Grace Gierucki wrote:I cannot take credit for this spreadsheet, I just stumbled across it on the internet and it has been SPECTACULAR! The website is Garden Betty I think this link will take you there. https://www.gardenbetty.com/garden-bettys-chicken-feed-calculator-for-determining-your-protein-content/
As for sourcing non local ingredients (Norwegian kelp is definitely not local here in Michigan) I decided that being able to confidently feed my broilers and layers a homemade concoction of all local grains was worth sourcing a few distant ingredients. I buy Fertrell nutribalancer, kelp, fish meal, oyster shell and grit that are not local. All together I’m going through about 240 lbs a year of these ingredients. This makes it so I am also able to buy more than 4,800 lbs a year of totally local grain. It feels so good to hand my farmer (who delivers and helps me unload for only $30) cold hard cash.
To be honest I’m working on reducing the non local imputs but I’m not trying too hard. I really enjoy helping to support the lovely Amish family who I buy my “exotic” ingredients from and I love the cause to chat with them while I shop. The ingredient that is most problematic for me is the fish meal, it simply isn’t sustainable or planet friendly but I haven’t figured it a replacement yet.
(We’re only on week 3 of the whole grain broiler experiment but holy crap are they thriving! My layers transitioned to whole grains about 6 weeks ago and my eggs have never been better, a minimum of 10 eggs with the avg of 13 per day for only 16 2 year old layers. I’m loving it. )
Hey, sticks and stones baby. And maybe a wee mention of my stuff:
September-October Homestead Skills Jamboree 2019https://permies.com/wiki/118704/permaculture-projects/September-October-Homestead-Skills-Jamboree