Smallholder Pig Value Chain Development in Uganda

Danilo Pezo (d.pezo@cgiar.org) Kristina Rösel (k.rosel@cgiar.org)

More milk, meat and fish by and for the poor (CGIAR Research Program on

Livestock and Fish)

Safe Food, Fair Food project

Presented at a stakeholder meeting, Wakiso, Uganda, 13 June 2012

Pig production- a dynamic and rapidly growing sector

in Uganda. In the past three decades increase from

0.19 to 2.3 million pigs (FAO, 2012).

Uganda: highest per capita consumption (3.4

kg/person/year) in the region -10 times increase

in the last 30 years, whereas beef is declining.

Farm Systems:

Breeding Growing/Fattening

Inputs and Services Pig breeder

Vet / Animal Prod

extension services

Agrovet / feed shop

owners

Feed manufacturers

and suppliers

Transporters- feed

Post-farm Live-pig traders

Transporters

Slaughterers

Pork Butchers

Pork processors-

large and medium

Supermarkets/

restaurants

Consumers

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

•Unsupervised slaughter, no

meat inspection in local

markets, road-side butchers

•Pork joints

A small formal subsector

•Medium-scale piggeries

•Urban slaughterhouses

•Processors

•Fresh Cuts (Uganda)

•Farmers Choice (Kenya)

•Outgrower scheme: Farmers Choice

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, if

available)

- Poor access to information and services

- Limited organizational strategies to achieve

economies of scale

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

disseminating diseases)

- Minimal attention to disease control and

public health concerns (ASF, cysticercosis, blue

pork, others)

- Underdeveloped processing sector

• Improve efficiency to

lower production costs and

increase profitability

• Promote mechanisms for

reducing conflicts (pig

producers – neighbors)

• Institutional innovations

(service hubs for farmer

groups, contract farming

schemes, etc.)

• Increase supply, reduce

wastage and promote value

addition

• Improve pork quality

• Efforts for vertical and

horizontal integration

Production

and

Marketing

•Early diagnosis,

management and

reduced disease risks

•National disease

monitoring and

surveillance

• Improved public

health controls to

increase consumers

confidence - avoid

consumer scares

Animal

Health and

Food Safety

„Majority of pork in

Kampala contaminated“

with what?

„Increasingly risky for

human consumption“

consequences?

„Loyal pork consumers

face running mad“

per se?

„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

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“absence of structured safety inspection”

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At least 2 billion cases of diarrhea worldwide per

year (up to 90% attributed to food)

1.5 million children under 5 die because of

diarrheal disease (80% in South Asia and Africa)

Animal source foods are single most important

source of foodborne disease (FBD)

Diseases other than diarrhea: brucellosis,

tuberculosis, cancer, epilepsy...

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Cysts in the human brain causing epilepsy. If people ingest eggs of the pig tapeworm

(e.g. when not washing their hands before eating), these may develop in the brain, the

eye or other parts of the body: http://www.cdc.gov/parasites/cysticercosis/biology.html

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

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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

18

Safe Food, Fair Food

（2008-2015）

risk-based approaches to improving food safety

and market access in informal markets in sub

Saharan Africa

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

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Hazard identification

Hazard characterization Exposure assessment

Risk characterization

Risk management/

Risk communication

What harm does it cause?

How does harm depend on

dose?

Can it be present in food?

Can it cause harm?

How does it get from source to

victim?

What happens along the way?

What is the harm?

What is its likelihood?

Participatory

methods fit well

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

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Peri-urban

Urban

Rural Urban

Rural Rural

Production Consumption

1. To identify

market

opportunities for

pork in Uganda,

and the multiple

factors

preventing

smallholder pig

producers to

exploit those

opportunities

2. To develop

and pilot test a

set of

integrated best-

bet innovations

for smallholder

pig production

and market

access for

specific

conditions in

Uganda

3. To document,

communicate

and promote

appropriate

evidence-based

models for

sustainable pro-

poor pig value

chains

1. Joint diagnosis and site selection with stakeholders

2. Value chain assessment for three smallholder pig

production , based on the variation in resources, market

access, and degree of intensification, and of participating

households

4. Prevalence surveys, risk and burden of disease

assessments for ASF, cysticercosis, and other endemic

diseases, and identification of risk mitigation, such as

diagnosis and vaccines

5. Assess demand for and validation of diagnostics and

vaccines for ASF and cysticercosis

3. Evaluation of existing and potential feed resources in

terms of quality, quantity, seasonallity and resource

requirements

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Thank you!