A Visit to meat Industries in Nepal

A Visit to meat Industries in Nepal

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A Visit To Valley Cold Store And Alpine Livestock and Bio-trade Pvt. Ltd.

Introduction

An educational visit to the various meat processing plant was done under the supervision of course teacher: Prof. Dr. Dainik Bdr. Nepali. Our visit was mainly concentrated towards the study of meat processing.

 

Tour program was scheduled on 25th Mansir. We visited Valley Cold Store Pvt. Ltd. which is located at Balaju,Kathmandu on 26th Mangsir. On 27th we departed from Kathmandu to Chitwan and on the way we got chance to visit Alpine Meat Corporation.

 

Objectives:

 

  • To know about the pre slaughter and post slaughter evaluation of the animal.
  • To know about the condition of animal to be slaughtered.
  • To know about the construction, different activities performed at the slaughter house.
  • To get knowledge about slaughtering process, handling of meat after slaughtering.
  • To know about the slaughtering process of poultry and about the processed product of poultry meat. To know about the Hygiene and management condition in poultry cold store and slaughtering house.

 

Description

The meat industry in Nepal is in primitive stage of development. We can see some improvement in chicken and buffalo meat industry. In recent years some organized sector has come forward in establishing cold stores mainly dealing in chicken varieties. Also in the market we can find dry buffalo meat packages prepared with some hygienic viewpoint. However, there is a lack of organized processing, packaging of the goat meat or even rearing of goats on a massive scale is not practiced yet in Nepal.

Meat, term applied to the edible portions of domestic mammals such as cattle, calves, sheep, lamb, and swine. Meat consists of skeletal muscle, with varying amounts of fat and connective tissue, but internal organs are also used. Known as variety meats, these include the liver, kidneys, testicles, thymus gland and pancreas (also known as sweetbreads), brain, heart, and stomach.

 

Meat is a nutritious food, containing quantities of essential amino acids in the form of protein. Meat also contains B group vitamins (especially niacin and riboflavin), iron, phosphorus, ash, and calcium. Certain meats, especially liver, contain vitamins A and D. Fresh meat requires proper refrigeration to prevent deterioration. Meat is sometimes canned; more often it is cured and smoked for preservation. For meat packing and processing, Various meat imitations are available that are made of proteins derived from soybeans, wheat, yeast, and other plants. The proteins are treated and extruded to form fibers that are then processed, flavored, and colored—with fats, nutrients, binders, and other substances added—to simulate different kinds of meat.

 

The standard of consumption of meat is as follows:

World average consumption:          

34 kg per person per year

current level of consumption:

8.7 kg per person per year

Required for balance diet:

14  kg per person per year

 

 

 

The present scenario in the field of slaughter house is very miserable. Neither ante-mortem nor postmortem inspection is accomplished. The consumer are unaware of the fact of consuming unhygienic and even unfit meat products. Due to this sort of condition “Slaughtering house and Meat Inspection Act 2055” has come up for improving the condition of slaughtering process in Nepal. The re

ason for introducing improvement are as follows:

  • Contribution to nutritional status of the population
  • Health and safety of worker in the meat sector
  • Environmental welfare
  • Improve sanitation
  • Reduce wastage of meat and its products

 

Though the act has come up, its implementation has not yet been done; it has remained just as an act. According to Act 2055, the slaughter house should have following facilities:

  • Lairage facility
  • Ante mortem examination
  • Slaughtering process of animal
  • Postmortem examination
  • Facilities on construction of hose like in wall floor, light ventilation, etc.
  • Hygiene and health of workers.

The slaughtering process involved following procedures.

 

  1. AM inspection: Before slaughtering of animals the animals are examined for any kind of zoonotically important infectious disease. The animals are also inspected for suspected animal diseases. If animals are suspected they are culled and treated against the disease until they retain their health.

 

  1. Restrain & Stunning: There is a separate compartment for killing of animal. The animals are brought to this compartment and they are stunned. The compartment is small and it is constructed such that the animals do not get any bruises after they are stunned. Generally stunning is done by pithing.

