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Ali1234Researcher
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  1. Ali1234 Researcher

    The sudden and significant increase in chicken meat prices in Pakistan is a complex issue driven by a confluence of factors, as reported by various sources. Here's a breakdown of the key reasons: 1. Soaring Input Costs, Especially Poultry Feed: Feed as a Major Expense: Poultry feed accounts for a suRead more

    The sudden and significant increase in chicken meat prices in Pakistan is a complex issue driven by a confluence of factors, as reported by various sources. Here’s a breakdown of the key reasons:

    1. Soaring Input Costs, Especially Poultry Feed:

    • Feed as a Major Expense: Poultry feed accounts for a substantial portion (70-80%) of the total production cost for farmers.
    • Soybean Import Issues: A major contributing factor has been the ban or severe restrictions on the import of genetically modified (GM) soybean, a critical ingredient in poultry feed, since October 2022. While non-GM soybean is imported from African countries, it’s often of lower quality and more expensive due to container shipping rather than bulk shiploads.
    • Global Commodity Price Fluctuations: Pakistan’s reliance on imports for key feed ingredients like soybeans and corn makes the poultry industry vulnerable to global price shifts.
    • Increased Local Feed Prices: The price of poultry feed has skyrocketed, with reports of increases up to 82% in the recent past.

    2. Cartelization and Market Manipulation:

    • Hatchery Cartel: There are strong allegations of a “hatchery cartel” that has artificially inflated the price of day-old chicks. These chicks are reportedly being sold at significantly higher prices than their actual production cost.
    • Control by Large Companies: A few large breeding companies that also own their farms are accused of manipulating supply. When live broiler prices drop due to supply-demand dynamics, these companies reportedly do not pass on the lower prices to consumers. Instead, they use the breed for their own farms, and in some cases, restrict breeders for extended periods, leading to closures of smaller poultry farms.
    • Unregulated Market Structure: The lack of robust regulatory frameworks and oversight allows for price manipulation and inconsistencies across different regions.

    3. Decline in Production and Supply Issues:

    • Farm Closures: The unbearable production costs, primarily due to high feed and day-old chick prices, have led to the closure of a significant number of small and medium-sized poultry farms (over 50% according to some reports). This directly reduces the overall supply of chicken.
    • Reduced Grandparent Stock Imports: The import of “grandparent stock” (GPs), which are birds that produce parent stock, has dramatically decreased. This has a cascading effect on the number of broilers available for consumption, leading to a projected significant drop in chicken production.
    • Poultry Diseases and Mortality Rates: Outbreaks of diseases like avian influenza can devastate flocks, leading to mass culling and further reducing supply. Increased vaccination and veterinary costs also add to the overall expense.
    • Supply Chain Disruptions: Inefficiencies in the supply chain, including high transportation costs, poor storage facilities, and the involvement of multiple intermediaries and commission agents (whose fees can be substantial), contribute to increased prices and spoilage.

    4. General Inflation and Economic Conditions:

    • Wider Inflationary Pressures: Pakistan has been experiencing high general inflation, which impacts all aspects of the economy, including transportation, labor, fuel, and electricity – all contributing to the cost of chicken production.
    • Currency Depreciation: The depreciation of the Pakistani rupee against major currencies makes imported inputs (like feed ingredients) even more expensive in local currency terms.
    • Increased Energy Costs: Poultry farms often rely on diesel generators in areas with unreliable electricity, and rising fuel prices significantly add to their operating costs.

    5. Government Inaction and Regulatory Loopholes:

    • Weak Enforcement of Price Controls: Despite government-imposed rates, chicken and meat are often sold far above official prices, indicating lax enforcement and regulatory loopholes. For instance, the Punjab government might set prices for live chicken but not for processed broiler meat, allowing sellers to exploit the gap.
    • Lack of Support for Farmers: Small farmers often lack access to financial credit, modern equipment, and proper training, making it harder for them to sustain their businesses amidst rising costs.

    In summary, the high cost of chicken in Pakistan is a result of a perfect storm of rising input costs (especially feed), alleged cartelization and market manipulation, reduced production due to farm closures and import issues, general economic inflation,

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Ali1234Researcher
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  1. Ali1234 Researcher

    To avoid getting poisoned by chicken meat, which can harbor harmful bacteria like Salmonella, Campylobacter, and Clostridium perfringens, follow these essential food safety practices: 1. Proper Handling and Storage (Preventing Cross-Contamination): Shopping: Place raw chicken in a disposable plasticRead more

    To avoid getting poisoned by chicken meat, which can harbor harmful bacteria like Salmonella, Campylobacter, and Clostridium perfringens, follow these essential food safety practices:

