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.

1. Dr. Bidyut Prava Mishra
Assistant Professor, LPT
C.V.Sc & A.H., OUAT

2.  Total livestock population of India: 512.05 Million
 11.6% of the world population

3. Speies Population in million % Share in world &
position
Cattle 190.9 15.06 (Second)
Buffalo 108.7 57.83(First)
Goats 135.17 17.14% (Second)
Sheep 65.06 7.14% (Third)
Pig 10.29 1.2%
Poultry 729.2 17% (Seventh)
2012 census

4.  Total meat production in India: 6.7 MT (2014-15)
 Growth rate in meat production in India: 7.31%
 Category % share % of animal slaughtered
 Cattle 5 10.6
 Buffalo 21 10.6
 Sheep 8 24.1
 Goat 14 58.7
 Pig 7 95
 Poultry 45 90

5.  Per capita meat consumption in India: 5.5 kg/head/year
 Bovine meat 2.1
 Sheep & goat 0.7
 Pig 0.4
 Poultry 1.7
 Other meat 0.4
 Total 5.5
 Per capita meat consumption in world: 42 kg/head/year
 Developed countries: 80.3 kg/head/year

6.  Contribution of livestock sector to Indian GDP-4.1%

7. Items Percent (%) of total values
Milk and milk products 65.05
Meat and meat industry
byproducts
19.83
Eggs 3.77
Wool and Hair 0.1
Dung 6.93

8. Type 2013-14
Qut. In
MT
Rupees
in lacs
2Qut. In
MT014-
15
Rupees
in lacs
2015-16
Qut. In
MT
Rupees
in lacs
Carabeef 1451941
.75
2647235
.44
147630.
78
2928915
.69
1314473
.67
2668541
.29
Sheet
and goat
meat
20425.8
5
67957.6
8
22827.7
7
82153.8
4
21635.8
9
83389.8
2
Other 255.23 691.75 261.92 1419.71 0.10 618.18
Processe
d meat
488.78 691.75 406.11 1419.71 280.92 618.18

9.  India’s international trade in livestock and
livestock products is mainly in live animals
(17%), meat and meat products (82%), dairy
products and eggs (1%).
 India does not even contribute 1 per cent to the
world export of the livestock products

10.  20.5 million people depend upon livestock for their livelihood
 Livestock sector contributed 16% to the income for all rural
households.
 Indian Meat export: growing at 13% annually
 In spite of big potential because of large livestock population,
the meat industry in India has not taken its due share.
 India is still a small player in global market of livestock trade

11.  The total processing capacity in India is over 1 million tons per
annum
 Only 2% of total meat produced utilized for processed meat product
 In developed countries , 60% meat is utilized
 Remaining meat sold in fresh or frozen forms
 Only 34 modern meat processing plants approved for export of meat
 75 no. of Abattoir cum meat processing plants are approved under
APEDA for export
 Allanasons Limited pioneered Indian meat exports in 1969 and
continuous to be the leader in meat export

12.  Uttar Pradesh, Andhra Pradesh , West Bengal ,
Maharashtra , Kerala, Delhi , Rajasthan are the key areas
of Processed meat production in India.
 Major Export Destinations (2015-16) : Korea Republic,
United Arab Emirates, Saudi Arabia, Thailand and
Maldives.
 Even though production is in accelerated trend still processing and
marketing strategies are not in a well defined manner which leads
to overall moderate profitability and less export promotion.

13.  All essential amino acid
 Protein 19-21%
 High biological value (85)
 Fe, Zn, Se, P
 Vit-D
 Vit- B (B1, B2, B6, B12, Niacin, pantothenic acid)
 Omega-3 and omega-6 PUFA
 40% MUFA :Oleic acid
 Low myristic acid
 Linoleic acid, linolenic acid

14.  Process of changing or transforming a product
from its original state to a more valuable state.
 Product development in a way that enhances its
value
 A broad definition of value added is to economically
add value to a product by changing its current
place, time, and form characteristics to
characteristics more preferred in the marketplace.