 

  1. Bleeding: After stunning the jugular vein of animal is cut and blood is removed completely from the animal. The blood is collected in a container and used for preparation of blood meal.

 

  1. Head and shank removal: after removing blood the head and shanks of animal is removed manually and taken to another compartment where these body parts are processed. After removal of head and shanks the carcass is lifted to the trail and further work is done in this moving trail so that no contamination can occur from the ground and due to scientific reason.

 

  1. Hide removal: After removing the head and shank, the hide of animal is removed by applying pressure in the subcuticular space and the pressure is maintained by fans and special equipment is used. Thus obtained hide is collected in a container and sent to leather processing industry.

 

  1. Post dehiding wash: After removal of hide the carcass is washed with clean water, mostly treated water that is free from any kind of microorganisms to remove the skin pieces and other dirts that may rest in carcass during the handling.

 

  1. Evisceration: The process of removing the viscera is also done mechanically. The abdominal cavity is cut and the viscera drops in a container. The viscus is sent for postmortem examination and if no lesion of suspected disease is found it is passed. The viscera may be used for human consumption or for preparation of animal feed in their respective industries.

 

  1. Washing: After removal of viscera the interior of the body cavity is washed with clean and chemically treated water mostly treated with chlorine.

 

  1. Splitting & Quartering: The carcass is splittted first into two pieces then into four pieces. Each piece is dropped in container and taken to weighing machine.

 

  1. Weighing: After completion of cutting of the carcass into four parts each part is weighed. Each and every portion of the animal either edible or non-edible is weighed to determine the dressing percentage.

 

  1. Processing: the weighed carcass meat is processed. They are cut into small parts so that it will be easy to store and bone is also removed i.e. deboning. Thus obtained bone is used for preparation of bone meal in its respective factory.

 

  1. Chilling: After cutting the meat the meat is chilled to a temperature of 100C to 150C. Chilling aids in suppress in growth of microbes (if any). It also prevents physical and chemical deterioration of meat.

 

  1. Refrigeration:  after chilling for the storage of the meat for future purpose refrigeration is most important to maintain the quality of meat. It helps to store meat for longer duration which may be up to one year depending upon the meat and the percentage of fat in the meat.

 

Valley Cold Store Pvt. Ltd

 

Introduction:

 

For the study of condition of slaughter house in Nepal, we visited Valley Cold Meat Store, Balaju at first on 26th Mangsir. The construction seemed according to Act and was well managed with proper sanitation measures adopted.  Valley Cold Store was established in the year 2038B.S. (1981A.D). and located at Indrayani Road,Balaju,Kathmandu. Formal registration was made in Department of Cottage and Small Industry, HMG Nepal. Valley cold store processes basically poultry meat.

 

Objectives:

  • To ensure adequate production and supply of quality poultry meat and meat products with an affordable price for general publics
  • To develop infrastructures and human resources needed for the production of international standards of poultry meat and meat products within the country
  • To adopt Research and Development(R & D) concept to maintain stable and profitable industry status

 

 

 

  • To support poverty alleviation by generating employment opportunities

 

Priorities:

  • Adequate production and supply of meat and meat products
  • Creating an innovate culture
  • Consumers concern related to food safety and animal welfare
  • Environmental management
  • Occupational health and safety

 

Current Activities

  • Poultry meat processing(manually)- fresh and frozen chicken, de boned meat, portion production and distribution
  • Meat shops

 

Sister Concerns:

  • Valley Poultry Pvt. Ltd., Balaju, Ktm
  • Valley Feed Industries, Balaju, Ktm
  • Valley meat shop, Tushal, Bouddha

 

 

Observation:

The slaughtering process and processing of poultry meat had been found to be sophisticated and well equipped and many of the processing (manually) fresh and frozen chicken, de-bone and portion production and distribution) and also meat shops at indrayani road Nayabazaar.

 In the cold store, each student was given a apron for hygiene and we were taken from the final place of processing and distribution to the slaughtering spot keeping in view to the hygiene, as their might be contamination while moving from dirty  place to clean place.

