Naomba kama kuna mwana jf anayejua mayai ya kwale na kanga yanapatikana wap hapa bogo na kwa bei ga

kibhopile said:
aisee kwa hiyo mayai ya kwale ni nyara za taifa kama pembe za ndovu ama?
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Ha ha ha!mkuu pembe za ndovu unaweza ukatangaza kua unazo na unauza kirahisi kama mayai ya kwale?hawa ndege ni kama wasemavyo kanga kua kufuga wanahitaji kibali,ila sijawahi sikia mtu kapelekwa mahakamani kwa kufuga kanga,tena siku hizi wanauzwa mpaka mabarabarani na hakuna mtu anaeulizwa!ufugaji wa kwale umeanza kua maarufu kwa Watanzania kwa siku hizi za karibuni,kama Dar ufugaji huu umeanza shamiri kwa kasi
 
 
thanks a lot
 
Ni kweli kabisa tatizo ni kuwa hatuwezi kuuza nje au kwa wingi lakini kufuga tu haikatazwi ila kuuza nje uwe na kibali ndo nikashangaa kumbe kibali cha kuingiza mayai fresh kama kipo kwanini waseme bado ni nyara Tanzania hii iko nyuma sana
 
Mama Joe said:
Ni kweli kabisa tatizo ni kuwa hatuwezi kuuza nje au kwa wingi lakini kufuga tu haikatazwi ila kuuza nje uwe na kibali ndo nikashangaa kumbe kibali cha kuingiza mayai fresh kama kipo kwanini waseme bado ni nyara Tanzania hii iko nyuma sana
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Tanzania kwa kweli bado tumelala sana,tatizo hata hao tuliowachagua kutuongoza na hata hao walio kwenye mamlaka husika nao wamelala vibaya na hawajui lolote,na wala hawana ubunifu wowote zaidi ya urasimu tu...fursa tunazo nyingi lakini akili zetu zimelala vibaya sana!tumekalia politics kila kukicha!mfano mdogo tu hata hapa JF ukiangalia wafuatiliaji wa jukwaa la ujasiriamali kila siku ni wale wale tu!!ila jukwaa la siasa huku vijana ndio wamejaa kila dakika,kuna kazi kubwa ya kuchange mindset zetu kwa kweli
 
So sad inasikitisha sana, hatukatai siasa ila watu kuwa na porojo tu hata maofisini hivyo hivyo jioni kwenye pubs wanaendelea, come weekend nayo ivo ivo..... Tumezungukwa na mapori, sasa na wawekezaji wamejaa hivyo wateja wapo lakini shopping mall zetu bado zinajaza kuku na nyama toka nje kisa quality na quantity tunashindwa kuungana / kuaminiana. Taratibu lakini watakapoona hamna tena ajira au njaa imezidi wataamka tu. All the best
 

Too sad to say the least!ni kweli njaa ikizidi watu wataamka tu ingawa inaweza kua too late,maana kama tatizo la ajira tayari ni changamoto kubwa mno kwa taifa ili!ubaya mimi ni muumini ninaeamini kua siwezi kua na mafanikio ninayoyatamani through kuajiriwa,so graduate anapo subiri kupata ajira miaka nenda rudi na aki amini kua anaweza kua successful kupitia kuajiriwa uwa anakua tofauti na mawazo yangu na namuaona anaechelewa
 
Thank you sir.With all due respect,i acknowledge everyone's opinion or idea and even encourage it.But no one has a right to force their opinion on you if you're not willing to accept it.The negative articles,regarding quails,in the kenyan newspapers are written by officials who have been corrupted by chicken cartels who now realise the quail is a threat.That's a fact.Giant chicken rearers(cartels) such as Kenchic are going ballistic.In order for a kenyan farmer to rear and supply day old Kenchic chicks,you need to pay a lot of money and must buy their chicks at an astronomical amount of cash.Now,you can understand why such cartels will pay the papers any amount for a worthless story on quails.Quail farming will raise the living,health standards and ensure food security in the region.Let's approach it with an open mind,analytical attitude and with a purpose of accepting what's true and rejecting what's untrue.Thankyou sir.
 

Gotcha Frank, keep it up..!
 
