Food safety of Bangladesh focusing on local production and distribution channel of goat meat from producers to consumers

概要

Food safety is universally recognized as a public health priority. Food safety is eve- rything people involved in food processing from production to consumption in order to have food that does not produce harm when consumed (https://www.foodsafetymagazin-
e.com). It is a shared responsibility among governments, producers and consumers. Safe food contributes to economic prosperity, boosting agriculture, market access, tourism and sustainable development (UN, 2020). Globally, around 57% of people have developed health problems due to consumption of adulterated and contaminated foods (Devrani and Pal, 2018). Adulteration of food is widely prevalent in many developing countries around the world including India, China, Ethiopia, Mexico, Pakistan, Bangladesh, Vi- etnam, Indonesia, Afghanistan, Somalia and others (Pal, 2015). Meat is a risky item regarding food safety. Food contamination from raw meat is an important cause of food-borne disease outbreaks or food poisoning due to improper food handling (WHO,2007). The food contamination and food adulteration situation of Bangladesh is becoming a serious public health concern (WHO, 2018). Beef, goat meat and chicken meat (mainly Broiler) are major meat in Bangladesh. Meat production is increasing as well as consumer demand for meat is also increasing. The concern about meat safety is growing gradually in Bangladesh. Recently, some food safety laws and regulations such as Slaughterhouse act-2011, Animal feed rules-2013, Safe food act-2013, Animal welfare law-2019 were enacted to improve the situation. The safety of meat depends on various stakeholders (producers, distributors, processors, sellers) and holistic approach is needed.

Little has been known regarding meat safety in Bangladesh and South Asia. Dudeja et al. (2017) studied food safety issues related to animal foods at the farm and reported that quality feed has a direct effect on animal health. Nepali et al. (2014) explored marketing constraints to goats in Nepal and found farmers are dissatisfied with goat price but there is no mechanism to support them. Anower (2008) focused on the status of the safety of animal origin food in Bangladesh and reported that animal slaughtering and meat processing performed in an unsanitary environment. Murshed et al. (2016) conducted a study to know the quality and safety of meat and meat products and found high micro- bial count than the standard level in meat and meat products. They provide emphasis on hygienic practices to reduce the contamination of bacteria. Sarma (2017) studied on consumers’ preferences and willingness to pay premium prices for organic beef at the supermarket in Dhaka city. The understanding of meat safety approach by distributers is missing. There is no holistic understanding of the safety of any kind of meat. So, the holistic study from producers to consumers is needed focusing on the local distribution channels. Goat meat production and distribution remains traditional supported by local stakeholders whereas cattle and chicken meat has been dominated by commercial farms and private enterprise. Therefore, goat production and distribution would be suitable for understanding the basic situation of local meat safety. Goat is an important livestock of Bangladesh. Bangladesh secured 5th position in world’s goat populations and also in goat meat production (FAO, 2020). Goat keeping in Bangladesh depends on local natural resources and is maintained by local small-scale farmers and their family members es- pecially women (Chowdhury, 2003). In Bangladesh, the customers of different commu- nities and religious belief accept goat meat because of its easy utilization and unique taste. This study focuses on every stakeholder of the traditional system because a ho- listic approach is necessary to ensure food safety

The stakeholder’s awareness, knowledge of food safety, and behavior considering their economic stability are required to ensure food safety. By Considering these three points, this study aimed at exploring the way to encourage safe production, safe handling in hygienic condition of goat and goat meat by all stakeholders considering consumers’ demands and animal welfare as well.

This research was conducted mainly in Mymensingh district which ranked 4th in terms of goat population in Bangladesh (BBS, district statistics, 2011). Another district named Gazipur is used only for the research related to management of slaughterhouses and meat selling centres and food safety of workers. Data were collected by personal interviews from stakeholders with structured and semi-structured questionnaires. In- frastructure facilities of live goat market, slaughterhouses, and meat shop; negotiating power of sellers and buyers to fixing live goat price, safe handling of the goat during transportation and marketplaces; hygiene practice at slaughterhouses and meat selling centers were also observed. An open discussion with all stakeholders was conducted to explore the way to improve the safety issue in the goat and goat meat distribution channel. Results from each survey were tabulated using Microsoft Excel and IBM-SPSS.

Chapter 2 compared three major meat, beef, chicken (broiler), and goat meat regard- ing production and distribution channel. Poultry meat, beef, and goat meat are widely available sources of meat in Bangladesh. Remarkable changes have been occurred in goat meat production and distribution system as well as in beef and poultry meat during the last ten years. The population of chicken, goat and cattle increased by 27%, 17% and 5% respectively from 2008 to 2017. For the first time, 19,000 MT of surplus meat after fulfilling the country’s annual demand in the 2016-17 fiscal year (DLS, 2018). Meat and live poultry are sold in the market traditionally by the butchers and retailers. Farmers, Beparies, Dalal or intermediaries and butchers are common actors involved in the tra- ditional meat distribution system in Bangladesh. Unlike cattle and poultry meat, goat meat production depends on local resources. No imported resources used in goat meat production and distribution system whereas broiler production depends on foreign grandparent chicks and many cattle imported from India. The meat production and distribution system is becoming modernized gradually through the involvement of meat processing companies. Though there is new scope for market expansion for meat pro- cessing companies, traditional meat market of rural areas still needs to be developed to ensure safe meat production. The changes in production and distribution system of goat meat are not significant compared to poultry meat and cattle meat.

