The eggs are laid
The chicken comes first - at least in our history. A hen lays eggs, from it is 22 weeks old, and until it is approx. 62 weeks. It can during the 40 weeks lay 150-160 eggs.
The eggs are collected twice a day, sorted, disinfected and stored climatically properly until transported to hatchery.
The eggs are hatched
Upon arrival at the hatchery, the eggs are again disinfected. Then they are placed on trays in a incubator that maintains a constant temperature of 37 degrees. The egg trays are rotated automatically several times a day to prevent the chicken embryos from sticking to the eggshell - in exactly the same way as a hen will turn her own eggs when she herself incubates them.
After 18 days in the incubator they are transferred to a hatching machine, after which the chickens come out after three days. The next day they are delivered to the farmer where they will grow up.
The chickens are delivered
The farmer typically receives approx. 40,000 chickens per. stable. The chickens are sorted, counted and packaged in transport boxes before being transported to the farmer in custom-built trucks with automatic climate control (temperature and humidity) to ensure optimal conditions.
Well-being is monitored around the clock
All houses are equipped with computer-controlled feeding and air conditioning systems that monitor the conditions of each chicken flock.
Feed consumption, water absorption and indoor climate are continuously recorded, and the farmer receives an immediate alarm if irregularities of importance to the well-being and welfare of the chickens arise.
The chickens are growing up
Immediately upon arrival, the farmer puts the chickens into a clean, disinfected and well-tempered barn (35 degrees). Then, the housing temperature is lowered day by day so that it is down to 20 degrees when the chickens are approx. 35 days old. In the same period, however, the humidity is raised. It starts at 50%, but is up to 75% after the 35 days. This is because temperature and humidity affect the bedding, which is crucial for the well-being of the chickens.
The chickens have reached their slaughter weight after approx. 35 days, depending on which market they are sold to. Some markets require a weight of 1800 g, while others will have 2100 g.
The chickens are usually slaughtered when they are between 36 and 42 days old. The slaughter itself is done by hanging the chickens in the legs and then immediately stunned, so that they are completely unconscious before reaching the slaughterhouse. Immediately after, they are cooled, cleaned and partitioned before being packed and placed in refrigeration or freezing storage