 

Steps involved in slaughtering and processing of poultry are as follows:

 

Weighing of the live bird

 

Killing of bird and collection of blood

 

Cleaning of carcass

 

Grading of carcass

 

Cutting of carcass into pieces

 

Deboning and portioning

 

Vacuum package of the processed meat

 

Production of grilled chicken

 

The live birds slaughtered were found to be healthy when we observed them. The birds were healthy and the bird were produced at Valley Poultry Pvt.Ltd.,Balaju, Kathmandu. The carcass was sent to the selling counter where it was cut into pieces as per customer demand, in front of customer. The meat was also available according to body parts with different price rates. Few of the meat products are as given below:

  • whole chicken,
  • boneless breast, chicken boneless legs,
  • chicken mince,
  • chicken breast with bone,
  • chicken  leg with bone,
  • chicken wings,
  • chicken drumstick,
  • chicken lolly,
  • Grilled chicken etc.

 

 The meat for further storage and sell were made in to different size and cut into pieces and vacuum packed. The rooms where all the process are conducted was maintained at certain temperature then the packed meat was stored in refrigeration.

The company was involved in grilled meat which was prepared by cocking the whole chicken at a constant low temperature, so that meat was properly cooked. The taste of grilled meat was available in different taste, which could be taken as per taste of individual.

Valley cold store had in priority developing market network to ensure adequate production and supply of poultry meat and meat products and also technically sound management, global competitiveness, protection of employment opportunity and profitable industry with good product image. The cold store was found to endure adequate production and supply of quality poultry meat and meat products with and affordable price for general consumer.

 

 

 


Alpine Meat Corporation:

Alpine Livestock & Bio-Trade Pvt. Limited is established on 26 March, 2010 (13 Chaitra 2066 BS).  Main objective of the company are to operate a modern slaughter house and to provide the consumers best quality hygienic meat. The company will also develop improved goat farming around project area to assure market and improve economic conditions of farmers Project also aims to assist the identified farmers in their income generation activities like dairy products, organic vegetable farming and distributing, herbal farming and producing of herbal medicine etc. Company also plans to establish slaughter house and four modern hygienic meat shops in Kathmandu Valley. In future the company intends to involve in goat framing and exporting of the goat meat.

  

 

Fig: – stilt house for pre slaughter rearing

The public-private partnership era of development has now opened door for so many industrial ventures. Also the private entrepreneurship has been emerging in the country. It has been most waited field to start a meat processing industry in private sector. Alpine Live Stock & Bio-Trade   is established with that objective – to promote modern meat industry in Nepal.

We visited to Alpine Meat Corporation in Dhading where we got opportunity to know about the slaughtering process of goat. The corporation processes goat meat only .Actually, the corporation owns its own goat shed where goats are reared. There were 4 chambers in the shed which was a stilt house. The floor was formed of bamboos which were arranged one after another in a horizontal manner keeping a small space between two adjacent bamboos.

Objective

Alpine Livestock & Bio Trade Pvt. Ltd. is registered under the Companies Act 2065 B.S.  The main purpose of this company’s are

  • To establish a modern slaughter house and cold stores.
  • To provide hygienic meat for consumers.
  • To improve public awareness regarding meat borne diseases.

 

A Rendering Plant

The project has constructed a rendering plant of well equipped Slaughter House including a Meat Processing Plant & Cold Store separately at Khayarghari, Bhumesthan VDC-8, Dhading district, Bagmati zone. Capacity of the plant is to slaughter maximum of 300 goats per day in 8 hours duration at the beginning.

Alpine Live stock and Bio Trades Pvt. Ltd. is one of the unique meat processing industry and it is considered that the major raw materials will be solely from agriculture and allied sector. As per cost calculation above 60 to 70 percent of the cost of production will be for primary processing.

 

To ensure adequate acceptable quality, availability and procurement it is suggested to run the project as an integrated unit. The proper utilization of byproducts and the production of the value added goods both would substantially improve the financial viability of the project. The project has been conceived in order to gear up the established slaughterhouse and meat processing plant to its optimum capacity.

