Farrarmere couple unveils long-life chicken portions

During 55 years of marriage, Stanley and Heather Micallef of Farrarmere have had their share of adventures, raised two sons and welcomed grandchildren into their family.

Originally from Rhodesia, the couple spent every day working together, initially starting with a craft business and adding the breeding and cultivating of escargot to their income stream.

After successfully perfecting the process of preserving their snail yields in lightweight portions for fast transportation to their clientele, the couple now believes they are on the cusp of revolutionising how cooked chicken is preserved.

Waiting for the finalisation of their patent, they believe that their product, developed through their research and development, could be a game-changer for how cooked chicken can be stored and plated amid the country’s energy crisis coupled with mounting transportation costs.

Named Long Life Chicken, the product, packaged in sealed sachets, will be marketed in various portion sizes, including breasts, legs, thighs and quarter chickens, requiring no cold chain or refrigeration.

Laboratory results indicate the products have a nine-month shelf-life, with tests for enterobacteria and salmonella species conclusively negative.

“Packaging chicken in this manner has never been done. I believe this could have a positive impact on the struggling industry,” said Stanley.

“Because the packaging and portion sizes are small and light, the process and distribution are far less than canning.

“Up to 300 portions could easily be transported in a single box anywhere in the country without requiring any cold chain. The product could then be sold directly from the box.”

Containing no added salt or MSG, Heather said that in their research and development setup, the process takes up to seven hours from start to finish, but in a commercial processing fixture, completed portions could be packaged in two hours.

“The product as it is now is ideal for anyone wanting to enjoy healthy, tasty portions of chicken, but who may be low on space, time and, of course, electricity,” she said.

“A portion of the breast can quickly be shredded, add a dollop of mayonnaise, and within minutes you have chicken mayo for a sandwich or salad.

“A quarter chicken can easily be browned on the gas stove, primus or fire for a quick and hearty meal.”

As part of their marketing strategy, the Micallefs hope to lease their patent to chicken farmers with access to their abattoirs, who would be willing to expand into the processing and packaging of their cuts.

“The possibilities for this product and the expansion of other protein variants are endless,” said Stanley.

“In times of crisis or disaster, high volumes of portions could be easily distributed to those in need, while avid campers could perhaps pack more liquid refreshments in the cooler or fridge without sacrificing cold storage space for chicken requiring refrigeration.

“Best of all, load-shedding does not have to stand in the way of having a healthy portion of chicken.”

Reminiscing about more than five decades of marriage, Stanley says that he and his wife’s businesses have survived two recessions, Covid and load-shedding. However, the last mentioned might have led to one of their greatest developments.

“We are 78 and 76, yet our lustre to learn, experiment and discover knows no bounds,” he said.

“We know we have a brilliant concept on our hands, which shows that even at our age, we can make a valid contribution to society because we never stop being creative.”

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