How To Set Up An Abattoir
 |
| Photograph credit: Femi |
Slaughterhouse is a place designed for slaughtering animals, preparing and producing meat and animal products for human being consumption and other usage. The current country of public abattoirs is horrible and distasteful. The people are more conversant of health implication of this ugly trend. The public are now looking for undecayed agropreneurs that volition run a private abattoir in a unique and standard manner. Running a private slaughterhouse is still a goldmine nevertheless to be tapped. Abattoir tin exist run on a small to large depending on bachelor majuscule. Common animals being slaughtered in abattoirs include; Cattle, Sheep, Goats and Pigs. Anyone going into this business should not only produce but add value to the products. Processing is merely the futurity of agronomics.
Femi Adewumi is a hog farmer who runs a private butchery in Owo L.1000.A, Ondo state, Nigeria. He gave an insight into slaughter-house business;
"The common meat butcher in the open market buys a cow worth Northwardeighty,000 or Due north100,000 and sells it in pieces making at least Due north150,000 or more"
He continued by giving detail analysis;
1Kg of Beef in Open up market is N1,000.
The smallest developed cattle weighs minimum of 180kg live weight. After dressing, (removing the blood, bone, hide, intestine foods), it will remain minimum of 75% alive weight.
75% of 180kg =135kg, Dressed weight.
Since 1kg = Northward1,000, therefore, 135kg = Northward135,000.
Some other revenue volition besides come from sale of Blood, Bone, Hides and 'assorted meat'. 'Assorted meat' is N1,400/kg. A cow has a minimum of 10kg 'assorted meat'.
Nosotros take meliorate concern concepts, we can brand more than profit retailing in a better temper only the way you are thinking of information technology at present Brash Femi
Setting upward abattoir for grunter is as well an emerging business and tin can exist started on a small scale.
Femi, a pig farmer however, narrated how he started his sus scrofa abattoir;
"My sojourn started when I noticed the big difference between life weight and dressed weight of pig in my identify. Live weight is N300 and 1kg of pork is North500. I similar pork especially the "lean pork" (pork with depression fat). I eat it nearly every day or every other day. I took a proficient expect at the 1kg pork and look at how I tin can add together little packaging to it and increase the price. I felt it was waste matter of fourth dimension selling my pigs live at N300 when I tin can simply kill it and sell at Northward500. So I inquired of anyone selling in Owo and saw that information technology was one old 'Baba'(Man) that does information technology occasionally. I looked at the buyers and they are by and large civil servants. I am the type that prefers to die trying than to complain. I detest complaining. Then I gathered momentum and slaughtered ane of my pigs. I grew up with good agriculture orientation and practical. Kudos to my secondary school that had a school farm and students must work there and God help y'all if you lot are the offending type. Y'all will be put on the piggery roaster permanently for forenoon piece of work. My schoolhouse had poultry, piggery, fishery and nosotros plant maize on large scale and other things. Those gave me a adept starting"
Pocket-size scale pig slaughtering process goes thus;
"In that location is no need to necktie the sus scrofa, just get a hammer or big stone or axe. Let someone raise the hind leg. Use your eyes to depict a letter 10 in between the forehead. The brain is directly nether it. Hit it slightly and the pig will get into coma. Inside 15 seconds, the pig will regain its consciousness again then rapidly slit the throat and collect the blood in a bowl. Roasting is improve than using hot water to remove its hair, then wash well. If you roast it, there is a characteristic smell and gustatory modality that it gives when eating it and it gives a 'carton' colour to the skin of the meat while cooking.
Dissect the pig and remove the fore and hind limb. Calibration information technology and cut into sizes depending on customers' preference. I ordinarily seal my pork, when you seal it, it will not brand it messy for your customers and they volition prefer it to the ones sold in black nylons that will drip h2o and wet other valuables in their bag or motorcar. So I supply to customers effectually 2-3pm in their offices. That is for people that desire information technology fresh and I supply frozen too aforementioned price. It's of late that I started abode commitment for busy people that get home late. I sell at Due north700 per kilo. I also buy from other farmers and slaughter" I sell the assorted meat (internal organs) for N900 per kilo"
Running value added abattoir is quite assisting, intending agropreneurs can come together to run and scale up this business.
Lets' receive your annotate and Inquiry
How To Set Up An Abattoir,
Source: https://www.agropreneurszone.com/how-to-run-a-private-and-profitable-abattoir/
Posted by: manriquedebound.blogspot.com
0 Response to "How To Set Up An Abattoir"
Post a Comment