www.beefpoint.com.br - apresentação de Rashid Kadimi, presidente do All India Meat & Livestock Exporters Association (AIMLEA) e CEO do Allansons Limited, no 18º Congresso Mundial da Carne, sobre a produção e exportação de carne bovina da Índia.
The document provides information on buffalo meat production and trade globally and in India. It notes that India has the largest buffalo population in the world at over 112 million, representing 58% of the global total. India is also the largest producer and exporter of buffalo meat. The document outlines buffalo meat production figures for various countries and states in India. It also provides a table summarizing global trade of buffalo meat by product and country for 2011, with Australia being the largest exporter that year.
The document discusses the Indian meat industry. It notes that India is the 5th largest producer of meat globally and the largest exporter of buffalo beef. The meat industry employs over 18% of the population and accounts for 3% of India's GDP. Poultry production has seen 4-6% annual growth and provides over 100 million jobs. Challenges include rising feed costs, diseases, and infrastructure issues. The document outlines strategies to develop the sector through organized slaughterhouses, hygienic practices, and utilizing byproducts.
The Indian meat industry is largely unorganized and faces several problems including a lack of infrastructure, hygiene practices, and investment. Beef and buffalo meat account for about 50% of total meat consumption in India, which is much lower than global averages. The major livestock species used for meat are buffalo, cattle, sheep, goats, pigs and poultry. The government has taken initiatives to improve the sector through organizations like the National Meat and Poultry Processing Board, though most slaughtering still occurs through unsanitary methods. There is potential to increase meat exports and develop the processed meat industry in India.
The document discusses current global and Indian meat industry trends. Globally, meat production increased 1.4% in 2015, with pig meat increasing 10.8% and poultry meat 4.4%. India is the world's 8th largest meat producer and 3rd largest meat exporter, with buffalo meat being its major export. Meat production in India has grown significantly in recent decades and years. However, factors like religious beliefs and increasing vegetarianism also impact the Indian meat industry.
This document provides information on India's livestock population and meat production statistics. It notes that India has the world's largest populations of cattle, buffalo, goats and is among the top producers of meat globally. However, per capita meat consumption and contribution to global meat trade remains low in India. There is potential to increase meat processing and exports through the development of value-added meat products and using technologies to enhance product quality, safety, and shelf life. Challenges include lack of infrastructure, skills, and overcoming socio-cultural taboos against meat consumption.
How to Start Meat, Poultry and Fish Processing IndustryAjjay Kumar Gupta
Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.
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All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Business guidance for meat, poultry and fish processing, Business Plan for Small Meat Plant, Chicken processing plant, Cured meat cuts, Entrepreneurship Development in Fish Processing, Fish and fish products, Fish and fish products being produced in Fish processing, Fish processing, Fish processing and preservation, Fish Processing Industry in India, Fish processing module, Fish processing plant, Fish Production, Fish Production in India, Fishing industry, How to Cure Meat, How to Start a Fish Production Business, How to Start a Meat Production Business, How to Start a Poultry Production Business, How to Start Fish Processing Business, How to Start Fish Processing Industry, How to Start Meat Processing Industry, How to start meat, poultry and fish processing Industry in India, How to Start Poultry Processing Business, How to Start Poultry Processing Industry, Livestock Processing, Marine Products, Meat and Poultry, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Most Profitable fish Processing Business Ideas, Most Profitable Meat Processing Business Ideas, Most Profitable poultry Processing Business Ideas, New small scale ideas in Fish processing industry, New small scale ideas in Meat processing industry, New small scale ideas in Poultry processing industry, Packaging of fresh and processed meat, Poultry and meat packaging, Poultry Processing Industry in India, Poultry Processing Plant, Processed fish products, Processed Meat and Meat Preservatives, Processing fish, Processing Meat and Livestock, Processing of meat and meat products, Products made from fish, Profit from Production Beef Processing, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Seafood processing industry, Setting up and opening your meat, poultry and fish processing Business, Shellfish and miscellaneous marine products, Small poultry processing plants
Marketing of meat & meat merchandising practices in india Dr. Keshab Debnath
The document discusses marketing and merchandising practices for meat in India. It provides background on livestock populations, contributions of the livestock sector to GDP, and components of the meat industry. It then discusses factors important for meat marketing like capital, resources and distribution. The SWOT analysis identifies strengths like availability of raw materials year-round but also weaknesses like lack of skilled labor and threats from global competition. It outlines production, processing, quality standards, and the potential for meat exports from India.
The document provides information on buffalo meat production and trade globally and in India. It notes that India has the largest buffalo population in the world at over 112 million, representing 58% of the global total. India is also the largest producer and exporter of buffalo meat. The document outlines buffalo meat production figures for various countries and states in India. It also provides a table summarizing global trade of buffalo meat by product and country for 2011, with Australia being the largest exporter that year.
The document discusses the Indian meat industry. It notes that India is the 5th largest producer of meat globally and the largest exporter of buffalo beef. The meat industry employs over 18% of the population and accounts for 3% of India's GDP. Poultry production has seen 4-6% annual growth and provides over 100 million jobs. Challenges include rising feed costs, diseases, and infrastructure issues. The document outlines strategies to develop the sector through organized slaughterhouses, hygienic practices, and utilizing byproducts.
The Indian meat industry is largely unorganized and faces several problems including a lack of infrastructure, hygiene practices, and investment. Beef and buffalo meat account for about 50% of total meat consumption in India, which is much lower than global averages. The major livestock species used for meat are buffalo, cattle, sheep, goats, pigs and poultry. The government has taken initiatives to improve the sector through organizations like the National Meat and Poultry Processing Board, though most slaughtering still occurs through unsanitary methods. There is potential to increase meat exports and develop the processed meat industry in India.
