POULTRY PROCESSING & PRODUCTION LINE ENGINEERING

A Practical 6-Week Training Programme by PARC

ARE YOU READY TO BUILD, UPGRADE OR RUN A MORE EFFICIENT POULTRY PROCESSING OPERATION?

Commercial poultry processing is more than slaughtering chickens. It is a system that must be carefully designed, equipped, managed and measured to achieve consistent product quality, efficient operations and commercial profitability.

A processing plant can have customers and still lose money. It can have expensive equipment and still operate below capacity. It can process thousands of birds and still lose significant value through poor yield recovery, inefficient workflow, excessive labour costs, inadequate hygiene controls or poor production planning.

And if you are planning to establish a processing facility, the wrong decisions about site layout, equipment, capacity and investment can become expensive mistakes that are difficult to reverse.

The challenge is not simply knowing how to process a chicken. It is understanding how to make the entire processing system work.

That is exactly what this programme is designed to help you understand.

INTRODUCING THE POULTRY PROCESSING & PRODUCTION LINE ENGINEERING COURSE

Poultry & Agribusiness Resource Center presents a practical six-week training programme designed to help participants understand the technical, operational and commercial principles behind effective poultry processing systems.

Whether you already operate a processing facility, plan to establish one, or want to move from poultry farming into processing, this programme will help you examine the decisions that influence processing-line performance, product quality, yield, operating efficiency and profitability.

WHAT MAKES THIS TRAINING VALUABLE?

1. THINK BEYOND SLAUGHTERING

Understand poultry processing as an integrated production system, from receiving live birds through processing, product recovery, quality control and preparation for sale.

2. MAKE BETTER EQUIPMENT AND FACILITY DECISIONS

Explore processing-line design, site planning, equipment selection and capacity matching before committing money to a new facility or upgrading an existing one.

3. UNDERSTAND WHERE VALUE IS LOST

Learn to examine the factors that influence product yield, avoidable losses, workflow efficiency and the relationship between incoming live-bird weight and finished products.

4. PUT QUALITY, HYGIENE AND SAFETY AT THE CENTRE

Understand the importance of hygiene controls, food safety, product quality, worker safety and appropriate processing practices in commercial operations.

5. CONNECT OPERATIONS TO BUSINESS PERFORMANCE

Explore how production capacity, labour, equipment, operating costs, yield and offtake prices affect the economics of a poultry processing business.

6. SEE THE BUSINESS OPPORTUNITIES ACROSS THE VALUE CHAIN

Build a broader understanding of processing, offtake, product recovery and business models that can support commercial poultry value-chain development.

WHO IS THIS COURSE FOR?

This programme is designed for:

• EXISTING POULTRY PROCESSORS AND PLANT OWNERS who want to evaluate their operations, identify potential inefficiencies and make better decisions about upgrades and expansion.

• POULTRY FARMERS who want to move beyond live-bird sales and understand what is involved in establishing or participating in commercial processing.

• ASPIRING PROCESSING BUSINESS OWNERS who want to understand facility planning, equipment selection, production capacity and business economics before investing.

• ENGINEERS AND TECHNICIANS who support or intend to support poultry processing equipment, production lines, utilities and facility operations.

• POULTRY OFFTAKERS AND AGGREGATORS who want a better understanding of processing yield, product recovery, quality and the commercial considerations that influence buying and selling decisions.

• AGRIBUSINESS ENTREPRENEURS AND VALUE-CHAIN PROFESSIONALS who want to explore opportunities in poultry processing and related services.

• INVESTORS AND PROJECT DEVELOPERS who need a more informed understanding of processing operations and the factors to consider when evaluating a facility or project.

WHAT WILL YOU LEARN?

The course is organised into eight modules delivered over six weeks.

MODULE 1 — COMMERCIAL POULTRY PROCESSING SYSTEMS

Understand the stages, components and workflow of commercial poultry processing and how the different parts of the operation connect.

MODULE 2 — PROCESSING PLANT LAYOUT, SITE PLANNING & ENGINEERING

Explore the considerations involved in facility layout, site selection, workflow, utilities and the planning of a functional processing environment.

