Project Title: Promoting an internationally competitive Somali meat industry ACRONYM: SomMeat Projec

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Project Title Promoting an internationally
competitive Somali meat industryACRONYM
SomMeatProject Ref OSRO/SOM/608/ECImplementing
partnersFAO/VSFG
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SomMeat Technical Unit

• Dr. Massimo Castiello(Somalia Livestock
  Coordinator/FAO).
• Dr. Mario Younan(Somalia Programme Manager/VSF
  Germany).
• Dr. Abdullahi Hussein(SomMeat Project
  Manager/FAO).
• Dr. Abdirisak Jama(Puntland Z. Coordinator/VSF
  Germany).

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Location

• Country Somalia(Puntland/Somaliland)
• Regions Mudug and Togdher with possible
  extension to Central Regions.
• Duration of action- 30 months

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Objectives of the project

• Overall objective
• To improve livelihoods of pastoral communities in
  northern and central Somalia.
• Specific objective
• The introduction of Somali meat products,
  compliant with regional sanitary and food safety
  standards, to domestic and international
  wholesale markets.

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Target groups

• Meat processors/exporters.
• Associate industry operators.
• Ministry of Livestock, Agriculture and
  Environment( MoLAE).
• Ministry of Local Government and Rural
  Development( MoLGRD).
• Ministry of Health( MoH).

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Final beneficiaries

• Pastoral communities in Northern and Central
  Somalia and wider public/consumers. 35000
  households,i.e 245000 individuals.

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Expected results

• Legal, regulatory and institutional framework for
  meat safety and quality developed, adopted and
  enforced.
• Public sector institutions to effectively address
  market access and consumer safety of Somali
  domestic and export livestock products.

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Expected results cont..

• Internationally recognized food safety and
  quality assurance practices applied and monitored
  at all levels of the production/export chain.
• Somali meat products better positioned in the
  international market.

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Project activities

• Activities of the expected results are focused
  on
• Local slaughterhouses hygiene assessment of five
  cities(Garowe, Bosaso,Qardho,Galkaio and Lasanod)
  in Puntland.
• Hygiene assessment for Galkaio Commercial
  slaughterhouse for export.
• Hygiene assessment at meat vendors and retail
  points.

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Inception period of the project

• Established projects channel of communication
  and awareness about the project objectives.
• Copy of the Project Document was forwarded to the
  line ministry (MoLAE ) and agreement was reached
  to commence activities.
• Courtesy call visits to the mayors of the
  targeted were made.

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Activities carried-out

• Baseline assessment on meat contamination by
  using dry swabbing on selected five sampling
  sites for basic tests such as detection E.Coli
  and Salmonella -
• Flank , forequarter , hindquarter, brisket and
  neck from four carcasses in each slaughterhouse.
• Samples from liver for chemical and residual
  tests such as Acaricide and Antibiotics.

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Activities carried-out

• Baseline assessment on local knowledge in meat
  hygiene, processing and slaughterhouse practices.
• Visit to the local slaughterhouses.
• Butcheries.
• Delivery facilities(meat transport practices).
• Retail points(meat markets)

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Activities carried-out

• Checklist/questionnaire was developed for the
  whole chain involved in meat business locally and
  authorities including
• Mayors.
• Livestock owners.
• Butchers.
• Loaders.
• Meat vendors.

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Activities carried-out

• Data of monthly slaughtering animals in local
  abattoirs-
• Established working relationship with public meat
  inspectors.
• Double checked through municipality.

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Constraints encountered

• Sample despatches face unexpected interruptions
  due to slaughtering time and flight schedules.
• Require support staff for the project.

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Thank you