Chapter 3 focused on the present situation and problem faced by goat rearing farmers. Out of 40 respondents, 55% of farmers were involved in agriculture, 30% in business, 5% in government jobs, and 10% in other jobs, respectively. The results of this study are similar to the findings of Kumar et al., (2018) and Sarker (2014) where they reported that 51% and 50% of farmers were involved in agriculture respectively in their study area. Most of respondent farmers (n=40) reared local Black Bengal Breed with the help of family members. It does not burden rural women with additional work, they can en-gage in rearing of goat along with their daily household activities, often with the help of children (Chowdhury et al., 2015). So, there is no involvement of paid labour in goat rearing. About 5% of farmers have no separate room for goats and they are bound to allow goats in their living room with a partition. About 69% of farmers allow female and male goats together though it is not a good practice. Artificial insemination is not com- mon breeding method for goat. About 93% farmers preferred natural breeding by using breeding buck.

Roughage was the main source of goat feed while only 43% of farmers used concen- trate feed. The concentrate feed is also needed for healthy goat. Almost 100% farmers answered they did not use any kind of vitamin, minerals supplement, hormone and growth promoter for goat production. Regular vaccination is necessary for goats but only 23% of farmers vaccinate their goat regularly. About 73% of farmers used deworming medicine for goats. There are no farmers who kept written record of their any kind of cost. According to farmers’ point of view, lack of available grazing field, disease of goat, quality of feed, problem of breeding, thief, street dog etc. are the main constraints of goat production. Lack of motivation, lack of training, lack of awareness towards safe produc- tion is also considerable constraint to sustainable goat production by farmers.

Chapter 4 described marketplace situation focusing on the negotiations observed there and circumstances of goats. This research was conducted in marketplaces where the entire stakeholder related to distribution of goat like farmers, intermediaries, traders, butchers and consumers are gathered and negotiated. A total of 108 sellers and 52 buyers willingly respond to the questionnaires in the four sampled live goat markets. The private enterprises operated goat markets without providing basic utility facilities. The utility facilities (drinking water, toilet facilities, shed for people and goats) at mar- ketplaces were poor. On an average, 356 peoples were present in the markets per market day. About 76-78% of goats brought in the market were sold out. Intermediaries supplied more goat than farmers, but they often transport goats by public bus putting them in the lower luggage cabin. As a result, goats often die due to heat stress in the summer season. The pricing system is still complex. In Bangladesh, a mysterious, perception-based tentative meat estimation and pricing by traders has been continuing for a long time in the goat markets. Therefore, a transparent pricing system is necessary for goat mar- keting. Farmers are not satisfied with the present price of goat whereas intermediaries and traders are relatively more satisfied with goat price than farmers and individual consumers. The negotiating power of intermediaries and traders were observed more than that of farmers and individual consumers because they acted as a syndicate in the market. Kumar et al., (2009) also reported that the bargaining power of goat farmers is lower than that of traders or middlemen.

Safe handling of goats during transportation is important to get quality goat meat. Any kind of stress that may adversely impact on the quality of meat should be avoided (World Organization for Animal Health, 2002). Traders had loaded goats to the truck by pulling legs of goats, which is an example of poor animal welfare. There is a lack of knowledge about better handling of goats during transportation among all stakeholders of the goat distribution channel. They were also not so concerned about the effect of in- jury and stress on the quality of goat meat during goat transportation. There is no monitoring system to check the hygienic condition of the market and the health status of goats brought in the market. According to the statement of the staff of the market au- thorities, the garbage point that situated close to the marketplace is the result of the rapid urbanization of society. When the goat market was started, this area was far from the locality but nowadays this place becomes a semi-residential area. The marketplaces should clean regularly to reduce the possible chances of contamination. Goat slaugh- tering activity should be avoided in the marketplaces. There is no involvement of any government authorities to ensure the hygienic conditions and food safety situation in the markets. The veterinary surgeons or livestock officials visit the marketplace for inspec- tion during the Eid-ul-Azha festival only. The local government authorities should take necessary steps to improve the hygienic condition of the live goat marketplaces because it relates to public health.

