Whether hatching, feeding, raising birds or packing eggs, every poultry manager is constantly searching for game-changing solutions. These innovations can take many forms – advanced machinery, smarter use of existing systems, sensor-driven software or mobile apps that enable remote control. Ali van Wyk spoke to industry players across the poultry value chain about the tools and technologies reshaping their operations.
By Oscar Ntuli, farm manager at Grootspruit Phetogo Broiler farm, Naude Rossouw, director of Rossgro, Clive Tigere, owner of Northoost Hatchery in Limpopo, Lebogang Mashigo, owner and manager of Eggselent by Lebo, Johan van Zyl, general manager at Nutri Feed, Jacques Prinsloo, sales director at automill and Kenny Schoeman, poultry processing director at Astral Foods,
Broiler House – “We are working smart now”
Oscar Ntuli, farm manager at Grootspruit Phetogo broiler farm near Bronkhorstspruit, oversees a modern operation producing around 360 000 birds per cycle.
The farm operates eight broiler houses and uses a fully integrated system from SKOV A/S, controlled from a single device.
“The Skov is making our work easy,” says Ntuli. “If anything goes wrong, I can see it on the app on my phone. I don’t have to physically go to the site.”
The system monitors temperature, mortality, stocking density, humidity and air quality, while also tracking performance indicators such as feed intake and conversion ratios. Installation and support are handled by Dynamic Automation, ensuring rapid technical assistance when needed.
Egg Packing – “A really impressive machine”
At Rossgro, the egg grading machine forms the core of operations. Director Naudé Rossouw describes their Dutch-made Moba Group systems as essential to efficiency.
The Omnia 330 FT processes up to 120 000 eggs per hour, using vision inspection, crack detection and infrared scanning to ensure quality and safety. Eggs are then sorted by weight and packed into various formats based on market demand.
While highly efficient, such systems come at a steep cost, with new machines priced at around R40 million.
Hatchery – It all starts with an incubator
Clive Tigere, owner of Northroost Hatchery in Limpopo, produces 250 000 day-old chicks weekly.
He emphasises that incubators remain the heart of any hatchery, controlling temperature, humidity and egg turning with precision. Small efficiency gains can have a major impact at scale.
Tigere highlights Royal Pas Reform as a standout supplier, noting that most viable systems are internationally produced.
His advice to newcomers is simple: start small, manage risk and focus on volume – because margins are tight.
Layer Houses – Automation is expensive but worth it
Lebogang Mashigo, owner of Eggsellent by Lebo, scaled her operation to produce 30 000 eggs per day using a fully automated system from Reliance Poultry Equipment.
Automation reduced labour requirements significantly while improving efficiency. Feeding, egg collection and manure removal are all handled mechanically.
“I can control most of it through an app on my phone,” she says. “I can see everything that’s happening on the farm from anywhere.”
Mashigo advises newcomers to first build a market as resellers before moving into production.
Feed Production – A complete system
At Nutri Feed’s layer-feed factory in Viljoenskroon, part of Country Bird Holdings, automation is central to operations.
The system, developed by Automill, integrates every stage of production – from raw material intake to final product dispatch.
Using cameras, sensors and real-time data integration, the system enhances traceability, security and efficiency. Some factories recover their investment within six to twelve months due to operational gains.
Abattoir – “Volume is the business model”
At Astral Foods, poultry processing director Kenny Schoeman oversees facilities handling up to 240 000 birds per day.
He notes that while processing systems are largely standardised, certain components are critical – particularly live-bird handling systems and overhead transport chains. Any failure can halt the entire operation.
Scale is essential. “Margins are razor thin,” Schoeman explains. “Volume isn’t just an advantage – it’s the business model.”
Further Processing – Crumbing is the crux
Further-processing plants transform raw meat into products like nuggets and schnitzels. According to Schoeman, precision across every stage is vital.
Crumbing lines are especially critical, as poor adhesion can lead to product failure after freezing – a common consumer complaint.
Whether integrated into an abattoir or operating independently, strict adherence to technical specifications ensures consistent product quality.
Source: Poultry Bulletin (Issue 31) April/May 2026
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