PIG ABATTOIR.

The abattoir should be situated in well drained area with a good gradient to allow easy run off of waste. The abattoir should be easily accessible with good roads, electricity and close proximity to market.A generator is a necessity in the abattoir,with good supply of portable water. The abattoir should be fitted with overhead rails which have water hose and sprinklers to wash carcass at every slaughtering stage.The walls are tilled to allow easy cleaning and disinfection, the floor is made of cement or concrete so that its easy to wash and disinfect. Raising pigs for profit can be more profitable if a mini abattoir or slaughter house is incorporated in the production chain. A very simple procedure with the use of pulleys/ levers can be used to slaughter pigs in an hygienic way with minimal exposure to contamination. The skin of the pig is not removed as this is eaten along with the meat, with the skin intact much of the meat is not exposed. The hair on the skin is removed by scalding in hot tanks which is at a temp of 60-62°c. The simple sketch shows how the slaughtering is carried out, at the end of the slaughtering process, the carcass are passed on to the processing room, where the cut parts are packed into clean bags for sale.