MODULE 3 — SEMI-AUTOMATIC PRODUCTION-LINE DESIGN & EQUIPMENT SELECTION

Understand the principles behind production-line configuration, equipment selection, capacity matching and evaluating options for new installations or upgrades.

MODULE 4 — PREMIUM PRODUCT QUALITY, HYGIENE & FOOD SAFETY

Explore product quality requirements, hygiene practices, food safety principles and the controls needed to support safe, consistent processing.

MODULE 5 — WORKFORCE PLANNING, SAFETY & OPERATIONAL EFFICIENCY

Examine labour requirements, task allocation, workflow, worker well-being and the role of operational planning in efficient processing.

MODULE 6 — YIELD MANAGEMENT: FROM FARM TO FINISHED PRODUCT

Understand the factors that influence yield, product recovery and losses across the journey from live bird to processed product.

MODULE 7 — POULTRY OFFTAKING AS A NUMBERS-DRIVEN BUSINESS

Explore the commercial relationship between live-bird supply, weight, quality, processing recovery, pricing and offtake decisions.

MODULE 8 — PROCESSING ECONOMICS & BUSINESS MODELS

Examine investment considerations, operating costs, production capacity, revenue drivers and business models relevant to poultry processing.

WHAT WILL YOU TAKE AWAY FROM THE EXPERIENCE?

By the end of the programme, you should be better equipped to:

• Ask the right questions when planning or evaluating a poultry processing facility.

• Identify important considerations in production-line design and equipment selection.

• Recognise operational factors that may affect throughput, product quality, yield and cost.

• Understand how hygiene, safety and workflow contribute to processing performance.

• Evaluate poultry processing and offtake decisions with a stronger commercial perspective.

• Make more informed decisions about processing opportunities, facility improvements and business development.

The goal is to help you think more systematically about poultry processing and connect technical decisions with commercial outcomes. Results will depend on your circumstances, implementation and operating conditions.

HOW WILL THE TRAINING BE DELIVERED?

• Duration: Six weeks

• Commencement: Monday, 9 November 2026

• Format: Online training with live practical sessions

• Physical session: An optional complimentary session in Ibadan

The programme combines structured learning with practical application so participants can connect core concepts to real-world poultry processing challenges.

YOUR BONUS: POULTRY INDUSTRIAL MATHS

Every participant receives a copy of Poultry Industrial Maths by Thomas O. Bamifewe.

This practical reference resource focuses on poultry profitability, yield optimisation and agribusiness finance—complementing the course's emphasis on understanding processing performance and commercial decisions.

COURSE FEES

EARLY-BIRD REGISTRATION — ₦50,000

Available until 25 October 2026.

STANDARD REGISTRATION — ₦75,000

Registration at the standard fee is available through 2 November 2026.

The early-bird option saves you ₦25,000 compared with the standard fee.

The programme starts on 9 November 2026, so register early to allow time for onboarding and preparation.

WHY LEARN WITH PARC?

PARC — Poultry & Agribusiness Resource Center — is focused on connecting agribusiness participants with the knowledge, resources, technology and opportunities needed for growth.

This programme takes a systems-oriented view of poultry processing, bringing together engineering considerations, production operations, quality, yield and business economics rather than treating processing as an isolated technical activity.

YOUR NEXT STEP

If you are planning a processing facility, looking to improve an existing operation, or exploring your place in the commercial poultry processing value chain, this is an opportunity to build a stronger foundation for your next decisions.

Do not approach poultry processing as a collection of equipment and individual tasks. Learn to examine the system as a whole.

ENROL NOW

Join the six-week Poultry Processing & Production Line Engineering programme by PARC.

Course commencement: 9 November 2026

Early-bird deadline: 25 October 2026

Standard registration deadline: 2 November 2026

QUESTIONS OR ENQUIRIES?

Poultry & Agribusiness Resource Center

Email: parc.innovationhub@gmail.com

Phone: +234 915 300 5424

Social media: @parc.innovationhub

Poultry Processing and Production Line Engineering

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