Taking evidence to scale: animal

source food & nutrition

Agriculture for Nutrition and Health (A4NH) Workshop: Enhancing Nutrition in Value Chains

IFPRI, Washington, D.C., June 6-7, 2013

The paradox

Agricultural interventions

Nutrition outcomes

Food interventions

Nutrition outcomes

-

Child Health Status

Child Nutritional (Growth) Status

Animals Owned

Labor Allocated to Livestock

Food Crop Production

HH Crop Consumption

Labor Demands on (Female) Caregiver

Food Crop Purchase

Food Crop sales

HH Income

ASF Purchase

Animals & Product sales

Traction; Nutrient Cycling; Fodder/feed Production

Animal Production

HH ASF Consumption

Level of Care/Feeding practices

Contact Zoonotic Pathogens

Access Health Inputs

Ingestion hazards

+

Participation ASF value chain

Loss of Biodiversity and Ecosystem Pathogen Regulation Services

Modified from Randolph et al., 2007

Energy, nutrient, hazard intake

Vulnerability

Consumer KAP (who eats what, why, in what ways and when. Influence of gender, age, culture). Preferences, beliefs, values, ethics. Allergies, health needs and beliefs.

HUMAN HEALTH

WELLBEING

Process

Retail

Eat Move

Move Land/Water Grow

Crop

Harvest

Move

(Transport)

Process

Nutritional, safety, value quantity and quality at retail

Acceptability

Availability

Utilization

Move

Income vs price Distribution: Food deserts Retail availability Entitlements: programs, food sharing

Accessibility

Integrated food safety & nutrition

Quantity produced Quality produced Seasonality/fluctuations Imports & food aid

Gut biome Infection Aflatoxins? Etc

Regulatory and institutional framework that drives,

enables or hinders changes

ENVIRONMENT: Change in land use, climate, loss of

biodiversity, CO2, production green house gases, nitrous oxides, waste, use of water,

fertiliser, pesticides, fossil fuels, etc.

The questions Availability:

Is there enough? What does ASF contribute to diets (direct & via $)? What are major losses? The lost opportunities? Are there trade offs between food and feed? How does VC development influence safety & quality?

Accessibility: How does VC chain development affect accessibility? What are the transaction costs in accessing ASF?

Acceptability: How do consumers perceive quality & safety? How do culture & gender influence pathogen exposure & nutritional

benefits?

Utilisation: Are there trade offs between food safety and nutritional quality?

ASF in urban & rural diets (Uganda)

milk eggs chicken beef goat pork fish

occasionally

monthly

weekly

daily

Availability: less pork

0

20

40

60

80

100

120

Kki

ngo

Kya

nam

ukak

a

Kita

yunw

a

Nam

wen

dwa

Bug

ulum

bya

Nte

njer

u

Kab

oner

a

Kya

mpi

si

Kim

ana-

Kya

baku

za

Kat

we-

But

ego

Nye

ndo-

Sse

nyan

ge

Muk

ono

TC

Gom

a

rural-rural rural-urban urban-urban

herd exit - by value chain type

get lost

gift/donation

home slaughter/consumption

theft

assisted labour

predators/dogs

death

sale

total

remaining

Availability: seasonal

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

rural-rural rural-urban urban-urban

cons

umpt

ion

School fees Festivals Rains

Butchery wa Anthony: •Clean meat and clean butcher man •Organized place •Not a pork joint •Fair price (6,000 UGX per kg)

Butchery Mukono: •Along the main way •Clean meat and butcher man •Organized •Not a pork joint •Fair price (6,000 kg UGX per kg)

Butchery/ pork joint Nasuti: •Relative clean •Good price •near

Butchery/ pork joint Nakabago: •Relative clean •Good price •near

Butchery/ pork joint industrial area: •Relative clean •Good price •near

Butchery Mukilangila: •Dirty meat, dirty butcher man •Drunkards that maintain obscene words

Kitete, Mukono TC

Availability pork: rural consumers in Uganda

Availability pork: urban consumers in Uganda

clean meat small fat layer fresh meat light colour ofthe meat

soft, not boneymeat

smell of themeat

fatty meat not too old not too young ready stamped blood, notwater whenslaughtering

colour of thefat

with no beef

rural consumer (n=23) urban consumer (n=10)

Consumers like: • Clean meat • Fresh meat • A small fat layer • Soft meat

Acceptability pork rural & urban consumers

Acceptability: nutritious vs delicious pig parts

More delicious Less delicious

More nutritious

Heart, loin, hock, ham, spare ribs

Brain

Less nutritious

Stomach, belly slice, rib toast

Bones, skull, tail, intestines, liver

How often do you buy these? • Two days out of three • One day out of three • One day a month • Less than one day a month

Religion: •Muslims; SDA; Borne Again (Masaka): “pigs are for demons” •Abaswezi don’t eat eggplant, fish and pork •Abaana don’t eat pork •Bamasiya don’t eat anything that produces blood Beliefs: •Pregnant women must not eat pork or “the child might have a mouth like a pig” •If children eat meat “they might delay speaking” •If children eat offal “they might become dumb”

Pregnant women avoid R U

Intestines √ √

Head meat √ √

Spicy food √ ○

Fishy food ○ √

Dog meat √ ○

“Nem chua”-fermented pork ○ √

Boiled pork with fresh fig leaves

√ ○

Acceptability: reasons to avoid pork in Uganda & Vietnam

1 kg of pork is brought home

6:00 P.M.

Cut into small pieces

6:30 P.M.

Pork into sauce pan, add water, light fire

and boil until the water is finished

6:35 P.M.

Fry until the meat turns brown

7:00 P.M.

add ingredients, water and keep cooking

7:20 P.M.

Serve for supper

8:00-9:00 P.M.

Cut into small pieces

6:30 P.M.

Apply salt, put in sauce pan and fry

until it turns brown to release the fat

6:35 P.M.

Add ingredients and water and boil

6:55 P.M.

Serve for supper

8:00 P.M.

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