Search results

The study explores the sustainability practices among Indigenous butchery businesses in a developing country, and in this context, Ghana. Qualitative interview data are employed to understand the start-up procedures, sustainable factors, benefits, opportunities, challenges and strategies that advance the sustainability of butchery businesses. The results show that starting a butchery business depends on a person's tradition or cultural heritage, apprenticeship, training and skills or past experiences. Other factors include support from family and suppliers, dedication and diligence to work, managerial experiences and good luck that may be relatively linked to religious prayers. This study is one of the few studies that extensively explore the possibility and sustainability of Indigenous butchery businesses in Ghana. The approach used does not only provide practicable findings limited to research purposes but also suggestions that are applicable to daily practices and policy formulation.

This study analyses consumers’ perception of meat quality and safety in Afghanistan at the pre-harvest, harvest and post-harvest stages.

Qualitative data were collected through seven focus group discussions with 52 participants in Kabul and Bamyan, Afghanistan, between September and December 2020. A qualitative content analysis was undertaken using the Total Food Quality Model and the MAXQDA software.

At the pre-harvest stage, both sedentary and nomadic ruminants’ meat was perceived as high in quality and safety, with lower food safety hazards, unlike urban-raised ruminants’ meat. At the harvest stage, supermarket meat was perceived as better in hygiene, but not in freshness. Additionally, there were doubts about the Halal-slaughtering of this meat. Conversely, butchery meat was perceived as fresh, natural and trustworthy, but unhygienic. At the post-harvest stage, the most important quality attributes before purchase were color, freshness, place-of-origin, safety and Halal-slaughtering, and after purchase were taste and tenderness. Lack of consumer trust was also noticed for the formal institution, i.e. supermarket meat.

This study provides valuable new results from Afghanistan that could be transferred to other Islamic-developing countries given the similarities in their meat industry, i.e. availability of both formal and informal institutions, and the sensitivity of Muslim consumers to Halal-slaughtering. Nonetheless, the qualitative nature of the study design demands further research, employing, e.g. a quantitative approach. Future studies conducted in other countries with similar context could validate the results of this paper.

Knowledge on consumer behavior in Afghanistan is scarce. The present study is one among a few that provides empirical evidence on Afghan consumers. Additionally, it is the first study to compare consumers’ perceptions of traditional butchery meat and supermarket meat.

Discusses research carried out by the Advanced Manufacturing and Automation Research Centre [AMARC], University of Bristol into the automation of two areas of meat production, the butchery of half carcasses into main joints and the evisceration of whole carcasses. Describes how the robotic butchery process requires sensing, determination of cut‐paths and trajectories for the robot, mechanical cutting using appropriate tools and the ability to transport, manipulate and hold each carcass during cutting and how each of these areas bas been integrated into a practical system. Also describes the system developed for robotic evisceration. Concludes that this research work has led to two industrial demonstrator systems for processing meat carcasses which have had encouraging response from potential customers.

The purpose of this paper is to provide an analysis of the changing practices of cattle rustling in Kenya from a relatively small isolated and opportunistic activity to a much more planned and systematic entrepreneurial business involving collusion and corruption.

This paper provides a conceptual approach using key literature and documentary evidence to show how, in the northern part of Kenya, cattle rustling is common occurrence with criminals taking advantage of remote rural environments with minimal surveillance and consequently less opportunity of being stopped and searched by police.

Results evidence significant differences in how rustling is perceived and valorized. Rustling in Kenya is now an entrepreneurial crime with the involvement of rural organized criminal gangs (ROCGs), who are operating in food supply chains throughout Kenya and the African continent.

This paper suggests that a more nuanced understanding of the entrepreneurial nature of some illegal practices in a rural Kenya is necessary and how it requires multi-agency investigation.

The paper is unique in that it considers how cattle rustling is becoming a more entrepreneurial crime than previously. Little prior work on this subject exists in Kenya. The paper utilizes the framework of Smith and McElwee (2013) on illegal enterprise to frame cattle rustling as an entrepreneurial crime.

