Beruflich Dokumente
Kultur Dokumente
SYBMS
Cover Page
Submitted by
Arshad shaikh Aameen shaikh Muhammed Ibrahim Shaikh Arshad Parande Maqsood Maulvi Ekhlaque Ahmed Aaqib Sauratia Mohammad Asghar Kashif Qureshi Zargam Mirza Faisal Khokar 74 54 50 70 34 48 57 91 40 36 89
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ACKNOWLEDGEMENT
We the aforementioned students of SYBMS Division B would like to sincerely thank Prof. Sohel Kazi for giving us the opportunity to learn, by giving us this project. We appreciate that he gave us complete freedom of choosing any company of our choice to prepare a report upon. By not imposing a specific company he gave us the opportunity to come up with something that was completely a product of our own efforts. The project has certainly helped us understand Export Procedures and its complexities better
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Contents
What is an Emu ??? Scope for Emu meat export . Business plan.
Export procedure
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WHAT IS AN EMU??
EMU ( pronounced ee-mews), native to Australia, are the world's second-largest living members of the ratite ( ra-tight ) family of flightless birds. Others include the ostrich from Africa, rhea ( ree-ha ) from South America, cassowary ( cas-o-werry ) from Australia and New Guinea and Kiwi ( kee-wee), from New Zealand. EMU were originally imported to the United States from 1930 to 1950 as exotic zoo stock. In 1960, the EMU was designated Australia's national bird, and an Australia government ban on exporting the EMU has been in effect for over 30 years. The expanding EMU inventory in the INDIA is domestically bred. As research and sharing of knowledge increase, the INDIAN EMU is emerging as the industry standard. The INDIAN breeder market is vigorous and can be made profitable for small and large participants. EMU are curious and docile. They are about 10-inches tall at birth, with black and white stripes. As 3 months old chicks, they turn nearly solid black and change into a tan, brown and black mixture as adults, some having a bluish neck. The feathers are downy, with no stiff vein running through the center. The mature EMU is 5 to 6 feet tall and normally weighs 90 to 140 pounds. Flightless, they are strong runners and reach ground speeds of up to 40 miles per hour in short bursts, convering about nine feet in stride. EMU adapt well from temperature extremes in excess of 100 degrees/F to below zero. No diseases have yet been diagnosed as common to the species. They can exist on a simple diet and require a lot of water, drinking 2 to 4 gallons daily. They also will play in water or mud. The EMU hen can be productive for 25 to 35 years or more and may lay 20 to 50 eggs in a
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Diet
Emus forage in a diurnal pattern. They eat a variety of native and introduced plant species; the type of plants eaten depends on seasonal availability. They also eat insects, including grasshoppers and crickets, lady birds, soldier and saltbush caterpillars, Bogong and cotton-boll moth larvae and ants. This forms a large part of its protein requirements and intake. In Western Australia, food preferences have been observed in travelling Emus: they eat seeds from Acacia aneura until it rains, after which they eat fresh grass shoots and caterpillars; in winter they feed on the leaves and pods of Cassia]; in spring, they feed on grasshoppers and the fruit of Santalum acuminatum: a sort of quandong. They are also known to eat wheat crops and any fruit or other crops that it can access, easily climbing over high fences if required. Emus serve as an important agent for the dispersal of large viable seeds, which contributes to floral biodiversity. One undesirable effect of this occurred in Queensland in the 1930s and 1940s when Emus ate cactus in the outback there. They defecated the seeds in various places as they moved around, spreading the unwanted plant. This led of constant hunting campaigns to stop the cactus from being spread. Emus also require pebbles and stones to assist in the digestion of the plant material. Individual stones may weigh 45 g (1.6 oz) and they may have as much as 745 g (1.64 lb) in their gizzard at one time. They also eat charcoal, however scientists still have not ascertained why. Emus in captivity are also known to eat shards of glass, marbles, car keys, jewellery and nuts and bolts. Emus drink at infrequent intervals, but ingest large amounts when they do so. They typically inspect the water body in groups for a period before kneeling down at the edge of the water and drinking. They are observed to prefer kneeling on solid earth while drinking, rather than in rocks or mud, presumably due to a fear of sinking. They often drink continuously for 10 minutes, unless disturbed by danger, in which case they interrupt themselves to deal with the threat before resuming. Due to the arid environment, they often go one or two days without finding a source of water and drinking. They typically drink once per day or night, but can do so several times daily if supply is abundant. In the wild, they often share water sources with kangaroos, birds and wild camels and donkeys that were let loose by European settlers. Emus are suspicious of these other species and tend to wait in bushes and wait for other types of animals to leave; they choose to drink separately to the other animals. If an Emu sense abnormal circumstances or a threat, it drinks while standing.
