Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries

Gerard Prinsen, Jackie Benschop, Sarah Cleaveland, John A. Crump, Nigel P. French, Tabitha A. Hrynick, Boniface Mariki, Blandina T. Mmbaga, Joanne P. Sharp, Emmanuel S. Swai, Kate M. Thomas, Ruth N. Zadoks and Linda Waldman
Additional contact information
Gerard Prinsen: School of People, Environment and Planning, Massey University, Bag 11222, Palmerston North 4442, New Zealand
Jackie Benschop: School of Veterinary Science, Massey University, Bag 11222, Palmerston North 4442, New Zealand
Sarah Cleaveland: Institute of Biodiversity, Animal Health and Comparative Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK
John A. Crump: Centre for International Health, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Nigel P. French: School of Veterinary Science, Massey University, Bag 11222, Palmerston North 4442, New Zealand
Tabitha A. Hrynick: Institute of Development Studies, University of Sussex, Library Road, Brighton BN1 9RE, UK
Boniface Mariki: Tanzania Chamber of Commerce Kilimanjaro, Old Moshi Road, Moshi 9713, Tanzania
Blandina T. Mmbaga: Kilimanjaro Christian Medical University College, Moshi 2044, Tanzania
Joanne P. Sharp: School of Geography and Sustainable Development, University of St Andrews, St Andrews KY16 9AL, UK
Emmanuel S. Swai: Ministry of Livestock and Fisheries, Dodoma, PO Box 2870, Tanzania
Kate M. Thomas: Centre for International Health, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Ruth N. Zadoks: Institute of Biodiversity, Animal Health and Comparative Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK
Linda Waldman: Institute of Development Studies, University of Sussex, Library Road, Brighton BN1 9RE, UK

IJERPH, 2020, vol. 17, issue 8, 1-19

Abstract: Urbanisation is associated with changes in consumption patterns and food production processes. These patterns and processes can increase or decrease the risks of outbreaks of foodborne diseases and are generally accompanied by changes in food safety policies and regulations about food handling. This affects consumers, as well as people economically engaged in the food value chain. This study looks at Tanzania’s red meat value chain—which in its totality involves about one third of the population—and focuses on the knowledge, attitudes and reported practices of operators of butcheries and eateries with regards to meat safety in an urban and in a rural environment. We interviewed 64 operators about their experiences with foodborne diseases and their explanations and expectations around meat safety, with a particular emphasis on how they understood their own actions regarding food safety risks vis-à-vis regulations. We found operators of eateries emphasising their own agency in keeping meat safe, whereas operators of butcheries—whose products are more closely inspected—relied more on official inspections. Looking towards meat safety in the future, interviewees in rural areas were, relative to their urban counterparts, more optimistic, which we attribute to rural operators’ shorter and relatively unmediated value chains.

Keywords: red meat; food safety; value chains; butcheries; eateries; Tanzania (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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