kikubwa kama cha wale wanaolishwa nafaka. Kwa kuwalisha kuku kwa nafaka utapata hakikisho la mayai manne kwa siku kutoka kwa wale kuku wanane. Iwapo hakuna nafaka, kati ya kuku wanane wanaotaga utapata mayai mawili tu kwa siku. Ni bora kutumia nafaka hii kama lishe kuliko kuuza na hatimaye kununua vyakula vya dukani.

Kuku kumi na mbili na jogoo mmoja wanaolishwa kwa kilo moja ya nafaka kila siku waweza
kuelezwa hivi:• Waweza kuuza kuku wanne kila mwezi na kujaza pengo hilo na wale vifaranga (vifaranga
wanne huanguliwa kila mwezi) na
• Dazani kumi za mayai kila mwezi (mayai manne kila siku).
Kwa mwaka mmoja waweza kukadiri ile faida utakayopata na vile hali ya kiuchumi yaweza
kuinuliwa katika mataifa yanayostawi.
Hata hivyo faida hii haitaafikiwa iwapo magonjwa
hayatazuiwa au kukabiliwa kama ifuatavyo
Source from Jamii forum.

Mtetea na Vifaranga wake - Tulipoanza mradi

Mtetea na vifaranga wake tuliendelea kujifunza kutoka kwa kuku wetu pale tulipokua tumeanza na mtetea huyu kwa kupata vifaranga 15 na wengine walikufa na kubakia 10 hata sasa wanakua na wenyewe kuwa mitetea na vijogoo, utajifunza kitu hapo kwani wanapokaa nje kwenye banda lao wakati wanawatamia baada ya kuaguliwa tunawachukua na kuwapeleka ndani kwenye joto zaidi ili kukua kwa uangalizi wa karibu

Kuku wa kienyeji wakitamia - Tulipoanza mradi

Kuku wa kienyeji wakitamia wakati tumeanza mradi tuliwaachia watamie kwa muda ili tuendelee kujifunza kutoka kwao kwa kuwa tlijua ni heri kwetu kujifunza zaidi kabla ya kuamua kuingia ktk mradi mzima.
wenyewe wakiwa wanatamia hawapendi kuingiliwa ingiliwa na mwanadamu na hata wenyewe kwa wenyewe ndio maana utaona tumewatenganishia kwa vibao kila mmoja asimuone mwenzie lakini wanawekewa chakula chao na maji.

Mabanda ya kuku - Tulipoanza mradi

Mabanda ya kuku hapo tulipoanza mradi huu, ninapenda sana kukuonyesha pale tulipotoka kwani kila lenye lengo dogo zuri linazaa lengo kubwa, utaweza kuona tulipoanza mradi huu tulianza na vibanda hivi vidogo na baada ya hapo tukaongeza hilo la katikati tukijitahidi kupawa joto pia wakati wa usiku na kuku wakipata eneo la kucheza kwa kiazi nje.

Neti hizo hapo juu ni kwa ajili ya kuzuia ndege waharibifu wa mifugo hapo kama kunguru, mwewe na wengineo.

Chakula cha kuku kwa kilo - Tulipoanza mradi

Chakula cha kuku tilipoanza mradi hapo mwanzoni mwanzoni, hakika kila kitu kikubwa kilianza kidogo kwanza. Ndivyo inavyoonyesha hapo tulipoanza kununua kwa kilo chakula cha kuku ambao hata na wenyewe walikua ni wachache wakati huo, tulianza kwa nunua kilo moja kwa shilingi elfu nne.

Ubora wa Yai la kuku wa kienyeji

Tofauti kati ya YAI LA KUKU WA KIENYEJI

na la kuku wa kisasa

Vi r u t u b i s h i vinavyopatikana kwenye yai la

kuku wa kienyeji kama protini, vitamini A, madini ya

chuma na virutubishi vya aina nyingine,

ndivyo hivyo vinavyopatikana pia kwenye yai

la kuku wa kisasa. Tatizo linaweza

kutokea pale ambapo wafugaji wa

kuku wa kisasa hawafuati taratibu

za ufugaji na pengine hawawapi

kuku vyakula muhimu

wanavyohitaji, hivyo wakati

mwingine kiini cha yai la kuku wa

kisasa huonekana kupungua rangi ya

njano kuliko kiini cha yai la kuku wa kienyeji.

