CONTRACT
- Planning & Construction of the "Ankole Heritage Beef Processing Plant".
- Slaughter of 100 animals (cattle) per day
- Production of tin cans for 340g and 400g
- Making corned beef and beans in tomato sauce
- Production of self-heating military beef stew cans
BACKGROUND:
The Ugandan Ankole cows are without doubt a unique breed in the world. They give better milk than any other cow and have the tastiest meat among all breeds in the world. While the Japanese Wagyu beef (Kobe) - which was also completely unknown on the international market in the past - is now best known internationally and traded at top prices in the most exclusive shops, the Ugandan Ankole cattle is hardly known internationally and - even worse - it is practically impossible for foreigners to order, buy or otherwise obtain Ankole beef from abroad. The reason is that there is no Ugandan slaughterhouse that could match the high standards of countries that would pay top prices for the best beef in the world.
Apart from hygiene and veterinary standards, a fully secured cold chain for transport from the slaughterhouse to the consumer is the biggest challenge for any planned Ugandan beef export.
SOLUTION
The Ankole Heritage Beef project will easily overcome all these obstacles and in this way establish the highest Ugandan beef quality on the world market by 2023. This will not be done by just somehow reaching the highest international standards for cattle slaughtering and food processing, but by completely surpassing them. Products from Africa - unless they are unprocessed minerals or other raw materials - are viewed much more critically and sceptically in the market than products from other continents. The Ankole Beef Heritage Project will combat this prejudice through absolute transparency and overwhelming quality, bringing the best possible taste to the table of those who are used to eating the best quality money can buy.
PROJECT-DETAILS
The taste and stable quality of a unique world-class beef depends on several factors - to name just three of the many aspects and factors here:
- ist die Kuh gesund?
- how did the cow feel in the last 24 hours before slaughter?
- what did the cow eat in the last days before slaughter?
The first aspect is that the standard procedure in low-quality slaughterhouses is that they usually buy cows at the gate and then slaughter them immediately. This is for commercial reasons only, but ignores the fact that cows can be sick without the buyer knowing at the time of purchase - a thorough veterinary examination, but more so observation of the animal's behaviour for at least 3 days before slaughter, will go a long way in detecting diseases that were missed at the time of purchase.
As much as the Ankole Heritage Beef Project will have a thorough veterinary inspection and a perfect quarantine system, it should still be avoided that sick animals enter the slaughterhouse at all. This goal is achieved by keeping the animal on the premises for at least three days so that the veterinarian and the experts on site can observe the animal to detect any diseases.
The second aspect is that the cow has to recover from the stress of the transport and get used to the new place before she is slaughtered. The stress hormone adrenaline released during the stressful transport to the slaughterhouse needs - depending on the duration and other aspects of the transport - at least 48 hours to be fully absorbed by the body. Cows slaughtered with stress hormones already released in the body that are not fully absorbed provide beef with a bad taste and - even more - these hormones have a scientifically proven extremely negative impact on the health of the consumer.
The third and no less important aspect is that the feed the cow receives in the last three days before slaughter must be of absolutely high quality and purity to ensure perfect and stable beef quality.
The three aspects described above are fully met by the qualified cattle collection area, where the cows are divided into three different corrals or sections depending on the date of arrival and move from one section to the next every day, so that the group of cows in the section closest to the slaughterhouse has already spent the minimum 3 days on the premises.
