Hatchery

A hatchery is a facility where eggs are incubated and the resulting young animals are raised to a stage where they can survive independently or be sold. Hatcheries serve poultry, fish and shellfish, insects, or other species, and may operate for commercial, conservation, or research purposes. Modern hatcheries rely on controlled climate and automated equipment.

In poultry hatcheries, fertilized eggs from breeding flocks are placed in incubators. Temperature, humidity, oxygen, and egg turning are carefully managed to maximize hatchability. After hatch, chicks are counted, sexed, cleaned, vaccinated if needed, and prepared for delivery to farms or markets.

In aquaculture hatcheries, eggs or larvae are produced from broodstock and incubated in tanks with precise temperature, salinity, and aeration. The early life stages require formulated feeds and careful water quality management. Hatcheries may also operate quarantine or disease-control facilities to protect stock and prevent outbreaks.

Key concerns include biosecurity, sanitation, traceability, and compliance with animal-welfare and environmental regulations. Stock is monitored for genetics, health, and performance, and records support management and traceability.

Advances in automation, climate control, and genetics have increased hatchery efficiency and scales, enabling reliable production for food supply, restocking, and conservation.