Site icon

Butchers trained on meat hygiene

By Maimuna Sey-Jawo

At least 30 butchers have been trained on meat hygiene, cutting, handling, and Entrepreneurship.

Speaking at the training, Ebrima O Jallow, president of the National Livestock Owners Association, The Gambia (NaLOA) called on Gambians Butchers and Livestock Dealers to be professional, honest, and hygiene in their work, saying honesty is very important in anything one is doing.

The training program funded by Swiss Cooperation through COFENABVI-OA, a livestock value chain body in West Africa, based in Burkina Faso and it was organised by NaLOA with technical expert trainers from Department of Livestock service DLS,

The training was held at Department of Livestock Service conference Hall in Abuko.

Mr Jallow affirmed that the training was supported by SWISS Cooperation a sub-regional body based in Burkina Faso with aim of linking the livestock value change actors, especially farmers who are involve in butchering.

He said the other focus of the training was Capacity building for the Gambia livestock’s value chain actors towards national food security, economic independence and employment

Jallow dilated on important of meat hygiene, saying butchering is the end product of livestock, and it should be handled with proper care and hygiene as it will help to contribute to our health care system.

He explained that others countries in West Africa, the way they handle meat is far better than the ways it is been handling in The Gambia. So this training is a step in the right direction to tackle some of those challenges in The Gambia, to transform butchers to a better level and this can be only done by having such trainings for them.

He therefore assured that before end of his term as president of NaLOA, the sector will change to a better one while he urged the butchers to be professional in their work.

Also speaking at the training was Saja Kora, Marketing Officer Gambia Livestock Marketing Agency, said participants were exposed to different modules, which included meat handling, cutting, hygiene, personal hygiene and marketing.

“These are very important because a butcher should be a very good meat handler and hygienic in other to attract customers,” he stated.

He noted that NaLAO is a young organisation but they are really doing well while he assured the GLMA support in tackling of livestock issues in the country.

Speaking on behalf of the Butchers, Musa Njie thanked the organisers and sponsored of the training for bringing butchers together for training to make them more professional in their butchering activities.

Exit mobile version