An investigation of the butchery structures and equipment in Morogoro urban centre Tanzania state of the art and opportunities for improvement

Abstract

The study was conducted in Morogoro urban areas to assess the influence of butcher structures, facilities and operator practice on meat hygiene and marketing. The study area was grouped into three categories based on distance from Morogoro urban centre, i.e: butcher shops at "the centre"; "near to the centre"; and "Far from the centre". The majority of butcher shops at the centre were seen to be large in size (62.5% of butcher shops at the centre were large followed by those located near the centre which were 12.5%). Butcher size in the three categories was significantly different (p<0.05). Location of the butcher shops was again put under categories based on functional classification of the different areas namely Near market areas, residential areas, shopping centres and car and bus stand areas. Based on this classification, about 38% of the butchers were located at or near market areas followed by 32% which were located within residential areas. From hygiene point of view, very few butcher shops at the centre were found to be equipped with fly proof windows or doors. The majority were seen to have open doors and windows. Most of the butcher sellers were found to have little training on meat handling and hygiene. About 74% of them had acquired their experience from friends or neighbours. Based on the findings of the survey, the study makes a number of recommendations for improving the butcher structures and equipment and for training of operators.