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

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)