15. Variety/
convenience
FunctionProcessing
Classification

17.  Deboning
 Size reduction
 Seasoning-(addition of spices and condiments)
 Tenderization
 Tumbling
 Smoking
 Retorting / cooking
 Emulsion preparation
 Battering

18.  Quality raw materials
 Correct formulation
 Optimum processing
 Right packaging
 Storage stability
 Flavour and colour changes
 Nutritional value
 Labeling requirements
 Product specifications and regulations

19.  Provide valued, variety and convenience meat products.
 Meet life style requirements.
 Increase demand and marketability
 Utilize different carcasses & by-products beneficially.
 Utilisation of inferior carcass cuts with combined
technology
 Incorporation of extenders for quality and economy
 Improves safety and product attribute such as
appearance, juiciness and flavour.
 Facilitates diverse products, cost reduction, competitive
pricing

20.  Economic utilisation of waste
 Check large scale imports & promote exports
 Promote entrepreneur ventures and employment
 Production of high demand value added product such
as low fat meat products
 Processed meat products reduces the gap in the
marketing channel when supply of meat is excess.
 Lower cooking losses

21.  Largest population of Livestock (Large amount of raw
material)
 Tough meat from spent animals will be successfully utilised
for development of palatable and qualitative products.
 Rapid urbanization and industrialisation & change of food
habits resulted in increase in demand.

22.  Increase in demand mostly by nuclear families
 Higher middle class income group
 Export prospects (Global market)
 Availability of contemporary technology

23.  Less preference for frozen meat by the consumer
 Insufficient cold chain facilities
 Lack of well organized marketing system
 Less domestic demand for value added meat products
 Lack of infrastructure facilities for processing and storage
 Non availability of adequate technology in most parts of the
country
 Fluctuating export trade
 High import duty and stringent SPS measures of respective
importing countries

24.  Inadequate focus on quality & safety standards
 Traceability
 Lack of skilled & trained personnel
 Low availability of reliable & accurate instruments &
equipments
 High requirement of working capital.
 Negative attitude of public towards meat on account of
misinformation campaign and socio- religious taboos.

25.  Lack of product development & innovation
 Inadequate focus on quality and safety
standards
 Poor processing and marketing conditions
 Microbiological problems
 Quality deterioration due to bio-chemical
changes
 Bio- insecurity of products

26.  Newer technologies for design of mini meat processing units
 Increasing production efficiency leading to lower production cost
 Production of hygienic and quality products
 Shelf life extension of meat products by application of hurdle
technology and biotechnology means
 Developing newer techniques for tenderization of meat
 Uniform processing technologies for traditional meat products.
 Improved packaging techniques like vacuum, MAP, CAP, retort
and aseptic
 All efforts have to be made to keep production cost at minimum
with selection of appropriate formulation, processing conditions
and infrastructure facilities.

27.  Development of quick and sensitive methods for detection
of pathogens and hazardous feed residues
 Organized marketing network need to encourage positive
trend for uniform profits to all the players in the meat
industry
 Creation of facilities for production of quality and safety
products
 Quality and safety compliance in food chain from
production to consumption
 Adoption of processing technologies at different location
for easy distribution and marketing and development of
further processed meat products

28.  Identify potential markets for value added meat and
poultry products.
 Identify risks and benefits of producer participation
 Introduce producers and processors to products and
processes that enhance efficiency in production
process and results in products that compete well in
the value added market place.

30. chicken pickle Chicken nuggets

31. Meat patties Meat balls

34. Chicken croquettes Buttered chicken eggs

36.  Dietary supplementation of functional
ingredients
 Fortification of essential nutrients, e.g.
dietary fibers, vitamins •
 Protein incorporated meat products
 Carbohydrate enriched meat products
 Probiotic & fermented meat products