During his stay in Morocco for his studies in Law, Mohamed NABI was seduced by the efficient mechanism that butcher shops are equipped with.
Back in Burkina Faso, Mohamed and his collaborators launched “TOP Chicken” in Ouagadougou. It’s a unit for slaughtering and plucking poultry to provide Burkinabè with a healthy and hygienic poultry.
The unit is composed of a bleeder, a scalder and a plucking machine. It has the capacity to pluck approximately 2,000 to 2,500 chickens per day. In two or three minutes, he can pluck, clean and carve ten chickens.