 

 

It is well sophisticated with modern machine for the slaughtering process as well as for the further meat processing. There was the facility of up-railing system for the transport of meat from one chamber to another. There were different chambers for meat processing:

1. Slaughtering chamber

2. Chambers for retail cuts

3. Chamber for evisceration

4. Chamber for refrigeration

5. Chamber for freezing

6. Chamber for packaging

Maintenance and Repair

All the machine and equipments will be well maintained and would be in functional condition. Regular servicing and maintenance as required will be done strictly. Major maintenance facility might be required for refrigeration system. Provision of spare parts for the installed machineries & equipments has been listed.

 

Promoters and Management Team

The company is promoted by diversified promoters team. Current promoters and management team members are Mr Madhav Prasad Aryal, Mr Ijan Kumar Baral, Mr Indra Lal Sapkota, Mr Govinda Bhattarai, Mr Narayan Prasad Pandey, Mr  Keshab Bahadur Rayamajhi, Mr Bhim Lal Paudel,  Mr Arjun Gautam, Mr Gokul Prasad Shrestha, Mr Mahendra Bahadur Rayamajhi and Mr Cheef Bahadur Thapa. Mr Ramesh Kaphle is the chief executive officer of the company.

Market Analysis

a) Marketing Objective

Marketing objective of project should be: “to satisfy consumer needs with social responsibility “. It is the needs of the consumer that should dictate the type of the product to be produced. The company should be guided by social responsibility before marketing of its products. Also the company will equally maintain and control the quality of its products.

 

b) Benefits of the product

The output of the project will be prepared by the special scientific technique considering its grade and quality. Every product should be guaranteed for its hygienic value.

 

c) Advantage of the product

  • Better quality  product/ export market possibility
  • Bulk supply.
  • Wastage of materials avoided or minimized.
  • Guaranteed products.
  • Time required for the shopkeeper will greatly reduce.
  • Organization at site is more streamlined.

d) Existing similar Industries in Nepal

This industry is really the first proposition of its kind .The volume and the range of the products will be added advantage. Now in existing goat meat market, so many non-organized personal level meat shops (butcher houses) are providing the service. The manual method of slaughter is being practiced. The proposed industry’s proposal to provide meat-products will really enhance to upgrade the quality of the service.  It can be expected that the guaranteed supply of sufficient quantities to required outlets and supply centers can boost demand expected in near future.

 


Conclusion:

In this way, we could know about the meat industry in Nepal, the various  slaughtering techniques, the importance of sanitation in meat industry and many more. Learning by doing has always been an important method for acquiring appropriate knowledge. After visiting those places we came to know about:

 

  • meat processing
  • handling and packaging of meat
  • processing in poultry slaughter house
  • packaging storage of meat

 

Thus our educational trip was really fruitful for us for gaining practical knowledge about our course. It has provided a fresh and learning environment. Demonstration of the methods and practices will help for more knowledge and know-how of the conditions.

 

The experience was both encouraging and discouraging. The sanitary condition ,meat processing techniques  of the Valley Cold Store and Alpine Meat Corporation was proper and wright while it seems miserable thinking about the individual practice of meat processing in the local areas. At last we can conclude that there is much to be done in this field and our effort as veterinarian has a lot to do for the improvement.

Finally it has been an exciting, interesting and moreover comprehensive visit for all of us. We all enjoyed the visit .At last, I would again like to thank our course

 teacher Prof. Dr. Dainik Bahadur Nepali from the inner core of my heart for taking  us for  such an informative visit .Let heavens be thanked ,and may we get such opportunity again and again.

 

A part from this, Alpine Livestock & Bio-Trade Pvt. Limited will develop the appropriate strategy keeping in view of partnership of government as public private partnership approach (PPP approach) by distributing high breed of goat to the identified farmer group for income generation. Due to all such activities the company would turn itself as a leading agro based industry in near future and would be a vital player for the New Nepal.

