Once the hen has laid the egg, its hygiene status and viability to produce a day-old chick is at its optimum.
Exposure to external factors such as the environment, handling and storage can only be detrimental to the success rate of the egg hatching. Therefore, the hatching egg should be regarded and treated with the same respect as a living embryo.
This presentation will focus on key areas and best practices to help you maximise not only the success rate in hatchability, but also the potential chick quality.
Hatchery Specialist, Cobb Europe
From 1982 to 1997 Mark worked at Sun Valley Poultry Ltd (Cargill Meats Europe) as a Hatchery Supervisor and progressed to the position of Hatcheries Manager for both chicken and turkey hatcheries for over 10 years, producing 1 million chicks per week.
In 1997 Mark moved to Grampian Country Food Group (Vion UK). He held the position of National Hatcheries Manager, responsible for nine hatcheries producing 4.25 million chicks per week. Mark joined Cobb Europe in 2004 as Technical Manager for UK and Ireland. From 2008 to 2013, he was given extra
responsibilities as Account & Technical Manager for Africa, supporting distributors and their customers. In 2013, Mark became a Hatchery Specialist covering the EMEA region and he remains in this position today.
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