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Inability To Supply Meat Out Of Vanua Levu A Concern

Inability To Supply Meat Out Of Vanua Levu A Concern
Wayne Lilo.
October 03
10:10 2015

Concerns have been raised over abattoirs on Vanua Levu not being able to send slaughtered meat outside of the island.

This has been attributed to transportation and proper refrigeration systems.

International Trade Centre Livestock Project officer Wayne Lilo said these two aspects were a hindrance.

“The Hazard Analysis Critical Control Point (HACCP) is an international standard system and it requires meat to be refrigerated straight after slaughter,” Mr Lilo said.

“However, the local abattoirs cannot meet this standard because they cut meat at a different place and they transport it to a different place.”

He said the carcass goes from the slaughter house to a delivery house and would only reach the refrigerator when it reaches the butcher.

“So it is time-consuming like more than four hours and according to the system, meat is not supposed to be left out for this many hours,” Mr Lilo said.

“All carcasses have to be slaughtered, inspected and refrigerated immediately.

“Under the standard, meat needs to be delivered in vehicles having cold storage at the right temperature.

“This system which dictates the quality of food exports in the world is put in specific procedures with the food production system so that it meets the international food standard.

“As for Vanua Levu, abattoirs can therefore only provide slaughtered meet for their own people and cannot export out of the island as a result of the constraints.”



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