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a programme for the people of kanda

A program for the people of Kanda was held on 12th Bhadra 2070 at Hattidap of Lother VDC where school dress,school bag and stationary materials for 101 students of Kandeshory Pra Bi of Kanda, 135 Blankets for the people of Kanda and other food materials were distributed. The program was jointly organized by LAXMI PRATISTHAN KATHMANDU, CHITWAN ROTARY CLUB AND CHITWAN ROTRACTER CLUB. In that program chairman and vice chairman Bishnu Gautam and Amrit shrestha respectively from Laxmipratisthan, Rotarian Dr. Hom Bahadur Basnet from Chitwan Rotary club and Rotracter Santhosh Dhakal from Rotract club of chitwan were present. The special guest , Mr. Leo Gianotti was from Netherland who personally donated most of the things which were distributed in that program. Other members like Miss Manisha Sharma from Mountain fund,an INGO, Mr. Nirajan Niroula and me,Sanjay Dhungana from Youth Eco-network(YEN),IAAS, Rampur campus, Chitwan also played an important role in the program. There were two more brothers Nabin Shrestha, who guided us to our targetted place and Babukaji. All the participants (about 150) of the program were offered meal at lunch time. Hats-off to the members of Laxmi Pratisthan ,Leo Gianotti,Dr. Hom Bahadur Basnet,Santosh sir ,Manisha di,and to all the members for their this wonderful step to transform the present miserable condition of people of Kanda into a situation overflowing with joys. 
Certainly I vouch for it .I am a witness to it. The very time they saw us ,a certain sparkling of light of joy ,I found in their eyes .It was the happiness, the real happiness I had ever noticed .Really I found them so innocent and loving .It was not the superficial happiness or joy that most of we people pretend to have. It was a sort of divine quality ,an uttmost peacefulness. They are though poor ,but I found richness in their poverty. Though they are poor they have a heart of gold .I had thought we will go to them and serve them with basic needs .But I was wrong ,they are the real rich ,poor are we who have never experienced even single moment of peacefulness .If we were really rich we would have really helped many other suffering people in various corners of Nepal . I will never forget the hospitality they showed towards us, their gratefulness.Thank you to all the members of Chepang community for your cucumber filled with love ,gratefullness and an utmost peace. If it would not rot,I would have kept it for ur rememberance but it can’t happen na….Yesterday,I tasted the cucumber along with my friends in hostel and found it so tasty .The taste is still hanging at the tip of my tongue and that is enough for your rememberance.
Let heavens be thanked that I could get acquainted with you. Thank you sir,Dr. Hom Bahadur Basnet ,I have no words to thank you for you provided me such a great opportunity not to explore them but to explore myself.
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youth Eco Network

sanjaybrtdhungana

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Youth Eco Network

Chitwan: A “Slogan rally and Interaction Program” was recently  organized at IAAS, Rampur, Chitwan , On the inaugural ceremony of Youth Eco Network (YEN) on May 27,at New Auditorium Hall. YEN is a network of eco-conscious students at IAAS, recently formed with the view “Empowering the youth is Greening the Future”.

                The inauguration of YEN was formally given way by watering of a plant through the hands of Chief Guest, Prof. Dr. Ishwori Prasad Dhakal, Dean, Faculty of Veterinary and Animal Science, AFU. Different dignitaries concerning to both AFU and IAAS were present there including the farmers from various areas of Chitwan district. Pf. Dr. Dilliram Baral, Dean, Faculty of Agriculture, AFU, was the special guest of the program and he applauded for this great step of the students. He further awared that YEN has just moved the first step on the bridge, more…

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AI,Rampur Youth Network celebrates “World Labour’s Day” at IAAS

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Chitwan:Amnesty International, Rampur Youth Network celebrated “World Labour’s Day” on May-1 by organizing a ‘Video presentation Program’ in PG Seminar Hall ,IAAS, Rampur ,Chitwan.

Amnesty International(AI) is the largest organization in the world working for the rights of people and Rampur Youth Network is a part of it .The video presentation was solely focused on the difficulties that the migrant workers from Nepal have faced and are facing till now, overseas.

Mr. Arjun Adhikari, the coordinator of Amnesty International, Narayani Group33, Chitwan was the chief guest of the program. The video presenter ,Mr. Ankur Poudel, ex-coordinator of AI, Rampur Youth Network said,” The woman migrant workers have to face forceful indulgence to sexual activity ,   a harsh life as if reached to hell. Similarly, male migrant workers also fall in the grab of illegal manpower company which give hope for good jobs with pretty salary but after reaching the foreign land leave them either unguided or compelled to engage in difficult works like working in hot mines ,labour works, or left jobless “.He further discussed about what AI does and is doing for exervating the problems of the migrant workers in international level. Mr. Arjun Adhikari expressed his utmost pleasure being the chief guest of  such a program. The program was finally ended by the speech of the present coordinator of AI, Bhawana Ghimire (B. Sc .Ag., 6th sem) Rampur Youth Network, Chitwan.

