Vietnam exported $256 million worth of cassava and cassava products in the first two months of the year, a 77.9 percent year-on-year increase, with China being the biggest market.
Wednesday, March 24, 2021
Manage mud to maintain cattle health.
Mosquitoes spread viruses faster than thoughtResearchers say discoveries about virus development in mosquitoes might someday help stop disease transmission. Researchers at the University of Missouri have found viruses spread in the bodies of mosquitoes much quicker than previously thought.
Red meat value chain is a lucrative business and still an untapped area in agribusiness. The chain from the farm to the processing of wholesome beef to export of by-products has several subsections that can churn in millions to your bank account.
The abattoir can be fully mechanized or semi-mechanized depending on your production capacity, machines, equipment and handling is the major difference.
Cow skinning machine and equipment.
Interested in abattoir business? thinking of investing in the sheep and goat business? planning to start an abattoir to provide wholesome products to the populace? then take a look at this clean method of dehairing sheep and goat.
Tuesday, March 23, 2021
Monday, March 22, 2021
The value of meat inspection as an animal health and food safety surveillance tool has been recognized by a number of agencies and organizations, including, the European Food Safety Authority,because most food animals would eventually be slaughtered, slaughterhouses are considered a key element along the food production chain in which pathological data, information on the presence of pathogens, drug residues, chemical contaminants, and antimicrobial resistance may be measured.
Slaughterhouses therefore represent an important control point for the early identification of potential problems that may have an impact on public health as well as on animal health and welfare.
This affirms the reason why proper operational protocols must be adhered to in abattoirs and slaughter houses. Slaughtering must be carried out in hygienic conditions coupled with proper meat handling and transportation to ensure wholesome beef is available to the populace.