|Photo credit: Femi|
is a place designed for slaughtering animals, preparing and producing meat and
animal products for human consumption and other usage. The current state of
public abattoirs is horrible and distasteful. The people are more conversant of
health implication of this ugly trend. The public are now looking for
dependable agropreneurs that will run a private abattoir in a unique and
standard manner. Running a private abattoir is still a goldmine yet to be
tapped. Abattoir can be run on a small to large depending on available capital.
Common animals being slaughtered in abattoirs include; Cattle, Sheep, Goats and
Pigs. Anyone going into this business should not only produce but add value to
the products. Processing is simply the future of agriculture.
Adewumi is a pig farmer who runs a private abattoir in Owo L.G.A, Ondo state,
Nigeria. He gave an insight into abattoir business;
“The common meat
butcher in the open market buys a cow worth
N80,000 or N100,000
and sells it in pieces making at least N150,000
continued by giving detail analysis;
of Beef in Open market is
The smallest adult cattle weighs minimum of 180kg live weight. After dressing,
(removing the blood, bone, hide, intestine foods), it will remain minimum of
75% live weight.
75% of 180kg =135kg, Dressed weight.
Since 1kg =
N1,000, therefore, 135kg = N135,000.
Some other revenue will also come from sale of Blood, Bone, Hides and ‘assorted
meat’. ‘Assorted meat’ is
N1,400/kg. A cow has a minimum of 10kg ‘assorted
“We have better
business concepts, we can make more profit retailing in a better atmosphere just the way you are thinking of it now”
Femi advised, fellow Agropreneurs.
up abattoir for pig is also an emerging business and can be started on a small
Femi, a pig farmer however, narrated how he started his pig abattoir;
“My sojourn started when I noticed the big
difference between life weight and dressed weight of pig in my place. Live
N300 and 1kg of pork is N500. I like pork especially
the "lean pork" (pork with low fat). I eat it almost every day or every
other day. I took a good look at the 1kg pork and look at how I can add little
packaging to it and increase the price. I
felt it was waste of time selling my pigs live at N300 when I can simply
kill it and sell at N500. So I inquired of anyone selling in Owo and saw that it was one old ‘Baba’(Man) that
does it occasionally. I looked at the buyers and they are mostly civil servants.
I am the type that prefers to die trying than to complain. I hate complaining.
So I gathered momentum and slaughtered one of my pigs. I grew up with good
agriculture orientation and practical. Kudos to my secondary school that had a
school farm and students must work there and God help you if you are the
offending type. You will be put on the piggery roaster permanently for morning
piece of work. My school had poultry, piggery, fishery and we plant maize on
large scale and other things. Those gave me a good starting”
Small scale pig slaughtering process goes thus;
“There is no need to tie the pig, just get a hammer or big stone or axe. Let someone
raise the hind leg. Use your eyes to draw a letter X in between the forehead.
The brain is directly under it. Hit it slightly and the pig will go into coma.
Within 15 seconds, the pig will regain its consciousness again so quickly slit
the throat and collect the blood in a bowl. Roasting is better than using hot
water to remove its hair, then wash well. If you roast it, there is a characteristic
aroma and taste that it gives when eating it and it gives a ‘carton’ colour to
the skin of the meat while cooking.
Dissect the pig and remove the fore and hind limb. Scale it and cut into sizes
depending on customers’ preference. I usually seal my pork, when you seal it,
it will not make it messy for your customers and they will prefer it to the
ones sold in black nylons that will drip water and wet other valuables in their
bag or car. So I supply to customers around 2-3pm in their offices. That is for
people that want it fresh and I supply frozen too same price. It's of late that
I started home delivery for busy people that get home late. I sell at
per kilo. I also buy from other farmers and slaughter” I sell the assorted meat
(internal organs) for N900 per kilo”
value added abattoir is quite profitable, intending agropreneurs can come
together to run and scale up this business.
Lets' receive your comment and Inquiry