Safe Food, Fair Food Summary of findings within sheep value chains in Ethiopia Highlands

1. Safe Food, Fair Food Summary of findings within sheep value chains in EthiopiaHighlands AkliluFeleke

2. - Protecting the health of poor consumers And - Safeguarding livelihoods of poor livestock keepers and other value chain actors Safe food fair food

3. Looking at risks to food safety and nutrition within sheep value chains Trying to identify opportunities for further research and intervention Ultimate goal is to ensure adequate intake of safe and nutritious foods, while protecting the livelihoods of poor value chain actors BACKGROUND

4. activities Selected sites for sheep and goat value chains

5. Stakeholder consultation at national level 6 July 2012 in Addis • Discuss outcome of step 1 (geographical targeting) • Define and apply soft criteria • Propose list of eligible sites for sheep and goat VCs matching with agreed criteria

6. Rapid assessment conducted alongside rapid VCA at each site Participatory rural appraisals (PRAs) with producer and consumer groupsat Doyogena, Horro and Menz Focus group discussions (FGDs) with mothers of young childrenat Doyogena and Horro Topics included animal health, consumption patterns, food preparation, and perceptions of quality and safety of sheep meat activities

7. Animal health Disease was an important constraint on production at all sites Respiratory disease, ‘bottle jaw’ and diarrhoea were major causes of morbidity and mortality RESULTS: ALL SITES Photo credit: Grit/Suzanne Cox

8. Sheep meat consumption patterns Peaks at major national and religious festivals Low in intervening periods RESULTS: ALL SITES

9. Risks to safety of sheep meat Emergency slaughter and consumption of diseased animals occurs Consumption of raw or lightly cooked meat or offal occurs Risk mitigation Smell, colour and texture used to assess quality and safety Cooking ‘suspect’ meat thoroughly Nutritional issues Lack of meat in the diet RESULTS: ALL SITES

10. Sick animals RESULTS: dOYOGENA • Deaths

11. Risky food practices Emergency slaughter and consumption of animals with grain overload Albendazole residues in meat due to use during fattening Fresh meat stored until next day Consumption of dulet Risk-mitigating practices No consumption of animals with other diseases Careful slaughter practices to avoid contamination Lesions are trimmed from meat and the remainder is boiled Meat that might be a health risk is boiled RESULTS: dOYOGENA

12. Sick animals RESULTS: horro • Deaths

13. Risky food practices Those of lowest socioeconomic class might consume dead animals Consumption of lightly cooked meat Risk-mitigating practices Avoiding trauma and stress to the animal before slaughter Careful butcheringto keep offal and muscle meat separate Meat that might be a health risk is boiled RESULTS: horro Photo credits: ILRI/Apollo Habtamu

14. Sick animals RESULTS: MENZ • Deaths

15. Risky food practices Emergency slaughter Eating of duletand lightly cooked meat Risk-mitigating practices Meat is consumed quickly after slaughter, or preserved Dark or foul-smelling meat is not consumed Meat that might be a health risk is boiled RESULTS: MENZ

16. Interventions in animal health are required Risky consumption practices occur at all sites but are often mitigated by thorough cooking Better if all meat and offal is well-cooked - some loss of nutritional quality, but large reduction in risks Infrequent meat consumption probably represents greater risk to nutritional status than to food safety Improving the economic status of households is the first step towards increased meat consumption CONCLUSIONS

17. further work • - Baseline questionnaires and biological sampling • - Identify and quantify risks • - Test interventions

18. Tamsin Dewé, Consultant tamsindewe@gmail.com Kristina Rösel, Project Co-Ordinator k.rosel@cgiar.org Safe Food, Fair Food All photo credits to ILRI/ Tamsin Dewé unless otherwise indicated