Status of porcine cysticercosis in the smallholder pig production systems in Uganda
Smallholder pig value chain development in Uganda
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Transcript of Smallholder pig value chain development in Uganda
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Smallholder Pig Value Chain Development in Uganda
Danilo Pezo ([email protected]) Kristina Rösel ([email protected])
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
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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.
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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
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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
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A small formal subsector
•Medium-scale piggeries
•Urban slaughterhouses
•Processors
•Fresh Cuts (Uganda)
•Farmers Choice (Kenya)
•Outgrower scheme: Farmers Choice
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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
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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
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• 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
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•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
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„Majority of pork in
Kampala contaminated“
with what?
„Increasingly risky for
human consumption“
consequences?
„Loyal pork consumers
face running mad“
per se?
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„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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15
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
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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?
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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
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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
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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
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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
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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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25
Thank you!