Chapter 5 evaluated the overall conditions of slaughterhouses and meat selling cen- ters and food safety knowledge of workers working there. A total of 116 workers from 20 selected slaughterhouses were interviewed through another structural questionnaire to evaluate their food safety conditions and hygiene practices. 55% of slaughterhouses and meat selling centres had roofs, 40% had toilets, 35% had handwashing facilities. A roof is necessary for the slaughterhouse, even in the slaughterhouse having only a small slaughter slab. It protects the slaughtering process in both hot and cold weather condi- tions. The unclean toilet condition is not satisfactory and may cause the persistence of zoonotic diseases such as cysticercosis (Mann et al., 1983). The lack of enough water source and washing facilities was observed, and similar conditions were found by Cook et al., (2017) in slaughterhouses of western Kenya. 10% slaughtered sick animals which is not acceptable. Slaughterhouses need workers with technical knowledge, but educated and young people are not interested in working there. Comparing to the national aver- age of education, the educational level of workers in slaughterhouses and meat selling centres are low. The workers of sample slaughterhouses and meat selling centres earned an average of 3.5 USD to 4.7 USD/day (monthly income 105 USD -141 USD). The workers were not satisfied with their low income compared to both the government and other private-sector workers. Workers also expressed their dissatisfaction with their social status, and they believed that people had a negative image towards their profes- sion.

About 70% of the workers in the study area knew that zoonotic disease could be transmitted from animals to humans, but preventive measures were not taken by most of them. About 90% of the respondents understood that using gloves during work can reduce the risk of meat contamination. Like previous studies (Jianu and Golet, 2014), observations from this study showed that very few respondents regularly wear gloves. Use of proper glove can decrease the transfer of pathogens from hands to food (Green et al., 2007). The food safety knowledge of workers was limited, and they wanted to get training. Training is recommended to improve workers’ skills and food safety knowledge of workers, butchers and meat inspectors to reduce the contamination risk. Improve- ment in the motivation of workers is also needed and can be addressed through the consideration of their social status and salary. Even with the limited budget of local government authorities, a training session can be conducted and would be effective to improve the hygienic condition of slaughterhouses and meat selling centres.

Chapter 6 focused on consumer preferences, consumption patterns, and perceptions about food safety in the goat meat distribution system. Consumers opinion to pay extra money for safe goat meat is also considered in this chapter. In Bangladesh, shopping used to be under male’s responsibility. Women also came to go shopping these days, but the shopping of meat is still dominantly under male’s responsibility. Among 160 re- spondents, 54% liked beef best, followed by 36% for goat meat and 10% for chicken meat. Goat meat is liked by consumers but less consumed because of its high price but goat meat is required at festival and various events. About 20.6% of consumers eat chevon (goatmeat) on various festival or events like Eid, Akika, and wedding ceremony. Con- sumers express their dissatisfaction about hygienic condition of meat shop and expect regular inspection of local authority. The sanitation and cleanliness of meat shop is important to supply fresh and quality goat meat. About half (47%) of consumers showed their concern about safe and quality goat meat. Consumers knowledge of meat safety is not enough. About 66% of consumers believe that rough handling of goat during trans- portation has negative effect on the meat quality. About 87.5% consumers have idea about food poisoning, diarrheal disease may occur from unhygienic goat meat but only 48.8% respondent has knowledge about zoonotic disease.

About 71.2% of consumers believed that goat meat seller tries to cheat with the buyer by different ways such as less weight, flesh meat mixed with fat, previous days meat sells as current date meat etc. Trust is considered to be a precondition for exchange (Fischer et al., 2006). One of the main goals of food safety measure is to increase con- sumers trust in food and reduce uncertainty, and therefore information regarding meat quality and safety needs to provide to the consumer (Gellynck et al., 2006). The meat seller should be considered in consumer’s trust by avoiding malpractices or cheating activities To avoid these problems, consumers buy goat meat from butchers who slaughtered goat in front of them and buy live goat directly from famers as a group, but these types of activities are not sustainable for a large number of consumers. About 95.6% consumers agreed that improvement of goat handling system from farm to market as well as stress-free transportation of goat is necessary for quality goat meat. Most of the consumers (90%) agreed to pay extra for safe goat meat. 31 % consumers respond to pay extra BDT.50 per kg of meat, 41% responded to pay extra BDT 75, 19 % responded to pay extra BDT 100. The price of goat meat is higher than beef and chicken. So, it is not easy for consumers of different income groups to show positive response to pay extra price for safe meat. Consumers having better education and high salary show more in- terest to pay extra money for safe goat meat which indicates that consumers’ economic capability has direct impact on response to extra pay. Though goat meat is liked by consumers but consumed less because of its high price. Consumers are not satisfied with the hygienic condition of butcher shops and butchers' behavior, that’s why some con- sumers directly buy goat from farmers. The regular inspection by technical person from local government authorities is necessary to ensure safe goat meat in the meat shop.

Chapter 7 developed general discussions for improvement of food safety of goat and goat meat. To reduce disease outbreak of goat, the livestock department should expand ex- tension services to increase the availability of vaccines. To get better price, set up a weighing balance at goat markets and fixed a base price according to bodyweight would be helpful for farmers. Awareness enhancement of careful handling by stakeholders during transportation and marketplace is necessary. Proper training of slaughtering and food safety knowledge of workers is needed. The authority should promote the con- sciousness of safe production and handling of goat and develop a monitoring system from the live goat market to meat shop to ensure safe goat meat for consumption.