

Agribusiness, Agriculture, Veterinary Medicine, Cassava, Garri, food security, Agritech and the Red Meat Value Chain.


In 2011, the contract was rewarded with the main abattoir project ,the Minister of Agriculture, Chief Audu Ogbeh who was the Guest of Honour at the event commended the resolve of the Ondo State Government to build an abattoir of World Health Organisation (WHO) standard.
Speaking on the health benefits of the facility, Ogbeh who was represented by the State Director of Federal Ministry of Agriculture, Mrs Funke Omagbemi said it holds the key in the provision of hygienically processed meat which will enhance good and healthy eating habit.
The process through which the animal is slaughtered contributes a great deal to the hygiene of the meat. The animal will first be kept in the lairage i.e shelf to rest for at least 24hours where it can not be fed but can be given water. This will prevent it from the harsh weather, reduce glycogen and make the meat fresh. visit
The Agriculture Daily
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