Adoption of Hygienic Meat Production and Handling Practices among Value Chain Stakeholders of Chevon and Carabeef in Kerala, India
Chethan. G.N. *
Department of Veterinary and Animal Husbandry Extension, College of Veterinary and Animal Sciences, Pookode, KVASU – 673576, India.
Senthilkumar. R.
Department of Veterinary and Animal Husbandry Extension, College of Veterinary and Animal Sciences, Pookode, KVASU – 673576, India.
Reeja George. P.
Department of Veterinary and Animal Husbandry Extension, College of Veterinary and Animal Sciences, Pookode, KVASU – 673576, India.
Jiji. R.S.
Department of Veterinary and Animal Husbandry Extension, College of Veterinary and Animal Sciences, Pookode, KVASU – 673576, India.
Narayanan. M.K.
College of Veterinary and Animal Sciences, Pookode, KVASU – 673576, India.
Sathu. T.
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, KVASU - 680 651, India.
Serma Saravana Pandian. A
Department of Animal Husbandry Economics, Madras Veterinary College, Chennai - 600 007, India.
Hariharan. R.
Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Pookode, KVASU – 673576, India.
Nija George
Government Vocational Higher Secondary School, Malappuram, Kerala, India.
Alimudeen. S
Advanced Institute for Integrated Research on Livestock and Animal Sciences (AIIRLIVAS), Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the adoption of hygienic practices in Kerala's chevon and carabeef value chain, focusing on production and handling methods. Using a stratified multistage sampling approach, the research examined three stakeholder groups: farmers (producers), traders, and retailers. For farmers, the assessment covered hygiene practices in feeding, environmental management, livestock health, and biosecurity. For traders and retailers, evaluation parameters included animal welfare standards, handling protocols, transportation compliance, regulatory adherence, traceability systems, slaughter hygiene, packaging methods, and waste management practices. Demographic analysis revealed that participants were predominantly middle-aged males with secondary education and substantial industry experience. The findings indicated moderate adoption of hygiene practices across all stakeholder categories. The domain-specific analysis highlighted critical areas requiring improvement: antimicrobial resistance management, residue monitoring, biosecurity protocols, and general hygiene practices throughout the value chain. For meat traders and retailers specifically, the study identified regulatory compliance, product traceability, personal and environmental hygiene, and waste management as key areas needing enhancement. These findings underscore the necessity for targeted interventions to improve hygiene standards across Kerala's red meat value chain.
Keywords: Carabeef, chevon, red meat stakeholders, hygienic practices, Kerala