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Transcript of Training of large ruminants fattening and marketing … · Web viewFeeding and formulation of...
Training of large ruminants fattening and marketing practices28-30, Nov, 2014
Background
Smallholder farmers in Amhara region keep cattle for multipurpose use (milk, draft power, meat,
source of income, manure, asset, and in some areas as prestige). In the highlands of Ethiopia
where mixed crop-livestock farming system existed; oxen are primarily kept for land preparation
and threshing. Previously, the cattle meat marketing trend was carried out by old oxen, and
infertile and/or old cows without any value addition. Even if fattening is practiced in some areas,
the animals being fattened were old ones retired from draft power service. This has brought less
satisfaction of farmers, traders, and consumers’ in profit, and meat quality. Recently, young cattle
fattening is emerging in many parts of the region mainly around urban and peri-urban areas by
individuals who started to take fattening as a business.
Even though, the practice of large ruminant fattening is becoming more common, the fattening
practice in West Gojjam is very traditional and not compatible to the available resources, and
market opportunities. It lacked scientific knowledge of fattening animal selection (body frame,
age, type, and health condition), ration formulation and feeding system, healthcare, housing,
transportation of fatten animals and marketing. Most of the smallholders take longer time to
fatten their cattle. As a result, they incur high cost, often fatten one or two times per year
associated with holidays of New Year, Christmas, and Easter. This practice has resulted in low
price, profit margin, and market demand. This could be emanated from lack of knowledge and
skills in formulating least cost ration, feeding system, selection of animals for fattening. The
profitability of fattening can be enhanced by practicing multiple cycle fattening.
Therefore, smallholder farmers and other value chain actors need to have knowledge and skill of
modern fattening practice, meat quality standards and marketing of both fattened live animals
and meat. Thus, the training was designed to provide basic and practical training to selected
households, extension staff and input suppliers in West Gojjam zone with the following objectives.
Objectives
1
To improve knowledge and skills of smallholder farmers, input suppliers and extension staff
on modern fattening practices of meat value chain
To create knowledge sharing and market linkages among input suppliers, fatteners and
traders/processors in meat value chain development
To create and develop interactive learning system and document feedbacks
Training and facilitation process
Knowledge gaps were identified during mentoring activities undertaken within farmers, experts,
input suppliers and marketing actors in meat value chain. Next to identification of gaps; training
providers, trainees, and training proposals were prepared. The training was given at Bahir dar city
for three consecutive days from 28-30, Nov, 2014. The participants were selected from
Yilmanadensa, Mecha, and Bahirdar zuria districts including Bahir dar city administration office of
agriculture experts, development agents, and farmers, fattening business owners, and feed
suppliers. The selection of participants was done in collaboration with respective agriculture
offices of livestock process owners and experts. Gender was taken in to consideration of
participating females involved in meat value chain (farmers, feed processors, and marketing
actors). Finally, the training was given to 64 trainees (Male- 49, and Female-15 female) where
females constitute 23.44% of the trainees. The training was managed by 2 trainers came from
research.
Farmers Experts Development agents Processor Total
M F M F M F M F M F
29 9 11 1 8 4 1 1 49 15
Expected Output
Improved knowledge and skills of large ruminant fatteners and extension staff on modern
fattening practices
Increased linkage created among large ruminant fatteners, input suppliers, traders and
processors
Introduction
2
The training was given to both male and female actors of meat value chain including smallholder
farmers, input suppliers, traders and extension staff from three districts of West Gojjam Zone. The
training covered topics on animal selection for fattening, deworming, vaccination, ration
formulation, feeding practices, housing, record keeping, marketing, safe animal transportation,
forage development, conservation of locally available feed resources, and standardizing fattened
animals.
Training sessions and discussions
The training has included main thematic areas of meat value chain development. Animal selection
for fattening, housing, feed preparation, ration formulation, feeding practices, record keeping,
marketing, safe animal transportation, forage development, conservation of locally available feed
resources, and body condition scoring of fattened animals are the main topics covered in the
training.
