ILRI/BMZ safe food, fair food

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Presented by Kristina Rösel and Katie Holmes at the workshop on Preliminary Survey Findings on Slaughter Hygiene at Wambizzi Abattoir, Bioversity Kampala, Uganda, 16 August 2012

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  • Pigs slaughtered at Wambizzi come from throughout Uganda: 57% from the Central region; 21% from the Eastern region; 15% from the Northern region and 7% from the Western region. The pigs are collected by agents mostly from smallholder farmers in the villages and delivered to the slaughterhouse. These agents are the link between the producer and the trader who eventually sells the meat that passes inspection at Wambizzi. Later sampling may give us an idea whether certain diseases in swine are restricted to certain regions and need to be given more attention at every level from farm to fork.
  • The main purchasers are pubs and “pork joints” in urban Kampala. Pork joints are a Ugandan invention and reflect the role of pork eating in the community: a pork joint is a place where customers can buy roasted or cooked pork accompanied by vegetables. These local restaurants are for socializing where one meets people, sits down, enjoys a drink and sometimes watches TV or listens to music. Purchasers ranking second are processors such as Quality Cuts and Fresh Cuts, followed by butchers, supermarkets, hotels and private organizations or individuals.
  • In general, many more pigs are slaughtered today than 20 years ago, when no slaughtering took place at all during the months of April-August.
  • This paralysis may be due to speculative behavior of traders buying the pigs from the farmers and do not necessary reflect a lack of animals at farm level. This needs to be further investigated during the value chain assessment during activities with the producers.
  • ILRI/BMZ safe food, fair food

    1. 1. ILRI/BMZ Safe Food, Fair FoodPreliminary Survey Findings on Slaughter Hygiene at Wambizzi Abattoir Bioversity Kampala, Uganda, 16 August 2012 Kristina Rösel/ Katie Holmes ILRI-Kampala 1
    2. 2. Visit in June 2012And some initial observations...
    3. 3.  Too many animals, people and activities in one place (the other building was flooded) No separation between dirty areas (where live animal is slaughtered, scalded and de- haired) and clean areas (where intestines are removed and the carcass is inspected and dressed)
    4. 4.  Poor hygiene in the slaughter area. But scalding in hot water may reduce the contamination again?
    5. 5.  Animal welfare issues: slaughtering of pregnant females.
    6. 6.  Diseases? The picture to the left is taken from a textbook and shows a healthy lung of a pig which is homogenous and of pink colour The picture to the right shows a pile of lungs being sold outside the abattoir with a variegated appearance.
    7. 7.  No protective wear of workers – exposed to injury and disease? Tap water for cleaning needs to be carried in jerry cans from one central water storage point – sometimes the stream is closer.
    8. 8.  These pictures are taken INSIDE the premises of the slaughter house ANYONE to the processing areas, carrying dirt, influence the meat inspectors
    9. 9. Codex Alimentarius Commission framework for food safety risk assessment Can it be present in food? Hazard identification Can it cause harm?What harm does it cause? How does it get from source toHow does harm depend on victim? dose? What happens along the way? Hazard characterization Exposure assessment What is the harm? What is its likelihood? Risk characterization Participatory methods fit well Risk management/ Risk communication 9
    10. 10. Risk assessment at Wambizzi abattoir using participatory methods for exposure assessment (August 2012): – goup discussion with 4 members of the management – In-depth interview with 2 meat inspectors – Group discussion with 10 abattoir workers Triangulation for comparison/verification: – Structured observation checklist – Review of battoir sales records and movement permits – Biological sampling (October/November 2012)
    11. 11. What do we need to know?1. Where do the pigs at Wambizzi come from and where does the pork go to? Regional distribution of suppliers and buyers2. Is there a seasonal change in supply? If yes, what factors are leading to it?3. Where on the premises does which step of the process take place?4. What happens from the point the live pig arrives at the slaughter house until it leaves the premises?5. Who does what? Allocation of work force and relationships6. Who gets what? Flow of products, by-products and cash7. Knowledge and attitude of stakeholders on pork safety possible risk factors compromising public health
    12. 12. 1. Regional distribution of suppliers  57% Central  21% Eastern  15% Northern  7% Western Why is this important to know? - value chain mapping - spatial distribution of diseases relevant to public health and potential control measures at abattoir level
    13. 13. Compared to ILRI„s analysis of patterns in Uganda:Average pig meatconsumption in Uganda Average pig densities in Uganda Source: ILRI 2011 Source: Wint & Robinson, 2007
    14. 14. Regional distribution of buyers mainly urban Kampala; ranking:1. Pubs and pork joints2. Processors (Quality Cuts, Fresh Cuts)3. Butchers4. Supermarkets5. Hotels6. Private org„s (NGOs, missions) and private individuals
    15. 15. 2. Annual supply, seasonality and influencing factorsThe management was given 92 beans and distributed them proportionally accordingto their perception. This was later compared (and confirmed) by analysing the sales records.
