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Safe Food, Fair Food

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Presented by Barbara Szonyi,Tamsin Dewé and Delia Grace at the Workshop on ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in Ethiopia, Addis Ababa, 6-9 November 2013


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Safe Food, Fair Food

  1. 1. Safe Food, Fair Food Barbara Szonyi,Tamsin Dewé, Delia Grace ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in Ethiopia, Addis Ababa, 6-9 November 2013
  2. 2. Presentation outline  Objectives and goals of SFFF  Timeline of activities  What has been done  Results so far  Current and future work
  3. 3. Safe Food, Fair Food  Risk-based approach to food safety – Structured way of evaluating and dealing with risks – Identifies major risks in food value chain from farm to fork (multidisciplinary) – Identifies most useful points of intervention
  4. 4. Codex Alimentarius framework for food safety risk assessment Hazard identification What harm does it cause? How does harm depend on dose? How does it get from source to victim? What happens along the way? Hazard characterization What is the harm? What is its likelihood? Can it be present in food? Can it cause harm? Exposure assessment Risk characterization Participatory methods fit well Risk management/ Risk communication 4
  5. 5. Study sites in Ethiopia # VCs District Sites/villages/ communities Region Highlands 1 Sheep 1 Atsbi 1. Tigray Doyogena 2. Golgol na’ele 1. Serea SNNP Menz 2. Bkafa 1. Molale Amhara Horro/Shambu 2. Mehal Meda 1. Gitlo Oromia Abergelle 2. Lakku Iggu 1. Sazba (Amhara) 2 Sheep 2 3 Sheep 3 4 Sheep 4 5 Goat 1 Habes 2. Felegehiwot (Tigray) Lowlands 6 Goat 2 Yabello (Borana) 7 Goat/Sheep Shinelle Amhara/ Tigray 1. Eleweya Oromia 2. 1. Darito Gad Somalia 2. Degah Jebis
  6. 6. Strategy & Timeline Qualitative assessment of food safety risks (yr 1) In-depth, quantitive assessment (yr 1-2) Identify and pilot best-bet interventions (yr 2-3) Disseminate findings – engagement of food safety stakeholders (yr 3) Upgrade training curricula to include propoor risk analysis (yr 3) Continuous monitoring and evaluation and impact assessment 6
  7. 7. Qualitative assessment of food safety in the value chain  Participatory Rural Appraisals and Focus Group Discussions – Topics included animal health, consumption patterns, food preparation, and perceptions of quality and safety of meat and milk  Outputs – ASF production and consumption cycles and constraints on these – Food selection and handling practices – Risk awareness and management
  8. 8. Food safety risks  Low level of consumption of ASF – Nutritional deficiencies – Gender differences in consumption  Consumption of raw and/or lightly cooked meat  Consumption of raw milk  Consumption of sick animals  Drug residues in meat
  9. 9. Constraints on animal production  Major constraints on production is disease and lack of feed  Most important health problems are respiratory disease, ecto-, and endoparasites, diarrhea – Site-dependent variation
  10. 10. Proportional morbidity in sheep Sheep pox 0% Other 5% FMD 0% Babesiosis 0% Atsbi Respiratory disease 12% Enterotoxae mia 29% "Big head" 0% PPR 0% Horro FMD 0% Coenurosis Enterotoxaemi 11% PPR a Blindness 0% 0% Ectoparasites 0% 2% "Big head" 0% Grain Lamb mortality 0% Grain overloa d/bloat 0% Ectoparasites 9% Other 5% Sheep pox 0% Grain Enterotoxae Ectoparasit Lamb overload/bl Pink Coenurosis Babesiosis "Bigoat Blindness FMD PPR head" mortality mia es eye 0% 0% Diarrhoea Other 9% 7% Orf 7% Menz Starvation 16% Diarrhoea 22% Orf 0% Bottle jaw 27% Starvation 0% Other 2% Sheep pox 0% Ectoparasit FMD Blindness PPR es Babesiosis Coenurosis Grain 0% 0% 0% overload/ Enteroto bloat xaemia "Big 6% 0% head" Lamb 11% Respiratory mortality disease 6% 30% Pink eye 5% Diarrhoea Bottle jaw 17% 18% Orf Starvation 9% 0% Respiratory disease 30% overload/bloat 5% Lamb mortality 0% Pink eye 0% Orf 0% Starvation 0% Pink Diarrhoea eye 0% 0% Coenurosis 36% Blindness 0% Babesiosis 0% Bottle jaw 9% Doyogena Bottle jaw 11% Sheep pox 28% Respiratory disease 24%
  11. 11. Site Abergelle Reasons for inclusion Reasons for exclusion Included? Heavy reliance on small ruminants as sources of income Limited consumption of small Yes (milk) and nutrients ruminant meat Potential for improving milk production Boiling of milk already reported Consumption of sick animals (frequency unknown) Consumption of raw milk (frequency unknown) Perceived association between drinking milk with disease Gender-based imbalance in consumption Atsbi Consumption of sick animals Consumption of raw meat varies by village Sheep milk consumed by children (including directly from animal), and goat milk by whole family Infrequent consumption of small Perhaps (milk) ruminant meat Small ruminant milk minor part of diet Boiling of milk always occurs Very little consumption of small Yes (meat and ruminant products in neighbouring milk) town Borena Increased intake of small ruminant meat compared to other sites Consumption of sick animals Consumption of raw milk and meat Early cessation of exclusive breastfeeding Possible role of drug residues in meat Doyogena Consumption of raw or lightly cooked offal Possible role of drug residues in meat Limited consumption of small No ruminant meat Little consumption of sick animals Horro Consumption of raw or lightly cooked meat and offal Some access to butcher shops Some consumption of sick animals; Limited consumption of small No ruminant meat No consumption of small ruminant milk Menz Consumption of raw and lightly cooked meat and offal Some consumption of sick animals Shinelle Consumption of raw milk Access to meat markets in Shinelle and Dire Dawa High frequency of meat consumption by urban Muslims Limited consumption of small No ruminant meat No consumption of small ruminant milk Limited consumption of small Yes (meat and milk) ruminant meat in villages No consumption of raw meat by Muslims
  12. 12. Quantitative risk assessment  Questionnaires for producers, consumers and value chain actors  Biological sampling in abattoirs – Coliforms, E. coli 0157:H7 – Campylobacter – Salmonella – antimicrobial resistance
  13. 13. Future work  Identify best-bet interventions  Pilot study of intervention  Activities at regional level – engaging food safety stakeholders to promote an enabling environment for pro-poor food safety management  Upgrading academic and training curricula
  14. 14. Safe Food, Fair Food

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