Describes a survey of food safety training for staff in the retail, care and catering industry. Training provisions were evaluated against the guidance in the relevant industry guides. Additional information was collected on the managers’ perceptions of and attitudes towards hygiene training. The extent and level of training of the retail butchers, who had to comply with the licensing regulations, was better than care homes and caterers of an equivalent size. Some of the care homes were not compliant with the training requirements of the Food Safety (General Food Hygiene) Regulations. There was a similar lack of hygiene management systems in most of the catering businesses in this study but senior staff were better trained and were able to provide in‐house training to greater effect. All the businesses carried out on‐the‐job training, although in some this was restricted to induction training, the content of which was often ill defined. There was a lack of documented hygiene procedures, reinforcement strategies and very little refresher training activity. Many managers failed to provide feedback on performance, to test hygiene knowledge or praise good hygienic performance. Half of the managers were not trained to train, and often were untrained in elementary hygiene themselves. Some managers recognised that conditions in the workplace and time pressures could contribute to poor hygiene performances.

The purpose of this study is to investigate consumers' attitudes towards alternative slaughter methods (ASMs). ASMs present more animal-friendly and stress-free slaughter practices. However, these practices are not yet widespread due to strict regulations, high labor efforts and costs. Therefore, the market for meat products from ASMs is still small, and less is known about consumers' awareness, assessment and willingness to pay (WTP) for these products.

This study aims to close the research gap using a standardized and representative online survey among 1,604 German participants. To identify target groups for these kinds of meat products, a factor and cluster analysis was conducted.

The results show that ASMs are not widely known among consumers. Overall, participants evaluated ASMs positively, but about 1/3 of the participants stated to also have concerns related more to hygiene than to animal welfare issues. The cluster analysis reveals two out of four clusters found that are interested in ASMs. These clusters are characterized by high trust in small butcheries and organic meat consumption.

The slaughtering sector has hardly been examined from an economic point of view in the animal welfare debate so far. This study identifies potential target groups for products originating from ASMs based on possible consumption drivers and barriers. Therewith, products from particular animal welfare friendly slaughter methods can be promoted purposefully to suitable target groups.

The purpose of this paper is to investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education, and to record teachers’ behaviour and to evaluate classrooms that were intended for practical lessons.

A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons, which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing (bakery, confectionery, and butchery), were observed.

Both proper and inappropriate food-handling practices were observed among teachers and students. Comparing the hygienic-technical conditions of the training classrooms with teachers’ and students’ behaviour revealed several interconnected situations increasing the risk of food contamination during the production process.

Data were collected by one observer who was not part of the class. The sample size was small, limiting the generalisability of the results.

The results indicate the weaknesses in the formal vocational education of future professional food handlers.

Good food safety practices among food handlers reduce societal costs related to health-care systems and food industry economic losses.

The study provides an insight into the education and training of future professional food handlers in a controlled environment in educational institutions.

Those who move among the people with their eyes open will not doubt that the number of non‐smokers is increasing, but mostly among older adults. Sales of cigarettes, despite the ban on advertising and the grim warning printed on packets, do not reflect this however, which can only mean that those who still smoke are the heavy smokers. This is a bad sign; as is the fact that youngsters, including a high percentage of those at school, openly flaunt the habit. The offence of using tobacco or any other smoking mixture or snuff while handling food or in any food room in which there is open food (Reg. 10(e)), remains one of the common causes of prosecutions under the Food Hygiene Regulations; it has not diminished over the years. The commonest offenders are men and especially those in the butchery trade, fishmongers and stall‐holders, but, here again, to those who move around, the habit seems fairely widespread. Parts of cigarettes continue to be a common finding especially in bread and flour confectionery, but also in fresh meat, indicating that an offence has been committed, and only a few of the offenders end up in court. Our purpose in returning to the subject of smoking, however, is not to relate it to food hygiene but to discuss measures of control being suggested by the Government now that advertising bans and printed health warnings have patently failed to achieve their object.

In the early years of robotics, applications were concentrated in the automotive industry. Today, that is still largely true, although the technology is definitely spreading wider afield.

IT will be with a feeling of profound relief that many, if not most people will have learned that the Government's intention to extend nationalisation to several other industries has at least been postponed. One might be forgiven for the hope that it might be forever.