- GRASSCUTTER AND RABBIT PRODUCTION
Course Description
This course will introduce trainees to the overview and the importance of grasscutter and rabbit rearing, the requirements to start such a venture and how to properly care for them to produce optimally. Topics that will be covered include behavior, housing, handling, feeding, reproduction and management of the health of grasscutters and rabbits. The course is organized into three modules with practical sessions for each module·
Course Objectives:
To give trainees a firm background knowledge and train them to acquire practical skills on grasscutter and rabbit production to be able to start a micro-livestock business venture.
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
- Some aspects of point 2 above may be taught online
Learning outcomes:
At the end of this course trainees should be able to understand the basic biology and behaviour of grasscutters and rabbits and how that affects their housing and handling. They will know the appropriate methods of restraining. Trainees should be able to determine the sex of grasscutters and rabbits and understand when and how to cross them. They should be able to understand the space requirements and different housing types and decide which housing type will suit their needs. Trainees will understand types of feeds to give to grasscutters and rabbits. They will also be able to identify some health conditions in both species and how to manage them.
Admission requirements:
Open to everyone interested in the training
Duration of course:
One week
- LARGE RUMINANT PRODUCTION
Course Description
The course in beef and dairy cattle production is designed to provide learners with comprehensive knowledge and practical skills in managing beef and dairy cattle. The course covers topics such as cattle breeds, nutrition, health management, pasture utilisation, and farm management. Learners will learn about the principles of sustainable beef and dairy cattle management, including feeds and feeding, breeds and breeding, animal health, and livestock economics.
Course Objectives:
The objectives of this course are to help participants understand the fundamentals of profitable beef and dairy cattle production, learn about cattle nutrition including dry season feeding strategies, health management, pasture utilisation, develop skills in farm management and understand the importance of animal welfare and environmental sustainability in beef and dairy cattle production.
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, participants will understand the various livestock production systems and describe key profit drivers for beef and dairy cattle, the management of reproduction and neonatal survival in cattle, understand and describe factors affecting meat and milk quality, demonstrate practical skills in the handling and management of large ruminants, apply knowledge of cattle production to real-world problems and make informed decisions.
Admission requirements:
Open to everyone interested in the training
Duration of course:
Two weeks
- SMALL RUMINANT PRODUCTION
Course Description
The course is designed to provide participants with comprehensive knowledge and practical skills in managing small ruminants for meat and milk. The training will cover suitable breeds for the tropics, appropriate housing, husbandry and economics of production. Participants will also learn about health management, the various feeding strategies for small ruminant production and the principles of sustainable meat and dairy small ruminant management.
Course Objectives:
The objectives of this course are to, help participants raise small ruminants as a business, introduce trainees to the general principles of small ruminant production, equip trainees with ruminant husbandry skills, help trainees get an appreciation of the profit potential of ruminant production, guide trainees to understand the constraints in small ruminant production and the appropriate mitigation measures, help trainees to develop skills in farm management and understand the importance of animal welfare and environmental sustainability in small ruminant production.
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, participants will be able to: understand the various production systems and describe key profit drivers for meat and dairy small ruminant production, understand and describe factors affecting meat and milk quality, Select good animals for establishment of foundation stock, differentiate between breeds of sheep and goats and understand the advantages of these breeds, carry out routine husbandry activities Identify constraints to small ruminant production in Ghana and ways to mitigate them.
Admission requirements:
Open to everyone interested in the training
Duration of course:
Two weeks
- FEED RESOURCES FOR RUMINANT LIVESTOCK
Course Description
The course is designed to equip trainees in sustainable feed provision for profitable ruminant production. It will provide trainees with a comprehensive understanding of the uniqueness of ruminant livestock, the relationship between animal and its feed, feed resources available for ruminant livestock production. The course covers topics such as feed classification, nutritional characteristics, and utilisation of various feedstuffs-including forages, agro-industrial by-products, crop residues etc. Learners will learn how to evaluate the nutritional value of different feed resources and design effective feeding strategies for ruminant livestock.
Course Objectives:
The objectives of this course are to, understand the classification and nutritional characteristics of various feed resources for ruminant livestock, learn how to evaluate the nutritional value of different feedstuffs, develop skills in designing effective feeding strategies for ruminant livestock, understand the importance of feed resources in sustainable ruminant livestock production.
