Cover Image
close this book Forestry training manual for the Africa region
View the document Acknowledgements
View the document Trainee guidelines
Open this folder and view contents Training program overview
Open this folder and view contents Conducting the training program
Open this folder and view contents Presenting the sessions
View the document Words about transition
View the document Session 1 : Welcome, expectations, and evaluation criteria
View the document Session 2 : Special projects
View the document Session 3 : The forests of the world, peace corps' forestry goals, the individual volunteer's role
View the document Session 4 : Record keeping - group process
View the document Session 5 : Video tapes
View the document Session 6 : Agro-forestry data collection
View the document Session 7 : Feedback
View the document Session 8 : Flowers, seeds, the beginning
View the document Session 9 : Nutrition
View the document Session 10 : Non-verbal communication
View the document Session 11 : Germination
View the document Session 12 : Coping skills
View the document Session 13 : Basic site selection, planning & layout of a nursery
View the document Session 14 : Review of trainees' nursery plan
View the document Session 15 communication through illustration
View the document Session 16 : Soil preparation, seedbed sowing
View the document Session 17 : Individual interviews
View the document Session 18 : Reproduction by clippings and nursery review
View the document Session 19 : Introduction to extension
View the document Session 20 : Protection and record keeping (Insect collection)
View the document Session 20A : Chicken preparation
View the document Session 21 : The volunteers' role as an extensionist
View the document Session 22 : Tropical horticulture: care, tending and disease control
View the document Session 23 : Women in development - part I
View the document Session 24 : Team building
View the document Session 25 : Building and using a rustic transit
View the document Session 26 : Women in development - part II
View the document Session 27 : Working with groups as an extension worker
View the document Session 28 : Trees: identification & planting
View the document Session 29 : Lesson plan and use of visual aids in teaching
View the document Session 30 : The ugly American
View the document Session 31 : Catchments - sowing of seedlings into catchments
View the document Session 32 : Weekly interview
View the document Session 33 : Agro-forestry
View the document Session 34 : Community analysis introduction
View the document Session 35 : Soils
View the document Session 36 : Community analysis
View the document Session 37 : Irrigation
View the document Session 38 : Review of expectations - mid-way
View the document Session 39 : Problem analysis
View the document Session 40 : Soil erosion
View the document Session 41 : Species report - research demonstration
View the document Session 42 : Cultural values
View the document Session 43 : Wellbeing
View the document Session 44 : Field trip overview
View the document Session 45 : Agro-forestry reports
View the document Session 46 : Weekly interview
View the document Session 47 : Leave on week-long field trip
View the document Session 48 : Pesticides
View the document Session 49 : Review of field trips
View the document Session 50 : Resources
View the document Session 51 : Area measurement, pacing, compass use
View the document Session 52 : Compost heap - greenhouse construction - germination percentage
View the document Session 53 : Culture shock
View the document Session 54 : Range management
View the document Session 55 : Grafting and fruit trees
View the document Session 56 : Professional approaches to interaction with host country officials
View the document Session 57 : Project planning: goal setting
View the document Session 58 : Final interviews
View the document Session 59 : Ecology teams presentations
View the document Session 60 : Graduation

Session 20A : Chicken preparation

Total time 2 hours 30 minutes

Goals

- For the trainees to learn how to slaughter and clean a chicken.

Overview

Most of our trainees have never lived on a farm or been involved in the preparation of live food for human consumption. They will see animals being sold live in the markets and have no idea about the preparation. In this exercise they kill, pluck and gut a live chicken which is prepared for eating. In our ease the cook allowed us to keep our live chickens in his coop, furnished the equipment for preparation, watched the process but drew the line at letting the trainees into his kitchen to cook the chickens; that he did himself.

Exercise

1. Chicken Preparation

Materials

One live chicken per two trainees, large pot of boiling water for dipping chicken, one knife for each pair of trainees.

Exercise 1 Chicken Preparation

Total Time 2 hours 30 minutes

Overview

In this exercise the trainees kill, pluck and gut a live chicken which is then prepared for eating.

Procedures

Activities

1. The trainee for whom this is a special project takes care of the chickens upon their arrival. He is responsible for feeding and providing water for them. 2. The trainee consults with other trainees who have lived on farms and gets procedure posted on newsprint.

Time

3 to 4 days

Activities

3. The trainees are assigned to pairs and each pair is given a live chicken to process as follows:

A. Tie the feet together,

B. Slit the throat,

C. Hang upside down and desanguinate (drain out blood),

D. Dip chicken in boiling water to loosen the feathers,

E. Make incision at base of tail to bring forward along grain area to just under breast plate, F. Remove entrails (gut),

G. Wash chicken under cold water, cut off head and feet.

Time

2 hours

Activities

4. Chicken is prepared for eating and consumed at dinner that evening.

Time

30 minutes

Trainer’s Note: The cook prepared the chicken by cooking it in a vegetable-rice dish much as it would have been served in Africa.

This exercise needs a great deal of space outdoors and careful monitoring.