Training of large ruminants fattening and marketing practices28-30, Nov, 2014

Background

Smallholder farmers in Amhara region keep cattle for multipurpose use (milk, draft power, meat,

source of income, manure, asset, and in some areas as prestige). In the highlands of Ethiopia

where mixed crop-livestock farming system existed; oxen are primarily kept for land preparation

and threshing. Previously, the cattle meat marketing trend was carried out by old oxen, and

infertile and/or old cows without any value addition. Even if fattening is practiced in some areas,

the animals being fattened were old ones retired from draft power service. This has brought less

satisfaction of farmers, traders, and consumers’ in profit, and meat quality. Recently, young cattle

fattening is emerging in many parts of the region mainly around urban and peri-urban areas by

individuals who started to take fattening as a business.

Even though, the practice of large ruminant fattening is becoming more common, the fattening

practice in West Gojjam is very traditional and not compatible to the available resources, and

market opportunities. It lacked scientific knowledge of fattening animal selection (body frame,

age, type, and health condition), ration formulation and feeding system, healthcare, housing,

transportation of fatten animals and marketing. Most of the smallholders take longer time to

fatten their cattle. As a result, they incur high cost, often fatten one or two times per year

associated with holidays of New Year, Christmas, and Easter. This practice has resulted in low

price, profit margin, and market demand. This could be emanated from lack of knowledge and

skills in formulating least cost ration, feeding system, selection of animals for fattening. The

profitability of fattening can be enhanced by practicing multiple cycle fattening.

Therefore, smallholder farmers and other value chain actors need to have knowledge and skill of

modern fattening practice, meat quality standards and marketing of both fattened live animals

and meat. Thus, the training was designed to provide basic and practical training to selected

households, extension staff and input suppliers in West Gojjam zone with the following objectives.

Objectives

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To improve knowledge and skills of smallholder farmers, input suppliers and extension staff

on modern fattening practices of meat value chain

To create knowledge sharing and market linkages among input suppliers, fatteners and

traders/processors in meat value chain development

To create and develop interactive learning system and document feedbacks

Training and facilitation process

Knowledge gaps were identified during mentoring activities undertaken within farmers, experts,

input suppliers and marketing actors in meat value chain. Next to identification of gaps; training

providers, trainees, and training proposals were prepared. The training was given at Bahir dar city

for three consecutive days from 28-30, Nov, 2014. The participants were selected from

Yilmanadensa, Mecha, and Bahirdar zuria districts including Bahir dar city administration office of

agriculture experts, development agents, and farmers, fattening business owners, and feed

suppliers. The selection of participants was done in collaboration with respective agriculture

offices of livestock process owners and experts. Gender was taken in to consideration of

participating females involved in meat value chain (farmers, feed processors, and marketing

actors). Finally, the training was given to 64 trainees (Male- 49, and Female-15 female) where

females constitute 23.44% of the trainees. The training was managed by 2 trainers came from

research.

Farmers Experts Development agents Processor Total

M F M F M F M F M F

29 9 11 1 8 4 1 1 49 15

Expected Output

Improved knowledge and skills of large ruminant fatteners and extension staff on modern

fattening practices

Increased linkage created among large ruminant fatteners, input suppliers, traders and

processors

Introduction

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The training was given to both male and female actors of meat value chain including smallholder

farmers, input suppliers, traders and extension staff from three districts of West Gojjam Zone. The

training covered topics on animal selection for fattening, deworming, vaccination, ration

formulation, feeding practices, housing, record keeping, marketing, safe animal transportation,

forage development, conservation of locally available feed resources, and standardizing fattened

animals.

Training sessions and discussions

The training has included main thematic areas of meat value chain development. Animal selection

for fattening, housing, feed preparation, ration formulation, feeding practices, record keeping,

marketing, safe animal transportation, forage development, conservation of locally available feed

resources, and body condition scoring of fattened animals are the main topics covered in the

training.

The first trainer has covered fattening animal selection, market study, and capacity determination,

feed resource assessment, feasibility assessment, housing, record keeping, safe animal

transportation, and body condition scoring. The second trainer has also given training on forage

development, conservation of locally available feed resources, feeding and feed formulation, and

impact of nutrition.

After the end of training of each topic, questions were raised and discussions were made and

shared experiences between the trainees too. The discussion was participatory and both farmers

and experts raise their experiences. The training was presented in Amharic language to meet the

level and targeted to the status of both trainees. Since the knowledge gap is assessed before, the

trainers have prepared themselves to these gaps, and coined to the existing situations of the large

ruminant fattening. This helps them to see their real potentials, shortages, and opportunities of

fattening business. The trainees has raised questions on shortage of concentrates, and increased

price, shortage of improved forage seeds, poor feeding practices, vet drugs, and market linkage.

This training has clearly indicated the importance of problem oriented and practical training.

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The training enabled farmers and experts them to develop confidence and motivate to implement

fattening with better management practices got from the training. In addition, it has given an

opportunity to express their feelings, needs, shortages, experiences of them and interest to create

network of actors in animal fattening business.

Fig1. Participants of fattening training

Pre training assessment

Assessment of knowledge status on trainees was taken before training. Most of the trainees have

reflected as they have limited knowledge and skills in fattening development in both issues of the

training to be addressed. During the training, they have got better knowledge and skills in basic

principles of fattening, fattening animal selection and evaluation skills, fodder varieties, feeding

and feed formulation, fodder development, fodder conservation and management skills. Two

ways learning and experience sharing, and practical sessions make them to take better

understanding, and build better knowledge of large ruminant fattening.

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Fig2. Practical training on chopping and chopping technology

0

10

20

30

40

Knowledge status of trainees before training

Do not have any know howlimited knowhowEnough knowhow

Post training assessment

The impact of training was assessed after training and showed significant difference on the

knowledge status of trainees in meat value chain development. As can be seen from the feedback

assessment graph; training is vital, if pre training gap assessment is made and gear the training to

the targeted to identified drawbacks.

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Finally, the trainees have identified their future action plan in large ruminant fattening activities

and committed to implement them as listed below.

Animal selection

Housing and management

Feed trough preparation

Silage making

Urea treatment

Feeding system improvement

Molasses multi nutrient block making

Data recording

Fig3. Practical training on silage making

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Knowledge

on basic p

rincip

lesof fa

ttening

Fatten

ing anim

al sele

ction sk

ills

fatten

ed an

imal e

valuati

on skills

Knowledge

on fodder

varieti

es

Feeding a

nd form

ulation of fa

ttening a

nimal f

eeds

Knowledge

of fodder

develo

pment

Fodder

impro

vemen

tand m

anage

ment s

kills

0

5

10

15

20

25

30

35

40

Knowledge status of trainees before training

Do not have any know howHave knowhowEnough knowhow

Follow up action

In collaboration with regional, zonal and district staffs of livestock agency, the trainees will be

coached to apply knowledge and skills gained from the training to improve their fattening

business. The improvement in farm productivity and income of fatteners, traders and input

suppliers due to use of knowledge and skills gained from the training will be assessed. The change

in the efficiency of extension agents to disseminate large ruminant fattening technologies to

beneficiaries due to improved knowledge and skills will also be assessed and documented.

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Fig4. Livestock agency leading the final discussion address closing remarks

Proprly

indica

ted objec

tive

Achieved

indica

ted objec

tive

Well orga

nized an

d relev

ant

Content a

nd presen

tation

Knowledge

got fr

om the t

raining

Prepara

tion to im

plemen

t the k

nowledge

got

0

5

10

15

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30

Overall evaluation of the training

PoorFairGoodVery goodExcelent

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