Broiler poultry farm (500 birds per batch)

A broiler farm raises meat chickens from day-old chicks to market weight in about six to seven weeks, then sells them live or dressed. Your buyers are households, restaurants, suya and pepper-soup spots, hotels, and the many people who want chicken for December, Easter and Sallah. Chicken is part of almost every Nigerian celebration, and demand around the big cities rarely goes away.

You make money on the gap between what a batch costs to raise and what the birds fetch on sale day, running several batches a year from one pen. The margin per bird is thin, and most first-time farmers lose money in one of two ways: too many birds die, or the batch is ready with no buyers lined up and they keep paying for feed. It suits someone patient and organised who can be on site every day, or who has a farm hand they trust.