We have ventured into retailing through our retail outlets'VKS Farms Pvt. Ltd.' Having incepted it in 2007 at Coimbatore, today we are in the process of setting up an entire chain of poultry integration from parent bird to retail units to reach our customers.

• Egg yolks are one of the few foods that naturally contain Vitamin D.
• The greatest number of yolks found in one chicken egg is nine.
• The largest ever recorded chicken egg weighed nearly 12 ounces,and measured 12.25 inches around.
• It takes about 4 1/2 pounds of feed for a chicken to produce a dozen eggs.
• The colour of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics. White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced byhens with red feathers and red ear lobes. Brown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.

• Chickens are descendants of the red jungle fowl (gallus gallus spadiceus) that lives in Asia.
• 4,000 years ago, the Egyptians built brick incubators which could hold 10,000 chicks at a time.
• More than half of all chicken entrees ordered in restaurants are for fried chicken.
• The first Poultry Exhibition was held in the United States on November 14, 1849. There were 219 exhibitors, 1023 birds, and over 10,000 visitors
• It is against the law to eat chicken with a fork in Gainesville, Georgia, the 'Chicken Capital of the World.'

Human salt consumption accounts for only 7% of the total salt production, the balance (93%) is used by the chemical industry and in manufacturing explosives, chlorine gas, agro-fertilizers and in the plastic industry

• Every cell of our body contains salt
• Salt was used to preserve Egyptian mummies
• Until recently, salt bars were the standard currency of Ethiopia
• Salt is used in manufacturing an estimated 14,000 products

• Buffalo meat is known to be a natural cancer fighting food
• Cholesterol levels may be reduced by 40-45% over about a 6 month period by eating only 5oz of Buffalo meat 4-5 times per week
• Buffalo meat contributes twice as much Beta-Carotene as grain fed meats
• Quite contrary to the buffalo's physique, its meat is low in cholesterol and fat (1/4th of the fat contained in beef)
• The low fat content leads to less shrinkage in the cooking process
• The deep red colour of the meat is due to its high iron content