An Insight Into Uganda's Meat Production Industry
In Uganda, animals are slaughtered in various places including farm gates, village markets, town slaughter slabs, and slaughterhouses or abattoirs where most food manufacturers buy their meat.
Therefore, the design of an abattoir should ensure a correct sequence of operations that encourages efficiency while discouraging contamination and cross-contamination for the protection of public health.
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Adopting Technologies that shorten food processing time for high-quality, and safe products (Cavagro Project)
Root crops and tubers are a vital staple in many African countries, including Uganda, where they are consumed both fresh and with minimal processing. Although these crops have a lower market value compared to cereals and legumes, their affordability makes them accessible to smallholder farmers and farmer groups for both consumption and sale. In their raw form, these crops are bulky, with 60-90% of their composition being water, making them highly perishable with estimated postharvest losses of 13% - 29% (FAO, 2011)...
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