Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: The development of the sustainable agriculture poultry production and processing program is still in progress in Gressier, Haiti. Production and processing of poultry for meat and eggs are in progress. Poultry includes pullets, layers and broilers. Educational programs with hands-on experience are being developed to train the Haitian farmers in production and processing of poultry and further processing of shelf stable poultry meat. PARTICIPANTS: Collaborators in this project include Dr. S.K. Williams, Associate Professor, Department of Animal Sciences, University of Florida, Edsel Redden, Department of Environmental and Global Health, University of Florida and FISH Ministries representative, Jean Jacques Bontemps, Poultry farmer, Gressier, Haiti, Dr. C. Farin, North Carolina State University, Jennifer Farber, KORE Foundation and J. Dollar, Rotary Club, Inc. This project will provide training and professional development for Haitian farmers as well as Department of Animal Sciences Graduate students at University of Florida. TARGET AUDIENCES: Target audiences include Haitian farmers with interest in poultry production, domestic as well as international poultry industry, poultry processors, educators, and students. PROJECT MODIFICATIONS: None
Impacts
Appropriate growing facilities have been constructed, and chicks are being purchased and raised to broiler stage. Educational programs are being developed. The pastured poultry program will provide a constant supply of poultry protein for the Haitian citizens. A sustainable agriculture program will also be developed to enable the Haitian farmers to become self-sufficient and independent producers. The participating researchers are currently preparing a research summary of all projects being proposed for submission to granting agencies.
Publications
- No publications reported this period
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Progress 05/01/07 to 04/30/12
Outputs
Target Audience: Haitian farmers with interest in poultry production, domestic as well as international poultry industry, poultry processors, educators, and students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project provided Collaborations between the University of Florida, Haitian farmers and producers, Haitian communities, University of Florida graduate and undergraduate students, University of North CarolinaState University, and local and national interest groups.This projectprovided training and professional development for Haitian farmers in the areas of aquaculture and poultry production, as well as Department of Animal Sciences Graduate students and faculty at University of Florida. How have the results been disseminated to communities of interest? Individuals in the University of Florida community with interests in Haiti have attended"Research collaborations in Haiti" sessions. Presentations have been given at professional meetings, Rotary Club monthly meetings, churches with Haiti mission interests, and in a refereed journal article (presently in Review). This has been an outstanding research project that has had applications for developed as well as undeveloped countries. In addition, objective 4, "develop a long term relationship with Haiti that will involve education and hands on experience for their students, as well as students at University of Florida." has been achieved. Although the project has ended, University faculty continues to communicate with Haitian partners in Gressier and Jeremie. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
1. The production and evaluation of a canned shelf stable turkey sausage product was produced and evaluated at the University of Florida and in Gressier and Jeremie, Haiti. The product was also incorporated into the diets of Haitian children in Jeremie and Gressier, Haiti. 2. The development of the sustainable agriculture poultry production and processing program is still in progress in Gressier, Haiti. Production and processing of poultry for meat and eggs are in progress. Poultry includes pullets, layers and broilers. Educational programs with hands-on experience are being developed to train the Haitian farmers in production and processing of poultry and further processing of shelf stable poultry meat. 3. Appropriate growing facilities have been constructed, and chicks are being purchased and raised to broiler stage. Educational programs are being developed. The pastured poultry program will provide a constant supply of poultry protein for the Haitian citizens. A sustainable agriculture program will also be developed to enable the Haitian farmers to become self-sufficient and independent producers. 4. Currently, funding is being sought to continue the research programs.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2013
Citation:
Williams, S. K., N. Djeri, A. Ruiz, E. Redden, B. Gebrian, and D. Dinkins. Production and evaluation of a thermally processed turkey sausage product using mechanically separated turkey meat for incorporation into the diets of Haitian children. Submitted to J. of Food Quality.
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Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: The development of the sustainable agriculture poultry production and processing program is still in progress in Gressier, Haiti. Production and processing of poultry for meat and eggs are in progress. Poultry includes pullets, layers and broilers. Educational programs with hands-on experience are being developed to train the Haitian farmers in production and processing of poultry and further processing of shelf stable poultry meat. PARTICIPANTS: Collaborators in this project include S.K. Williams, Associate Professor, Department of Animal Sciences, University of Florida, Edsel Redden, Department of Environmental and Global Health, University of Florida, Jean Jacques Bontemps, Poultry farmer, Gressier, Haiti. This project will provide training and professional development for Haitian farmers as well as Department of Animal Sciences Graduate students at University of Florida. TARGET AUDIENCES: Target audiences include Haitian farmers with interest in poultry production, domestic as well as international poultry industry, poultry processors, educators, and students. PROJECT MODIFICATIONS: None
Impacts
The appropriate growing facilities are being constructed, and chicks are being purchased for phase One of the project. Educational programs are also being developed. The pastured poultry program will provide a constant supply of poultry protein for the Haitian citizens. A sustainable agriculture program will also be developed to enable the Haitian farmers to become self-sufficient and independent producers.
