Unexploited potential of guinea fowls-Livestock Services

By Mervis Mukwiza

Very little is covered and mentioned about guinea fowl production in the livestock value chain and yet these birds can perform miracles in addressing and mitigating socio-economic shocks in venerable communities in rural communities and smallholder farming system.

A guinea fowl might be the only bird standing and surviving among other free range poultry in the midst of drought and scarcity of food as it keeps its head down all the time eating almost anything it comes across. Guinea fowls are known to be resistant to most poultry diseases, but require de-worming at regular intervals.

Guinea fowls are highly adaptable birds that can be integrated into different farming systems with fewer difficulties. There are many compelling reasons for pursuing, promoting and growing popularity of guinea fowl production in Zambia. Perhaps many farmers, consumers and other stake holders in the value chain are increasingly becoming aware of the importance of guinea fowls beyond their economic value.

Because of many positive attributes of these birds, they have great potential to contribute to the attainment and achievement of the most critical Sustainable Development Goals (SDGs),especially to alleviate poverty and hunger by 2030, through the generation and diversification of sources of incomes; creation of employment opportunities and enhanced food sustainability and security, including the provision of the much needed quality animal protein, vitamins and other micronutrients in human diets.

Guinea fowls are raised for meat and egg production as sources of protein in the diets. Guinea fowl meat is known for its nutritional attributes as well as taste and sweet game flavor, admired by most consumers. Guinea fowl meat has considerable high calories (134kcal) and is also lean, rich in essential unsaturated fatty acids, low in cholesterol.  

Guinea fowl meat is known to be superior to other poultry meat and is therefore, a favorable factor in the treatment or prevention of obesity and prevention of heart related complexes.  Guinea fowl meat contains the most protein(23.2% per 100g) compared to 22.2% for chicken meat, 21.9% for turkey and 19.6%for duck.  

It is also rich in vitamins especially B and E and minerals (iron). The average, full-grown adult guinea fowl weighs about  1.4kg, but because of its lighter bones, it is actually more meaty than it looks, dressing out at around 75% of its live weight (vs. 70% for a chicken).  This strongly suggests that more meat is available for consumption.

Guinea fowls are important in rural communities where resources are limited, therefore, a small flock of guinea fowls may be the only livestock that a small scale farmer can raise to achieve self-sufficiency.  If well harnessed, guinea fowls have great potential for commercialization and opportunities for the expansion and strengthening rural economies.  

Small scale farmers, especially those in villages keep small flocks of guinea fowls, reared alongside village chickens and sometimes turkeys and ducks. Guinea fowl marketing in the country is informal and primarily for meat and hatching eggs.

The supply chain of these birds is dominated by traders or middle people who move from farm to farm in the smallholder farming system, buying and aggregating or bulking birds for transportation to provincial towns/townships and cities for sale to the majority household consumers of different ethnic groups at livestock markets and road side markets. The high demand for guinea fowl meat in the country is strongly associated with its taste and game flavor, beside slow cholesterol content.

The SWOT analysis shows that the Guinea Fowl Value Chain is undeveloped as manifested by lack of processing or value addition facilities, cold chain, food safety measures/standards, market information and mostly it lacks consistency in terms quality and availability.

These factors put together have largely excluded guinea fowl products from potential markets such as super markets and hospitality industry (hotels). This further explains the reason for guinea fowl products’ absence, especially meat on the menu and traditional meals prepared in hotels once or twice in a week.

Supermarkets and hospitality industry prefer to be supplied dressed birds while insisting on consistency in terms of quality, standards and availability. Primary guinea fowl producers and traders are unable to break through the hospitality industry (hotels) and super market channels for lack of understanding how this market segment operates and failure to meet standards and quality demanded by these markets.  

Unlike the hospitality industry and super markets, the demand for guinea fowl meat is quite high and is extensively consumed in village communities, township households and restaurants which prepare traditional meals/foods.   All restaurants and household consumers prefer to be supplied live guinea fowls. The preference for live guinea fowls is associated with uncertainty by household consumers and restaurants about compliance with hygienic slaughter standards and meat handling by primary producers or traders.  

Theprice for a live guinea fowl fluctuates with season, scarcity or availability and from city to city, township to township, ranging from K100.00 to K150.00retail price vs. K60.00 – K75.00 farm gate price in the villages. The retail price accounts for veterinary permit, police clearance, council livestock levyand transportation. Like in other free range poultry, the price for guinea fowl is highly negotiable, taking into account of size of the bird.  

There is high potential for commercial guinea fowl production for the market for hatching fertile eggs, Day Old Keets, table eggs and breeding stock. This requires investment into housing, incubation and nutrition, including prior market research to ascertain market requirements for guinea fowl products.  

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