Ondo State has begun a six-day training programme for 300 butchers, meat sellers and processors, aimed at improving hygiene standards and reducing illegal slaughtering practices.
The workshop, part of the World Bank–assisted Livestock Productivity and Resilience Support Project (L-PRES), is being held in Akure in collaboration with the Ministry of Agriculture and Forestry and Sailance International.
The training targets value-chain actors in animal husbandry to ensure that abattoir operations meet international standards. Commissioner for Agriculture, Forestry and Natural Resources, Leye Akinola, said the initiative will not only boost meat production but also protect public health by reducing the spread of animal-borne diseases.
“This programme is an opportunity to educate those rearing and slaughtering animals meant for human consumption.
“It goes beyond boosting production to addressing public health concerns,” he said, noting that infections such as anthrax pose serious risks when hygiene standards are compromised.
Akinola added that improved hygiene practices would increase productivity and attract more customers.
He also revealed that the state plans to establish a traceability system to monitor animals from entry to slaughter, ensuring that only those meeting required standards are processed for consumption.
The National Project Coordinator, Sanusi Abubakar, represented by Livestock Value Chain Consultant Mrs Heather-Ronke Akanni, stated that the training aligns with global safety requirements and will help open up international market opportunities.
“We want to upscale what they are doing so it can meet international standards. This is not only for local consumption but also for export,” she said.
Mr Olufemi Adeogun, Ondo State Project Coordinator for L-PRES, said the training will be replicated in the Northern and Southern Senatorial Districts.
He warned that poor hygiene among meat handlers could pose serious health risks and urged participants to apply the skills learnt in their workplaces.
Rotimi Olaoluwa, Lead Consultant from Sailance International, led training sessions on Good Hygiene Practices, Good Manufacturing Practices and Hazard Analysis and Critical Control Points.
He stressed personal hygiene, safe water use, proper cleaning methods, pest control, waste disposal, and regular health screening.
The Chairman of the Nigerian Union of Butchers, Ondo State chapter, Alhaji Sikiru Ayinde, commended the initiative and urged compliance with health regulations.
He noted that strict adherence would improve public confidence in meat products and elevate the reputation of the butchers’ profession.
Source: The Nations Online