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Breeding
Emu Egg
Emus form breeding pairs during the summer months of December and January, and may remain together for about five months. During this time they wander around in an area a few miles in diameter. It is believed they guard or find territory during this time. Both males and females increase in weight during this time and the female is slightly heavier at between 45 and 58 kg. This weight is lost during the incubation period, the males losing around 9 kg. Mating occurs in the cooler months of May and June, and the exact timing is determined by the climate, as the birds nest during the coldest part of the year. During the breeding season, males experience hormonal changes, including an increase in luteinizing hormone and testosterone levels, and their testicles double in size. It is the females that court the males, and during the mating season, they become physically more attractive. The female's plumage darkens slightly and the small patches of bare, hairless skin just below the eyes and near the beaks turn turqoise-blue, although this is a subtle change. The female strides around confidently, often circling the male, and pulls its neck back while puffing out her feathers and crying out a low, monosyllabic sound that has been compared to human drums. This calling can occur when the males are not in view and more than 50 metres (160 ft) away and when the male's attention has been gained, the female can circle in a radius of 10 40 m. As the female circles its prospective mate, it continues to look towards him by
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Emu chicks have longitudinal stripes that help to camouflage them The male becomes broody after his mate starts laying, and begins to incubate the eggs before the laying period is complete. From this time on, he does not eat, drink, or defecate, and stands only to turn the eggs, which he does about 10 times a day. Sometimes he will walk away at night; he chooses such a time as most predators of emu eggs are not nocturnal. Over eight weeks of incubation, he will lose a third of his weight and will survive only on stored body-fat and on any morning dew that he can reach from the nest. As with many other Australian birds, such as the Superb Fairy-wren, infidelity is the norm for Emus, despite the initial pair-bond: once the male starts brooding, the female mates with other males and may lay in multiple clutches; thus, as many as half the chicks in a brood may be fathered by others, or by neither parent as Emus also exhibit brood parasitism. Some females stay and defend the nest until the chicks start hatching, but most leave the nesting area completely to nest again; in a good season, a female Emu may nest three times. If the parents stay together during the incubation period, they will take turns standing guard over the eggs while the other drinks and feeds within earshot. If it perceives a threat during this period, it will lie down on top of the nest and try to blend in with the similar-looking surrounds, and suddenly stand up and confront and scare the other party if it comes close. Incubation takes 56 days, and the male stops incubating the eggs shortly before they hatch. The male also increases the temperature of the nest during the eight-week period. Although the eggs are laid sequentially with days of separation, they tend to hatch within two days within one another, as the eggs that were laid later were subject to higher temperatures and developed more quickly. During the process, the precocial emu chicks need to develop a capacity for thermoregulation. During incubation, the embryos are ectothermic but need to develop endothermic behaviour by the time it is hatched.
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Emu with juveniles past their striped state Newly hatched chicks are active and can leave the nest within a few days. They stand about 12 centimetres (5 in) tall, weigh .5 kg (18 oz), and have distinctive brown and cream stripes for camouflage, which fade after three months or so. The male stays with the growing chicks for up to 7 months, defending them and teaching them how to find food. Chicks grow very quickly and are full-grown in 5 6 months; they may remain with their family group for another six months or so before they split up to breed in their second season. During their early life, the young Emus are defended by their father, who adopts a belligerent and standoffish stance towards other Emus, even including the mother. The father does to by ruffling his feathers, emitting sharp grunts, and kicking his legs to shoo off other animals. He can also bend his knees to shield his smaller children. At night, he envelops his young with his feathers. As the young Emus cannot travel far, the parents must choose an area with plentiful food in which to breed. In the wild, Emus live between 10 to 20 years; captive birds can live longer than those in the wild. Emus are predated by a few animals, including dingos, eagles and hawks. Foxes try and steal incubating eggs, while the other three also attack adults. Birds of prey and the dingo try to kill the Emu by attacking the head. The Emu tries to repel the dingo by jumping into the air and kicking or stamping the dingo on its way down. The Emu jumps as the dingo barely has a the capacity to jump high enough to threaten its neck, so a correctly timed leap to coincide with the dingo's lunge can keep its head and neck out of danger. Wedge-tailed eagles and hawks attack Emus by swooping downwards rapidly and at high speed and aiming for the head and neck. In this case, the Emu's jumping technique as employed against the dingo is not useful. The birds try to target the Emu in open ground so that it cannot hide behind obstacles. Under such circumstances, the Emu can only run in a chaotic manner and change directions frequently to try and evade its predator.
