Value Chains research report Tajikistan final - Microfinance Centre

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Scheme 9: Value Chain for Beef Consumer Local Market, Customer and Processors Exporting Market Beef Market Processing Hides Wholesaler Butchers Traders Village Traders Cattle Fattening (feedlot) Farmers Small Farm Producers Large Farm Producers Inputs Inputs (Breeding, AI, Veterinary, Feeds, Healthcare) Beef Slaughtering. Beef slaughter is carried out in slaughterhouses. Cattle are slaughtered as all ages and degrees of fattening. Because of poor feeding animals require as much as 5 years to reach market weight whereas many countries slaughter animals 2 years old and younger. According to Kashkuloev, chairman of veterinarian association: "If the overseas cattle beef breeds slaughtered up to 2 years, in Tajikistan, cattle can survive for 5 years before the slaughter. Butchers have good practical skills for slaughter and cutting carcasses; in most cases the profession is inherited. They know how to cut a carcass, which parts are tender and which are tough. However, they have no theoretical skills and academic 96
understanding of the processes. Currently meat is not cut to specific preparation purposes (roasts, steak, ground meat) however; it is possible to increase the meat consumption if more precise cutting was employed. This activity can be carried out in supermarkets, and then, when buyers are accustomed, can be extended to meat markets. A number of registered slaughter houses are operating in the Lenin district, Tursunzade district, Hissar district and Dushanbe. However, in most cases, slaughter is conducted in the unregistered facilities, usually at the residence of butchers or in specially designated areas. Currently slaughtering is done in poor sanitary and hygiene conditions. Most facilities are not suitable in terms of sanitary norms and rules, however; veterinary services still provide permission for slaughter. During this research slaughterhouses were visited in which there was a total lack of sanitation, raw brick walls and lack of special equipment. Proper slaughter conditions were non-existent. Sanitation, water supply, cleaning, disinfection and ventilation were lacking in all facilities. In addition, the butchers do not observe the basic norms and rules of personal hygiene. Despite slaughter in unsuitable conditions a certificate of slaughter inspection can be provided by local veterinarians stating that the animal complies with all norms. Slaughtering begins early in the morning. Veterinarians inspect the animal before slaughter, measuring the temperature of the animal, and then give permission to the slaughter. Also a certificate is issued that states the animal was slaughtered in the veterinarian’s presence in accordance with veterinary standards. Typically, slaughterhouses charge 30 somoni per animal which includes the cost of veterinarian inspection. Slaughter houses have declined in efficiency since the Soviet era. Currently, equipment used is rudimentary and not efficient or sanitary. Frequently, sick animals are slaughtered along with healthy animals and the meat undifferentiated. There are no specific regulations or plans for the construction of a centralized slaughter house, butchers resist such consolidation. Cost of transport to centralized facilities would raise the price of meat as would centralize veterinary and sanitary inspections. However, construction of such facilities is the only way meat quality and safety can be raised. Improved health and sanitary standards are needed and should be developed by State agencies and implemented through veterinary services. Regulation is necessary but considered a burden. The following agencies and/or individuals are involved in the regulatory and permitting process for new slaughter house construction: • The chief veterinary doctor of the district, • The chief sanitary doctor of the district, • The committee of environment protection department, • The chairman of the district (if land withdrawal is needed), • Director of inter-veterinary laboratory, • Fire-prevention service, and • Power grid. 97
Page 1 and 2:
Research on agricultural value chai
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List of abbreviation AMFOT - Associ
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and watermelon, sixth VCA for potat
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Table 1. Institutions/organizations
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seminars, providing potato seed, fe
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The transaction between the Input d
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Table 3: Examples of microfinance i
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When describing and analyzing some
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fourth with just above 6 thousand h
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As the table shows, apricots are pr
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To transport fresh apricots for exp
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The export of dried apricots. The e
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5.1.3. Apricots Processed by Cannin
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• Retailers are people who sell t
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• Strengthen buyer (exporter/proc
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Increases in production of vegetabl
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traditionally lower in Sughd Region
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same as inside Tajikistan, which ma
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3. Entrepreneurs are not interested
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2. Representatives of Tajikmatlubot
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5.3. Open field Tomato value chain
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Diagram 2. Tomato Semi-Wholesale Pr
Page 45 and 46: • It is not profitable for farmer
Page 47 and 48: Table 21: Export of canned Tomato P
Page 49 and 50: product is import substitution prod
Page 51 and 52: Table 24: Location the greenhouse a
Page 53 and 54: In general, the wide price fluctuat
Page 55 and 56: Scheme 4. Value Chain for greenhous
Page 57 and 58: produce much more to substitute Uzb
Page 59 and 60: Table 27. Harvesting of Melon and W
Page 61 and 62: Diagram 4. Dynamics of Watermelon P
Page 63 and 64: Scheme 5. Value chain for Watermelo
Page 65 and 66: from sprouting to harvesting lasts
Page 67 and 68: Employment Characteristics The fiel
Page 69 and 70: Big traders purchase potato from co
Page 71 and 72: Scheme 6. Value Chain Map for Potat
Page 73 and 74: Opportunities Production: • Poten
Page 75 and 76: As it shown in table 36, more than
Page 77 and 78: Traders and Wholesalers Farmers sel
Page 79 and 80: Lemon pricing is highly seasonal. T
Page 81 and 82: facilities, in bulk, without crates
Page 83 and 84: Scheme 7. Lemon Value Chain Markets
Page 85 and 86: Producers. Grapes are a popular agr
Page 87 and 88: Scheme 8. Value chain for grape. Ma
Page 89 and 90: Table 42. Export fresh Grape from T
Page 91 and 92: 2010 total of 1.9 million head. The
Page 93 and 94: highly contagious diseases in cattl
Page 95: Large butchers control the price of
Page 99 and 100: variables Up to 1 somoni from a kg
Page 101 and 102: There are no cattle recording syste
Page 103 and 104: • Poor using the concentrate feed
Page 105 and 106: honey are blue cornflower, blueweed
Page 107 and 108: • Attacks by common bee eater (bi
Page 109 and 110: Table 52. Seasonality in beekeepers
Page 111 and 112: Wire and comb foundation are source
Page 113 and 114: Diagram 6. Places where honey and s
Page 115 and 116: Traders. Honey marketing agents: Th
Page 117 and 118: • Facilitating the establishment
Page 119 and 120: targets group in each value chain.
Page 121 and 122: Rushdi Dekhot, PO, Khasan Temirov A
Page 123 and 124: MMC/ATAS, agricultural training and
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Value Chains research report Tajikistan final - Microfinance Centre

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