Analysis of Slaughtering Characteristics and Beef Marketing in East Timor

Abstract

The bovine cattle sector in East Timor is rudimentary in its production and marketing. It is dominated by small-scale units and extensive production systems which are based on exclusively natural food. The cattle are sold at the local markets by appearance rather than weight. The animals are generally sold when the appropriate weight is met, and the families are in need of monetary resources. The purpose of this study was to analyze the cost of slaughtering and beef marketing in East-Timor. To this end, two stages of information collection were applied. The first one consisted of secondary research, through a broad literary review which involved theoretical components and empirical studies, hoping to frame the topics covered. The second stage consisted of primary research through a questionnaire given to the heads of different slaughter units in East-Timor. The results allowed for an analysis of the slaughtering and marketing conditions and their respective costs, as well as the identification of the factors that condition them, both positively and negatively. Despite the difficulties and limitations of research - due to the quality of statistical and documentary information or the obstacles to conducting the interviews- the results found still permit relevant conclusions. They also support the suggestion of policy measurements that improve the sector and provide guidelines/clues for future research. Among the barriers to the expansion of the beef production are the low level of technological implementation at the levels of production, slaughter and sale; the precarious road network and the consequent long transportation; the absence of technical assistance; the precarious slaughter system and industrialization of meat; the lack of improved genetic resources. All these barriers require for policy measures to be taken. There is also an utter need for government and veterinary regulations in the districts that can carry out the indispensable pre-slaughter animal inspection and post-slaughter meat inspection. Thus, guaranteeing the health quality of the meat consumed.