Inside a day old chicks hatchery in Ghana: how Halaal Farms hatches in Kasoa

The whole journey in one table: 21 days from egg to box

Chicken eggs take about 21 days to hatch. Our schedule is built around that number, and every step has a purpose. Here is the timeline at a glance, and then we explain each stage in turn.

This page explains the thinking behind each step. If you would rather start with prices, see our price list, and if you are comparing suppliers, our buyer's guide has a checklist.

Parent stock and egg selection: where quality starts

A hatchery can only be as good as the eggs it sets. Our local hatch uses European parent stock, which means the hens and cocks that lay our hatching eggs come from established breeding lines developed for the strains we sell. The performance a farmer expects from a Ross 308 or a Hy-Line Brown begins with that genetics, not with anything we add later.

Before an egg goes into the setter, we look at it. We reject eggs that are cracked, because bacteria enter through the shell and a single bad egg can contaminate those next to it. We reject very dirty eggs, because dirt on the shell carries germs inside. We set aside misshapen eggs and those with obviously thin shells, and we avoid very small or very large eggs that tend to hatch poorly or give uneven chicks.

Eggs are also handled with care between laying and setting. Rough handling, long storage and heat all reduce hatchability. Eggs should be kept cool and clean, and we do not hold them longer than necessary. Fresh, well-handled eggs give strong chicks, and that is why we spend time on this unglamorous first step.

If you have your own fertile eggs, see our egg hatching service. Fertile and hatching eggs are also available; read our fertile eggs page.

Setting: why 37.5 °C, and why the eggs are turned

Setting means placing the eggs in the machine called the setter, which acts as an artificial hen. Our setters run at 37.5 °C, and the eggs stay there for 18 days. The temperature is the single most important setting. A chick embryo is sensitive: a small rise above the correct temperature for a long period can damage development, and cooler temperatures slow it and weaken the chick.

The setter does more than keep eggs warm. It controls humidity so that the egg loses the right amount of moisture through the shell over the 18 days. It circulates air so that oxygen reaches the eggs and carbon dioxide leaves. And it turns the eggs regularly, because an embryo that stays in one position can stick to the shell membrane and fail to develop properly.

Hatcheries in Ghana have an extra challenge: the power supply. A setter that loses power for hours in a hot afternoon can ruin a whole batch, and one that overheats can do the same. This is why a hatchery should have a plan for outages and why you should ask any supplier about it. We do not discuss generator specifics here, but the key point is that a hatchery's reliability matters as much as its machines.

Candling: finding the eggs that will not hatch

Candling means holding a bright light against the egg in a darkened space, so that you can see inside. The name comes from the days when a candle was the light source. Today we use a proper lamp, and the principle is the same.

During the setter period, we candle the eggs to check development. A fertile egg with a living embryo shows a network of fine blood vessels and a dark shadow. An infertile egg looks clear, like a fresh egg with only a yolk shadow. An egg where the embryo has died shows a dark ring of blood or a dark mass with no movement.

We remove the infertile and dead eggs for two reasons. First, they take up space and heat that could be used for live eggs. Second, and more important, a dead egg can break and spoil the eggs around it, carrying bacteria to healthy embryos in the same machine. That is a real risk, and removing them is basic hygiene.

Candling also gives us information. If an unusual number of eggs are infertile or die early, that points to an issue in the parent flock or egg handling, which we can then investigate. It is a quality check on the whole process, not just a sorting step.

The hatcher: the last three days

After 18 days in the setter, the eggs are moved into the hatcher, a separate machine for the final stage. They remain there until the chicks hatch around day 21. We use a different machine because hatching is messy: chicks breaking out release fluff, moisture and shell fragments, and these need a different airflow and humidity from the setter.

The hatching itself is a sequence. The chick first pips an air cell, then breaks a small hole in the shell with a temporary egg tooth on its beak, and then slowly cuts around the shell and pushes itself out. This can take many hours. The chick emerges wet and exhausted, rests, and dries into the fluffy form we recognise.

We do not open the hatcher more than necessary. Every opening lets out heat and humidity, and a chick that is partway through hatching can be stuck by a dry shell membrane. We also do not pull chicks out too early. A chick needs to be completely dry before it leaves the hatcher.

Timing matters here, as it does on the farm. Chicks that remain too long in the hatcher without food or water begin to dehydrate. So we plan the removal carefully, and chicks go straight into sorting. For the beginning of the process in pictures, you may like the story in our about page.

Sorting and grading: who goes in the box

Not every chick that hatches is sent out. After removal from the hatcher, each chick is looked at and handled by a person. This is the step that most protects a farmer from weak birds.