The document discusses current global and Indian meat industry trends. Globally, meat production increased 1.4% in 2015, with pig meat increasing 10.8% and poultry meat 4.4%. India is the world's 8th largest meat producer and 3rd largest meat exporter, with buffalo meat being its major export. Meat production in India has grown significantly in recent decades and years. However, factors like religious beliefs and increasing vegetarianism also impact the Indian meat industry.
This document provides information on India's livestock population and meat production statistics. It notes that India has the world's largest populations of cattle, buffalo, goats and is among the top producers of meat globally. However, per capita meat consumption and contribution to global meat trade remains low in India. There is potential to increase meat processing and exports through the development of value-added meat products and using technologies to enhance product quality, safety, and shelf life. Challenges include lack of infrastructure, skills, and overcoming socio-cultural taboos against meat consumption.
How to Start Meat, Poultry and Fish Processing IndustryAjjay Kumar Gupta
Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.
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All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Business guidance for meat, poultry and fish processing, Business Plan for Small Meat Plant, Chicken processing plant, Cured meat cuts, Entrepreneurship Development in Fish Processing, Fish and fish products, Fish and fish products being produced in Fish processing, Fish processing, Fish processing and preservation, Fish Processing Industry in India, Fish processing module, Fish processing plant, Fish Production, Fish Production in India, Fishing industry, How to Cure Meat, How to Start a Fish Production Business, How to Start a Meat Production Business, How to Start a Poultry Production Business, How to Start Fish Processing Business, How to Start Fish Processing Industry, How to Start Meat Processing Industry, How to start meat, poultry and fish processing Industry in India, How to Start Poultry Processing Business, How to Start Poultry Processing Industry, Livestock Processing, Marine Products, Meat and Poultry, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Most Profitable fish Processing Business Ideas, Most Profitable Meat Processing Business Ideas, Most Profitable poultry Processing Business Ideas, New small scale ideas in Fish processing industry, New small scale ideas in Meat processing industry, New small scale ideas in Poultry processing industry, Packaging of fresh and processed meat, Poultry and meat packaging, Poultry Processing Industry in India, Poultry Processing Plant, Processed fish products, Processed Meat and Meat Preservatives, Processing fish, Processing Meat and Livestock, Processing of meat and meat products, Products made from fish, Profit from Production Beef Processing, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Seafood processing industry, Setting up and opening your meat, poultry and fish processing Business, Shellfish and miscellaneous marine products, Small poultry processing plants
Marketing of meat & meat merchandising practices in india Dr. Keshab Debnath
The document discusses marketing and merchandising practices for meat in India. It provides background on livestock populations, contributions of the livestock sector to GDP, and components of the meat industry. It then discusses factors important for meat marketing like capital, resources and distribution. The SWOT analysis identifies strengths like availability of raw materials year-round but also weaknesses like lack of skilled labor and threats from global competition. It outlines production, processing, quality standards, and the potential for meat exports from India.
Meat processing technology for small to medium scale producersRoyce G Chua
This document provides an overview of a manual on meat processing technology for small- to medium-scale producers. It discusses the rising global demand for meat and the important role that meat processing plays in fully utilizing meat resources and reducing waste. The manual aims to clarify different types of meat products and the techniques for producing them, with a focus on requirements for small and medium processing units. It classifies meat products into six groups according to processing technology and provides detailed descriptions of processing technologies and equipment needed for small-scale production.
This document is the preface to the Handbook of Meat Processing. It provides an overview of the book's contents and goals. The book contains 31 chapters divided into three parts. Part I describes meat chemistry, quality, and processing technologies. Part II covers various meat products produced worldwide. Part III presents strategies for controlling safety and quality during processing, including sensors, evaluation, hazards detection, and assurance standards. The preface concludes by thanking the international experts who authored the chapters and the production team that worked on the book.
Value addition of meat involves processing raw materials to increase market value and demand. This includes transforming cuts of meat into edible final products or ingredients. Sustainable livestock production relies on meat value addition to provide livelihoods and ensure food security. Processing meat adds variety and preserves/transports meat, promoting entrepreneurship. The document discusses opportunities for Kenyan meat value addition, such as improving traditionally lower value cuts, adding nutrients to increase health benefits, and utilizing co-products. Specific value-added products and methods are outlined, including using extenders like gum Arabic and fillers like mushrooms.
This document discusses meat processing and value-added meat products. It begins with definitions of meat and meat processing. It then provides information on global and Indian meat production scenarios. It discusses SWOT analysis, preservation techniques, modern processing technologies, equipment used, and various processed meat products. It highlights advantages of meat processing and new trends. It concludes by discussing future projections of increased meat production and consumption to feed a growing global population.
How to Start Poultry Processing Business (Chicken Processing, Broiler Industry)Ajjay Kumar Gupta
Poultry production is big business throughout the world. It has become a standard form of cheap protein. It is also a highly competitive industry and feed suppliers, producers, processors, manufacturers of equipment etc have all appreciated the economies of scale and gone on to develop bigger and more automated systems of operation than ever before to supply an insatiable market.
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This document is a handbook on the poultry meat and egg agribusiness produced by the Food and Agriculture Organization (FAO) of the United Nations. It provides an overview of broiler chicken and egg production processes, trends in global consumption and trade, and focuses on the industries in Eastern Europe and Central Asia. The handbook is intended to help agribusiness professionals and investors understand the technical aspects and economics of the poultry meat and egg sectors.
