2004 reduction of post-slaughter losses in the meat value chain through value addition and innovative processing technologies

Abstract

Post-slaughter losses in the meat value chain have been estimated to be 50% and are caused by poor livestock production systems, poor pre-slaughter handling, poor slaughter techniques/operations, and inadequate processing technologies among other challenges. The aim of the study was to assess the market competitiveness of traditional products that were upgraded to commercial products using innovative and simple meat processing technologies. Data was collected by a multi-method research approach using structured questionnaires in exploratory surveys, interviews, Focus Group Discussions among selected pastoralist communities in Turkana, Garissa, Kajiado and Isiolo Counties. The study identified four major pastoral meat products including Nyirinyiri which is prepared and consumed in North-Eastern Kenya mostly by the Somali and Borana communities in Garissa County‚ Enyas and Ng’amorumoru commonly produced in Turkana County in Northern Kenya by the Turkana community and Olpurda prepared in Kajiado County by the Maasai community. The potential for commercial improvement was showed to range from 60% - 72%. The findings also reveal that Nyirinyiri had the greatest potential for improvement with a score of 72%. Ng’amorumoru scored 66%, Olpurda scored 63% while Enyas scored 61% indicating commercial potential. All the products were acceptable in attributes such as availability and cost of raw materials and expected shelf-life (score of 3.4 - 4.0). It was concluded that the 4 products have high commercial potential and the low-cost associated with deep-fried products and the vast appeal based on shelf life, appearance, texture, and flavor were key for competitiveness of pastoral products.