Presented by Kristina Rosel and Francis Ejobi at the Workshop on In-depth smallholder pig value chain assessment and preliminary identification of best-bet interventions, Kampala, 9-11 April 2013

1. Safe Food, Fair Food
Reporting on the consumer end of the pig
value chain in Uganda
risk-based approaches to improving food safety and market access in
informal markets in sub Saharan Africa here
Kristina Rosel (ILRI) and Francis Ejobi (Makerere University)
“Workshop: In-depth smallholder pig value chain
assessment and preliminary identification of best-bet
interventions, Kampala, 9-11 April 2013”

2. Outline
 Who eats pigs? Reasons for eating more or
less pigs?
 Seasonality of pig consumption?
 Accessibility of pork?
 Pork quality attributes for consumers
 Risk increasing practices
 Risk mitigating practices
 On-going: urban consumer survey

3. Materials and methods
• 24 participatory rural
appraisals with pig
producers
• 10 participatory rural
appraisals with pig
producers as
consumers
• 27 focus group
discussions with
mothers of young
children

4. 101 men, 194 women participated

5. Who eats pigs?

6. The role of pigs in the diet quality
(Mukono vs Kamuli)

7. Seasonality of pig consumption?
• Yes, driven by festivals:
• Christmas
• Easter
• Uganda Martyr’s Day (June 3)
• Independence Day (October 9)
• seasonal weather changes:
• Dry season = season of swine disease outbreaks
• seasonal cash availability:
• School fees (February, May, August)
• Coffee/ maize harvest (June, July, November, December)

8. Drivers of pig consumption

10. Are pig feeds competing with human food?
• Not in the assessment sites, even though feeds
were identified as a major constraint for
producing more pigs
• Farmers try and sell stock after fattening them in
“times of plenty” (during/ shortly after the rains)
• kitchen scraps (peels from cassava or potatoes, matooke or
posho leftovers)
• Tubers (Irish potatoes, sweet potatoes, cassava)
• Fruits (avocado, sweet bananas, jackfruit, mango, papaya)

11. Reasons for eating (more) pig?
• Money: “The rich eat more because they can eat
whatever they want whenever they want”
• “eating pork clears the skin” (Mukono)
• “eating pork (and bone marrow) makes strong bones”
(Masaka)
• “eating pig cures measles in children caused by eating
goats meat” (Kamuli)

12. Reasons for eating no pig?
• Religion:
• Muslims; SDA; Borne Again (Masaka): “pigs are for demons”
• Traditional religions:
• Abaswezi (Kamuli) don’t eat eggplant, fish and pork
• Abaana Banabawanuka (Kamuli) don’t eat pork
• Bamasiya (Kamuli) don’t eat anything that produces blood
(vegetarians?)
• Beliefs:
• Pregnant women must not eat pork or “the child might have
a mouth like a pig” (Masaka)
• If children eat meat “they might delay speaking” (Masaka)
• If children eat offal “they might become dumb” (Masaka)

13. Accessibility of pig

14. 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

15. Quality attributes for pork (consumer)
Consumers like:
•Clean meat
•Fresh meat
•A small fat layer
•Soft meat

16. Reasons not to buy pork (consumers):
• Meat not clean
• Bad smell of meat
• Reddish/green colour
• Dirty butchers
• No fat/Too much fat
• Pig was too old/too young
• (pork was in the fridge)

17. Quality attributes for live pigs (traders)
Live pig buyers want:
•Size/ weight
•Appearance
•Breed traits

18. Risk increasing practices
• Misinterpreting signs in live pigs
• Misbeliefs
• Sales of pigs in case of a local disease outbreak
• Presence of arthropod vectors
• Lack of on-farm and off-farm disease
surveillance exposes slaughter staff, pork
handlers including housewives to disease
• Poor feed storage might compromise pork
safety
• Some traditional preservation measures
• Eating pork with raw vegetables

19. Risk mitigating practices
• Better slaughter practices in rural sites
than in urban slaughter house
• Awareness of diseases transmitted from
pigs/pork to people – no raw meat
consumption
• Thorough cooking, reheating

21. On-going:
urban consumer survey
• Higher consumption of
pork in the city
• Lack of slaughter hygiene
• Salmonella spp, Brucella
spp already identified
• Slaughter house supplies
both formal and informal
market
• Pork consumption related
to alcohol consumption

22. Acknowledgements
• Addis Ababa University (AAU), Ethiopia
• Agricultural Research Institute of Mozambique (IIAM)
• Association for Strengthening Agricultural Research in Eastern and Central
Africa (ASARECA)
• Centre Suisse de Recherches Scientifiques en Côte d’Ivoire (CSRS)
• Eidgenössische Technische Hochschule (ETH), Switzerland
• Federal Institute for Risk Assessment, Germany (BfR)
• Freie Universität Berlin (FUB), Germany
• German Federal Ministry for Economic Cooperation and Development
(BMZ)
• German Agency for International Cooperation (GIZ)
• International Foundation for Science (IFS), Sweden
• Italian Embassy
• Japan Ministry of Education, Culture, Sports, Science and Technology
• National Research Foundation (NRF), South Africa
• Programme d’Appui Stratégique à la Recherche Scientifique en Côte d’Ivoire
(PASRES)/ Fonds Ivoiro-Suisse de Développement Economique et Social
(FISDES)
• Promotion of Private Sector Development (PSDA/GIZ)
• Rakuno Gakuen University (RGU), Japan
• Royal Veterinar College (RVC), UK
• Sokoine University of Agriculture (SUA), Tanzania
• University of Ghana (UoG), Ghana
• University of Hohenheim (UoH), Germany
• University of Nairobi (UoN), Kenya
• University of Pretoria (UoP), South Africa