Session 6. Grace - Taking Evidence to Scale Across Countries for Single Commodities
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This document discusses animal source foods (ASF) and nutrition. It begins by noting the paradox between agricultural interventions improving availability but not necessarily nutrition outcomes. A framework is presented showing the relationships between livestock, crop production, income, and human health and nutrition. Key questions are raised about how value chain development affects availability, accessibility, acceptability, and utilization of ASF. Data from Uganda shows consumption patterns and preferences for pork among rural and urban consumers. Reasons for avoiding pork in Uganda and Vietnam include religious and cultural beliefs. Processing methods for pork are compared between locations. The presentation is licensed for reuse with credit given to ILRI.
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Session 6. Grace - Taking Evidence to Scale Across Countries for Single Commodities
- 1. Taking evidence to scale: animal source food & nutrition Agriculture for Nutrition and Health (A4NH) Workshop: Enhancing Nutrition in Value Chains IFPRI, Washington, D.C., June 6-7, 2013
- 3. - Child Health Status Child Nutritional (Growth) Status Animals Owned Labor Allocated to Livestock Food Crop Production HH Crop Consumption Labor Demands on (Female) Caregiver Food Crop Purchase Food Crop sales HH Income ASF Purchase Animals & Product sales Traction; Nutrient Cycling; Fodder/feed Production Animal Production HH ASF Consumption Level of Care/Feeding practices Contact Zoonotic Pathogens Access Health Inputs Ingestion hazards + Participation ASF value chain Loss of Biodiversity and Ecosystem Pathogen Regulation Services Modified from Randolph et al., 2007
- 4. Energy, nutrient, hazard intake Vulnerability Consumer KAP (who eats what, why, in what ways and when. Influence of gender, age, culture). Preferences, beliefs, values, ethics. Allergies, health needs and beliefs. HUMAN HEALTH WELLBEING Proc ess Retail Eat M o v e Move Land/ Water Grow Crop Harv est M o v e (Transport) Proc ess Nutritional, safety, value quantity and quality at retail Acceptability Availability Utilization M o v e Income vs price Distribution: Food deserts Retail availability Entitlements: programs, food sharing Accessibility Integrated food safety & nutrition Quantity produced Quality produced Seasonality/fluctuations Imports & food aid Gut biome Infection Aflatoxins? Etc Regulatory and institutional framework that drives, enables or hinders changes ENVIRONMENT: Change in land use, climate, loss of biodiversity, CO2, production green house gases, nitrous oxides, waste, use of water, fertiliser, pesticides, fossil fuels, etc.
- 5. The questions Availability: Is there enough? What does ASF contribute to diets (direct & via $)? What are major losses? The lost opportunities? Are there trade offs between food and feed? How does VC development influence safety & quality? Accessibility: How does VC chain development affect accessibility? What are the transaction costs in accessing ASF? Acceptability: How do consumers perceive quality & safety? How do culture & gender influence pathogen exposure & nutritional benefits? Utilisation: Are there trade offs between food safety and nutritional quality?
- 6. ASF in urban & rural diets (Uganda) milk eggs chicken beef goat pork fish occasionally monthly weekly daily
- 7. Availability: less pork 0 20 40 60 80 100 120 Kkingo Kyanamukaka Kitayunwa Namwendwa Bugulumbya Ntenjeru Kabonera Kyampisi Kimana-Kyabakuza Katwe-Butego Nyendo-Ssenyange MukonoTC Goma rural-rural rural-urban urban-urban herd exit - by value chain type get lost gift/donation home slaughter/consumption theft assisted labour predators/dogs death sale total remaining
- 8. Availability: seasonal Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec rural-rural rural-urban urban-urban consumption School fees Festivals Rains
- 9. Butchery wa Anthony: •Clean meat and clean butcher man •Organized place •Not a pork joint •Fair price (6,000 UGX per kg) Butchery Mukono: •Along the main way •Clean meat and butcher man •Organized •Not a pork joint •Fair price (6,000 kg UGX per kg) Butchery/ pork joint Nasuti: •Relative clean •Good price •near Butchery/ pork joint Nakabago: •Relative clean •Good price •near Butchery/ pork joint industrial area: •Relative clean •Good price •near Butchery Mukilangila: •Dirty meat, dirty butcher man •Drunkards that maintain obscene words Kitete, Mukono TC Availability pork: rural consumers in Uganda
- 10. Availability pork: urban consumers in Uganda
- 11. clean meat small fat layer fresh meat light colour of the meat soft, not boney meat smell of the meat fatty meat not too old not too young ready stamped blood, not water when slaughtering colour of the fat with no beef rural consumer (n=23) urban consumer (n=10) Consumers like: • Clean meat • Fresh meat • A small fat layer • Soft meat Acceptability pork rural & urban consumers
- 12. Acceptability: nutritious vs delicious pig parts More delicious Less delicious More nutritious Heart, loin, hock, ham, spare ribs Brain Less nutritious Stomach, belly slice, rib toast Bones, skull, tail, intestines, liver How often do you buy these? • Two days out of three • One day out of three • One day a month • Less than one day a month
- 13. Religion: •Muslims; SDA; Borne Again (Masaka): “pigs are for demons” •Abaswezi don’t eat eggplant, fish and pork •Abaana don’t eat pork •Bamasiya don’t eat anything that produces blood Beliefs: •Pregnant women must not eat pork or “the child might have a mouth like a pig” •If children eat meat “they might delay speaking” •If children eat offal “they might become dumb” Pregnant women avoid R U Intestines √ √ Head meat √ √ Spicy food √ ○ Fishy food ○ √ Dog meat √ ○ “Nem chua”-fermented pork ○ √ Boiled pork with fresh fig leaves √ ○ Acceptability: reasons to avoid pork in Uganda & Vietnam
- 14. 1 kg of pork is brought home 6:00 P.M. Cut into small pieces 6:30 P.M. Pork into sauce pan, add water, light fire and boil until the water is finished 6:35 P.M. Fry until the meat turns brown 7:00 P.M. add ingredients, water and keep cooking 7:20 P.M. Serve for supper 8:00-9:00 P.M. Cut into small pieces 6:30 P.M. Apply salt, put in sauce pan and fry until it turns brown to release the fat 6:35 P.M. Add ingredients and water and boil 6:55 P.M. Serve for supper 8:00 P.M.
- 15. The presentation has a Creative Commons licence. You are free to re-use or distribute this work, provided credit is given to ILRI. Better lives through livestock ilri.org