    16. 16. Jul-11 Aug-11 Sep-11 Oct-11 Nov-11 Dec-11 Jan-12 Feb-12 Mar-12 Apr-12 May-12 Jun-12Totalsupply perceived by managementabsolute 4 3 2 5 7 9 8 10 20 12 8 4 92relative 4.35 3.26 2.17 5.43 7.61 9.78 8.70 10.87 21.74 13.04 8.70 4.35 100.00supply according to abattoir recordsabsolute 1001 962 862 1463 1726 1874 1817 1899 2127 1925 XXX XXX 19144relative 5.23 5.03 4.50 7.64 9.02 9.79 9.49 9.92 11.11 10.06 100.00  supply is fluctuating throughout the year  highest in March, followed by April, February and December  September is the month with the lowest supply.
    17. 17. Factors influencing supply High supply:  Low supply: prior to festivities (e.g.  Swine diseases (e.g. ASF, Christmas and Easter): FMD) result in movement indicates pork being a restrictions to Kampala popular dish among the  Seasonal weather Christian community changes influencing feeds prior to new school term: availability indicates that pigs serve  Every year in June, the as a “piggybank” release of the government budget paralyzes private investment until the funds are allocated 3 months later
    18. 18. 3. Set up of the facilities
    19. 19. Possible risk factors associated with this set up
    20. 20. 4. Slaughter process & inspection 1: Selection of pig and directing to slaughter house 2-4: Killing, bleeding, scalding 5-9: De-hairing, hoisting to hangar, removal of feet, evisceration, cleaning of carcass 10: Weighing/sale
    21. 21. Inspection (compressed)1. Ante mortem2. At least visual inspection of meat, organs, Lymph nodes3. Further testing (lab)
    22. 22. Inspection (compressed)1. Ante mortem Why is this important?  Sick animals must not be slaughtered and separated from healthy animals  Identifying zoonotic diseases in live animals1. At least visual inspection of meat, organs, Lymph nodes2. Further testing (lab)
    23. 23. Signs observed in live pigs by inspectors and slaughter menFrequency Signs in live pigs as perceived by the Signs in live pigs as perceived by the slaughter men meat inspectorsOften -Diarrhea -Pregnancy -Bruising/Lesions on back -Coughing (one inspector) -Combination of red ear tips, -Skin conditions bleeding patches, nasal discharge, -Inappetence and diarrheaLess Often -Nasal discharge only -Diarrhea -Ectoparasites (lice) -LamenessRarely -Coughing -Coughing (one inspector) -Hernia -Vomiting -Circular scabs
    24. 24. Inspection (compressed)1. Ante mortem2. At least visual inspection of meat, organs, lymph nodes Why is this important?  identify diseased animals and/or organs  decision on condemnation1. Further testing (lab)
    25. 25. Signs observed in live pigs by inspectors and slaughter menFrequency Signs in slaughtered pigs as Signs in slaughtered pigs as perceived by perceived by the slaughter men the meat inspectorsOften -Bleeding tendency -Skin – mange, jiggers -White lesions in liver -Meat – Taenia cysts (pigs from the northern -Reddened skin districts) -Skin lesions -Respiratory – pulmonary congestion -Cysts in muscles and organs -Swollen limbsLess Often -Intestinal worms Gastrointestinal - malnutrition -Scabies -Lung nodules -Cyanotic earsRarely Respiratory – pulmonary congestion; rare TB cases
    26. 26. Possible risk factors during slaughter process No structured ante mortem inspection No isolation of sick animals Sometimes long time in holding sties High level of stress prior to slaughter No protective wear for abattoir staff/inspectors No clear separation between clean and dirty Long time between processing steps Lack of comprehensive inspection No further (laboratory) diagnosis No consistent condemnation procedure Access of traders to slaughter facilities (influence)
    27. 27. 5. Allocation of work force, relationships and dependencies Trader hires agent who buys pigs from farmers in the villages Abattoir workers are not employed by slaughter house but paid in kind by traders Abattoir workers have to pay fee to abattoir for using the facilities Inspectors receive in kind pay instead of allowance Cooperative„s constitution states payment of equivalent of one kg meat market price to use slaughter facilities; but traders less