Pakistan has a large meat industry focused on beef, mutton, and poultry production. Total meat production in 2009-2010 was nearly 3 million tons. However, the industry is largely undeveloped and relies on traditional low-input systems. There is significant potential to improve productivity, introduce value-added processing, develop modern supply chains and export markets, particularly for the large halal market. Establishing modern abattoirs, livestock farms, and poultry processing plants could help Pakistan better utilize its large livestock populations and meet growing global meat demand.
Meat, Chicken, Egg, Pork, Fish Processing, Marine Products, Seafood Processing Projects. List of Profitable Processing and Manufacturing Business Ideas.
India is projected to be one of the largest growth areas for consumption in chicken, beef, and mutton. The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. The urbanization has been causing a rise in demand for meat products. India is the world’s second largest exporter of beef. In India, 95% of goat meat produced is consumed locally.
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Meat Processing, Chicken Processing Plant in India, Poultry Processing Plant, Modern Poultry Processing Plant, How to Slaughter and Process Chickens for Meat, Poultry Processing in India, Chicken Processing Plant, Chicken Processing Project Report, Egg Processing, Eggs and Egg Products Processing, Egg Processing Plant, Food Processing Plant, Commercial Egg Processing, Processing of Eggs, Egg Production, Commercial Egg Production and Processing, Processing a Pig for Meat, Pork Processing, Small-Scale Processing of Pork, Fish Processing, Processing Fish, Fish Processing and Preservation, Fish Processing Industry, Fish Processing Company, Fish Processing Plant, Fish Processing Technology, Production and Fish Processing, Meat Processing Plant, Processed Chicken, Meat Processing Company, Business Plan for Meat Processing Plant, Meat Processing Business Plan, How to Start Meat Processing Business, Project Profile of Meat Processing Plant, How To Start Poultry Processing Business, Starting a Poultry Processing Plant, Egg Powder Production Business, Starting an Egg Business, Egg Production Process, How to Start Pig Farming and Pork Processing Business, Business Plan for Fisheries Processing, How to Start Fish Processing Business, Emu Birds (Farming, Breeding & Meat Production), Rumen By Pass Fat used in Cattle Feed, Pork Products Production, Poultry & Broiler Farming, Poultry Farm For Producing Eggs, Production of Egg Powder, Fish Dehydration, Goat Rearing & Breeding, Piggery Meat Chicken Processing, Chicken Mutton (Sheep Meat) Processing, Ossein Gelatin, Poultry Farming With Hatchery, Fish Processing Project Ideas
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
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Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Best small and cottage scale industries, Book of Meat and Meat Processing, Book on Meat Processing and Preservation, Business guidance for Meat processing, Business Plan for a Startup Business, Business Plan for Small Meat Plant, Business start-up, Complete book on meat processing, Cured meat cuts, How to Cure Meat, How to Start a Meat processing industry?, How to Start a Meat Production Business, How to start a successful Meat processing business, How to Start Meat Processing Industry in India, How to Start Meat Processing Industry, Livestock Processing, Meat and Poultry, Meat Based Profitable Projects, Meat Based Small Scale Industries Projects, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat processing Business, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat Processing Projects, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Modern small and cottage scale industries, Most Profitable Meat Processing Business Ideas, Packaging of fresh and processed meat, Poultry and meat packaging, Processed Meat and Meat Preservatives, Processing Meat and Livestock, Processing of meat and meat products, Profit from Production Beef Processing, Profitable small and cottage scale industries, Profitable Small Scale Meat processing industry, Project for startups, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Science of Poultry and Meat Processing, Setting up and opening your meat processing business, Small Scale Meat Processing, Small Scale Meat Processing Projects, Small scale Meat production line, Small scale sausage production, Small Start-up Business Project, Start up India, Stand up India, Starting a Meat Processing Business, Start-up Business Plan for Meat processing, Startup ideas, Startup Project, Startup Project for Meat processing, Startup project plan, Ways to Preserve Meat
The document discusses value addition and processing of poultry products in India. It notes that the poultry sector has transformed from backyard activity to large commercial operations. It describes various value added egg and meat products that have been developed like pickled eggs, salted chicken eggs, egg rolls, etc. It also discusses key trends in the poultry market like convenience products and new packaging innovations. Finally, it outlines potential for traditional meat products in India due to availability of meats, demand for variety/convenience, and opportunities for value addition.
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 25, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
This document provides an overview of the poultry farming industry in India for meat purposes. It discusses the major poultry varieties available in the market, including Vanraj and White Leghorn chickens. Current demand and pricing is also examined, with chicken selling for 100/120 rupees per kg live or 160/180 rupees per kg meat. The major poultry companies in India are identified and the supply chain is depicted. The document estimates future demand will continue growing and that there is scope for new businesses in related areas like packaging. Government policies aim to support the industry through subsidies.
This document discusses different types of food adulteration including intentional and unintentional adulteration. It provides examples of chemical and biological adulteration. It also discusses various types of meat adulteration such as adding water or ice to increase weight, using dead or diseased animal meat, and mixing organs to increase quantity. Some causes of adulteration are listed as high demand, lowering costs, and lack of training or outdated techniques. The effects of adulteration on health are described as injurious and able to cause diseases and deficiencies. Laws against adulteration in the US were introduced in 1938 and strengthened in 1954 and 2004.
This document discusses the processing of poultry meat. It covers the key steps in poultry processing including receiving, stunning, bleeding, scalding, defeathering, evisceration. It then discusses factors that can affect meat quality preslaughter like genetics, nutrition, management, and stress during harvesting and transport. Specifically, it focuses on how lighting, cooping of birds, and environmental temperature can impact crop emptying and the risk of fecal contamination during processing if the digestive tract is not fully emptied. Maintaining optimal conditions and feed withdrawal times is important to reduce contamination.
