siipikarjan

Siipikarja, or poultry, refers to domesticated birds kept for eggs, meat or other products. The group includes chickens (kanat), turkeys (kalkkunat), ducks (ankat), geese (hanhet) and smaller species such as quail. Among these, chickens are the most common and are raised both for egg production and for meat.

In production, siipikarja is typically divided into egg production and meat production. Laying flocks provide eggs, while broilers are raised for meat. Birds are kept in various housing systems, ranging from barns and free-range setups to enriched cages. In the European Union, traditional battery cages have been phased out in favor of non-cage or enriched cage systems, with welfare considerations guiding management. Diet, lighting, space, and enrichment are important for welfare and productivity, and health programs include vaccination and biosecurity measures.

Health and welfare are central concerns in the poultry sector. Common issues include infectious diseases such as avian influenza and Newcastle disease, as well as welfare-related factors like stocking density and handling practices. Producers monitor birds closely and follow regulatory requirements for animal health, food safety, and traceability.

Economy and consumption: Poultry products are a major source of protein in many countries, including Finland, and the sector comprises both large commercial operations and smaller family farms. Eggs and chicken meat are widely consumed, with market segments ranging from conventional to free-range and organic labeling.

History: Domestication of chickens occurred thousands of years ago in Asia, and poultry farming expanded significantly with agricultural modernization, leading to the diverse siipikarja sector seen today.