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Smallholder pig producers and their pork consumption practices in three districts in Uganda

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Title Smallholder pig producers and their pork consumption practices in three districts in Uganda
 
Creator Roesel, Kristina
Ouma, Emily A.
Dione, Michel M.
Pezo, Danilo A.
Grace, Delia
Alonso, Silvia
 
Subject food safety
 
Description Pig production is thriving in Uganda and the demand for pork is increasing, therefore offering potential for smallholder farmers for increased income through pig production. A multi-disciplinary value chain assessment conducted by the International Livestock Research Institute aimed to identify constraints and opportunities for pig producers as well as shortcomings in the safety of pork products in three districts in Uganda. Tools from participatory research were used to assess pork consumption habits as well as knowledge, attitudes and practices on pork safety among 295 pig producers. Pork is widely popular and mostly consumed well-cooked. However, practices such as roasting may lead to the ingestion of undercooked pork, and accompanying dishes such as raw vegetables may lead to cross-contamination of the meat causing food-borne diseases. The scarcity of data on zoonotic pig pathogens, such as erysipelas, salmonellosis, brucellosis and pork-borne parasites calls for further research.
 
Date 2014-10-27
2014-11-01T15:24:17Z
2014-11-01T15:24:17Z
 
Type Presentation
 
Identifier Roesel, K., Ouma, E.A., Dione, M.M., Pezo, D., Grace, D. and Alonso, S. 2014. Smallholder pig producers and their pork consumption practices in three districts in Uganda. Presented at the 6th All Africa Conference on Animal Agriculture, Nairobi, Kenya, 27-30 October 2014. Nairobi, Kenya: ILRI.
https://hdl.handle.net/10568/51344
https://www.slideshare.net/ILRI/uganda-farmers-pork-consumption-practices
 
Language en
 
Rights CC-BY-NC-SA-3.0
Open Access
 
Format application/pdf
application/pdf
 
Publisher International Livestock Research Institute