Value chain business models:
The case of 2 centralized slaughter slabs
established in Kamuli district
Daniel Kasibule, Zachary Nsadha & Kristina Roesel
CRP L&F External Evaluation
ILRI, Kampala, 25 August 2014

• 2005: Kamuli pork butchers in search for land
• No community land available
• Problems with Muslim community
• 2013: inauguration of the slaughter slab and
formation of a butchers association
• 400m2 allocated by Catholic mission
• 10-15 butchers organized in association

The value chain since 2013/14
Small-scale
farmers
Butcher
selling
raw
Central pork
slaughter
slab
Trader
and/or
butcher
Consumer
at home
Butcher
selling
roasted
pork
Consumer
at “happy
place”
Kamuli TC:
6 pigs per weekday + 9
pigs per day on
weekends ≥200/ month
Plus 15-20 per holiday
Namwendwa s/c:
7 pigs every day
≥210/month
• Letter of purchase confirming ownership
• Buyer’s token of 7,000 UGX per pig for cleaning, scalding,
evisceration, inspection fee, charge fee
• Info from meat inspectors training used to upgrade
slaughter slab and train local butchers

• 2014: All beginnings are difficult
• Work poorly structured and enforced
• April 2014: training of pig meat inspectors by
Safe Food, Fair Food project on general hygienic
practices and structured meat inspection

Things that have changed:
• Meat transport in proper container (wooden box
+ aluminum sheet)
• Butchers must wear white coats
• More systematic carcass inspection
• People prefer buying inspected meat
• Pig theft was reduced
• LG interested in collecting taxes

Expectations:
• Need for more staff (currently beef+pork)
• Need for more equipment (lab confirmation)
• Need for more space to expand

Our vision:
… a designated slaughter slab with permanent
structures such as concrete floors, tap water and
roofing;
to further improve on hygiene compliance;
to have a functioning lab to further investigate
on lesions they increasingly come across now –
and to eventually „chase the Kampala traders
back to where they came from“.

better lives through livestock
ilri.org
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