Inside Chickmont » The Poultry Experts in Barbados


It is the absolute policy of Chickmont Foods Ltd: To provide a service that fully and consistently meets the agreed requirements of our customers and to ensure that the products and services comply with defined standards of content and are fit for purpose.

Hatchery

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  • Bio-Security
    and
    Sanitation

    Sanitary conditions are top priority. Before a vehicle can enter the hatchery compound it must pass through a sanitation wash. The work areas are sanitized and scrubbed each day to ensure that the eggs and chicks are processed in bio secure conditions.

Bio-Security
and
Sanitation

Sanitary conditions are top priority. Before a vehicle can enter the hatchery compound it must pass through a sanitation wash. The work areas are sanitized and scrubbed each day to ensure that the eggs and chicks are processed in bio secure conditions.

  • Hatching
    Egg
    Traying

    Hatching Eggs Are Imported From the USA & Transported To The Hatchery By Truck. They Are Then Put Into Setting Trays By The Hatchery Staff.

Hatching
Egg
Traying

Hatching Eggs Are Imported From the USA & Transported To The Hatchery By Truck. They Are Then Put Into Setting Trays By The Hatchery Staff.

  • Setting
    Hatching
    Eggs

    Setting buggies of hatching eggs into multi stage setters.

Setting
Hatching
Eggs

Setting buggies of hatching eggs into multi stage setters.

  • Hatching Eggs
    in the
    Setters

    Temperature & Humidity are electronically controlled during incubation and the egg trays are turned once every hour to stop the developing embryo from sticking to the shell membranes.

Hatching Eggs
in the
Setters

Temperature & Humidity are electronically controlled during incubation and the egg trays are turned once every hour to stop the developing embryo from sticking to the shell membranes.

  • Transferring Eggs
    To The
    Hatcher Machines

    Eggs are transferred from the setters to the hatchers 19 days after setting.

Transferring Eggs
To The
Hatcher Machines

Eggs are transferred from the setters to the hatchers 19 days after setting.

  • Chicks
    Hatching

    Chicks hatch in the hatching machines.

Chicks
Hatching

Chicks hatch in the hatching machines.

  • Quality
    is
    Number 1

    Healthy, top quality, day old baby chicks.

Quality
is
Number 1

Healthy, top quality, day old baby chicks.

  • Chicks Ready to
    be Transported
    to Farms

    Chicks are kept in a carefully controlled environment awaiting transportation to the farms. This assures only top quality chicks are received by the farmer.

Chicks Ready to
be Transported
to Farms

Chicks are kept in a carefully controlled environment awaiting transportation to the farms. This assures only top quality chicks are received by the farmer.

  • Chicks
    on the
    Delivery Truck

    Ready to go to the Farms!

Chicks
on the
Delivery Truck

Ready to go to the Farms!

Processing

Chickmont Foods Ltd is the leading integrated poultry business in the Southern Caribbean. Chickmont Foods Ltd not only represents a number of highly visible brands, including Montrose Farm Fresh, Montrose Premium, Super Chick and Tropical Eggs, but also operates and manages a hatchery, broiler farms, a layer farm and its own retail outlets.

With a new state-of-the-art processing facilities specifically designed to handle multi-tasking operations, the Company has not forgotten its traditional strength which is the best quality at the best price. To this end the Company works continuously with the environmental health officers to ensure food safety standards and quality. In addition, stringent in-house verification and testing as well as microbiological testing (carried out by an independent company) are adhered to, to ensure the highest possible standard.

The increase production at the Balls facility required that the manual operation be replaced with mechanical and computerized operating systems, which have been fully integrated into the production chain.

The production chain is as follows:

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  • Hanging

    This is a manual process where the birds are hung on the shackles in preparation for slaughter.

Hanging

This is a manual process where the birds are hung on the shackles in preparation for slaughter.

  • Stunning
    and
    Killing

    This process renders a bird unconscious. It does not experience the panic and stress associated with the death process. This process reduces carcass damage as the bird does not struggle, allowing for a proper bleed.

Stunning
and
Killing

This process renders a bird unconscious. It does not experience the panic and stress associated with the death process. This process reduces carcass damage as the bird does not struggle, allowing for a proper bleed.

  • Scalding

    Done for easy feather removal

Scalding

Done for easy feather removal

  • Packaging

    Birds are graded, quality checked, and packaged to be delivered to the customer.

Packaging

Birds are graded, quality checked, and packaged to be delivered to the customer.

  • Chilling

    Ensures poultry meat and portions will maintain freshness for a maximum shelf life.

Chilling

Ensures poultry meat and portions will maintain freshness for a maximum shelf life.

  • Evisceration

    Removes all internal organs from the body cavity.

Evisceration

Removes all internal organs from the body cavity.

A rigorous cleaning programme has been put in place that ensures the plant is thoroughly cleansed at the end of every production run. In addition sanitation stations are strategically placed to handle hand and boot cleansing before Entering and Exiting the processing area.

Chickmont Foods Ltd has been able to attain and maintain both ISO 9001 and HACCP certification. This means, that not only are we producing a high quality product for the local market but also our standards are so high that we have gained certification from an international organization. Of course, we are not resting on our laurels but are continually striving for improvements.

Sales and Distribution

All poultry products produced are weighed directly into Our IBM AS/400 computer system using a Weighing Station. When the product goes across the scale a label is produced carrying the net weight and product description. This label is placed on the bag or tray for the product. The product is then sent to the Fresh Room or Holding Freezers for distribution.

When You Our Valued customer place your order, it is keyed directly into our Sales Order program on the AS/400 system. A Picking slip with the customer information, product name and ordered quantity, as well as any other Special instructions for delivery is printed. This picking slip is given to the Sale and Distribution Supervisor to process your order.

The Supervisor uses the picking slip to supply products for your order. The products are brought from the Freezers or Fresh Room, and the labels scanned into the Scanning Out program on the AS/400 system. On confirmation of an order in this system an Invoice is produced. This invoice accompanies your order when it is delivered to you.