    1. Proper Handling and Storage (Preventing Cross-Contamination):

    • Shopping:
      • Place raw chicken in a disposable plastic bag before putting it in your shopping cart or at the bottom of the cart to prevent juices from leaking onto other foods.
    • Refrigeration:
      • Store raw chicken on the bottom shelf of your refrigerator in a sealed container or wrapped securely to prevent juices from dripping onto other foods, especially ready-to-eat items like salads or cooked foods.
      • Keep your refrigerator at or below 40∘F (4∘C).
    • Thawing:
      • Never defrost raw chicken at room temperature on the kitchen counter.
      • Thaw chicken safely in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave. If using the microwave, cook it immediately after thawing.
    • Preparation:
      • DO NOT WASH RAW CHICKEN. Washing can splash harmful bacteria onto your hands, surfaces, and other foods, leading to cross-contamination. Only proper cooking will kill the bacteria.
      • Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling raw chicken.
      • Use separate cutting boards, knives, and utensils for raw chicken and ready-to-eat foods (like salads, fruits, or cooked items). If you don’t have separate boards, prepare vegetables and fruits first, then raw meat, and thoroughly wash everything with hot, soapy water between uses.
      • Clean and sanitize all cutting boards, utensils, dishes, and countertops with hot, soapy water after preparing chicken and before preparing other foods.
      • Never place cooked food or fresh produce on a plate or surface that previously held raw chicken without thoroughly washing it first.
      • If marinating chicken, always do so in the refrigerator, not on the counter. Do not use marinade that has touched raw chicken on cooked foods unless it has been boiled first.

    2. Proper Cooking:

    • Cook to the Safe Internal Temperature: The most crucial step is to cook chicken to a safe internal temperature of 165∘F (74∘C). This temperature effectively kills harmful bacteria.
    • Use a Food Thermometer: Do not rely on visual cues like the color of the meat or juices. Always use a food thermometer to check the internal temperature. Insert the thermometer into the thickest part of the chicken, avoiding bones. Check different parts of a whole chicken.
    • Clear Juices and No Pink: While not a definitive test alone, ensure the juices run clear and there is no pink meat visible in the thickest part.

    3. Proper Handling of Cooked Chicken and Leftovers:

    • Refrigerate Promptly: Refrigerate or freeze leftover cooked chicken within 2 hours of cooking (or within 1 hour if the food is exposed to temperatures above 90∘F, such as in a hot car or at a picnic).
    • Storage of Cooked Chicken: Cooked chicken can be safely stored in the refrigerator for 3-4 days.
    • Reheating Leftovers: When reheating cooked chicken, ensure it reaches an internal temperature of 165∘F (74∘C) again, until it is steaming hot throughout.

    By following these guidelines, you can significantly reduce your risk of food poisoning from chicken.

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Ali1234Researcher
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  1. Ali1234 Researcher

    When it comes to defrosting chicken, food safety is paramount to prevent bacterial growth. There are three safe and recommended methods: Refrigerator Thawing (The Safest and Most Recommended) How to do it: Transfer the frozen chicken (still in its original packaging or a leak-proof bag) to a plate oRead more

    When it comes to defrosting chicken, food safety is paramount to prevent bacterial growth. There are three safe and recommended methods:

    1. Refrigerator Thawing (The Safest and Most Recommended)
      • How to do it: Transfer the frozen chicken (still in its original packaging or a leak-proof bag) to a plate or shallow dish to catch any drips. Place it on the bottom shelf of your refrigerator.
      • Time needed: This is the slowest method, requiring significant planning.
        • Small pieces (like a pound of boneless chicken breasts): At least 24 hours.
        • Larger cuts or a whole chicken: 24-48 hours, or about 24 hours per 5 pounds of chicken.
      • Pros: It keeps the chicken at a consistently safe, cool temperature (40∘F or below), preventing bacteria from multiplying rapidly. You can also refreeze chicken thawed this way if you decide not to cook it immediately, though some quality might be lost.
      • Cons: Requires advanced planning.
    2. Cold Water Thawing (Faster, but Requires More Attention)
      • How to do it: Place the frozen chicken in a leak-proof plastic bag. Submerge the bagged chicken in a large bowl or sink filled with cold tap water. Change the water every 30 minutes to ensure it remains cold and prevents the outer layer of the chicken from entering the “danger zone” (above 40∘F).
      • Time needed:
        • Small packages (about a pound): 1 hour or less.
        • 3-4 pound packages: 2-3 hours.
        • Whole turkeys: About 30 minutes per pound.
      • Pros: Much faster than refrigerator thawing.
      • Cons: Requires constant attention to change the water. Chicken thawed this way must be cooked immediately after it’s fully thawed; you cannot refreeze it uncooked.
    3. Microwave Thawing (Quickest, but with Caveats)
      • How to do it: Remove the chicken from its original packaging and place it in a microwave-safe dish. Use your microwave’s defrost setting, following the manufacturer’s instructions for the weight of the chicken. Rotate or flip the chicken periodically to ensure even thawing and prevent parts from cooking.
      • Time needed: A few minutes, depending on the size of the chicken and your microwave’s power.
      • Pros: Extremely fast.
      • Cons: Parts of the chicken may start to cook during the defrosting process, leading to uneven cooking and potentially rubbery texture. Chicken thawed in the microwave must be cooked immediately after thawing; you cannot refreeze it uncooked. Thoroughly clean your microwave afterward to prevent cross-contamination.

    Methods to AVOID:

    • Thawing on the counter at room temperature: This is extremely dangerous. The outer layers of the chicken will warm up to temperatures where bacteria can multiply rapidly, even while the inside remains frozen.
    • Thawing in hot water: This can cook the outside of the chicken while leaving the inside raw, and also promotes bacterial growth.

    Can you cook chicken from frozen?

    Yes, it is generally safe to cook chicken from a frozen state, especially in the oven or on the stovetop. However, it will take approximately 50% longer to cook than fully thawed chicken. Avoid cooking frozen chicken in a slow cooker, as it may spend too much time in the “danger zone” where bacteria thrive.

    Always use a food thermometer to ensure chicken is cooked to a safe internal temperature of

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