The document discusses the history and development of the poultry industry in Bangladesh over the past several decades. It notes that poultry plays a vital role in the country's economy and nutrition, involving 85% of rural people. While the industry started in a more organized way in the 1990s, various organizations helped develop the rural poultry model starting in the 1960s. Today there are over 100 hatcheries and the industry contributes to reducing malnutrition, poverty and empowering women. However, the industry faces challenges such as input price fluctuations and diseases that threaten growth.
The document discusses broiler marketing in India. It notes that 95% of chicken is sold live in wet markets, while only 4-5% is sold chilled or frozen. During summer months, supply is less than 80% of demand, while in winter months supply exceeds demand by 120-150% due to better growing conditions. Marketing of live chickens presents problems for small and medium farmers who depend on traditional traders. The key organizations involved in broiler meat marketing are BROMARK, BCC, and NMPPB. The most common marketing channels are producer to consumer, producer to retailer to consumer, and producer to wholesaler to retailer to consumer.
The document summarizes Pakistan's halal meat sector, including its scope and challenges. It notes that the livestock sector contributes significantly to Pakistan's agriculture GDP and rural employment. However, limitations include non-commercial production systems and a lack of modernized processing. The role of Lahore Meat Company is described as facilitating enhanced and hygienic meat production, developing disease-free zones, consulting services, and certifications to expand Pakistan's share in the large global halal meat market.
The document discusses meat hygiene and public health. It covers topics like the importance of meat as food, meat inspection processes, livestock production's role in the national economy, meat production statistics, the chemical composition of different meats, and prevailing issues in the meat sector such as unhygienic processing. It also describes ante-mortem examination of food animals and various slaughtering methods including Islamic, Jewish, Sikh, and humane methods involving stunning. The Islamic method aims to cause acute blood loss and instant loss of consciousness to minimize pain according to religious guidelines.
Meat processing technology for small to medium scale producersRoyce G Chua
This document provides an overview of a manual on meat processing technology for small- to medium-scale producers. It discusses the rising global demand for meat and the important role that meat processing plays in fully utilizing meat resources and reducing waste. The manual aims to clarify different types of meat products and the techniques for producing them, with a focus on requirements for small and medium processing units. It classifies meat products into six groups according to processing technology and provides detailed descriptions of processing technologies and equipment needed for small-scale production.
This document is the preface to the Handbook of Meat Processing. It provides an overview of the book's contents and goals. The book contains 31 chapters divided into three parts. Part I describes meat chemistry, quality, and processing technologies. Part II covers various meat products produced worldwide. Part III presents strategies for controlling safety and quality during processing, including sensors, evaluation, hazards detection, and assurance standards. The preface concludes by thanking the international experts who authored the chapters and the production team that worked on the book.
Value addition of meat involves processing raw materials to increase market value and demand. This includes transforming cuts of meat into edible final products or ingredients. Sustainable livestock production relies on meat value addition to provide livelihoods and ensure food security. Processing meat adds variety and preserves/transports meat, promoting entrepreneurship. The document discusses opportunities for Kenyan meat value addition, such as improving traditionally lower value cuts, adding nutrients to increase health benefits, and utilizing co-products. Specific value-added products and methods are outlined, including using extenders like gum Arabic and fillers like mushrooms.
This document discusses meat processing and value-added meat products. It begins with definitions of meat and meat processing. It then provides information on global and Indian meat production scenarios. It discusses SWOT analysis, preservation techniques, modern processing technologies, equipment used, and various processed meat products. It highlights advantages of meat processing and new trends. It concludes by discussing future projections of increased meat production and consumption to feed a growing global population.
How to Start Poultry Processing Business (Chicken Processing, Broiler Industry)Ajjay Kumar Gupta
Poultry production is big business throughout the world. It has become a standard form of cheap protein. It is also a highly competitive industry and feed suppliers, producers, processors, manufacturers of equipment etc have all appreciated the economies of scale and gone on to develop bigger and more automated systems of operation than ever before to supply an insatiable market.
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This document is a handbook on the poultry meat and egg agribusiness produced by the Food and Agriculture Organization (FAO) of the United Nations. It provides an overview of broiler chicken and egg production processes, trends in global consumption and trade, and focuses on the industries in Eastern Europe and Central Asia. The handbook is intended to help agribusiness professionals and investors understand the technical aspects and economics of the poultry meat and egg sectors.
Pakistan has a large meat industry focused on beef, mutton, and poultry production. Total meat production in 2009-2010 was nearly 3 million tons. However, the industry is largely undeveloped and relies on traditional low-input systems. There is significant potential to improve productivity, introduce value-added processing, develop modern supply chains and export markets, particularly for the large halal market. Establishing modern abattoirs, livestock farms, and poultry processing plants could help Pakistan better utilize its large livestock populations and meet growing global meat demand.
Meat, Chicken, Egg, Pork, Fish Processing, Marine Products, Seafood Processing Projects. List of Profitable Processing and Manufacturing Business Ideas.
India is projected to be one of the largest growth areas for consumption in chicken, beef, and mutton. The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. The urbanization has been causing a rise in demand for meat products. India is the world’s second largest exporter of beef. In India, 95% of goat meat produced is consumed locally.
