Chicken farmer Xavier Janga (born 1995) has only a few friends, and that’s enough for him. Xavier prefers spending time with his chickens, giving them his undivided attention during the two months they are under his care. These broiler chickens live a stress-free life.
A cool breeze flows through the chicken run of his farm ‘Nos Mes Por’. Around five hundred chickens roam freely. Some peck insects or larvae from the ground or sip from the water trough, while others dig a nest to lie in. Every so often, Xavier picks one up for a comforting cuddle.
“Working with animals brings me peace. I do it with a lot of love and passion. I don’t really have a social life, and I’m okay with that. Honestly, I prefer being around animals rather than people.“
Text: Eva Breukink
Photography: Studiorootz | Berber van Beek
Many people know Xavier from the equestrian world. As a young teenager, he competed in the World Championships in Puerto Rico and spent years as a professional trainer of Paso Fino horses, achieving great success. But a few years ago, he sold his four horses, seeing a better future in raising chickens.
When Xavier decided to raise broiler chickens on a large scale in 2021, he had little idea of what he was getting into. He quickly learned it was far different from keeping chickens as a backyard hobby.
Of the first 400 chicks, 50 died within a day. The renovated container lacked proper ventilation. The chicks, which he thought were safe, became overheated. This stress led them to attack each other, leaving some bloodied.
“We bought a machine to cauterize the tips of their beaks, but it shouldn’t have to come to that. We don’t do that anymore. Now, the chicks roam freely, and it’s going great.”
The first week is crucial. After their long flight from Belgium, the fully vaccinated chicks arrive at the farm. Xavier adds electrolytes and vitamins to their drinking water, giving them an extra boost to regain their strength quickly.
These local chickens enjoy a healthy, stress-free life, which is evident in their quality and taste. Xavier wants to share this story on social media, showing the entire process—from chick to final product—under the motto “know what you eat”.
For the first two weeks, the chicks stay safely in a coop with a roof and mesh walls. Once they’re strong enough, they venture through a small opening into an outdoor run, building their immune systems as they explore the great outdoors.
In another pen, older chickens from a previous batch roam around. This provides activity therapy for the chickens—walking, pecking at the ground, and digging. It keeps them active and relaxed.
The wood shavings on the ground come from local sawmills and make for an excellent bedding material. Chicken manure is 85% water, and the wood chips absorb the moisture.
“Chickens love scratching around in the shavings,” says Xavier. “It helps control parasites like mites and lice, keeping them clean and cool. It’s their fitness routine, keeping their feathers and skin in top condition.”
Xavier mixes the shavings with a product containing effective microorganisms (EM). These active bacteria, fungi, and yeasts maintain environmental balance, helping prevent disease outbreaks. Turning the mixture over once or twice a week also eliminates the strong odor of chicken manure.
The basics are simple: a dry environment, enough space, quality feed, and fresh water. Water troughs are hung above ground to keep the water clean. The feed and water trays are cleaned and refilled daily. On particularly hot days, the chickens get extra fresh water.
‘Nos Mes Por’ is slowly evolving into a circular operation. After each batch of chickens is sold, the coop is cleaned and filled with fresh shavings. The manure is used on the land or sold. Soon, various crops will grow on his plantation. Leftover produce will return to the chickens, and Xavier plans to make his own feed from the harvested corn.
“We’ll always rely on imports, even if I make my own feed. Corn needs additional ingredients, which come from abroad.”
Chicken feed is the biggest expense. As a member of the Agricultural Cooperative Association (AKV), Xavier gets a 10% discount. Every two months, he buys 350–400 kilos of feed for his 500 chickens. After two months, each broiler chicken weighs about 2.5 kilos and is ready for meat production.
“To me, this is the circle of life. I ensure my chickens have the best life I can provide. They’re animals, and I respect that. I also believe in using as much as possible after slaughter—the liver, heart, and feet, for example.”
The chicken coop is divided into three sections. Each new batch of chicks stays in the same area for two months until they are sold. Xavier orders 500 chicks every month. His environmental permit allows him to raise a maximum of 10,000 chickens.
“If everything goes as planned, I’ll have 10,000 chickens here in five years. That’s my goal. Right now, we have a capacity of 1,500.”
Everything seems to be on track. Xavier has the land, the knowledge, and a clear vision. However, one major issue looms over his business: although he is permitted to keep 10,000 broiler chickens, there’s no certified slaughterhouse for them. Processing on a large scale is prohibited and only allowed for personal consumption.
This is a problem for all poultry farmers in Curaçao. The island has an abattoir, but it doesn’t process poultry. Xavier obtained his permit because the government doesn’t distinguish between broiler chickens and laying hens. Green light! But it quickly turned red: Commercial-scale processing of poultry is not permitted.
“Most chicken farmers have laying hens. That’s why I chose broiler chickens. I hope the situation changes, and I can process my chickens at the abattoir. With approval from the meat inspector, I could sell the meat to local markets and supermarkets. For now, I’m forced to sell the chickens alive.”
This campaign is co-financed by the Ministry of Economic Development (MEO).