Naombeni msaada, je kuna mtu anajua kuchanganya chakula cha kwale/Quails? Nitafurahi sana kama ,tanisaidia maana week hii,ianzayo kesho kuna mtu ananiretea na,nigependa kujua jinsi ya kuwachanganyia chakula
Shukran jf kwa mwongozo wa maendelea, wote twajua kuwa njaa haina heshima na humfanya m2 kuwa,mbunifu isivyo kawaida
 
Mkuu Naomba kuchangia kidogo.Hawa kware ni wa umri upi?kama ndo wameshatotolewa,wape chakula kama vile vifaranga wa kuku.yaani Chick start(unaichanganya na maji),starter mash kama ya broiler,glucose na maji.Chunga wasiingie ndani maji maanake watafariki.Waweza kutumia bakuli ya maji lakini uweke kokoto safi ndani wasizame.
 

Maelekezo mazuri sana Frank Quails!nami nilitaka kumpa maelekezo hayo sema ukawa umeshamuelekeza!
 
Chasha said:
Mkuu uko wapi? Ya kware naweza kukupatia ila shariti kubwa ni kwamba ni lazima uje kuchukua Arusha mwenyewe, siwezi yatuma kamwe.
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uko Arusha sehemu gani ndugu?
 
Asante Mkuu.Mbona ukajiita saa kumi na mbili?Mimi nawaweza kujiita 2359HRS maanake mimi ni mweusi kiasi kwamba tofauti kati yangu na usiku wa manane ni dakika moja tu.hehehe
 




When it comes to private enterprise, most 15-year-olds are doing well if they have a paper round. Tommy Burner has gone one better. He has built up a business breeding poultry and selling eggs to local shops and restaurants; he owns 3,500 quail and 300 ducks, and he has earned enough to import two incubators worth £1,000 each from China.

When I visited the hillside smallholding near Plymouth where Tommy lives with his parents, Jenny and Graham, it had been raining hard. Tommy, slim and brown haired, came lolloping down the muddy pathway to meet us, smiling shyly, with grey-haired Graham striding behind. He looks young for his age: young, certainly, for a food pioneer.

Quail are not widely farmed in this country; their meat and eggs are mostly imported from the Continent. But they are an increasingly popular restaurant dish, and the diminutive birds and eggs turn up regularly on menus such as that of London’s Gymkhana (quail seekh kebab) and the Angela Hartnett-backed Merchants Tavern, where it shares the plate with hazelnut pesto, remoulade and foie gras.

The charm of the quail lies not only in its dainty, miniature-roast-chicken appearance. Its flesh has a more intense taste than chicken, and the little birds are ideal to eat with fingers – every juicy scrap can be sucked off their slender bones. The eggs are pretty much indistinguishable in flavour from hens’, but as tiny fried eggs on toast or Lilliputian Scotch eggs (see recipe) they are hard to beat as starters.

Tommy and I headed off to see the quail, past a ramshackle pen where six calves – Friesian, Jersey and Hereford – snuggled together and an open-sided barn where a dozen saddleback pigs rooted around an old cart. From a raised wooden shed, hand-built by Tommy, came a rustling and throaty chirruping like a husky Trimphone. “That’s the cock birds,” the youngster explained. “You can spot them by their darker chests.”

