FOOD SAFETY IMPROVEMENT AND HYGIENE IN UGANDA

Kishita Young Farmers has majored in the following slaughterhouse activities.
Activities:
Product/services Status
Slaughtering of animals fees
Hides and skins sold for export
Meat trading supplied to institutions, butcheries and restaurants.
Horns for processors
Blood for animal feed production.
Value addition to wastes (rumen content) to get fertilizers and bio-gas.

1. provision of protein

2. Provision of employment.

3. Schooling of families.

4. Regarded as social factor that helps to reduce insecurity caused by un emploment and idolness.

5. Resource centre for data.

The Production process involves reception of livestovck in the evening, organized for the following slaughter. Slaughtering begins at 3.00 a.m in the morning to be able to sell as red meat.

The slaughtering process will be use of machinery like the conveyor, the key unit for hygienic operation.There is provision of water.

The personel are skilled flayers, butchers, transporters, meat inspectors and company operational management.

Promotional technics like use of sign posts, publications(brouchers, business letters)
Business networking in workshops and conferences.
Use of trained marketiers and media like radio and news papers
Operating from acceptable facilities and legal compliance
Business trips
Offering quality services
By tender applications to organizations and institutions
Opening branches
Customer care and incentives transport offers and deduction.

The current market is a number of meat-shops widely distributed in and around Kampala City/disrict. There are also hotels, schools, collages and other organizations. Kampala hosting a big number of occupants present a big market for meat.

We supply approximately 10% to 20% of the market potential in Kampala or Uganda. The alternative sauce is fish, beans and other green vegetables.

Competition
At present there is only one slaghterhouse and a butchery shop that can comply with these standards, that is to say Uganda Meat Packer and Quality Cuts respectively. Others are small slaughter slabs scattered over the country and they short of required standards.
The meat shops are numerous without any machinery
Other animal protein suppliers are fish factories and lake landing sites.
Alternative to this crop produces -beans

High quality, with good packing and HACCP certification
Consumer protection
Full time hour services
Available and well distributed to customers’ destination
High regard for customers (customer handling).

The quality of meat with a flavor and test from local animals is preffered by most of the people.

The good price, accessibility and ever available to the consumer or customer is a motivation factor.

The consumption level of meat products is increasing among the people due improved standards, that is say more people are getting involved in business activities and are getting sensitized on health matters like feeding.

By strengthening the marketing strategies mentioned above
Capacity building of work force.
Being socailly and environmentally compliant
Use of experts/consultants in meat processing.
Having strong and good livestock supply network like own fattening lot, livestock markets and extensive farming.

Kishita Young Farmers ltd has seven promoters - board of directors chaired by Ahmed Kezaala who is also the managing Director. He runs the enterprise with operational management(staff), government health inspectors and traders' representative. Some of the directors are sectional-heads like finace director. The set up is like any other Small and Medium Enterprize.

The managing director has got wide experience in meat processing, trained catering services and worked in different hotels as store manager and chief cook for along perod.
The operational management is also experienced in meat processing trained in other fields like adminitration and finance.
The management is flexible in operation that is to say can be transfered to different sections of project.
Capacity building is requisite in management.

Ten hours a day for six working days. Private businesses in Uganda most work for seven days. This is because the demand is continious and little or nothing is left as supplus.

Provision employment to 1000s of people.

poverty reduction
beneficiaries to educate their families.
It plays a big role in environmental management
It is a venue to improved hygiene and food safety.
It is a resource centre for the government analytical data for livestock production, transportation and food supply outlets.
The diversification of company activities leaves no wastage from animal product and by-product (animal production).