    28. 28. 6. Product, by-product and cash flow Many sub-market places and different beneficiaries at Wambizzi
    29. 29. 7. Knowledge and attitude Abattoir management – No compulsory training – Consider abattoir workers responsible for hygiene Abattoir workers – Not trained – No compulsory medical check up – Consider abattoir management responsible for hygiene – Must pair for their tools and equipment Meat inspectors – No compulsory refresher training – No compulsory medical check up – Must pay for their tools and equipment (including the ink for the stamp) Farmers, traders, consumers??? – Part of the planned value chain assessment activities
    30. 30. Strongly Agree Disagree Strongly Don’t agree disagree knowIn this job, it is more important to work quickly than 9keep the carcasses clean.People doing this job are more likely to get sick. 3 1 5In this working environment, keeping clean is easy. 5 1 3A little dirt on the clothes or tools will not cause 1 1 5 1 1harm.Health is more important than wealth. 9Ensuring hygiene is the role of the management. 9If meat is well-cooked then it is always safe to eat. 8 1 Abattoir workers„ opinions on statements they were given during the focus group discussion
    31. 31. Possible risks factors associated with knowledge and attitudeLack of prerequisitesLack of (refresher) trainingLack of ownership for pork safety due to financial dependenciesRegular health check ups not compulsory and not funded
    32. 32. What do we (still) need to know?  Do pigs at Wambizzi carry diseases, and if so which? – biological sampling and hazard identification Q4 2012  Farmer/ trader/ consumer survey – Q4 2012  Review of literature, health records at the hospitals, existing laws and regulations – ONGOING
    33. 33. Some recommendations Revisit location and design for slaughter facilities Revisit management plan to transfer (monetary) power from traders Training and awareness Others???
    34. 34. Acknowledgements The members of the Board/management of Wambizzi Cooperative Society Ltd: – Mr Simon Lubega – Mr Paul Sserubiri – Ms Justine Nabukeera* – Mr Thomas Kasule – Mr Fredrick Kibuuka – Mr Richard Sekasanvu David Walabyeki and Jane Lwanira, (A)APOs Lubaga Division Katie Holmes, University of Wisconsin Francis Ejobi and Joseph Kungu, Makerere University Margaret* Bioversity International - Kampala
    35. 35. Safe Food, Fair Food project (2008-2015) Funded by BMZ*/GIZ***German Federal Minstry for Economic Cooperation and Development **International Agency for International Cooperation
    36. 36. Q&A, discussion???
    37. 37. Some contributions from the discussion  Piggery not restricted to Christians: Aga Khan raising pigs in Mukono/Jinja  Offal are eaten – this is not commonly known  ILRI scoping study will help investors (Italians, Chinese)  Veterinary services should be re- centralized  Current problems: lack of inspectors, food safety no priority, private/public often confused  awareness among traders/ consumers
    38. 38. Some contributions from the discussion  not creating laws but enforcement is the challenge  “I know you need to wear a different hat in government than as a pig farmer; but the government has a heart for the youth and the ladies. And piggery is perfect for both.”  Pigs should be an industry rather than an activity; they should be on the mainstream agenda  Inclusion to the strategic plan does not automatically lead to the release of funds related to all those activities; the sector needs advocacy
    39. 39. Some contributions from the discussion  “Who owns Wambizzi?” (Simon Lubega, Wambizzi Project Coordinator)  Wambizzi: location bad and cooperative needs re-structuring  should clearly distinguish between trader- and producer- related activities  “most important thing is (self-) organization”  sub-committees work well in Kenyan cooperatives

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