Hendrik Jordaan of Laurik International speaks to Dr Ricardo Luis José Piccinali, acting head of Argentina’s National Institute of Agricultural Technology’s experimental station at Concepción del Uruguay.
Ricardo explains why Argentina’s consumers prefer a relatively larger broiler (average approximate live-weight at slaughter of 2,5 kg — achieved in 45 to 48 days – and average approximate carcass weight of 2 kg) in comparison to the rest of the world.
For example, in South Africa, broilers weigh an average of 1,8 kg live-weight at slaughter — achieved in around 35 days – and the carcasses are 1,5 kg or less.