We look for chicks that are bright-eyed, active and dry. They should stand well on both legs and have no obvious deformities, such as crossed beaks or twisted toes. The navel should be closed and clean. The belly should feel full, not hard and swollen. The vent should be clean.

We separate chicks that are small, weak, wet, or have a poor navel. Some of these would not survive the journey or the first week, and they would drag down a flock's results and risk its health. A hatchery that sends everything that hatches, regardless of quality, may report a higher number of chicks, but the farmer is the one who pays for the loss.

This is also where we count. Boxes hold 50 chicks, and turkey poults 10. The count is done here, not at the station, so what you collect matches what you paid for. When you open the box and count, you will see why. If you want to know what to check yourself, read the inspection section of our buying guide.

Vaccination at the hatchery: five diseases, one record

Each chick is vaccinated at the hatchery against Marek's disease, Newcastle disease (NCD), Gumboro (IBD), infectious bronchitis and coccidiosis. Giving these early, before the chicks leave the clean environment of the hatchery, protects them during the weeks when their own immunity is weakest.

Here is why each matters in general terms. Marek's disease is a viral disease that causes tumours and paralysis, and it is controlled by vaccination at hatch. Newcastle disease is a serious viral disease that can spread rapidly through flocks. Gumboro attacks the immune system, leaving birds open to other diseases. Infectious bronchitis affects breathing and, in layers, egg quality. Coccidiosis is a parasitic gut disease that is especially common in damp litter.

We record what was given on each batch. You receive that batch record, and you should give it to your vet. The vet can then plan boosters, because the timing depends on the breed, the age at which the chicks were vaccinated and the disease situation in your area. We do not give dosing or drug instructions on this page; follow your vet's schedule.

Vaccination is not a guarantee. It lowers risk, and works best with clean housing, dry litter and good feed. See the biosecurity section below, and our blog on setting up a brooder for what to do once the chicks reach you.

Packing and dispatch: leaving on the same day

Once vaccinated, chicks go into ventilated boxes of 50. The design of the box matters. It must keep the chicks warm enough in cool weather, but the real danger in Ghana is heat and stale air, so ventilation is the first priority. We do not stack boxes in a way that blocks the air holes, and we ask transport operators to keep them shaded.

Dispatch happens on the day of hatch. A day-old chick carries a reserve of yolk that can sustain it for up to about 48 hours, but the earlier it reaches feed and water, the better it starts. Chicks go by trusted transport to the customer's town station, or you collect from the farm. We confirm the delivery cost before you pay. Our delivery page has the details for every region, and if you live nearby, see our Kasoa collection page.

When the chicks arrive, count them on the spot. If any are dead on arrival, photograph them and send the photo on WhatsApp the same day, and we replace them free in the next hatch. This closes the loop: we know what we packed, you know what you received.

Biosecurity: keeping disease out of the hatchery

A hatchery supplies chicks to many farms, so a disease that enters here can spread widely. Biosecurity is therefore not a formality. It is the reason a hatchery exists as a separate, controlled place from farms.

Controlled movement

People and equipment move in one direction, from clean areas to less clean ones, and never backward. Staff who handle hatched chicks do not return to the egg-setting area without proper hygiene. This stops contamination travelling from hatcher fluff and shells to fresh eggs.

Cleaning and disinfection

Machines, trays and boxes are cleaned and disinfected between batches. Dirt and organic matter protect germs, so we clean before disinfecting. We use new or properly cleaned boxes for every dispatch.

Visitors

Visits are by appointment so that we can control who comes in. Visitors may be asked to wash hands, use a footbath and stay out of certain areas. A person who has just walked through another poultry farm can carry disease on shoes and clothes. If you keep birds, please plan your visit accordingly.

Imported chicks

Imported chicks travel with a veterinary health certificate and are cleared in Accra under a Ghana import permit. They are handled in line with that process.

What all this means for your farm, with a cost example

For a farmer, the point of a careful hatchery is simple: more chicks survive the first week, and the flock grows more evenly. Even a few percentage points matter when the numbers are large.

Consider 500 broilers at our from-price of GH₵ 20. That is GH₵ 10,000 for the chicks, in 10 boxes of 50. If poor chick quality cost you 5 percent of the flock, 25 birds, you have lost about GH₵ 500 in chick price alone, plus the feed and time those birds consumed. Extra care in the hatchery is meant to prevent exactly that, and it is why we do not chase the lowest possible price.

The same holds for layers. At GH₵ 23 for Hy-Line Brown, 200 pullet chicks cost GH₵ 4,600, and uneven or sickly birds will lay badly for the rest of their lives.

Want to see for yourself? Farm visits are by appointment. Message +233 24 915 1503 on WhatsApp, or send a request through the order form. For large volumes, see the bulk orders page, and for a quick overview of our service, go to the home page.

Questions farmers ask