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Asia & The Pacific


A regional project on “Meat Commodity Diversification and Upgrading of Meat Processing Technologies in Asia and the Pacific” (APMP) was developed by FAO, funded mainly by the CFC and implemented as a multi-donor funded project. The core objective was to establish a regional meat training network in the Asia Pacific region with centres in Bangladesh, Myanmar, Samoa and the Philippines, to conduct product development and promotion and training activities addressing food hygiene, safety and quality concerns to stimulate consumption of meat. 

 

When APMP started operations in October 2003, the main centre was established at the Animal Products Development Centre (APDC) in the Philippines. Under its guidance, core meat processing equipment sets were locally fabricated and tested, satellite centre staff trained and facilities in Bangladesh, Myanmar and Samoa rehabilitated or constructed and equipped. In the last phase, the main centre was transformed into a service centre for micro, small and medium enterprises and national training programmes were initiated at all centres.

 

Under its Technical Cooperation Programme (TCP), FAO conducted four regional training courses on slaughtering, meat handling and further processing in 2003-2005. 67 people from 20 countries were trained as trainers in four week intensive skills based training. Participants came from Bangladesh, Bhutan, Cambodia, China, DPR Korea, Fiji, India, Indonesia, Nepal, Laos, Malaysia, Myanmar, Mongolia, Pakistan, Samoa, Sri Lanka, Thailand, Vanuatu, Vietnam and the Philippines.  

 

Regional Successes

Four service centres for the local meat processing industry were successfully established, equipped and manned in Bangladesh, Myanmar, Samoa and the Philippines. Reasonably priced small-scale meat processing equipment was fabricated locally in the Philippines and successfully installed in all centres. Sustainable management structures and suitable quality management schemes were introduced at the APDC. 

67 participants from 20 countries are trained on all aspects of meat generation/handling, processing, marketing and enterprise operations.

In-house and outreach trainings on meat generation, meat handling and hygiene, meat processing and marketing were conducted at all four centres, with more than 600 people trained under the project.

The APDC now provides national and international training courses in safe meat production, processing and marketing.

 

 

Philippines

The APDC was transformed into a modern service provider for the meat industry. The number of training courses conducted at APDC increased by more then 250% during the project period. The focus of training activities shifted from 45% hands-on and 40% lectures to 75% hands-on and 25% lectures, making the new APDC and its programme very attractive for private sector partners.

Over 1000 private sector people participated in hands-on training on slaughtering, meat cutting, further processing and marketing. This resulted in better skilled workers and led to improved production quality and better job opportunities. Several participants invested in starting their own small-scale operations. In close cooperation with the relevant authorities, national competency standards on meat generation and cutting were developed and currently in the country.

An Integrated Waste Management Scheme was also established at APDC with support from the FAO LEAD initiative and GTZ. This represents a role model for cleaner slaughterhouse operations. The system can easily be adopted by municipal and rural slaughter facilities and is promoted throughout the country. The APDC maintains its well established regional links with the other centres and former trainees and provides valuable technical support and regular tailored training upon request.

 

 

Samoa

A newly designed satellite centre is operational on the premises of the Animal Production and Health Division (APHD) in Apia. Core staff were trained at the main centre and in their own facilities. A number of training courses and demonstrations were conducted by centre staff on aspects of hygienic slaughtering, meat cutting and basic processing.

 The centre is also used for contract processing by farmers, restaurant owners and supermarket operators, thus contributing to the supply with safe wholesome and valued added meat and meat products for domestic consumers and the steadily growing tourist industry in the country.

FAO specialists and centre staff are currently involved in the development of a legal framework for slaughter operations and the design and construction of an appropriate modern slaughter facility for cattle, pigs and small ruminants in Samoa.


 

Bangladesh

The satellite training centre is established and fully equipped at the Bangladesh Livestock Research Institute (BLRI) in Savar. Core staff were trained at the main centre and in their own facilities. After change of management at BLRI and rotation of national project staff, additional training was provided for new colleagues.

Several training courses were conducted by centre staff for meat dealers and butchers on improved halal slaughter methods and meat cutting techniques. A training programme for women entrepreneurs on basic meat preparation was particularly appreciated by participants as it provided new skills and income earning opportunities.

Linkages were established with several private meat and food processing industries with centre staff providing technical support and advice during installation of equipment and trial production.  The Bangladesh Agricultural University proposed to develop a post graduate degree programme on meat handling and processing involving the centre facilities and technical and scientific staff.

 

 

Myanmar

A small meat processing training centre was established under the Livestock Breeding and Veterinary Department (LBVD) in Yangon and fully equipped with small-scale meat processing machinery. Designated core staff members received training at the main centre in the Philippines and in their own facilities.

Through the intensive training of LBVD extension officers, hygienic meat handling and basic processing techniques are disseminated throughout the country. Over 500 people were trained so far in a number of in-house and outreach training courses.