Wed. Apr 24th, 2019

Newly opened slaughterhouse aims to enhance food security

With an aim to enhance food security in Palau, the Animal Production Project (APP), which operates under the Bureau of Agriculture (BOA) in partnership with the Republic of China (Taiwan), has formally opened the Palau National Slaughterhouse on February 9 to cater to Palauan pig farmers.

BOA Director Fernando Sengebau said in an interview with Island Times that the building is open to any farmers and does not restrict services to certain types of pigs.

For just a minimum fee of $25 per pig, the slaughterhouse personnel will take care of everything in terms of processing the pig’s meat and that includes beheading and removing the pig’s intestines. For those who do not have a vehicle which they can use to carry their hogs to the facility, they only charge $30 inclusive of the processing and the transportation.

“With this program of animal production, we hope to entice young farmers to start piggeries,” Sengebau said, adding that with the facility in place, farmers now have a place where they can get their pigs processed.

The facility, which is situated in Olsirked, Ngchesar, offers hygienic, modern, efficient and humane way of processing pig’s meat.

Counsellor Jason C.S. Huang of the Embassy of the Republic of China in Palau said in a separate interview that they are not slaughtering the pig in a traditional way, instead they do it humanely by slaughtering the pig through electrocution.

“[The planning was started as early as 2012] and we took several administrations and several ambassadors of Taiwanese to altogether work out these things and finally we have it running,” Huang said.

“[The facility] was test-ran and it proves very successful and is welcomed by Palauan pig farmers,” Huang added.

Aside from the new services that comes with the slaughterhouse, the APP also aims to boost pig breeding in Palau through Artificial Insemination (AI), according to the 2017 accomplishment report sent by the Ministry of Natural Resources, Environment and Tourism to the Island Times. (Rhealyn C. Pojas)








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