Ninakushauri kula yai la kuku wa kienyeji lisilo

na madawa mengi na waliolishwa vyakula vya

kawaida kama hata mbogamboga yaani mchicha

spinachi na hata matembele.

Ulaji wa Yai bichi unamadhara ya vijidudu viitwavyo

kwa kitaalamu “SALMONELLA” vinavyoweza

kusababisha tumbo kuuma, kichefuchefu na

pia kuharisha. Vijidudu ya “Salmonella”

vinaweza kusababisha madhara makubwa

kwa watoto, wazee na wale wenye hali dhaifu

ya kimwili. Inashauriwa kupika yai mpaka liive kabisa,

na kuhakikisha kwamba hakuna ute unaoteleza.

Kama ni yai la kuchemsha, lichemshwe kwa

dakika kumi zaidi baada ya maji kuchemka.

Pia ni muhimu kuhakikisha kwamba vyombo vilivyotumika

Kuna nyama za aina mbili

Nyama nyeupe na nyama nyekundu. Nyama nyeupe

ni pamoja na samaki, KUKU, ndege wa aina

zote, bata, wadudu; na nyama nyekundu ni

pamoja na ng’ombe, mbuzi, kondoo,

nguruwe na wanyama wa porini.

k u k o rogea yai bichi vinaoshwa kwa maji na

sabuni kabla ya kuvitumia tena kwa matumizi

mengine ili kuepuka maradhi.

Chakula bora

Jamii ya kunde na vyakula vyenye

asili (Protini)

Husaidia kujenga mwili, kuboresha kinga na

kurudisha sehemu zilizochakaa,

Vyakula hivi ni kama maharagwe, njegere,

kunde, karanga, mbaazi, dengu, njugu,

samaki, KUKU, maziwa, jibini, dagaa,

mayai, maini, figo n.k.

Nafaka, mizizi na aina za ndizi

(carbohydrates)

Husaidia kuupa mwili nguvu na joto

Vyakula hivi ni mahindi, mchele, mtama,

ugugu, uwele, sandala, ulezi, ngano, viazi

vikuu na vitamu, magimbi, ndizi na mihogo.

Matunda na mboga za majani

(vitamini na madini)

Kundi hili hulinda mwili usishambuliwe na

magonjwa mbalimbali, huupa mwili vitamini

na madini. Vyakula hivi ni mboga zenya rangi ya kijani

kama mchicha, spinachi, majani ya kunde,

mhilile, mzimwe, majani ya maboga na

mrenda mbichi na bamia

Pia matunda, kwa mfano machungwa,

zabibu, fulu, ngweru, sada, ukwaju,

zambarau, karoti, mapapai, maembe na mapera.

Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge (like around Easter). Egg salad sandwich is using toasted rye bread, and including a dash of curry with the mayo, celery, green onions and egg of the egg salad. The amount of mayonnaise is really a matter of taste, it all depends on how mayo-y you want your sandwich.

Ingredients

• 1 hard-boiled* egg (large), peeled and chopped
• 1-2 Tbsp mayonnaise (to taste)
• 2 Tbsp chopped celery
• 1 Tbsp chopped green onion
• Curry powder (to taste)
• Salt and pepper (to taste)
• 1 leaf of lettuce
• 2 slices dark rye bread, toasted

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.

Method

1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Egg Salad Sandwich

Gumbo! (Don't you just love the sound of that word?) Here's a classic Enjoy! ~
There are Cajun versions, Creole versions, gumbo from Alabama and from Mississippi. This is a stew made with lots of patience and lots of love.

Chicken Gumbo with Andouille Sausage Recipe

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• Prep time: 20 minutes
• Cook time: 3 hours

We've found it in regular supermarkets, and it comes fresh or smoked. Either is good. It can be spicy, however, so if you are sensitive to spicy foods, lower the amount of cayenne in the recipe and use a mild Italian sausage.

