Safe Meat Is Our Concern Meat Sector Development

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Safe Meat Is Our ConcernMeat Sector
Development

• Pravin Man Shakya.
• TA- FAO/CLDP

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Situation

• Hygiene/Quality in the meat sector is very poor
• Small butchers slaughter their own animals with
  crude methods.
• No monitoring and enforcement of quality and
  hygiene regulation under relevant acts by DLS/
  municipalities.
• Consumers, Producers, and Processors are not
  hygiene/ quality conscious.
• Lack of interests/ funding for big
  Slaughterhouses
• Lack of well equipped Training Resource Center.

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Achievement

• Consumer Awareness Program
• Supporting for preparation of Video for public
  viewing and video clip for advertisement for
  quality meat consumption, Poster and Designing
  Hording Board to Display
• Abattoir Support Program
• Providing a complete package of technical report
  for establishing the slaughtering Facilities with
  detail Design, Layout plan and Investment plan
  and operation to municipalities.( Hetauda,
  Butwal, Nepalgunj, Bardia, and Bhirahawa.)
  Hetauda and Butwal is coming up for big
  slaughterhouse and other Eight are coming up with
  slaughter sheds.

4
Achievement (continue)

• Contributed for preparation of Operational
  Guidelines for Meat sector.
• Publication of Meat Production Manual in Nepali
  on all aspect of Production, Marketing and
  establishing the enterprises suitable for
  Entrepreneurs and Trainers.
• Contributed for preparation of Meat Teaching
  Manual.

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Achievement (Continue)

• Meat Shop Improvement
• Five meat shops had been improved ( Banke,
  Bardia, Sunsari, Nuwakut, Kanchanpur). Six Meat
  shops improvement in process.
• Capability Improvement
• Supported and Facilitated the Training on
  Products Development, Slaughtering and Dressing
  of meat animals

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Capability Improvement (continue)

• Supported and Facilitated on Training on Hygienic
  Quality Meat Cutting and Operation of Meat shops,
  technique on quality Hide production, and
  Slaughterhouse/ slab operation.
• Oriented and Explored to the planners and
  decision makers from DLSO, Municipalities,
  Private Entrepreneurs on Slaughterhouse Design,
  Business plan, Operation and Management.

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Problems / Issues

• No Existence of Organized meat markets and poor
  management of existing outlets.
• Consumers are lack of knowledge/appreciation
  about the effect of poor quality, contamination
  and health hazard with consumers and a least cost
  mentality.
• Lack of an overall meat production and marketing
  Strategy and policy for meat and meat products
  developed by either private sector entrepreneurs
  involved or government owned organization.

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Problem/Issues

• Improvement of meat and meat products and their
  supply system involving stakeholders are not yet
  seriously considered.

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Strategies/Approach

• Determine consumer preferences/ priorities to
  explore new products
• Improve retail /small slaughter hygiene thorough
  Training
• Support for Developing and establishing
  appropriate slaughterhouse/shed/slab and meat
  handling infrastructure under public private and
  people partnerships
• Support for Implementing the slaughterhouse and
  meat inspection Act 2055 and regulation 2057
• Support for Developing appropriate Centralized
  Meat Market in Urban areas and small organized
  meat shops in small town.

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Approach (continue)

• Support for Capacity build up to present
  entrepreneurs/processors with advance Technical
  information on Products and process development,
  Process equipments and business managements.
• Support for Conduction of Consumer Awareness
  Program.
• Support for Developing the resource persons for
  training .
• Support for Developing Model Meat Training
  Center within DLS with well equipped, facilities
  and capabilities of the meat entrepreneurs .

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Thank You