Publications
- No publications reported this period
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Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: A sustainable agriculture poultry production and processing program is being organized in Gressier, Haiti. The program will include production and processing of poultry for meat and eggs. The birds will include pullets, layers and broilers. Educational programs with hands-on experiences will be developed to train the Haitian farmers in production and processing of poultry. PARTICIPANTS: Collaborators in this project include S.K. Williams, Associate Professor, Department of Animal Sciences, University of Florida, Edsel Redden, Public Health and Health Professions, University of Florida, Jean Jacques Bontemps, Haitian Poultry farmer, Gressier, Haiti and Dennis Bratton, KORE Foundations, Inc. This project will provide training and professional development for Department of Animal Sciences Graduate students at University of Florida, as well as Haitian Agriculture students. TARGET AUDIENCES: Target audiences include Haitian farmers with interest in poultry production; and domestic as well as international poultry industry, poultry processors, educators, and students. PROJECT MODIFICATIONS: None
Impacts
The appropriate growing facilities are being constructed, and chicks are being purchased for phase One of the project. Educational programs are also being developed. The pastured poultry program will provide a constant supply of poultry protein for the Haitian citizens. A sustainable agriculture program will also be developed that will provide knowledge and skills for the Haitian farmers to become self-sufficient and independent producers.
Publications
- No publications reported this period
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Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: A thermally processed canned turkey product is being manufactured in a commercially processing plant and shipped to Jeremie and Gressier, Haiti for utilization in the diets of children and their parents. The product is shipped every two months. Production is expected to increase to meet the needs of a larger number of Haitian consumers who live in remote villages. PARTICIPANTS: Collaborators in this project include S.K. Williams, Associate Professor, Department of Animal Sciences, University of Florida, Edsel Redden, County Extension Director & Extension Agent III, Putnam County-Northeast, East Palatka, FL, Betty Gebrian,RN, MPH, PhD, Public Health Director, Haitian Health Foundation, Jeremie, Haiti. This project provided training and professional development for Noufoh Djeri, Doctoral Student, Department of Animal Sciences, University of Florida. TARGET AUDIENCES: Target audiences include poultry industry, poultry processors, educators, and students. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The results of this research have resulted in an acceptable and nutritious product that is assisting in meeting the dietary needs of Haitian children in remote villages. This research has and will continue to have significant economic and health impacts on Haiti and other under-developed countries, as well as developed countries.
Publications
- No publications reported this period
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Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: This project involves collaborations between UF/IFAS Researchers and the Haitian Health Foundation (HHF). A canned turkey sausage product for incorporation into the diet of Haitian children was successfully produced. Current work includes production of the product under commercial plant conditions in order to ship at least one ton of product per month to Haiti. UF/IFAS researchers are collaborating with a West Virginia meat processing facility to produce and ship the product to Haiti. Dissemination of the results of the project will include seminars, presentations to research and student organizations, professional journal and extension publications and presentations to other interested organizations. PARTICIPANTS: Individuals who worked on the project included Master of Science graduate students. Partner collaborators included Haitian Health Foundation, Putnam County Extension Director and Food Science and Human Nutrition Department thermal processing expert. The collaborators collected nutrition and feeding data and served as Haiti Project liaisons, coordinated shipment of product to Haiti and maintained contact with the Haitian project participants, and determined appropriate thermal processing protocol for the turkey product. This project provided invaluable hands-on experience and knowledge for the graduate students, as well as all project participants. TARGET AUDIENCES: Target audience included food scientists, food processors and manufacturers, educators and other clientele with interest in meeting the food needs of the underprivileged in domestic as well as foreign countries. PROJECT MODIFICATIONS: No modifications were implemented.
Impacts
To date, approximately 4 tons of canned turkey sausage has been shipped to Haiti for distribution in Haitian villages in Gressier and Jeremie, Haiti. As the shipment volume increases, the distribution capacity will also increase. This project has significant impact on the Haitian community. The product provides a valuable protein source for the children and their families.
Publications
- No publications reported this period
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