It is very important to consume meat to meet the amount of protein in the human body. Among them, turkey meat is considered as more beneficial meat. However, turkey rearing is on the rise in many parts of Nepal. Accordingly, today we are going to talk about the turkey farm of farmer Hari Chapagain.
According to Chapagain, about 500 turkeys are being reared at Bhishoda Agricultural Farm in Kamalgaun Municipality of Jhapa. Apart from turkey, Battai, Japanese fancy chicken, rabbit and partridge are also reared in this farm. He also said that Chapagain used to sell Battai and Turkish chickens. Along with turkey meat, turkey meat is also sold here. In addition, they are providing large quantities of turkey meat if desired.
He says that he started raising turkeys with the advice of his brother. After his brother advised him to keep turkeys, he started keeping turkeys himself by giving information about turkeys through various means. It has been almost a year since he started running this firm. During this time he has raised 500 turkeys to be edible. “People prefer turkey meat because it is low in fat and cholesterol and high in protein, sodium, potassium and iron,” he said.
When he first brought turkeys, he bought them at the rate of 500 per chicken. He said he could also distribute Turkish chickens. He says that he can provide chickens to the farmers at a lower price than the market price. He says that turkey rearing will be very good in terms of Nepal’s climate.
Grass is the main food for turkeys that can be reared anywhere in Nepal. In this farm, they are rearing turkeys by feeding them straw. A turkey weighs an average of 15 kg. In Hari’s experience, a turkey weighs 10 to 12 kg in 9 months.
When it comes to investment, farmers can invest as much as they can afford. In the beginning, only the chicks have to invest a lot, but in the case of the remaining cages, they can be reared by making temporary cages.
One says that the time to eat turkey meat is 10 months. After 8 months, the taste of turkey is sweet. In addition, they graze for 4 hours every day. Hari Chapagain says that while grazing in this way, the turkey will get exercise and the meat will be hard.
He has the experience that Nepalis have become very interested in the market along with Turkish products. He sells Turkish meat at resort restaurants. They are selling at an average of Rs 850 per kg.
