Winter broiler temperature is the key Although spring is the season for brooding chickens, with the arrival of the cold winter season, some chicken farmers will also choose their brooding time in the winter. Because winter broody broilers can be slaughtered between the Spring Festival and the New Year, they can meet the needs of markets and festivals. And winter brood hens can grow into young chickens in the spring of next year, and they can start laying eggs at the turn of summer and fall. In the cold winter brooding, due to the cold weather, it will encounter more difficulties than in the spring. In addition to meeting its needs for various nutrients, it is particularly necessary to meet the chick's temperature. Abnormal climate change in winter, large temperature difference between day and night, morning and evening temperatures are low. If the brooding temperature is too low, they are susceptible to cold and cause diarrhea or respiratory diseases. Chicks are squeezed together for heating, which can easily lead to crowding, affecting feeding and activities, causing disability, and causing serious deaths when severe. Therefore, winter brooding must pay attention to insulation work. Chicks have a small villi after hatching, poor cold resistance, strong chicken metabolism, and little feed intake. The temperature adjustment center is still not perfect, and the heat energy generated is not enough to maintain the production needs. In particular, the insulation work a week ago is more important and it is also a key link in the success or failure of brooding. The time for production and heating should be maintained for 5 to 6 weeks. The heating method can be used for radiators, stoves, etc. The first week the temperature to maintain 30 ~ 32 °C; the second week at 27 ~ 30 °C; the third week of 24 ~ 27 °C; the fourth week 21 ~ 24 °C, after four weeks 18 ~ 21 °C. While ensuring the above temperature, we must also carefully observe the performance of the chicks and make flexible adjustments according to the actual conditions of the chicken. Appropriate choice of insulation is necessary. The problem of winter cold can basically be solved by using the Jinbao dry spreader bed developed by Beijing Huaxia Kangyuan Technology Co., Ltd. to raise chickens. The temperature of the center fermentation layer of the fermentation bed can reach 40-50°C or higher, and the surface temperature can be stabilized at 20 degrees for a long time, basically forming a thermostatic bed. In the winter, heating and heating energy can be saved, and the ventilation in the summer is cool. All seasons can be used to remove offensive odors. The inside of the lap becomes hygienically clean, and the living environment and work environment for people and animals are greatly improved. Winter brooders need to be strengthened with integrated management in order to produce healthy, lively and well-developed chicks. The long-term use of jinbao dry-type fermentation bed can achieve good results, not only can solve the winter cold problem, but also play a deodorizing environmental protection, energy saving, saving water, saving labor and other multiple effects.
Pure White Garlic,also called snow White Garlic .There is no purple strips on the skin.The price of pure white garlic is more higher than Normal White Garlic.Our company can supply fresh,high quality and cheap pure white garlic .
Pure white garlic, packed in 10kg/carton
1. Commodity name: Pure white garlic (snow white garlic)
Pure White Garlic Pure White Garlic,Fresh Pure White Garlic,Pure Garlic,Pure White Fresh Garlic JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag): a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside.
h) Or packed according to clients` requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40`HR (If palletized: 24Mt/40`HR)
b) Bags: 26-30Mt/40`HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions
