This document discusses animal source foods (ASF) and nutrition. It begins by noting the paradox between agricultural interventions improving availability but not necessarily nutrition outcomes. A framework is presented showing the relationships between livestock, crop production, income, and human health and nutrition. Key questions are raised about how value chain development affects availability, accessibility, acceptability, and utilization of ASF. Data from Uganda shows consumption patterns and preferences for pork among rural and urban consumers. Reasons for avoiding pork in Uganda and Vietnam include religious and cultural beliefs. Processing methods for pork are compared between locations. The presentation is licensed for reuse with credit given to ILRI.

1. Taking evidence to scale: animal
source food & nutrition
Agriculture for Nutrition and Health (A4NH) Workshop:
Enhancing Nutrition in Value Chains
IFPRI, Washington, D.C., June 6-7, 2013

2. The paradox
Agricultural
interventions
Nutrition
outcomes
Food
interventions
Nutrition
outcomes

3. -
Child Health
Status
Child Nutritional
(Growth) Status
Animals
Owned
Labor Allocated to
Livestock
Food Crop
Production
HH Crop
Consumption
Labor Demands on
(Female) Caregiver
Food Crop
Purchase
Food Crop
sales
HH
Income
ASF Purchase
Animals & Product
sales
Traction; Nutrient
Cycling; Fodder/feed
Production
Animal
Production
HH ASF
Consumption
Level of Care/Feeding
practices
Contact Zoonotic
Pathogens
Access
Health
Inputs
Ingestion
hazards
+
Participation
ASF value chain
Loss of Biodiversity and
Ecosystem Pathogen
Regulation Services
Modified from Randolph et al., 2007

4. Energy, nutrient, hazard
intake
Vulnerability
Consumer KAP (who eats what,
why, in what ways and when.
Influence of gender, age, culture).
Preferences, beliefs, values,
ethics. Allergies, health needs
and beliefs.
HUMAN HEALTH
WELLBEING
Proc
ess
Retail
Eat
M
o
v
e
Move
Land/
Water
Grow
Crop
Harv
est
M
o
v
e
(Transport)
Proc
ess
Nutritional,
safety, value
quantity and
quality at retail
Acceptability
Availability Utilization
M
o
v
e
Income vs price
Distribution: Food deserts
Retail availability
Entitlements: programs, food sharing
Accessibility
Integrated food safety & nutrition
Quantity produced
Quality produced
Seasonality/fluctuations
Imports & food aid
Gut biome
Infection
Aflatoxins?
Etc
Regulatory and institutional
framework that drives,
enables or hinders changes
ENVIRONMENT: Change in
land use, climate, loss of
biodiversity, CO2, production
green house gases, nitrous
oxides, waste, use of water,
fertiliser, pesticides, fossil fuels,
etc.

5. The questions
 Availability:
 Is there enough? What does ASF contribute to diets (direct & via $)?
 What are major losses? The lost opportunities?
 Are there trade offs between food and feed?
 How does VC development influence safety & quality?
 Accessibility:
 How does VC chain development affect accessibility?
 What are the transaction costs in accessing ASF?
 Acceptability:
 How do consumers perceive quality & safety?
 How do culture & gender influence pathogen exposure & nutritional
benefits?
 Utilisation:
 Are there trade offs between food safety and nutritional quality?

6. ASF in urban & rural diets (Uganda)
milk eggs chicken beef goat pork fish
occasionally
monthly
weekly
daily

7. Availability: less pork
0
20
40
60
80
100
120
Kkingo
Kyanamukaka
Kitayunwa
Namwendwa
Bugulumbya
Ntenjeru
Kabonera
Kyampisi
Kimana-Kyabakuza
Katwe-Butego
Nyendo-Ssenyange
MukonoTC
Goma
rural-rural rural-urban urban-urban
herd exit - by value chain type
get lost
gift/donation
home slaughter/consumption
theft
assisted labour
predators/dogs
death
sale
total
remaining

8. Availability: seasonal
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
rural-rural rural-urban urban-urban
consumption
School fees Festivals Rains

9. Butchery wa Anthony:
•Clean meat and clean butcher
man
•Organized place
•Not a pork joint
•Fair price (6,000 UGX per kg)
Butchery Mukono:
•Along the main way
•Clean meat and butcher man
•Organized
•Not a pork joint
•Fair price (6,000 kg UGX per kg)
Butchery/ pork joint Nasuti:
•Relative clean
•Good price
•near
Butchery/ pork joint Nakabago:
•Relative clean
•Good price
•near
Butchery/ pork joint
industrial area:
•Relative clean
•Good price
•near
Butchery Mukilangila:
•Dirty meat, dirty butcher man
•Drunkards that maintain obscene
words
Kitete, Mukono TC
Availability pork: rural consumers in Uganda

10. Availability pork: urban consumers in Uganda

11. clean meat small fat layer fresh meat light colour of
the meat
soft, not boney
meat
smell of the
meat
fatty meat not too old not too young ready stamped blood, not
water when
slaughtering
colour of the
fat
with no beef
rural consumer (n=23) urban consumer (n=10)
Consumers like:
• Clean meat
• Fresh meat
• A small fat layer
• Soft meat
Acceptability pork rural & urban consumers

12. Acceptability: nutritious vs delicious pig parts
More delicious Less delicious
More
nutritious
Heart, loin, hock,
ham, spare ribs
Brain
Less
nutritious
Stomach, belly
slice, rib toast
Bones, skull, tail,
intestines, liver
How often do you buy these?
• Two days out of three
• One day out of three
• One day a month
• Less than one day a month

13. Religion:
•Muslims; SDA; Borne Again (Masaka):
“pigs are for demons”
•Abaswezi don’t eat eggplant, fish and
pork
•Abaana don’t eat pork
•Bamasiya don’t eat anything that
produces blood
Beliefs:
•Pregnant women must not eat pork or
“the child might have a mouth like a
pig”
•If children eat meat “they might delay
speaking”
•If children eat offal “they might
become dumb”
Pregnant women avoid R U
Intestines √ √
Head meat √ √
Spicy food √ ○
Fishy food ○ √
Dog meat √ ○
“Nem chua”-fermented pork ○ √
Boiled pork with fresh fig
leaves
√ ○
Acceptability: reasons to avoid pork in Uganda & Vietnam

14. 1 kg of pork is brought
home
6:00 P.M.
Cut into small pieces
6:30 P.M.
Pork into sauce pan,
add water, light fire
and boil until the
water is finished
6:35 P.M.
Fry until the meat
turns brown
7:00 P.M.
add ingredients, water
and keep cooking
7:20 P.M.
Serve for supper
8:00-9:00 P.M.
Cut into small pieces
6:30 P.M.
Apply salt, put in
sauce pan and fry
until it turns brown to
release the fat
6:35 P.M.
Add ingredients and
water and boil
6:55 P.M.
Serve for supper
8:00 P.M.

15. The presentation has a Creative Commons licence. You are free to re-use or distribute this work, provided credit is
given to ILRI.
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