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Niir Project Consultancy Services
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Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
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Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
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Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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The document discusses value addition and processing of poultry products in India. It notes that the poultry sector has transformed from backyard activity to large commercial operations. It describes various value added egg and meat products that have been developed like pickled eggs, salted chicken eggs, egg rolls, etc. It also discusses key trends in the poultry market like convenience products and new packaging innovations. Finally, it outlines potential for traditional meat products in India due to availability of meats, demand for variety/convenience, and opportunities for value addition.
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 25, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
This document provides an overview of the poultry farming industry in India for meat purposes. It discusses the major poultry varieties available in the market, including Vanraj and White Leghorn chickens. Current demand and pricing is also examined, with chicken selling for 100/120 rupees per kg live or 160/180 rupees per kg meat. The major poultry companies in India are identified and the supply chain is depicted. The document estimates future demand will continue growing and that there is scope for new businesses in related areas like packaging. Government policies aim to support the industry through subsidies.
This document discusses different types of food adulteration including intentional and unintentional adulteration. It provides examples of chemical and biological adulteration. It also discusses various types of meat adulteration such as adding water or ice to increase weight, using dead or diseased animal meat, and mixing organs to increase quantity. Some causes of adulteration are listed as high demand, lowering costs, and lack of training or outdated techniques. The effects of adulteration on health are described as injurious and able to cause diseases and deficiencies. Laws against adulteration in the US were introduced in 1938 and strengthened in 1954 and 2004.
This document discusses the processing of poultry meat. It covers the key steps in poultry processing including receiving, stunning, bleeding, scalding, defeathering, evisceration. It then discusses factors that can affect meat quality preslaughter like genetics, nutrition, management, and stress during harvesting and transport. Specifically, it focuses on how lighting, cooping of birds, and environmental temperature can impact crop emptying and the risk of fecal contamination during processing if the digestive tract is not fully emptied. Maintaining optimal conditions and feed withdrawal times is important to reduce contamination.
The document discusses the history and development of the poultry industry in Bangladesh over the past several decades. It notes that poultry plays a vital role in the country's economy and nutrition, involving 85% of rural people. While the industry started in a more organized way in the 1990s, various organizations helped develop the rural poultry model starting in the 1960s. Today there are over 100 hatcheries and the industry contributes to reducing malnutrition, poverty and empowering women. However, the industry faces challenges such as input price fluctuations and diseases that threaten growth.
The document discusses broiler marketing in India. It notes that 95% of chicken is sold live in wet markets, while only 4-5% is sold chilled or frozen. During summer months, supply is less than 80% of demand, while in winter months supply exceeds demand by 120-150% due to better growing conditions. Marketing of live chickens presents problems for small and medium farmers who depend on traditional traders. The key organizations involved in broiler meat marketing are BROMARK, BCC, and NMPPB. The most common marketing channels are producer to consumer, producer to retailer to consumer, and producer to wholesaler to retailer to consumer.
The document summarizes Pakistan's halal meat sector, including its scope and challenges. It notes that the livestock sector contributes significantly to Pakistan's agriculture GDP and rural employment. However, limitations include non-commercial production systems and a lack of modernized processing. The role of Lahore Meat Company is described as facilitating enhanced and hygienic meat production, developing disease-free zones, consulting services, and certifications to expand Pakistan's share in the large global halal meat market.
The document discusses meat hygiene and public health. It covers topics like the importance of meat as food, meat inspection processes, livestock production's role in the national economy, meat production statistics, the chemical composition of different meats, and prevailing issues in the meat sector such as unhygienic processing. It also describes ante-mortem examination of food animals and various slaughtering methods including Islamic, Jewish, Sikh, and humane methods involving stunning. The Islamic method aims to cause acute blood loss and instant loss of consciousness to minimize pain according to religious guidelines.
This document contains a food hygiene quiz with questions and answers about proper food preparation and handling. Some key points covered are:
- Leftovers should only be reheated once to avoid bacteria growth from multiple cooling and reheating cycles.
- The inside of food may not be cooked even if the outside is, so food must be cooked thoroughly all the way through.
- Only beef and lamb can be eaten rare, other meats like pork and chicken must be fully cooked.
- To check chicken is done, it should be steaming hot with clear juices and not pink inside.
- Cross-contamination must be prevented by cleaning surfaces after raw meat and separating foods. Proper hygiene includes regular hand
The document discusses the results of a study on the awareness levels of urban meat consumers in Visakhapatnam on meat hygiene. It found that most consumers purchase meat from well maintained shops, and their primary factors for purchase are price, quality, and hygiene. However, many consumers also cited concerns about the health of slaughtered animals, rearing practices, and lack of proper meat inspection and storage facilities. The document concludes it is crucial to understand consumer concerns about meat hygiene through participatory approaches involving producers, vendors, scientists, and consumers to address the major issues of hygiene, sanitation, safety, cold chain management, and regulation.
Livestock marketing and supply chain management of livestock products ILRI
Presented by Steven J. Staal as a keynote address at the 74th Annual Conference of the Indian Society of Agricultural Economics, Maharashtra, India, 18-20 December 2014
An abattoir, or slaughterhouse, is a facility that processes animals for food products. Approximately 45-50% of the animal can be used for food, while 15% is waste and 40-45% becomes byproducts. Abattoirs must follow religious practices for slaughtering animals. They come in modern, semi-modern and traditional varieties. Proper site selection, infrastructure, hygiene practices and layout are important for efficient and sanitary operations. Key areas of an abattoir include lairage, slaughtering, processing, inspection, packaging and storage.
This document discusses food safety standards for processed animal exports in Thailand. It provides an overview of food safety standards in Thailand and concerns for the poultry industry. It examines the current situation of food safety in Thailand's export poultry industry, including regulations, certification processes, and case studies of hazards. It also discusses how flooding could impact the poultry industry and the benefits and constraints of achieving food safety certification for small and medium enterprises in Thailand. Recommendations are made to strengthen food safety.
International business opportunities in India are growing, with an annual growth rate over 7%. India has a large skilled workforce and a growing middle class, making it attractive for business. However, strategies must be tailored to India's diverse regions which have different cultural strengths - for example, the east is known for intellectuals while the south focuses on technology. Top sectors for international business in India include IT, telecom, pharmaceuticals, and infrastructure, though India still faces challenges of poverty and uneven development between urban and rural areas.
Designing Supply Chain Network for New Product In Pakistan MarketShoaib Raees
- Meattain is launching a new meat product in the Pakistani market and designing a supply chain network to distribute it.
- The company aims to provide high quality halal meat and improve nutrition for consumers. It will target the middle, upper, and higher classes.
- Meattain's supply chain strategy includes reducing inventory and effective management of materials, information, and finances as products move from suppliers to customers.
- The distribution channels will include distributors selling to targeted customers and distributing to Meattain outlets in northern, central, and southern regions of Pakistan.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
Modern slaughter house tiruvalla 21 12-2012Paul Mathew
The document proposes establishing a modern slaughterhouse in Tiruvalla operated by MACFAST. It would have a capacity of 50 heads per day and include facilities for reception, resting, veterinary examination, stunning, bleeding, skin/meat removal, waste storage, and treatment of liquid and solid waste. MACFAST would provide administrative buildings, security, refrigeration, fencing, roads, and waste management including a biogas plant to process 700kg of solid waste daily and an effluent treatment system. The slaughterhouse aims to improve hygiene, waste handling, and environmental protection over existing facilities.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
The document provides an overview of the changes to India's food regulatory regime with the introduction of the Food Safety and Standards Act (FSSA) 2006. It discusses the history and need for a unified food law, as previously there were many different laws administered by various ministries. The FSSA 2006 consolidated these into a single law administered by the newly created Food Safety and Standards Authority of India (FSSAI). Key changes included mandatory Good Manufacturing Practices, stricter penalties for non-compliance, and an emphasis on self-regulation over direct prosecution. The document also summarizes some of the main provisions of the Act, Rules, and Regulations developed under the new regulatory framework.
This document provides an overview of abattoirs and slaughterhouses. It discusses the history and design of slaughterhouses, hygiene and sanitation facilities, inspection processes before slaughter, common stunning techniques, the slaughter process, international variations, and waste management. The document covers a wide range of topics related to slaughterhouses at a high level across multiple paragraphs and sections.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in the meat industry. It covers the 7 principles of HACCP and provides examples of how to apply it in meat processing plants. Specifically, it analyzes the processing steps for cured cooked ham and identifies potential biological, chemical and physical hazards at each step. It then outlines the HACCP plan for cured cooked ham production, identifying critical control points and establishing critical limits and monitoring procedures. Finally, it provides recommended microbiological criteria for fresh meat.
Food hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christa...Duncan Heaster
Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000
Recommended International Code of Practice – General Principles of Food Hygiene:
CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999).
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993.
Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”.
Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001
REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease.
Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria.
Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’
Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria.
Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees.
Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use.
Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world.
Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats.
Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats.
Examples: Toxoplasmosis, Giardia, Fluke.
Infrastructure req of modern slaughterhousePavan Kumar
1. The document discusses the infrastructural requirements for modern slaughterhouses, including considerations for site selection, size requirements based on daily throughput, and essential areas and facilities.
2. It provides guidelines for key areas of a slaughterhouse including the lairage, slaughter hall with stunning and bleeding sections, chill rooms, and effluent treatment.
3. The document emphasizes hygienic design principles for floors, drains, lighting and layout to ensure forward product flow and separation of clean and dirty operations.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
This document provides an outline and overview of the Food Safety and Standards Act of 2006 in India. It discusses the timeline of food laws in India, the consolidation of various food laws into the 2006 Act. Key aspects summarized include:
- The Food Safety and Standards Authority of India (FSSAI) was established to regulate food safety and set standards.
- The Act aims to ensure availability of safe and wholesome food and consolidated many previous food laws.
- It outlines the licensing requirements for food businesses and responsibilities of food business operators.
- The roles of various officials like Designated Officers and Food Safety Officers in enforcing the Act are also summarized.
indian_meat_industry_for meat processing and preservationRahulVashishth11
The Indian meat industry is largely unorganized and faces several problems including a lack of infrastructure, hygiene practices, and investment. Beef and buffalo meat account for about 50% of total meat consumption in India, which is much lower than global averages. The major livestock species used for meat are cattle, buffaloes, goats, sheep, and pigs. The government has taken initiatives to improve the sector through organizations like the National Meat and Poultry Processing Board. However, most slaughterhouses remain unsanitary and there is potential to increase meat exports and production of value-added meat products through better organization and infrastructure in the Indian meat industry.
Food Product Development from Buffalo MeatIIT Kharagpur
The document provides information about buffalo meat products and their development. It discusses:
1) Two new buffalo meat products - meat biscuits and sausages, outlining their history and innovations.
2) The manufacturing process for meat biscuits and key ingredients in sausage production.
3) Trends in the pet food and global sausage markets, such as demand for organic and functional pet foods.
