Value chain business models: The case of 2 centralized slaughter slabs

established in Kamuli district

Daniel Kasibule, Zachary Nsadha & Kristina Roesel

CRP L&F External Evaluation

ILRI, Kampala, 25 August 2014

• 2005: Kamuli pork butchers in search for land

• No community land available

• Problems with Muslim community

• 2013: inauguration of the slaughter slab and formation of a butchers association

• 400m2 allocated by Catholic mission

• 10-15 butchers organized in association

The value chain since 2013/14

Small-scale

farmers

Butcher selling

raw porkCentral

slaughter slab

Trader and/or butcher

Consumer at home

Butcher selling

roasted pork

Consumer at “happy

place”

Kamuli TC:6 pigs per weekday + 9 pigs per day on weekends ≥200/ monthPlus 15-20 per holiday

Namwendwa s/c:7 pigs every day ≥210/month

• Letter of purchase confirming ownership• Buyer’s token of 7,000 UGX per pig for cleaning, scalding,

evisceration, inspection fee, charge fee • Info from meat inspectors training used to upgrade

slaughter slab and train local butchers

• 2014: All beginnings are difficult

• Work poorly structured and enforced

• April 2014: training of pig meat inspectors by Safe Food, Fair Food project on general hygienic practices and structured meat inspection

• Meat transport in proper container (wooden box + aluminum sheet)

• Butchers must wear white coats

• More systematic carcass inspection

• People prefer buying inspected meat

• Pig theft was reduced

• LG interested in collecting taxes

Things that have changed:

• Need for more staff (currently beef+pork)

• Need for more equipment (lab confirmation)

• Need for more space to expand

Expectations:

… a designated slaughter slab with permanent structures such as concrete floors, tap water and roofing;

to further improve on hygiene compliance;

to have a functioning lab to further investigate on lesions they increasingly come across now –

and to eventually „chase the Kampala traders back to where they came from“.

Our vision:

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