Value Chains research report Tajikistan final - Microfinance Centre

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.
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