Overview
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-meth-od 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‚ Enya's and Ng’amorumoru commonly produced in Turkana County in Northern Kenya by the Tur-kana community and Olpurda prepared in Kajiado County by the Maasai community.
More information is available on The First Africa-wide Postharvest Food Loss Reduction Conference and Exhibition Research Projects
Sponser
University of Nairobi
Principal Investigator
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-meth-od 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‚ Enya's and Ng’amorumoru commonly produced in Turkana County in Northern Kenya by the Tur-kana community and Olpurda prepared in Kajiado County by the Maasai community.
