Safe Food, Fair Food: Summary of findings within lowland goat and sheep value chains in Ethiopia
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Transcript of Safe Food, Fair Food: Summary of findings within lowland goat and sheep value chains in Ethiopia
Safe Food, Fair Food: Summary of findings within lowland goat and
sheep value chains in EthiopiaBarbara Rischkowsky, Tamsin Dewé, Kristina Rösel,
Multi-stakeholder Workshop for Targeting Action Research on Lowland Sheep and Goat Value Chains in Ethiopia
Debre Zeit 1-2April 2013
Safe Food, Fair Food
Protecting the health of poor consumers
and Safeguarding livelihoods of poor livestock
keepers and other value chain actors
Background
Looking at risks to food safety and nutrition within sheep and goat value chains
Trying to identify opportunities for further research and intervention
Ultimate goal is to ensure adequate intake of safe and nutritious foods, while protecting the livelihoods of poor value chain actors
Activities
Rapid assessment conducted alongside rapid VCA at each site
Participatory rural appraisals (PRAs) with producer and consumer groups
Also focus group discussions (FGDs) with mothers of young children
Topics included animal health, consumption patterns, food preparation, and perceptions of quality and safety of meat and milk
Results: both sites
Sheep and goat meat consumption – Very similar between sites– Peaks at major national and religious festivals– Low in intervening periods
Results: both sites Risks to safety of sheep and goat meat
– Emergency slaughter and consumption of diseased animals can occur
– Purchase of meat from informal markets Risk mitigation
– Don’t eat animals affected by specific diseases– Smell, colour and absence of pus/lesions used to
assess quality and safety– Cooking of ‘suspect’ meat thoroughly
Results: both sites Sheep and goat milk consumption
– Consumption seasonal: depends on combination of lambing/kidding and feed availability
Results: both sites
Risks to safety of sheep and goat milk– Consumption of raw milk
Risk mitigation– Smoking milking containers– Don’t consume milk that is
discoloured or contains blood or pus
– Processing to butter
Results: Borena Sick animals Deaths
Results: Borena Risky food practices
– Consumption of dead animals, even if suspected of anthrax
– Consumption of milk with sour or abnormal taste or smell
– Milk is not boiled at Eloheye– Children given food other than breast milk at
young age (<6 months) Risk mitigation
– Meat considered unsafe is trimmed and/or boiled thoroughly in rural areas
– In town, ‘suspect’ meat is not purchased– Milk is sieved to remove dirt and hair
Nutritional issues– Producers consume more meat and milk than
those at other sites– Town people do not always have access
Results: Shinelle Sick animals Deaths
Results: Shinelle
Risky food practices– Consumption of animals with FMD
or tick-related disease– Purchase of meat from informal
markets– Consumption of raw milk
Risk-mitigating practices– Only healthy animals slaughtered
otherwise– Dead animals not consumed– Urban consumers avoid ‘suspect’
meat– Meat cooked thoroughly– Processing of milk into butter
Conclusions Meat
– Increased frequency of consumption compared to other sites
– Especially risky practices (raw meat, sick or dead animals) in Borena
– Better if all meat and offal is well-cooked - some loss of nutritional quality, but large reduction in risks
– Role of informal butchers at both sites Milk
– Boiling milk is a simple message to convey to reduce foodborne disease
– Less consumption whole shoat milk in towns/cities
Safe Food, Fair Food
Tamsin Dewé, Consultant [email protected]
Kristina Rösel, Project [email protected]
All photo credits to ILRI/ Tamsin Dewé unless otherwise indicated