1. STAKEHOLDERS AND THEIR MANDATES IN THE PIG VALUE CHAIN Francis Ejobi National Coordinator, SFFF, Uganda

2. 1. Levels in the Pig Value Chain Household/Farm “Movement to the market” “Market” Movement to slaughter facilities Slaughter facilities Movement to retail shops Retail shops Consumer

3. i) Household/Farm Level StakeholderMandateLegal Instrument Farmers & Herdsmen Health, housing and nutrition of animals Animal Diseases Control Act LC 1Verify ownership Support enforcement Local Government Act VeterinarianAnimal health & advisory services Veterinary Surgeons Act

4. ii) Movement to market StakeholderMandateLegal Instrument Farmer Select healthy animals for the market Humane handling Movement Control Rules Trader Humane handling Livestock Traders Act Veterinaria n Animal health Animal Diseases Control Act

5. iii) Market StakeholderMandateLegal Instrument TraderBuy healthy animals, Humane handling Fees and licences; Movement permit; Offer a fair price Livestock Traders Act FarmerPermit and health certificate Receive payment Animal Diseases Control Act VeterinarianInspection; Permits; Collect lab samples; Records Animal Diseases Control Act Trade OfficialIssue trading licence to traders; Collect market fees Trading Licence Act Local AuthorityConstruct and maintain market infrastructure Local Govt Act

6. iv) Movement to slaughter facilities StakeholderMandateLegal Instrument TraderValid documents Humane handling Livestock Movement regulations TransportersHumane handling Cleaning and disinfecting vehicle Livestock Movement regulations VeterinarianCheck validity of movement permits Check humane handling Livestock Movement regulations

7. v ) Slaughter facilities a ) Design, Construction & Operation StakeholderMandateLegal Instrument OwnerStructural designs Environmental certificate Approved plans Operational licence Staff and management structure Amenities Public Health Act Meat control Act Environmental Act Environment Officials Assess and issue environmental compliance certificate Environmental Act Town/City Council Officials Approve the plans Issue operating licence Public Health Act Trading Licences Act

8. v ) Slaughter facilities b ) Lairage and Reception StakeholderMandateLegal Instrument TraderPresent valid documents to the Veterinarian Livestock Trader Act VeterinarianCheck validity of documents Inspection Keep records Collect and submit lab samples Meat Control Act Lairage AttendantHumane handling Record keeping Maintain sanitation Code of Meat Inspection

9. v ) Slaughter facilities b ) Killing Floor StakeholderMandateLegal Instrument Butcher menHumane and clean handling Observe personal hygiene Code of Meat Inspection CleanersCleaning and disinfecting Good personal hygiene Waste disposal Code of Meat Inspection

10. v ) Slaughter facilities c) Inspection hall StakeholderMandateLegal Instrument Veterinarian /Meat Inspector Post-mortem inspection Approval stamp Supervise disposal of condemned meat Keep records Collect and submit lab samples Code of Meat Inspection

11. v ) Slaughter facilities c) Storage and dispatch StakeholderMandateLegal Instrument Meat InspectorInspect transport vessel Issue permit Code of Meat Inspection Retailer/ButcherProper packaging and handling Code of Meat Inspection Cold room attendant Monitor hygiene and temperature of the cold chain Code of Meat Inspection

12. vi ) Movement of Pork to Butcheries StakeholderMandateLegal Instrument Meat InspectorInspect transport vessel Issue permit Meat Inspection and Control Act Retailer/ButcherProper packaging and handling Meat Inspection and Control Act Pork TransporterClean and disinfect vessels Register/licence the vessels Meat Inspection and Control Act

13. vi i) Retail shops/ Butcheries StakeholderMandateLegal Instrument Butcher attendant  Ensure hygiene and sanitation of premises and equipment  Good personal hygiene and handling practices Meat Inspection and Control Act OwnerStaff and management structure Provide necessary amenities Meat Inspection and Control Act Health officialsMedical examination and certification Hygiene and sanitation Meat Inspection and Control Act Local councils Approve and licence Collect taxes Provide utilities Meat Inspection and Control Act

14. viii. Cross-cutting stakeholders StakeholderMandateLegal Instrument Research & Training Institutions ( Mak Vet Schools, NaLIRI, Arapai, Bukalasa, ILRI etc) Human resource development Disease investigation Applied research Technology development Ministry of HealthMeat Inspection Health certification Ministry of Environment Environmental audit of slaughter places

15. Viii) Cross-cutting stakeholders (Contd ) StakeholderMandateLegal instrument NGO, CBOs, INGO  Capacity building  Information Dissemination Advocate/Promote consumption of wholesome meat  Negotiate for fair trade  Participate in setting standards and regulations.  Report cases of malpractice. Uganda Veterinary Association Advocacy for veterinary practice Offer veterinary services Financial Institutions Offer user friendly credit services

16. Viii) Cross-cutting stakeholders (Contd StakeholderMandateLegal Instrument Consumer organisation  Advocate for meat quality production.  Participate in setting standards and regulation.  Report cases of malpractice

17. Cross-cutting stakeholders (Contd) StakeholderMandateLegal instrument Uganda Veterinary Board Register and regulate the practise of Veterinarians Suppliers of equipment and tools Supply user friendly equipment and tools Ministry of WaterProvide adequate and reliable potable water

18. Cross-cutting stakeholders (Contd) StakeholderMandateLegal Instrument MAAIFNational Planning Policy formulation and review Setting standards Ensuring animal health Coordinating meat regulatory activities Supervising and monitoring Providing technical support and capacity building Regulating all activities in the pig industry.