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IMPROVING BEEF PROCESSING: THE MAJOR BOTTLENECK TO INCLUSIVE RED MEAT VALUE CHAIN DEVELOPMENT IN RURAL TANZANIA

Beef processing in Tanzania, is generally underdeveloped characterized by poor handling, waste of by-products, minimal value addition and food safety and quality is not guaranteed. The objective of this research was to find out the causes of this underdevelopment in rural Tanzania. The research has been conducted in the frame of the African Agribusiness Agro- […]

ISBN: 9798594441378

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9798594441378

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76

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Beef processing in Tanzania, is generally underdeveloped characterized by poor handling, waste of by-products, minimal value addition and food safety and quality is not guaranteed. The objective of this research was to find out the causes of this underdevelopment in rural Tanzania. The research has been conducted in the frame of the African Agribusiness Agro- industries Development Initiative (3ADI) which in a diagnostic study of the red meat/leather value chain has revealed the lack of baseline information on backyard slaughtering (underdeveloped slaughtering activities). The book draws from secondary and empirical data. Secondary data was collected through literature search and empirical data was collected through interviews of meat processors, butchers, traders and animal producers at slaughtering cites in 12 villages in three regions (Manyara, Dodoma and Morogoro) in central Tanzania. A visual problem appraisal was carried out on the supply chain of backyard butchers’ using the value chain concept. The concept of successful slaughtering business was also used to examine influencing factors on backyard slaughtering. Estimate cost and profit margins (gross margins and profit margins) of backyard butchers were also calculated to gauge profitability of backyard slaughtering.