Ministry Of Agriculture Partners With MOH To Host Butchers Training 

PR – Understanding the livestock sector’s  contribution to food and nutrition security and impacts on livelihood, the Ministry of  Agriculture, through the Veterinary and Livestock Division, partnered with the Ministry of  Health to host a training on best practices in healthy meat production for butchers at the St.  George’s Meat Market. 

Acting Chief Agricultural Officer, Trevor Thompson explained, “The Ministry has been  working very hard over the past few years to create the environment and facilities. The  opening of the refurbished facility is high on our agenda; this is why we have embarked on  the training to prepare them to occupy that facility.  

Thompson says now that more information is accessible, the butchers will be able to sell  meat that is richer in terms of compositional quality and palatability. He added, “we have  to lift our standards. By having better quality, it means we have safer food, and it also  means more income. The Ministry is here to provide that support to ensure that all of us  can be proud of meat production in Grenada.” 

The training is one of the mandatory requirements that butchers must complete to operate  at the refurbished St. George’s facility. Chief Environmental Health Officer, Andre Worme  who made a presentation to the group on transportation of animals and environmental  health attributes, assured of the Ministry’s continued support. “We are the regulatory  agency for food safety in the country, so from time to time, we will be doing the requisite  inspections at the facility. We have officers who are engaged in postmortem inspection to  ensure that the meat is free from diseases and safe for public consumption.”

Veterinary Officer, Dr. Dexton St. Bernard, explained the training will ensure that  “Butchers are edified on all standards for operation at the market, reducing safety  concerns.” 

The training on Tuesday 7th December was conducted to reinforce, and raise awareness on  important animal health practices that affect meat production. Among the areas were  general animal health, preparation for market, environmental health factors, transportation  of animals, value of the different meat cuts, management and calibration of scales,  legislation, and mandatory occupational health and safety standards. 

The Ministry will provide similar training to butchers in other parishes in January 2022.  As we move into the yuletide season, consumers are urged to exercise caution and safety  when purchasing meat.