Guinea fowl

Guinea fowl has ubiquitous distribution and consistent association with pastoralists and peasants throughout the world which provide ample testimony for its superiority as free range rearing bird. Preliminary survey of guinea fowl production in northern regions and the perusal of earlier published literature established its distinct popularity with marginal farmers and other vulnerable groups as small scale poultry enterprise and an opportunity to diversify. There are three major varieties of Guinea fowl i.e. Pearl, Leavender and White. The guinea fowl are reared primarily for meat purpose.

Guinea Fowl (GUNCARI) - Alternative Poultry Resources

The GUNCARI birds were developed through adopting selective selection and breeding programme from a wide base stock. The efforts to improve the guinea fowl for productive performance as well as general immunocompetence have been made of our institute. Now three varieties of Guncari i.e. Kadmbari, Chitambari and Swetambari are available.

Special features

• Hardy bird
• Suitable to any agro-climatic condition
• Resistant to many common diseases of chicken
• No requirement of elaborate and expensive housing
• Excellent foraging capabilities
• Consumes all non-conventional feed not used in chicken feeding
• More tolerant to mycotoxin and aflatoxin
• Hard egg shell provides minimum breakage and long keeping quality
• Guinea fowl meat is rich in vitamin and low in cholesterol

Production characteristics

• Weight at 8 weeks 500-550 g
• Weight at 12 weeks 900-1000 g
• Age at first egg 230-250 day
• Average egg weight 38-40 g
• Egg production (in one laying cycle from March to September) 100-120 eggs
• Fertility 70-75%
• Hatchability on fertile eggs set 70-80%