The first trainer has covered fattening animal selection, market study, and capacity determination,
feed resource assessment, feasibility assessment, housing, record keeping, safe animal
transportation, and body condition scoring. The second trainer has also given training on forage
development, conservation of locally available feed resources, feeding and feed formulation, and
impact of nutrition.
After the end of training of each topic, questions were raised and discussions were made and
shared experiences between the trainees too. The discussion was participatory and both farmers
and experts raise their experiences. The training was presented in Amharic language to meet the
level and targeted to the status of both trainees. Since the knowledge gap is assessed before, the
trainers have prepared themselves to these gaps, and coined to the existing situations of the large
ruminant fattening. This helps them to see their real potentials, shortages, and opportunities of
fattening business. The trainees has raised questions on shortage of concentrates, and increased
price, shortage of improved forage seeds, poor feeding practices, vet drugs, and market linkage.
This training has clearly indicated the importance of problem oriented and practical training.
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The training enabled farmers and experts them to develop confidence and motivate to implement
fattening with better management practices got from the training. In addition, it has given an
opportunity to express their feelings, needs, shortages, experiences of them and interest to create
network of actors in animal fattening business.
Fig1. Participants of fattening training
Pre training assessment
Assessment of knowledge status on trainees was taken before training. Most of the trainees have
reflected as they have limited knowledge and skills in fattening development in both issues of the
training to be addressed. During the training, they have got better knowledge and skills in basic
principles of fattening, fattening animal selection and evaluation skills, fodder varieties, feeding
and feed formulation, fodder development, fodder conservation and management skills. Two
ways learning and experience sharing, and practical sessions make them to take better
understanding, and build better knowledge of large ruminant fattening.
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Fig2. Practical training on chopping and chopping technology
0
10
20
30
40
Knowledge status of trainees before training
Do not have any know howlimited knowhowEnough knowhow
Post training assessment
The impact of training was assessed after training and showed significant difference on the
knowledge status of trainees in meat value chain development. As can be seen from the feedback
assessment graph; training is vital, if pre training gap assessment is made and gear the training to
the targeted to identified drawbacks.
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Finally, the trainees have identified their future action plan in large ruminant fattening activities
and committed to implement them as listed below.
Animal selection
Housing and management
Feed trough preparation
Silage making
Urea treatment
Feeding system improvement
Molasses multi nutrient block making
Data recording
Fig3. Practical training on silage making
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Knowledge
on basic p
rincip
lesof fa
ttening
Fatten
ing anim
al sele
ction sk
ills
fatten
ed an
imal e
valuati
on skills
Knowledge
on fodder
varieti
es
Feeding a
nd form
ulation of fa
ttening a
nimal f
eeds
Knowledge
of fodder
develo
pment
Fodder
impro
vemen
tand m
anage
ment s
kills
0
5
10
15
20
25
30
35
40
Knowledge status of trainees before training
Do not have any know howHave knowhowEnough knowhow
Follow up action
In collaboration with regional, zonal and district staffs of livestock agency, the trainees will be
coached to apply knowledge and skills gained from the training to improve their fattening
business. The improvement in farm productivity and income of fatteners, traders and input
suppliers due to use of knowledge and skills gained from the training will be assessed. The change
in the efficiency of extension agents to disseminate large ruminant fattening technologies to
beneficiaries due to improved knowledge and skills will also be assessed and documented.
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Fig4. Livestock agency leading the final discussion address closing remarks
Proprly
indica
ted objec
tive
Achieved
indica
ted objec
tive
Well orga
nized an
d relev
ant
Content a
nd presen
tation
Knowledge
got fr
om the t
raining
Prepara
tion to im
plemen
t the k
nowledge
got
0
5
10
15
20
25
30
Overall evaluation of the training
PoorFairGoodVery goodExcelent
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