Meat pigeon hatching rules

Meat pigeons, also called pigeons, refer to young birds within 4 weeks of age. Its characteristics are: large size, rich nutrition, high medicinal value, is an advanced nourishing nutritional products. Breeding pigeons and breeding pigeons require fast growth in the early stages. 40-45 days are required to produce 1 pair of pigeons. The weight requirement is 0.5 kg or more. The hatching of the pro pigeons is very regular. At about 9:00 am, the cocks usually enter the nesting room to replace the females. The breeding birds are exchanged at 5 pm and the hens hatch all night. This rotation takes place until the squadron is about a week after birth and it is never disturbed. After grasping this law, they can put them out of their sheds and fly on time. This is an important measure to ensure their health. In the morning before the cocks have not hatched, let it fly out of the shed for about half an hour. At 4 o'clock in the afternoon, let the hens move out of the shed for 40 minutes. After eating, fill in the nest and replace the cocks. Then let the cocks move out of the shed for 30 minutes. In this way, the pro-pigeons have the opportunity to exercise every day to ensure their physical health. Some of the cocks are not very hatchy and did not enter the nest to replace the hens at 9 o'clock. Or, as long as the hens enter the room during the day, the cocks sneak out. The hen's hatching time is long, and the cock's lazyness makes it less time for the hens to rest and it will inevitably affect their health. At this time, measures must be taken to force the cocks to hatch in order to reduce the burden on the hens. After the cocks have entered the nest and replace the hens, they can close the nest door and prevent the hen from entering, forcing the cock to leave. Wait until the hen is well sported and full in the afternoon, then open the nest door and let the hen replace the cock.

Solo garlic, also known as single clove garlicmonobulb garlicsingle bulb garlic, or pearl garlic,is a variety of Allium ampeloprasum. The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year.  It has a strong  fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content. Its price is higher than regular  multi-clove garlic but those people who buy it simply love it. 

Solo(Single) Black Garlic

Single(Solo)Bulb Black Garlic

Solo Black Garlic,Single Clove Black Garlic,Single Bulb Black Garlic,Fermented Solo Black Garlic

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