Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Smallholder Pig Value Chain R4D Projects in Uganda  Preliminary Survey Findings on Slaughter Hygiene at Wambizzi Abattoir ...
Pig production- a dynamic and rapidly growing sector inUganda. In the past three decades increase from 0.19 to 2.3million ...
A large informal subsector• Backyard pig production, mainly  managed by women  • Few animals  • Free-range, tethered• Smal...
A small formal subsector•   Medium-scale piggeries•   Urban slaughterhouses•   Processors•   Fresh Cuts (Uganda)•   Farmer...
At farm level- Nutrition and feed (poor quality feeds, seasonality)- Swine health (ASF, tryps, lice, mange, helminths,othe...
At market level- Organizational strategies- Poor road infrastructure- Limited market information, standards       (e.g.,an...
Inputs and                                Post-farm Services                                   Live-pig traders           ...
2. To develop and   1. To identify                     pilot test a set of    3. To document,       market                ...
Production   Consumption   Peri-               Urban   urban   Rural       Urban   Rural       Rural
Safe Food, Fair Food        (2008-2015)risk-based approaches to improving food safety and market access in informal market...
   „Majority of pork in    Kampala contaminated“     with what?   „Increasingly risky for    human consumption“     co...
   „ALL pork supplied in    Kampala for human    consumption is    contaminated“     defamation, severerly    damaging a...
“absence of structured safety inspection”                                            15
   Current food safety management seems to be    neither effective nor efficient   Food safety communication trivializin...
   Ban or promote?   Zero-risk/ hazard-based policy?    „if in doubt, keep it out“   Is there an acceptable level of ri...
   Based on evidence not perceptions   Clear distinction between risk and    hazard!       Hazard = anything that cause...
Can it be present in food?                             Hazard identification        Can it cause harm?What harm does it ca...
   Rapid assessment of food safety in selected    value chains: priority setting   Action research on priority food safe...
Thank you!Wakiso, Uganda (June 13, 2012)                                 21
Smallholder pig value chain R4D projects in Uganda
Smallholder pig value chain R4D projects in Uganda
Upcoming SlideShare
Loading in …5
×

Smallholder pig value chain R4D projects in Uganda

4,375 views

Published on

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

Published in: Technology, Business
  • Be the first to comment

Smallholder pig value chain R4D projects in Uganda

  1. 1. Smallholder Pig Value Chain R4D Projects in Uganda Preliminary Survey Findings on Slaughter Hygiene at Wambizzi Abattoir Bioversity Kampala, Uganda, 16 August 2012 Livestock and Fish By and For the Poor (CRP 3.7) Safe Food, Fair Food (CRP 4.3) Danilo Pezo (d.pezo@cgiar.org) Kristina Rösel (k.rosel@cgiar.org)
  2. 2. Pig production- a dynamic and rapidly growing sector inUganda. In the past three decades increase from 0.19 to 2.3million pigs (FAO, 2012). Uganda has the highest per capita consumption (3.4 kg/person/year) in the region -10 times increase in the last 30 years, whereas beef is declining.
  3. 3. A large informal subsector• Backyard pig production, mainly managed by women • Few animals • Free-range, tethered• Small number of peri-urban small- scale semi-intensive• Uncoordinated trade & transport• Mostly unsupervised slaughter, no meat inspection in local markets, road-side butchers• Pork joints
  4. 4. A small formal subsector• Medium-scale piggeries• Urban slaughterhouses• Processors• Fresh Cuts (Uganda)• Farmers Choice (Kenya)• Outgrower scheme: Farmers Choice
  5. 5. At farm level- Nutrition and feed (poor quality feeds, seasonality)- Swine health (ASF, tryps, lice, mange, helminths,others)- Genetics & breeding strategies (inbreeding)- Husbandry & management (deficient corrals, ifavailable)- Poor access to information and services- Limited organizational strategies to achieveeconomies of scale
  6. 6. At market level- Organizational strategies- Poor road infrastructure- Limited market information, standards (e.g.,animals not weighed)- Poor slaughter technologies and infrastructure(by-product losses, and risk for disseminatingdiseases)- Minimal attention to disease control and publichealth concerns (ASF, cysticercosis, blue pork,others)- Underdeveloped processing sector
  7. 7. Inputs and Post-farm Services Live-pig traders Transporters Pig breeder Vet / Animal Prod Farm Slaughterersextension services Systems: Pork ButchersAgrovet / feed shop Breeding Pork processors- owners large and medium Growing/FatteningFeed manufacturers Supermarkets/ and suppliers restaurants Transporters- feed Consumers
  8. 8. 2. To develop and 1. To identify pilot test a set of 3. To document, market integrated best- communicate and opportunities for bet innovations promote pork in Uganda, for smallholder appropriate and the multiple pig production evidence-basedfactors preventing and market models for smallholder pig access for sustainable pro- producers to specific poor pig value exploit those conditions in chains opportunities Uganda
  9. 9. Production Consumption Peri- Urban urban Rural Urban Rural Rural
  10. 10. Safe Food, Fair Food (2008-2015)risk-based approaches to improving food safety and market access in informal markets in sub Saharan Africa Funded by BMZ/GIZ (German Federal Minstry for Economic Cooperation and Development/ International Agency for International Cooperation) 12
  11. 11.  „Majority of pork in Kampala contaminated“  with what? „Increasingly risky for human consumption“  consequences? „Loyal pork consumers face running mad“  per se?
  12. 12.  „ALL pork supplied in Kampala for human consumption is contaminated“  defamation, severerly damaging a sector‘s reputation „Threatening to close all pork joints around the city“  risk of unemployment
  13. 13. “absence of structured safety inspection” 15
  14. 14.  Current food safety management seems to be neither effective nor efficient Food safety communication trivializing Tendency to adopt international food quality standards and hazard-based regulations without considering local contexts 16
  15. 15.  Ban or promote? Zero-risk/ hazard-based policy? „if in doubt, keep it out“ Is there an acceptable level of risk? How can participation help improving food safety? 17
  16. 16.  Based on evidence not perceptions Clear distinction between risk and hazard!  Hazard = anything that causes harm  Risk = probability + consequences Risk analysis = structured approach for evaluating and dealing with risks 18
  17. 17. 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 19
  18. 18.  Rapid assessment of food safety in selected value chains: priority setting Action research on priority food safety issues in these chains: pilot best-bet interventions Enabling environments: engagement with Regional Economic Communities (REC), academia, private sector, vc stakeholders 20
  19. 19. Thank you!Wakiso, Uganda (June 13, 2012) 21

×