Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia
World Journal of Food Science and Technology
Volume 3, Issue 2, June 2019, Pages: 26-31
Received: Jun. 11, 2019; Accepted: Jul. 10, 2019; Published: Aug. 10, 2019
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Authors
Birmaduma Gadisa, Oromia Agricultural Research Institute, Mechara Agricultural Research Center, Mechara, Ethiopia
Gemechu Taffa, School of Animal and Rangeland Sciences, Haramaya University, Dire Dawa, Ethiopia
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Abstract
Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign exchange earnings. This study was anticipated to asses beef fattening, processing, handling and marketing of meat and live animal in the Haramaya University, which is found in Ethiopia, and known for technology innovation, adoption, and transfer for community. The source of cattle for fattening in the university is from Tullu Dambir, Haramaya and Oda Bultum cooperatives based on weight. Sex, appearance, and weight have limitation during buying. The farm was selected only male greater than 225kg and good appearance. As cattle enter the farm identification number, vaccination, and quarantine for 15 days applied. The major feed resource for fatting was hay, silage, cafeterias leftover, and kitchen by-product. The cattle have managed in-group as a time entering to the fattening for 100 days. There was no live animal selling in farm. Even though there has been plenty of knowledge and experience in the University there is yet poor slaughterhouse management and traditional slaughtering practice. There was no compartment lairage, electrical hoist, vehicle, separated room for stomach, waste collection room, carcass classification, carcass chilling room, laboratory, refrigerator, stunning pen, chilling room, hide processing room and sterilization facilities. The University enterprise has been retailing the meat with 80kg/birr for student cafeteria service and 100 kg/birr for staff restaurant and individual/ private restaurants as well as individual campus resident. The fattening station and the abattoir should work in collaboration with the scientific communities to supply quality beef.
Keywords
Abattoir, Ethiopia, Haramaya University, Beef Cattle Production
To cite this article
Birmaduma Gadisa, Gemechu Taffa, Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia, World Journal of Food Science and Technology. Vol. 3, No. 2, 2019, pp. 26-31. doi: 10.11648/j.wjfst.20190302.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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