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Aboriginal Emu caller, used to arouse the curiosity of Emus. Emus were used as a source of food by indigenous Australians and early European settlers. Aborigines used a variety of techniques to catch the bird, including spearing them while they drank at waterholes, poisoning waterholes, catching Emus in nets, and attracting Emus by imitating their calls or with a ball of feathers and rags dangled from a tree. The indigenous Australians used pituri or other poisonous plants to contaminate water supplies and were easily able to catch disoriented Emus that drank the water. They also sometimes disguised themselves using the skins of Emus they had previously killed. Emus were also lured into capture in camouflaged pits using rags or imitation calls. Aborigines did not kill the animals except to eat them, and frowned on peers who hunted the Emus but then left the meat unused. They also used almost every part of the carcass for some purpose. Aside from the meat, the fat was harvested for oil used for polishing their weapons, and the bones and tendon were used as makeshift knives and tools, and for tying, respectively. Europeans killed Emus to provide food and to remove them if they interfered with farming or invaded settlements in search of water during drought. An extreme example of this was the Emu War in Western Australia in 1932, when Emus that flocked to Campion during a hot summer scared the town s inhabitants and an unsuccessful attempt to drive them off was mounted, with the army called in to dispatch them in the so-called Emu War. There were two phases, the second of which started on 12 November with mixed results. There have been two documented cases of humans being attacked by Emus. The early white settlers also used Emu fat for fuelling lamps. In the 1930s, Emu killings in Western Australia peaked at 57,000 per year, and culls were also plentiful in Queensland at the same time due to rampant crop damage. Even in the 1960s, bounties were still paid in Western Australia for killing Emus. In John Gould's Handbook to the Birds of Australia, first published in 1865, he laments the loss of the Emu from Tasmania, where it had become rare and has since become extinct; he notes that Emus were no longer common in the vicinity of Sydney and
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Economic value
The Emu was an important source of meat to the Aborigines in the areas to which it was endemic. Emu fat was used as bush medicine, and was rubbed on the skin. It also served as a valuable lubricant. It was mixed with ochre to make the traditional paint for ceremonial body adornment, as well as to oil wooden tools and utensils such as the coolamon.[56]
: "Emus are around all the time, in green times and dry times. You pluck the feathers out first, then pull out the crop from the stomach, and put in the feathers you've pulled out, and then singe it on the fire. You wrap the milk guts that you've pulled out into something [such as] gum leaves and cook them. When you've got the fat off, you cut the meat up and cook it on fire made from river red gum wood. Commercial Emu farming started in Western Australia in 1987 and the first slaughtering occurred in 1990. In Australia, the commercial industry is based on stock bred in captivity and all states except Tasmania have licensing requirements to protect wild Emus. Outside Australia, Emus are farmed on a large scale in North America, with about 1 million birds in the US, India and China, and to a lesser extent in some other countries. Emus breed well in captivity, and are kept in large open pens to avoid leg and digestive problems that arise with inactivity. They are
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Emu
Chicken
Lean Pork
Lamb
Fats (g)
1.7
3.5
25.0
23.4gr
Protein (%)
23.3
20.1
20.2
16.6
Energy (ki)
446.5
125.0
147.0
-----
Calories
109
125.0
147
282.0
Iron(mg)
3.0
1.0
1.0
1.55
Cholesterol (mg)
57.5
80.0
65.0
73
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EMU
CATFISH
CHICKEN
BEEF
PROTEIN
23.3G
18.2G
23.1G
19.9G
CALORIES
109
113
110
225
CHOLESTROL
57.5MG
58MG
64MG
65MG
FAT
1.7G
4.3G
1.2G
15.8G
SATURATED FAT
0.06G
1.0G
O.3G
6.5G
MONO-UNSATURATED FAT
0.7G
1.6G
0.3G
7.2G
PLOY-UNSATURATED FAT
0.4G
1.0G
0.3G
0.6G
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Business plan
Firstly we will aquire the raw material . i.e the emu bird from local emu farmers , and part of it will be supplied by our own emu farm. The birds will be then slaughtered at the advanced slaughter machine at the processing room. After the processing and cutting , the meat will be packed in different packages as requires by the importer . these packages will be then stored at our cold storage plant until a sufficient quantity is ready for shipping ( min 4 tons) . The various costs and expenses are explained below, particulars
capital invested( fixed cost) Land m/c 1 m/c 2 Building Total floating capital 9 birds per day (8000 per bird avg 18 kgs) 225 birds per month Freight cost Other expenses Total 21,00,000 Returns 650 per kg Profit break even 12 months
In rupees
26,30,500 5,30,500
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conclusion Firstly , a land measuring 20 acres is purchased at 1,00,000 rs per acre. Then a n automatic slaughter and defeathering m/c is purchased at rs 28,00,000. Another m/c for cutting and packing is purchased at 8,00,000. Then a building comprising the cold storage is constructed at the cost of rs 9,00,000. This totals up the fixed capital to rs 65,00,000. As the raw material is live emu birds , the birds are purchased on live weight at rs 300 to 350 per kg . 80% of the birds are purchased from the local emu farmers and the rest 20% birds are supplied by our own emu farm. The average weight of an emu bird ready for slaughter is 18kgs. We require 9 birds every day at rate of rs 8000 nper bird. So the raw material cost is rs 72000 per day. The slaughtering process is carried out for 25 days a month. This makes the total raw material cost 18,00,000. The cost of exporting the meat(4050 kg) in refrigerated containers is rs 1,00,000. Other expenses such as electricity and labour cost total up to rs 2,00,000. Thus the total input cost per month is rs 21,00,000. 225 birds will be slaughtered every month giving out 4050 kg of meat( avg meat from each bird is 18 kgs). This meat is packed and exported to the impoter at rs 650 per kg. this 4050 kg of meat will bring an income of rs 26,32,500. Thus a profit of rs 5,63,500 is expected every month. The total capital invested . i.e . 65,00,000 will be recovered in approximate 12 months. ooking at the figures ,this business plan seems to be feasible .