Ingredients

• 1/3 pound bacon, diced
• 2-3 pounds chicken thighs, skin on
• Salt
• 1-2 pounds andouille sausage
• 1/2 cup peanut or other vegetable oil
• 1 cup flour
• 2 green peppers, diced
• 4 celery stalks, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 quart chicken stock
• 1 quart water
• 1/2 to 1 pound okra, sliced into discs
• 3 green onions, chopped
• 1/2 cup fresh parsley, chopped

Cajun spice mix

• 1 teaspoon black pepper
• 1/2 to 1 teaspoon cayenne pepper
• 1 teaspoon celery seed
• 2 Tbsp sweet paprika
• 1 Tbsp garlic powder
• 1 Tbsp dried thyme
• 1 Tbsp dried oregano

Method

1 Cook the diced bacon until crispy in a large stew pot set over medium heat. Remove the bacon and set aside; you'll add it back in when you serve your gumbo.

2 Once the bacon is cooked, set the chicken thighs skin side down in the bacon fat to crisp. Salt the meat side, which will be facing up in the pot. Cook the chicken, without moving, for at least 4-5 minutes before trying to turn the chicken over. Brown the other side of the chicken thighs. Incidentally, you start with skin side down to render some fat, which you will need for the roux.

3 Remove the browned chicken thighs and set aside. Brown the sausages in the fat, remove and set aside.

4 If you want, measure how much fat is in the pot; it should be about 1/2 cup. Or, do what I do and add 1/2 cup peanut oil to the pot. Let this heat up a minute or two, then stir in 1 cup flour. Stir this almost constantly for the first few minutes, then every couple minutes or so thereafter. Turn the heat to medium-low and cook this roux until it turns dark. How dark? I like my roux the color of coffee with just a tiny bit of cream. You can go all the way to chocolate brown, but be careful! If you burn your roux you will need to start over and make it again. This whole process can take 30 minutes.

5 While you are stirring and cooking the roux, bring the chicken stock and water to a boil in a separate pot.


6 Add to the roux the onion, green pepper and celery and mix well. Let this cook, stirring often, for about 5 minutes. Add the garlic, stir again and cook for another 2 minutes. Mix in the tomato paste.

7 Using a large ladle, add the hot chicken stock to the gumbo. It will sizzle and seize up as the roux absorbs the liquid. Keep adding more stock, stirring all the time and scraping the bottom of the pot, to incorporate all the stock and all the roux. You might not need all 2 quarts, but add enough to make the gumbo slightly more watery than you want it to be at the end — remember you are going to cook this down for several hours. Stir in half the Cajun spice mix, taste the gumbo, and add more if you want.

8 Lower the heat to medium-low and add back the chicken thighs. Now you can either eat the skin while it's still crispy, or toss it into the gumbo and chop it fine later. I tend to do half-and-half. Simmer this gently, stirring from time to time, until the meat wants to fall off the bones of the chicken, about 90 minutes. Remove the chicken and let it cool a bit.

9 While the chicken is cooling, cut the andouille sausage into thick discs and drop them in the gumbo. Add the okra. Pick the chicken meat from the bones and chop it roughly. Add it back to the gumbo. At this point you can cook the gumbo for another hour, or up to several more hours, depending on how cooked down you want the final stew to be.

10 When you are ready to eat, add the green onions, parsley and bacon and stir well. Serve over rice, or with good French bread.

Chicken Gumbo with Andouille Sausage

African Chicken Peanut Stew

African Chicken Peanut Stew

Perfect for chilly weather. ~ Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy...

Ingredients

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Method

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Mayai ya Kuku wa Kienyeji

Mayai halisi ya Kuku wa kienyeji ni mayai yaliyo na afya sana kwani yanaongelewa ni yale ambayo kuku wake hawapewi dawa nyingi sana kureta madhara kwa mwili wa binadamu, yana ukubwa mzuri wa kuweza kuliwa kwa kukaanga, kuchemshwa, kuweka kiini katika uji wa mtoto mdogo, kupikia cake nakadhalika; kwa wale wanaopenda mambo ya mapichi basi wanajua zaidi jinsi ya kutumia.

Mbolea ya Kuku

Mbolea halisi ya kuku wa kienyeji ambayo haijachanganyika na kitu kingine kwani mbolea hii inakusanywa ktk mfumo wa tofauti kwa kuwa kuku hao wanakaa juu ya waya na kuangushia uchafu wote chini ya kibao ambacho ndipo mbolea hiyo inapokaa mpaka kukusanywa bila ya kumwagikiwa na chakula zaidi au hata maji.