When two environments of differing humidity levels are separated by a porous layer, humidity will migrate to the drier environment. This is exactly what happens during incubation. The watery content of the eggs has greater humidity, which dries gradually. A fresh egg will never absorb water from the air.
TOO Vostok Broiler is scheduled to complete the second phase of a major expansion and refurbishment programme this Spring, when a new, state-of-the-art hatchery incorporating the latest Smart™ single-stage incubation technologies from Pas Reform is commissioned at Semey, in the north eastern province of East Kazakhstan.
Due to its central position between breeder farms and poultry production houses for meat and eggs, optimised hatchery hygiene plays a crucial role in preventing the spread of pathogens in the poultry value chain.
In large-scale hatchery operations today, a single hatchery manager is rarely responsible for managing every aspect of chick production or for the maintenance of incubators. He or she no longer relies solely on their own experience and intuitive observations to achieve good quality chicks. In some cases, an incubationist has taken over more routine tasks, including fine-tuning incubation programs and performing egg analyses to solve incubation problems.
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