Presented by Barbara Szonyi,Tamsin Dewé and Delia Grace at the Workshop on ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in Ethiopia, Addis Ababa, 6-9 November 2013

1. Safe Food, Fair Food
Barbara Szonyi,Tamsin Dewé, Delia Grace
ICARDA-ILRI Training on Tools for Benchmarking Sheep and Goat Value Chains in
Ethiopia,
Addis Ababa, 6-9 November 2013

2. Presentation outline
 Objectives and goals of SFFF
 Timeline of activities
 What has been done
 Results so far
 Current and future work

3. Safe Food, Fair Food
 Risk-based approach to food safety
– Structured way of evaluating and dealing with
risks
– Identifies major risks in
food value chain from farm
to fork (multidisciplinary)
– Identifies most useful
points of intervention

4. Codex Alimentarius framework
for food safety risk assessment
Hazard identification
What harm does it cause?
How does harm depend on
dose?
How does it get from source to
victim?
What happens along the way?
Hazard characterization
What is the harm?
What is its likelihood?
Can it be present in food?
Can it cause harm?
Exposure assessment
Risk characterization
Participatory
methods fit
well
Risk management/
Risk communication
4

5. Study sites in Ethiopia
# VCs
District
Sites/villages/
communities
Region
Highlands
1 Sheep 1
Atsbi
1.
Tigray
Doyogena
2. Golgol na’ele
1. Serea
SNNP
Menz
2. Bkafa
1. Molale
Amhara
Horro/Shambu
2. Mehal Meda
1. Gitlo
Oromia
Abergelle
2. Lakku Iggu
1. Sazba (Amhara)
2 Sheep 2
3 Sheep 3
4 Sheep 4
5 Goat 1
Habes
2. Felegehiwot
(Tigray)
Lowlands
6 Goat 2
Yabello (Borana)
7 Goat/Sheep Shinelle
Amhara/
Tigray
1.
Eleweya
Oromia
2.
1.
Darito
Gad
Somalia
2.
Degah Jebis

6. Strategy & Timeline
Qualitative
assessment of
food safety
risks (yr 1)
In-depth,
quantitive
assessment
(yr 1-2)
Identify and
pilot best-bet
interventions
(yr 2-3)
Disseminate
findings –
engagement
of food safety
stakeholders
(yr 3)
Upgrade
training
curricula to
include propoor risk
analysis
(yr 3)
Continuous monitoring and evaluation
and impact assessment
6

7. Qualitative assessment of food
safety in the value chain
 Participatory Rural Appraisals and Focus
Group Discussions
– Topics included animal health, consumption
patterns, food preparation, and perceptions of
quality and safety of meat and milk
 Outputs
– ASF production and consumption cycles and
constraints on these
– Food selection and handling practices
– Risk awareness and management

8. Food safety risks
 Low level of consumption of ASF
– Nutritional deficiencies
– Gender differences in consumption
 Consumption of raw and/or lightly cooked
meat
 Consumption of raw milk
 Consumption of sick animals
 Drug residues in meat

9. Constraints on animal
production
 Major constraints on production is disease
and lack of feed
 Most important health problems are
respiratory disease, ecto-, and
endoparasites, diarrhea
– Site-dependent variation

10. Proportional morbidity in sheep
Sheep pox
0%
Other
5%
FMD
0%
Babesiosis
0%
Atsbi
Respiratory
disease
12%
Enterotoxae
mia
29%
"Big head"
0%
PPR
0%
Horro
FMD
0%
Coenurosis
Enterotoxaemi
11%
PPR
a
Blindness
0%
0%
Ectoparasites
0% 2%
"Big head"
0% Grain
Lamb
mortality
0%
Grain
overloa
d/bloat
0%
Ectoparasites
9%
Other
5%
Sheep pox
0%
Grain
Enterotoxae
Ectoparasit
Lamb
overload/bl
Pink
Coenurosis
Babesiosis
"Bigoat
Blindness
FMD
PPR
head"
mortality
mia
es
eye
0%
0%
Diarrhoea
Other
9%
7%
Orf
7%
Menz
Starvation
16%
Diarrhoea
22%
Orf
0%
Bottle jaw
27%
Starvation
0%
Other
2% Sheep
pox
0%
Ectoparasit
FMD
Blindness
PPR
es
Babesiosis Coenurosis
Grain
0%
0%
0%
overload/
Enteroto
bloat
xaemia
"Big
6%
0%
head"
Lamb
11%
Respiratory
mortality
disease
6%
30%
Pink eye
5%
Diarrhoea
Bottle jaw
17%
18%
Orf
Starvation
9%
0%
Respiratory
disease
30%
overload/bloat
5%
Lamb mortality
0%
Pink eye
0%
Orf
0%
Starvation
0%
Pink
Diarrhoea eye
0%
0%
Coenurosis
36%
Blindness
0%
Babesiosis
0%
Bottle jaw
9%
Doyogena
Bottle
jaw
11%
Sheep pox
28%
Respiratory
disease
24%

14. Site
Abergelle
Reasons for inclusion
Reasons for exclusion
Included?
Heavy reliance on small ruminants as sources of income
Limited consumption of small Yes (milk)
and nutrients
ruminant meat
Potential for improving milk production
Boiling of milk already reported
Consumption of sick animals
(frequency unknown)
Consumption of raw milk (frequency unknown)
Perceived association between drinking milk with disease
Gender-based imbalance in consumption
Atsbi
Consumption of sick animals
Consumption of raw meat varies by village
Sheep milk consumed by children (including directly from
animal), and goat milk by whole family
Infrequent consumption of small Perhaps (milk)
ruminant meat
Small ruminant milk minor part of
diet
Boiling of milk always occurs
Very little consumption of small Yes (meat and
ruminant products in neighbouring milk)
town
Borena
Increased intake of small ruminant meat compared to
other sites
Consumption of sick animals
Consumption of raw milk and meat
Early cessation of exclusive breastfeeding
Possible role of drug residues in meat
Doyogena
Consumption of raw or lightly cooked offal
Possible role of drug residues in meat
Limited consumption of small No
ruminant meat
Little consumption of sick animals
Horro
Consumption of raw or lightly cooked meat and offal
Some access to butcher shops
Some consumption of sick animals;
Limited consumption of small No
ruminant meat
No consumption of small ruminant
milk
Menz
Consumption of raw and lightly cooked meat and offal
Some consumption of sick animals
Shinelle
Consumption of raw milk
Access to meat markets in Shinelle and Dire Dawa
High frequency of meat consumption by urban Muslims
Limited consumption of small No
ruminant meat
No consumption of small ruminant
milk
Limited consumption of small Yes (meat and
milk)
ruminant meat in villages
No consumption of raw meat by
Muslims

15. Quantitative risk
assessment
 Questionnaires for producers, consumers
and value chain actors
 Biological sampling in abattoirs
– Coliforms, E. coli 0157:H7
– Campylobacter
– Salmonella
– antimicrobial resistance

16. Future work
 Identify best-bet interventions
 Pilot study of intervention
 Activities at regional level – engaging food
safety stakeholders to promote an
enabling environment for pro-poor food
safety management
 Upgrading academic and training curricula

17. Safe Food, Fair Food