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Sent by: Sanjay Dhungana,

B.V.SC. and A.H., 4th sem ,IAAS ,Rampur,Chitwan

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AI, Rampur Youth Network celebrates 52th anniversary at IAAS

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Rampur Youth Network celebrates 52th anniversary

Chitwan: To mark the 52th anniversary of Amnesty International (AI), Rampur Youth Network (RYN) organized different events at IAAS, Rampur on 28th May. The events included Walkathon-a one rupee coin collection, Aerial art:AI@52 and some fun games.

The celebration was started from 6:30 a.m. whereby students gathered first at Jubilee Park near main library and started a walkathon carrying the banner of AI from there. They walked one round through the so called American Highway and finally reached the same spot. Then, the gathering turned into a circle. Meanwhile, the present co-coordinator of RYN, Miss Bhawana Ghimire (B.Sc. Ag, 6thsem) threw a short light over AI and its contribution.

            In the next session, fun games like needle and thread race, one legged race, Balloon blast race and hot potato race were played. In the third session an aerial art of AI@52 was successfully drawn with the support of students and staffs. Finally the program was culminated with the prize distribution to the winners and group photography

Sent by:Sanjay Dhungana ,B.V.Sc. and A.H.,4th semester, IAAS,Rampur

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youth Eco Network

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Youth Eco Network

Chitwan: A “Slogan rally and Interaction Program” was recently  organized at IAAS, Rampur, Chitwan , On the inaugural ceremony of Youth Eco Network (YEN) on May 27,at New Auditorium Hall. YEN is a network of eco-conscious students at IAAS, recently formed with the view “Empowering the youth is Greening the Future”.

                The inauguration of YEN was formally given way by watering of a plant through the hands of Chief Guest, Prof. Dr. Ishwori Prasad Dhakal, Dean, Faculty of Veterinary and Animal Science, AFU. Different dignitaries concerning to both AFU and IAAS were present there including the farmers from various areas of Chitwan district. Pf. Dr. Dilliram Baral, Dean, Faculty of Agriculture, AFU, was the special guest of the program and he applauded for this great step of the students. He further awared that YEN has just moved the first step on the bridge, more ninety-nine steps are left to reach its ‘cabin by the river’. Sandesh Timalsina (B.Sc. Ag. 6th Sem), one of the founding  members of this network, initially threw  short light over the objectives of establishing this network and the motives it holds. Soon after, an interaction session between farmers and the expertise holding different faculties started. As the program had the theme “Environment Protection and Sustainable Agricultural Development”, interaction went on for hours on various topics like maintenance of soil, climate change, horticulture, various problems faced by  farmers in agriculture along with their remedies, effect of use of pesticides and insecticides, role of farmers in preserving the environment and so on.The farmers present gave positive response to the program. After that , a slogan rally was raised with slogans like ‘Think Green ,Act Green’………………………………………………………………………………………………………………………………………………………………………………………………………………………..

The rally was accompanied by other IAAS students, farmers, some local people and also the students of Grandee Secondary English Boarding School. It started from the premises of  New Auditoruim Hall, marched out of the campus through  the gate at back side ,circled the Rampur Bazaar once and finally ended after reaching the Dean Office through the main gate.Then the program was culminated by the speech of the coordinator, Miss Srijana Duwadi(B.Sc. Ag,6th sem). “YEN will always be working heart and soul for the ecological betterment and we assure that we will leave no stone unturned to discharge our utmost effort in the forth coming days”, she said. She further attributed the success of the program to all the participants and showered profound gratitude for the support they provided.

 Sent by :Sanjay Dhungana ,B.V.Sc, and A.H. 4thsemester, IAAS ,Rampur, ChitwanImage

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