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, trainees will be able to: classify and describe the nutritional characteristics of various feed resources for ruminant livestock, evaluate the nutritional value of different feedstuffs, produce hay, silage, hydroponics fodder and design effective feeding strategies for profitable ruminant livestock production, apply knowledge of feed resources to improve the productivity and sustainability of ruminant livestock production, analyse the impact of feed resources on the environment and animal welfare.
Admission requirements:
Open to everyone interested in the training
Duration of course:
One week
- BROILER/LAYER PRODUCTION
Course Description
The course is designed to equip trainees in profitable broiler/layer production. The course will train participants in site selection, spacing requirements, estimating cost of production, sources of day-old chicks, facilities required, record keeping, brooding of chicks, feed preparation and feeding, medications and vaccinations, debeaking, processing and marketing of products.
Course Objectives:
The objectives of this course are to be able to setup broiler/layer poultry enterprise, be skilful in routine management practices, reduce mortality and maximise revenue. It is to equip trainees to develop skills in farm management and understand the importance of animal welfare and environmental sustainability in broiler/layer production.
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, trainees will be able to: select appropriate site for production, provide required housing to meet the target number of birds and production objectives, estimate amount of funds needed for a particular number of birds and carry out routine management practices such as feeding, medication, vaccination, debeaking, litter management and appropriate record keeping, reduce mortality and maximise revenue.
Admission requirements:
Open to everyone interested in the training
Duration of course:
Two weeks
- PIG PRODUCTION
Course Description
The course is designed to equip trainees in profitable pig production skills. The course will train participants to understand the principles and practices of pig production. The course covers topics such as pig breeding, nutrition, health management, and housing systems. Students will learn about the latest developments in pig production, including breeding technologies, nutritional requirements, and disease management strategies.
Course Objectives:
The objectives of this course are to be able to setup a pig production enterprise, be skilful in routine management practices, reduce mortality and maximise revenue understand the importance of animal welfare and environmental sustainability in pig production
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, trainees will be equipped with skills to produce pigs on commercial basis, thus, helping to supply more proteins needed to eliminate the problem of imbalances in diet in the country, be able to take care of breeding stock as well as to raise piglets to maturity for sale while observing the prescribed cultural practices. Trainees are also expected to develop the skills to reduce mortality and maximise revenue for sustainable pig production.
Admission requirements:
Open to everyone interested in the training
Duration of course:
Two weeks
- MILK/MEAT PROCESSING
Course Description
The course is designed to equip trainees in understanding the principles and practices of processing milk/meat products. The course covers topics such as milk/meat chemistry, microbiology, processing technologies, quality control, and food safety. Learners will learn about the latest developments in milk/meat processing, including new technologies and innovations in product development.
Course Objectives:
The objectives of this course are to be able to setup a profitable meat/milk processing enterprise, understand the principles of milk/meat processing, develop skills in quality control and food safety management, develop skills in milk/meat preservation, understand the importance of sustainability and environmental considerations in milk/meat processing
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, trainees will know the principles of milk/meat processing and the importance of quality control and food safety, apply knowledge of milk and meat chemistry, microbiology, and processing technologies to develop and manufacture high-quality products, design and implement quality control and food safety management systems, analyse the impact of milk/meat processing on the environment and develop strategies for sustainability.
Admission requirements:
Open to everyone interested in the training
Duration of course:
One week
- ANIMAL FEED PRODUCTION AS A BUSINESS
Course Description
The course is designed to equip trainees to understand the principles and practices of animal feed preparation for monogastrics and ruminants. Conventional and non-conventional feedstuffs, processing of feedstuffs, interpretation of feed formulae and costing of compounded feed.
Course Objectives:
The objectives of this course are to stimulate the interest of trainees in animal feed production as a business, help trainees get an appreciation of the profit potential of animal feed production, introduce trainees to the general principles of animal feeding, equip trainees with the ability translate feed formulae and cost compounded feed, guide trainees to understand the constraints in animal feed production and the appropriate mitigation measures.
Mode of delivery:
In- person
- Hands-on practical training
- Lecture room training using videos, interactive approach to cover theoretical concepts
Blended learning
Learning outcomes:
It is expected that, at the end of the course, trainees will understand the principles underlying the feeding of various farm animals, appreciate the various feedstuffs available for animal feed preparation and their characteristics, understand the techniques involved in feed ingredient substitution, prepare compounded feed for various classes of farm animals using feed formulae. determine the cost of compounded feed so as to help with pricing, and produce animal feed as a business
Admission requirements:
Open to everyone interested in the training
Duration of course:
Two weeks