Crowdfunder alafis int. investment presentation august 2020Roy Pallett
Mafepros aims to significantly improve Uganda's beef processing industry through establishing three abattoirs and a central processing plant. The company plans to upgrade an existing abattoir they purchased to meet international standards, build two additional abattoirs, and increase beef production, quality, and exports. Financial modeling projects over $20 million in annual profits within five years as the company captures 75% of Uganda's growing domestic market and expands beef exports throughout Africa and the Middle East. Mafepros has made progress securing land, permits, and government support and is seeking private investors to realize their vision of a sustainable and profitable beef industry in Uganda.
Crowdfunder alafis int. investment presentation july 2020Roy Pallett
Mafepros aims to significantly improve Uganda's abattoir standards and meat industry through establishing three abattoirs and a central processing plant. The company plans to upgrade an existing abattoir to meet international standards, establish reliable cattle supplies, and increase sales domestically and through exports. In the long term, Mafepros expects to gain a large share of Uganda's growing domestic meat market and export quality meat regionally and internationally, improving livelihoods. The financial model suggests profits of over $20 million annually within five years through efficient, sustainable abattoir operations.
Animal production provides many benefits to humans, including food, clothing, income, and health products. Livestock convert feed into high-quality protein for human consumption. While developing countries struggle to produce enough food, animal products like milk, eggs, and meat contain complete proteins that are essential for human growth and tissue repair. The future of animal production will depend on population growth, demand, distribution challenges, and dietary changes around the world.
The document summarizes a group presentation on the poultry industry in Bangladesh. It outlines the history and growth of the industry, current status, importance to the economy and poverty reduction. Challenges like avian flu and solutions like improved infrastructure and regulation are discussed. The focus is then on major player C.P. Bangladesh, covering its products, marketing strategies, competitors and SWOT analysis. In conclusion, the poultry industry is seen as having potential for further growth despite challenges, with C.P. aiming to be a leader through investment and experience.
Livestock play an important role in achieving the UN Sustainable Development Goals through supporting inclusive economic growth, equitable livelihoods, nutrition and health, and sustainable ecosystems. However, livestock are conspicuously absent from the SDG indicators. Failing to consider the livestock sector could significantly impact efforts to attain the SDGs, as livestock are central to developing economies and the lives of many poor families. Transforming smallholder livestock systems in a sustainable way is key to meeting the growing demand for animal proteins in developing countries.
This document provides an overview of the livestock and poultry sectors in Pakistan. It notes that livestock contributes 11.4% to Pakistan's GDP and discusses population trends and herd sizes for various livestock. It also describes the traditional and intensive production systems for poultry and outlines the dairy, meat and veterinary institutions in Pakistan. Key constraints to livestock development are identified and the livestock and poultry development policies and strategies are summarized.
Global Beef Production, Export by Regions & ConsumptionAryan Singh
Global Beef Production in Thousand Metric Tons for year 2014 to year 2020. Export by United States, China, Japan, Taiwan and Other countries, Meat and Seafood Consumption
The document provides an overview of the poultry farming sector in India. It discusses that India is the world's second largest egg producer and fifth largest meat producer. The poultry industry is growing at 8-10% annually for eggs and 12-15% for broiler chickens. It also outlines the major companies involved, exports, and challenges facing the industry like high feed costs and disease outbreaks. The sector employs over 1.5 million people and contributes Rs. 26,000 crore annually to the national income.
Dairy systems for smallholders in poor countries: Options for improving livel...ILRI
This document discusses options for improving livelihoods through dairy systems for smallholders in poor countries. It notes that dairy production has overtaken rice as one of the top five most valuable global commodities. It also highlights that huge increases in cereal, dairy, and meat production will be needed by 2050 to meet demand. For many smallholder farmers and landless people in developing nations, livestock are crucial for livelihoods, providing food, income, insurance, and fertilizer. The "hub approach" promotes improving milk production and marketing systems for smallholders through support for transportation, cooling facilities, artificial insemination services, farmer groups, and related organizations. Expanding access to dairy can benefit nutrition, health, gender equity,
Establish poultry industry and its distribution networkemonfaisal
This presentation is by the group "Rainbow" and introduces Bangladesh's poultry industry. It discusses that poultry plays a vital role in Bangladesh and involves 85% of rural people. While domestic demand for meat and eggs is high, availability meets only 12.5% of meat and 48.6% of egg demands. The poultry industry has seen exponential growth over the past 20 years and contributes significantly to GDP and poverty reduction. However, the industry faces challenges such as disease outbreaks, lack of infrastructure, and many intermediaries that drive up costs. The group recommends increased support through improved access to loans, investment in infrastructure and disease prevention, and reducing intermediaries in the supply chain.
Market intelligence in milk and milk productsHardikaMehta3
It deals with Global and Indian Dairy Scenario. It also covers Growth drivers and challenges in Indian Dairy Industry . Current Issues in Indian Dairy Sector.
The document discusses the growth of the chicken meat industry in Asia and Pakistan. It notes that Asia accounts for 35% of global chicken meat production, led by China. Pakistan's chicken meat industry has grown significantly since the 1960s and is now the 7th largest globally. Chicken meat is an important source of protein and nutrients for Pakistanis. It provides many health benefits and helps address deficiencies in animal protein consumption. The industry continues to expand annually in Pakistan.
The document discusses the swine industry in the Philippines. It states that about 70% of the industry is composed of small backyard raisers. There are three major breeds used: Landrace, Large White, and Duroc. Swine business can involve fattening pigs, breeding/piglet production, or a combination. The industry faces challenges like high input costs, lack of technology among small raisers, and disease outbreaks. The government aims to achieve self-sufficiency in pork, develop value-added products, and maintain disease-free status through support for the private sector and regulatory environment.