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Inside, the shed was divided into a dozen sections, each the size of a walk-in cupboard. In each one, an ankle-high mass of vibrating feathers thronged round the feeder. Some were tiny, palm-sized, and mostly white; others were brown and about as big as a tin of beans. Not all quail are the same, it would seem, though medium-sized “Japanese” birds are the breed most used for meat and eggs. Tommy reeled off the names of his other varieties like other boys list Premier League footballers: “Texas A & M, Italian, red Tennessee, jumbo, Chinese painted, old English white, golden giant – they look like Japanese but are heavier, about a pound a bird.”
Tommy’s quail are reared indoors, unlike his ducks. But in fact, according to Ellie Savory, who with her husband, John, runs Norfolk Quail, the only commercial free-to-fly quail farm in Britain, it is illegal to keep some species of quail free range as they are not indigenous – and even our native wild quail migrate in the winter. “They’d die if they were outside in the winter – it’s too cold,” Savory explained when I called her. The important factor is that both Tommy’s and Savory’s birds have the height in their pens to fly up, while other farms keep them in low cages. “If they aren’t exercised then they put on weight more quickly, and can be slaughtered earlier, as young as six weeks,” she added. But it’s the older birds that have more flavour.
Keeping the quail is a full-time job. Tommy starts work at 8am and sometimes doesn’t finish until 11pm. He is home schooled – in part because he was unhappy at school, but also because “he wanted to go in for animals”, explained Jenny. She integrates the schoolwork into his passion, so the incubators from China were tracked from the depot to the dock in Britain, and maths topics are covered as he does his books recording the 60 dozen eggs he sells a week for consumption, as well as the eggs and birds that go to be hatched or used for breeding stock.
In a separate shed, Tommy showed me two incubators the size of a family fridge-freezer. Inside, trays of eggs were being kept at the perfect temperature and humidity for hatching, and rolled mechanically, crucial for successful hatching – his early attempts had a home-made turning mechanism. The eggs were palely mottled (a sign of a clean environment: quail adapt the colouring of their egg shells to camouflage them, so blacker markings indicate too many droppings lying about).
One of Tommy’s eggs was just cracking open, revealing a miniature chick, the size of the toy kind that gets stuck on top of Easter eggs. Tommy’s first quail were like this: six-day-old chicks, a present from his aunt when he was 11. He was hooked immediately, and was soon breeding prize-winning birds from the original clutch.
Back in the family Portakabin (they are planning to build themselves a log cabin), Tommy showed me the 3D computer designs he had made for the new quail house he was hoping to build. It included a “clean room” for processing meat, which he needs if he is to take the business to the next level and sell gutted, plucked birds for the table. It was generously sized. “You are allowed to keep 111 quail per square metre. That’s just too tight,” explained Tommy. “I have far fewer.”
Last year there were some profits, Jenny told me, “so we did let him buy a remote-control aeroplane and some nitro cars.” This year, however, all the revenue will go into new equipment, and towards the new shed, which Tommy will build himself, as he did the old one, calling in his father only when an extra pair of hands are needed.
Enterprising stuff. I won’t be surprised to see Tommy’s quail business really take wing in the years to come.
Scotch quail eggs

Scotch eggs have become cool, particularly in posh pubs. Unlike supermarket versions, the gourmet eggs are soft boiled, a trick that is easier than it looks to achieve and makes perfect Christmas starters.
12 quail eggs
6 large sausages
2 tbsp flour
A hen’s egg, beaten
Breadcrumbs
Vegetable oil for frying
Bring a pan of water to the boil and slip the quail eggs in using a slotted spoon. Boil for two and a half minutes then drain and plunge eggs into a bowl of iced water. Leave to cool, then peel.
Squeeze sausage meat from skins and mould half a sausage’s worth around each egg – use wet hands. Roll the balls in your palms to ensure there are no cracks.
Roll each in flour, then egg, then breadcrumbs. Heat oil in a saucepan – deep enough to come halfway up the eggs – and fry for three to four minutes, turning so they are golden brown all over. Serve halved, warm or cold.
Tommy’s eggs are available from independent shops in Devon, includingMangetout Deli and Alans Apple in Kingsbridge.
 
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Asanteni sana waanzilishi na members wote
 
Nina mayai ya kware kama nitafute niko boko mbweni. 0754814800
 
Chasha Poultry Farm said:
Huwezi safirisha mayai ya Kware kutoka Kenya had Tanzania, ya kuku yenyewe hairuhusiwi sembuse ya kware, kumbuka huku watu wanafuga tu bila permit tofauti na Kenya ambapo wana permit kutoka KWS, huku hata ku export haiwezekani.
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Quails are a small type of birds that mature in two months. The ones reared in Kenya are mainly Brown Quails (also called Swamp Quails or Coturnix Quails). They start laying eggs at about 8 weeks and only lay in the evening roughly between 4pm and 7pm. They are mature and ready for the market at 4 to 5 weeks at which they will attain a weight of approximately 180g.
Licensing: You have to obtain a license from Kenya Wildlife Service (KWS) to commercially rear Quails
 
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