Upload
ilri
View
292
Download
1
Tags:
Embed Size (px)
DESCRIPTION
Presented by Barbara Rischkowsky, Tamsin Dewé, Kristina Rösel at the Multi-stakeholder Workshop for Targeting Action Research on Atsbi sheep and Abergelle goat Value Chains in Tigray, Ethiopia, Mekelle, 19-20 March 2013
Citation preview
Safe Food, Fair Food: Summary of findings within sheep value chains in the Atsbi and
Abergelle districts of the Ethiopian Highlands
Barbara Rischkowsky, Tamsin Dewé, Kristina Rösel,
Multi-stakeholder Workshop for Targeting Action Research on Atsbi sheep and Abergelle goat Value Chains in Tigray, Ethiopia
Mekelle, 19-20 March 2013
Safe Food, Fair Food
Protecting the health of poor consumers
and Safeguarding livelihoods of poor livestock
keepers and other value chain actors
Background
Looking at risks to food safety and nutrition within sheep and goat value chains
Trying to identify opportunities for further research and intervention
Ultimate goal is to ensure adequate intake of safe and nutritious foods, while protecting the livelihoods of poor value chain actors
Activities
Rapid assessment conducted alongside rapid VCA at each site
Participatory rural appraisals (PRAs) with producer and consumer groups at each site
Focus group discussions (FGDs) with mothers of young children at Abergelle Tigray and Atsbi
Topics included animal health, consumption patterns, food preparation, and perceptions of quality and safety of sheep meat
Results: all sites
Animal health– Disease accounted for 30-
40% all deaths– Major diseases differed
between Abergelle and Atsbi– Starvation and predation also
major causes of death
Results: all sites
Sheep and goat meat consumption – Very similar between sites– Peaks at major national and religious festivals– Low in intervening periods
Results: all sites Risks to safety of sheep and goat meat
– Emergency slaughter and consumption of diseased animals occurs
– Reported link between meat-eating and stomach pain +/- diarrhoea: intolerance or foodborne disease?
Risk mitigation– Don’t eat animals affected by specific diseases– Careful slaughter practices– Smell, colour and texture used to assess quality and
safety– Cooking of ‘suspect’ meat thoroughly
Nutritional issues– Lack of meat in the diet
Results: all sites Sheep and goat milk consumption
– Very important in Abergelle– Atsbi is predominantly meat site– Consumption seasonal: depends on combination
of lambing/kidding and feed availability
Results: all sites
Risks to safety of sheep and goat milk– Some consumption of raw milk
(Atsbi: children drinking directly from the animal)
Risk mitigation– Don’t consume ‘suspect’ milk– Milk usually boiled– Processing to butter, yoghurt,
cheese
Results: Abergelle Amhara Sick animals Deaths
Results: Abergelle Tigray Sick animals Deaths
Results: Abergelle Risky food practices
– Association between milk consumption and ‘malaria’: coincidence of seasons, or unrecognised zoonotic disease?
Risk mitigation– Meat considered unsafe is trimmed and/or
boiled thoroughly– Smoking of milking containers
Nutritional issues– Men given highest quality meat– Highly seasonal milk consumption– Women don’t drink whole milk: unlikely that
butter and other milk products are making up the nutritional deficit
– Drinking milk associated with earlier onset of puberty in girls
Results: Atsbi Sick animals Deaths
Results: Atsbi
Risky food practices– Some consumption of raw meat– Children drinking milk directly
from the animal Risk-mitigating practices
– Small ruminant milk not a major part of the diet?
– Milk otherwise boiled– Processing of milk into yoghurt
and butter
Conclusions
Meat– Risky consumption practices occur at
all sites but are often mitigated by cooking
– Better if all meat and offal is well-cooked - some loss of nutritional quality, but large reduction in risks
– Infrequent meat consumption probably a greater risk to nutritional status (especially Abergelle) than to food safety
Conclusions
Milk– Abergelle: potential for increasing milk
production, possible association between milk and disease, and gender imbalance in benefits/risks indicate need for further work
– Atsbi: drinking raw milk is a potential health risk for children. How frequently does this practice occur, what are the disease risks, and what could be done about it?
Safe Food, Fair Food
Tamsin Dewé, Consultant [email protected]
Kristina Rösel, Project [email protected]
All photo credits to ILRI/ Tamsin Dewé unless otherwise indicated