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SLAUGHTER
y
5 At the processing plant, workers take the birds from their boxes and hang them by their feet on a conveyor belt. In a typical process, the birds on the conveyor are first passed through a vat of electrified salt water called a stun cabinet. About 20 birds occupy the stun cabinet at one time, and they remain in the water for about seven seconds. The mild electrical current in the water stuns or paralyses the birds. Next, the birds are conveyed to an automatic neck cutter rotating blades that sever the two carotid arteries.This makes the bird halal and fit for cpnsumption in Islamic nations. The birds' carcasses hang until all the blood has drained.
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6 The carcasses are then briefly immersed in hot water to scald the skins. This makes removal of the feathers easier. The carcasses move to automatic feather pickers, which are moving rubber fingers that rub off most of the feathers. Then the carcasses are scalded a second time and run through another feather picker. Lastly, a specialized machine removes the wing feathers. The defeathered carcasses next pass to a washer, which scrubs the outside of the body. The feet and head are cut off, and the carcass is conveyed to the evisceration area. Next, the carcass is suspended in shackles by the feet and neck, cut open, and the viscera (internal organs) are removed. When the carcass is empty, it is washed again inside and out by a multiple-nozzled sprayer.
7 The cleaned carcasses are sent down a / chute and immersed in a "chiller" of cooled, chlorinated water for 40-50 minutes. The entire slaughter process takes only about an hour, and the bulk of that time is taken up by the chilling. The internal temperature of the emu must be brought down to 40 F (4.4 C) or lower before further processing. The chilled carcasses are then passed to a cutting room, where workers cut them into parts, unless they are to be packaged whole. Some carcasses may be cooked and the cooked meat removed and diced for foods such as emu pot pie or soups. Meat from backs, necks, and wings may be processed separately for sale in other meat products such as hot dogs or cold cuts. In whatever format, the meat is packaged by workers at the processing plant, loaded into cases, and stored in a temperature-controlled warehouse.
QUALITY CONTROL
Quality control is a particularly important issue in poultry farming because the end product is raw meat, which has the potential to carry disease-causing microorganisms. To prevent diseases in the emus themselves, the chicks are vaccinated for common avian diseases. Veterinarians visit the growing-out farms and tend to any sick birds. Corporations that contract with the growing-out farms also typically send a service technician out on a weekly visit to each farm to monitor conditions.
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BYPRODUCTS/WASTE
Many of the byproducts of emu slaughter can be used. Emu feet are removed at the processing plant because they are not considered edible in the United States. However, emu feet are a delicacy in Asia, and so large amounts of them are exported. The feathers can be ground up and used as a protein supplement in animal feed. Substandard meat is also commonly sold to pet food makers. However, many emus die before slaughter, either at the growing-out farm or en route to the processing plant. These birds are disposed of in landfills. Sick or deformed chicks are culled taken from the flock and killed (usually by wringing the neck) after hatching, and these bodies must also be disposed. Unused viscera and parts also produce waste in emu processing
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Export procedures The emu meat will be exported under the category of poultry meat export.
Quality Control Proper quality control measures/sampling plan shall be established by the processor, documented and implemented to ensure the wholesomeness of the products processed. a) Primary Production: The establishment shall exercise proper controls over the identified poultry farms from which poultry are being procured. The establishment shall conduct periodic farm audit for verification of requirements for GMP, GHP, food safety, animal health, animal welfare, water, feed and
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