The document discusses the Indian feed industry and livestock sector. It notes that the Indian feed industry is about 35 years old, produces around 3 million tonnes annually, and has modern facilities. The livestock sector includes dairy cattle, poultry, sheep, goats and camels, but the beef, pork and swine industries are almost non-existent due to religious and cultural factors. The dairy and poultry sectors have grown significantly in recent decades through improved breeding and feeding practices.
The document discusses the poultry industry in Pakistan and the use of probiotics. It notes that commercial poultry was established in 1962 and now generates over 750 billion rupees annually, employing 1.5 million people. It then provides statistics on current broiler, layer, and egg production. The document also discusses the global probiotics market, key producers, and the constraints and potential for probiotics use in Pakistan's poultry industry. Major companies marketing probiotics in Pakistan are also listed.
The document discusses India's poultry industry, which places 350 million broiler chicks annually and has 220 million layer birds in production. It produces 4.85 million metric tons of meat annually and 70 billion eggs. The industry has an annual growth rate of 7.5% and is the 5th largest globally with a market size of around 90,000 crores. It discusses production figures and processes for broilers and layers. It also outlines some challenges facing the industry like price volatility and availability of trained labor, and suggestions to address them.
This document provides an overview of the poultry industry in Pakistan, including its history, trends, and current state. It discusses how the industry has grown from small backyard operations in the 1960s to a large commercial industry today. Key points include: the poultry industry contributes significantly to Pakistan's agriculture and livestock sectors; production of eggs, broilers, and layers has increased dramatically since the 1970s; and a new trend is the use of "controlled sheds" for broiler production, which provide automated control of environmental conditions. The location analysis section describes how broilers are typically marketed through middlemen and wholesalers to urban retail shops and processed meat markets.
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Exportação de carne bovina na Índia
1. World Meat Congress Buenos Aires 27 th – 29 th September 2010 Rashid Kadimi by All India Meat & Livestock Exporters Association (AIMLEA) and CEO, Allanasons Limited, India Indian Meat for Developing Markets President
3. World Meat Production All data in this presentation Source: IMS-GIRA World Meat Facts Book 2010 Unless specified otherwise 1999 M MTs 2009 M MTs % Growth per annum Bovine Meat 59.3 65.9 0.7 Poultry meat 65.2 97.7 3.2 Pig meat 89.3 102.1 1.3 Ovine meat 11.0 14.6 0.4
4. Major Bovine Meat Producing Clusters World Bovine Meat Scenario The four bovine meat producing clusters in 2009 produced 37.9 M MTs cwe FAO’s estimate of world bovine meat production in 2009 is 65.9 M MTs Carcass Weight Equivalent (cwe)
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9. Major Bovine Meat Producing Clusters Reduced export possibility Net Importer Production quantum less significant Increasing domestic demand, Periodical ban on exports
10. Emerging Supply Centres CHINA Production 5.0 M MTs in 1999 Production 6.1 M MTs in 2009 Fapri forecast: China will import 500,000 MTs annually by 2015 INDIA Pioneered Buffalo meat exports in 1969 Production 2.9 M MTs in 2009 Over the years, exports have grown, consolidated and recently has made rapid strides Now since 2006, world’s 3 rd largest bovine meat exporting country
11. 2009 Per Capita Consumption (kg cwe) Expected to grow substantially
13. India’s exports to Asia & Africa’s Bovine Meat Deficits Regions 200,000 MTs p.a 750,000 MTs p.a 650,000 MTs p.a 180,000 MTs p.a Islamic countries Other countries 100,000 MTs p.a Exports from India (to Islamic countries) Exports from India (to other countries)
14. India’s Halal Buffalo Beef the Choice Meat for Processing IRAN Kalbassa EGYPT Mortadella and local Sausages MIDDLE EAST Shawarma and Burger patties MALAYSIA Satay CIS Basterma and Salamis Genuinely Halal Lean and nutritious attributes of Halal Buffalo beef always appealed Buffalo beef healthier than cattle beef Buffalo beef’s ability to retain moisture and binding characteristic... … .. the choice meat for processing
21. Livestock , Livestock health status plays a major role in world meat trade Veterinary Infrastructure & Livestock Health Veterinary infrastructure plays a crucial role in maintaining and improving livestock health.
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25. Hurdles Faced IN INDIA IN THE WORLD Markets, Regulatory Authorities
31. AIMLEA ALL INDIA MEAT & LIVESTOCK EXPORTERS ASSOCIATION Headquarters at World Trade Centre, Mumbai, India
32. Systems is the forte of the Group Benchmarks global standards Professionally managed Establishments are certified under: ISO 9001:2000 for Quality Systems HACCP for Food Safety ISO:14001 for Environment Focus OHSAS 18001 for Occupational Health and Safety The Allana Group Largest Processor – Exporter of Halal meat products Accounts for > 60% of all meat produced and exported from India Amongst top bovine meat producers globally Largest Halal bovine meat producer in the World INCREASED FOCUS ON VALUE ADDED PRODUCTS
34. India – preferred option for supply of Halal Bovine Meat World Meat Scenario Halal Bovine Meat Market India’s Livestock Wealth, Livestock Health & Veterinary Infrastructure Development of Indian Buffalo Meat Export Industry…. … . foremost supplier of Halal Bovine Meat Communication Strategy Role of AIMLEA and the Allana Group Wrap-Up
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Editor's Notes
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Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
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Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together 01/18/11
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Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
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Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
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Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
Figures to be deleted if not received and close bracket after “industry” Animation : Point 1 & 2, Point 3 Raw hides and Offals to come together
India's Role in the Halal Bovine Meat Market Copy comes with a click no buffeloes Animate on click