Unit 1: Meat and Wool Industry in Nepal
Wagyu beef
Wagyu breed of cattle
Marbling features in meat ( luxury)
Meat Industry in Nepal
Meat and livestock are closely associated with Nepalese
livelihood and is the main source of income for rural
families in Nepal.
According to the DLS, 87% of the Nepalese population
keeps some form of livestock at home.
The marketing system for meat and live animals in Nepal
is predominantly an informal marketing system with only
a small portion of formal marketing.
In Nepal, fresh meat is preferred over frozen meat.
Among the different meat consumption,
Chicken is first in number with 46%, followed by
Buff- 33%,
Goat meat- 17%,
Pork- 4% (2021).
The consumption of sheep meat is negligible in
percentage.
Major Meat-Producing Animals in Nepal
In Nepal, cattle do not contribute at all to national meat
production as the consumption of meat from cattle and the
use of cattle for meat production are prohibited for
religious reasons.
Buffalo, goats, sheep, pigs, and poultry are the key sources
of meat.
1. Buffalo
In addition to a significant contribution to total milk
production, buffalo is one of the major contributors to
meat production in Nepal.
Buffalo meat (buff) accounts for nearly 33% of the
national total meat consumption.
In general, male and unproductive female buffalo are
slaughtered for meat consumption, whereas reproductive
females are used for milk production.
The female buffalo are mostly culled due to infertility,
repeated breeding, and disease problems such as mastitis.
Additionally,buff meat is cheaper than other meat sources
such as chevon, mutton, and chicken.
2. Goat
It
is estimated that goats contribute about 17% of the total
Nepalese meat production.
A largenumber of goats (~15% of the total population) are
imported from India to fulfill the national demand for goat
meat.
In Nepal, there are mainly four indigenous goat breeds:
Chyangra, Sinhal, Khari, and Terai, where Khari is the
predominant breed accounting for ~50% of the total goat
population.
3. Sheep
Sheep also constitute an important component of the
Nepalese agricultural system, particularly in the Himalayan
regions, where they serve as a source of meat, wool, and
cash income.
4. Pigs
Pigs are one of the major livestock species in Nepal and are
ranked as the 5th most important livestock species after
fowl, cattle, buffalo, and goat in terms of population
numbers.
The trend for the population size of pigs is increasing, and
indigenous pig breeds contribute significantly (~50%) to
the total pig population.
Due to certain cultural and religious taboos, pork
production and consumption were limited to specific
ethnic communities in the past.
However, along with the transformation in cultural
beliefs and values, pork has become a popular choice
among the Nepalese, particularly in the urban areas, as
evidenced by a sharp increase in pork production and
consumption.
Poultry
Poultry sub-sector includes chickens, ducks, pigeons, and
other kinds of birds
The poultry sector is one of the fastest-growing and
probably the most commercialized livestock sub-sectors in
Nepal, and this sector alone contributes to the national
GDP by around 3.5%.
Chicken meat constitutes roughly 46% of total meat
production, representing more than 99% of the total
poultry meat production.
Meaning and terminology related to Meat & Wool
Industry
Some terminologies
Aging--A process by which meat is held under controlled
temperatures for a period of time. This allows enzymatic
activity to degrade complex proteins, changing flavor and
tenderness.
Ante-Mortem Inspection--Inspection of the an animal
before death to determine healthiness.
Carcass--The dressed, slaughtered animal containing two
"sides".
Cure--A mixture of the ingredients used in meat curing
which may include salt, sugar, sodium nitrite, sodium
erythorbate, phosphate, spices and water
DFD-- Dark Firm and Dry--A condition in meat where
the pH declines slightly to pH 6.8 and the meat is darker in
color, firmer in texture, and drier in appearance.
This condition is caused by long term stress of sufficient
duration to deplete glycogen stores in muscle prior to
slaughter
PSE--Pale Soft and Exudative--A condition generally
found in pork in which the meat is pale in color, soft in
texture and exhibit a loss in fluids (i.e exudative).
This is caused by unusually high temperatures, rapid
glycolysis causing a rapid pH drop (5.3-5.5), and an
early onset of rigor mortis in muscle.
Itis most frequently found in muscles from pigs that are
genetically stress susceptible (i.e. Porcine Stress
Syndrome).
Dressing percent-- The percentage of the live animal
weight which is the carcass. It is determined by dividing
the hot-carcass-weight by the live animal weight then
multiplying by 100. Also referred to as yield.
Electrical stunner-- A device that delivers an electrical
charge to a hog to render it senseless at the time of slaughter.
Exsanguination --Bleeding the animal at the time of
slaughter.
Evisceration--Removal of the internal organs from the
animal at the time of slaughter.
Scalding--The process of dripping a hog or chicken in hot
water to loosen the hair or feathers respectively.
Singeing --The process of removing hair on a hog carcass by
burning it off.
Wholesale cut--Portion of the carcass that has been
subdivided sections (rib, loin, shoulder, round, etc) that can
be sold or further subdivided into subprimal cuts.
Rigor-mortis --Stiffness at death. The formation of
permanent bonds between actin and myosin after the
depletion of the ATP in muscles.
Sarcolemma --The thin transparent membrane
surrounding the muscle fiber. Analogous to the cell
membrane.
Sarcomere --Basic repeating contractile structural unit
of the myofibril; in-register laterally and longitudinally
and responsible for striated appearance of skeletal
muscle.
Sarcoplasm--Cytoplasm of muscle cell; major water
depot of muscle cell containing soluble proteins.
