Identifying husbandry options for smallholder pig farmers ...
Smallholder pig value chain R4D projects in Uganda
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Transcript of Smallholder pig value chain R4D projects in Uganda
Smallholder Pig Value Chain R4D Projects in Uganda
Preliminary Survey Findings on Slaughter Hygiene at Wambizzi Abattoir Bioversity Kampala, Uganda, 16 August 2012
Danilo Pezo ([email protected])Kristina Rösel ([email protected])
Livestock and Fish By and For the Poor (CRP 3.7)Safe Food, Fair Food (CRP 4.3)
IMPORTANCE OF PIG PRODUCTION
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 has the highest per capita consumption (3.4 kg/person/year) in the region -10 times increase in the last 30 years, whereas beef is declining.
STRUCTURE OF THE PIG SECTOR IN UGANDA
A large informal subsector
• Backyard pig production, mainly managed by women• Few animals• Free-range, tethered
• Small number of peri-urban small-scale semi-intensive
• Uncoordinated trade & transport
• Mostly unsupervised slaughter, no meat inspection in local markets, road-side butchers
• Pork joints
STRUCTURE OF THE PIG SECTOR IN UGANDA
A small formal subsector
• Medium-scale piggeries• Urban slaughterhouses• Processors• Fresh Cuts (Uganda)• Farmers Choice (Kenya)• Outgrower scheme: Farmers Choice
REPORT OF A STAKEHOLDER MEETINGTHE SMALLHOLDER PIG VALUE CHAIN:AN OPPORTUNITY FOR GROWTH AND
POVERTY REDUCTION(Kampala, 14th June 2011)
http://mahider.ilri.org/bitstream/handle/10568/4049/KampalaStakeholderMeeting.pdf?sequence=8
SOME CONSTRAINTS IN THESMALLHOLDER PIG VALUE CHAIN
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
CONSTRAINTS IN THESMALLHOLDER PIG VALUE CHAIN
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
SMALLHOLDER PIG VALUE CHAIN DEVELOPMENT IN
UGANDA
Farm Systems:Breeding
Growing/Fattening
Inputs and
ServicesPig breeder
Vet / Animal Prod extension services
Agrovet / feed shop owners
Feed manufacturers and
suppliersTransporters- feed
Post-farmLive-pig traders
TransportersSlaughterersPork Butchers
Pork processors- large and medium
Supermarkets/ restaurantsConsumers
ACTORS IN A TYPICAL PORK VALUE CHAIN
OBJECTIVES
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
Types of Pig Value Chains to be covered by the ILRI
projects
Peri-urban
Urban
Rural Urban
Rural Rural
Production
Consumption
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Safe Food, Fair Food ( 2008-2015 )
risk-based approaches to improving food
safety and market access in informal markets in sub Saharan Africa
Funded by BMZ/GIZ
(German Federal Minstry for Economic Cooperation and Development/International Agency for International Cooperation)
Kampala News in June 2012
„Majority of pork in Kampala contaminated“ with what?
„Increasingly risky for human consumption“ consequences?
„Loyal pork consumers face running mad“ per se?
Kampala News in June 2012
„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
informal markets
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“absence of structured safety inspection”
Problems at policy level
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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But how to deal with informal markets?
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?
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Risk analysisor Risk-Based Decision Makingin informal marketing systems
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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Codex Alimentarius Commission framework for food safety risk assessment
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
SFFF: 3 main components
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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Thank you!
Wakiso, Uganda (June 13, 2012)