Muscle Structure
Importance of meat industry in Nepal
Economic Contribution: The meat industry is a significant
contributor to Nepal's economy, providing employment
and income opportunities for many individuals.
Livelihood Support: It sustains the livelihoods of
numerous small-scale farmers and rural communities
engaged in animal husbandry and livestock farming.
Food Security: Meat serves as a vital source of protein
and essential nutrients, contributing to the food security of
the Nepali population.
Cultural Significance: Meat dishes are deeply rooted in
Nepali culture and traditions, playing a central role in
festivals, celebrations, and religious ceremonies.
Income Generation: Meat production and trade generate
revenue for both farmers and businesses involved in the
supply chain.
Fertilizer:
Manure from these animals acts as a fertilizer,
helping crops grow stronger.
Grazing animals helps to manage overgrown land,
reducing the risk of wildfires.
Culinary Diversity: Meat-based dishes enrich Nepali
cuisine/ dishes, adding diversity and flavor to traditional
recipes.
Tourism and Hospitality: The availability of diverse
meat dishes enhances the culinary experiences for
tourists and promotes hospitality businesses.
Meat of different animals
1. Beef: Meat from cattle.
2. Buff: Meat from buffalo.
3. Veal: Meat from young calves.
4. Mutton: Meat from mature sheep.
5. Chevon: Meat from mature goat.
6. Lamb: Meat from young sheep.
7. Pork: Meat from pigs.
8. Game: Meat from wild animals hunted for food.
9. Venison: Meat from deer.
10. Cheval/ caballo: Meat from Horse
Concept of Organic Meat and Wool Production:
Organic meat and wool production refer to agricultural
practices that prioritize environmental sustainability,
animal welfare, and natural resource conservation while
producing meat and wool.
It focus on natural feed, humane treatment, and sustainable
farming practices.
In this industry, animals are raised without synthetic
pesticides, antibiotics, or growth hormones, and they often
have access to outdoor spaces and pastures.
The focus is on environmental sustainability, animal
welfare, and producing high-quality products that meet
organic certification standards.
Features/ characteristics of organic meat production
1. Organic Standards: Organic meat production adhere to
strict organic standards and certification requirements set
by regulatory bodies or certifying agencies. These
standards typically prohibit the use of synthetic pesticides,
fertilizers, growth hormones, antibiotics.
2. Animal Welfare: Organic livestock farming emphasizes
the humane treatment of animals, providing access to
outdoor areas, pasture grazing, and appropriate living
conditions that promote natural behaviors and well-being.
Livestock have access to open spaces and are raised in
environments that minimize stress.
3. Feed and Nutrition: Organic livestock are fed certified
organic feed that is free from synthetic additives,
pesticides, and GMOs. Pasture-based systems are
encouraged, and animals may graze on organic pasture
supplemented with organic grains and forage.
4. Health Management: Organic livestock production places
a strong emphasis on preventive health measures rather than
relying on prophylactic antibiotics or synthetic medications.
Veterinary care is provided when necessary, but the goal is
to minimize the use of pharmaceuticals and chemicals.
5. Breeding and Genetics: Organic livestock breeding aims
to select animals that are well-adapted to organic farming
systems, with traits such as disease resistance, hardiness,
and suitability for pasture-based management.
6. Environmental Sustainability: Organic farming
practices prioritize environmental sustainability by
minimizing the use of synthetic inputs, promoting soil
health, conserving water resources, and reducing
greenhouse gas emissions.
7. Certification: Organic meat and wool producers must
undergo a rigorous certification process to ensure
compliance with organic standards.
8. Market Demand: There is a growing consumer demand
for organic meat and wool products due to concerns about
food safety, environmental sustainability, and animal
welfare.
9. Premium Pricing: Organic meat and wool products
often command a premium price in the market due to the
higher production costs associated with organic farming
practices, certification requirements, and consumer
willingness to pay for organic attributes.
Importance of organic meat:
1. Environmental Sustainability:
- Organic farming focus on minimizing chemical runoff and
soil contamination by avoiding synthetic pesticides and
fertilizers. Hence environmental sustainability can be
ensured.
2. Animal Welfare:
- Organic standards ensure animals have access to outdoor
spaces and prohibit confinement practices.
- Avoiding growth hormones and antibiotics supports natural
animal growth and health.
3. Health Benefits:
- Organic meat avoids potential health risks associated with
antibiotics and hormones.
4. Support for Sustainable Agriculture:
- Choosing organic supports farmers adopting sustainable
practices, preserving farmland and rural communities.
- Organic methods promote soil health, water conservation.
5. Consumer Confidence and Transparency:
- Organic certification requires rigorous standards and regular
inspections, providing consumers with assurance about the
quality and origin of the meat they purchase.
- This transparency promotes trust between producers and
consumers.
6. Quality and Flavor:
- Organic meat has superior taste taste and flavor
- It is attributed to animal’s natural diet and living conditions.
7. Reduce green house gas emission
-It do not involve use of fertilizers and other harsh
chemical known for green house gas emission
8. Support for Local Economies:
-Organic meat production often involves smaller-scale
farms and local producers.
-By supporting these businesses, consumers contribute to
the resilience and diversity of local economies.
9. Biodiversity Conservation:
- Organic farms tend to support greater biodiversity compared to
conventional farms.
- By maintaining diverse habitats and avoiding chemical inputs,
organic meat production contributes to the preservation of wildlife
and ecosystem balance.
10. High-Quality Nutrients:
-Organic meat is often considered to be nutritionally superior,
containing higher levels of beneficial nutrients such as omega-3
fatty acids and antioxidants.
-This is attributed to the animals' natural diets and healthier living
conditions.
