Halal Butcher Training to the Youth of Landless Rural Families

Project: Halal Butcher Training to the Youth of Landless Rural Families

Project Duration: August 2013 – May 2015

Introduction:

With the introduction of large supermarkets and meat stores using modern machinery, the demand for skilled butchers has increased in Pakistan. Halal butchery is also a growing market in the Middle East, Europe and Canada. Particularly with regard to European markets, the increased demand derives from the growing Muslim population. Britain alone requires 5,000 butchers and in 2008MoU was signed between National Halal Foods Group (NHFG) of UK and Overseas Employment Cooperation (OEC) of Pakistan.

This overall situation opens new employment opportunities, but qualified/certified butchers are hardly available in the country. Existing butchers cannot cope with the new, modern requirements, including health and hygiene standards. They operate in small slaughtering facilities and shops using traditional methods handed over from one generation to the next.

The Punjab Vocational Training Council (PVTC)through its vocational institute (VTI) Nain Sukhseeks to develop a structured halal butchery training course, which eventually gets national and international recognition. At the same time, the organization will offer workshops in basic health and hygiene and safe treatment of meat to traditional butchers.

PVTC is a government institution established in October 1998.Its mission is to alleviate poverty by imparting market responsive skills to under privileged poor youth in Pakistan. VTI Nain Sukh in Lahore is one of 154 vocational training institutes of the PVTC training provider network. PVTC training certificates are formally recognized on the basis of the 1998 PVTC Act.

The project is supported by the TVET Reform Support Programme as part of the Fund for Innovative Training (FIT) component. The TVET Reform Support Programme is co-financed by the European Union, the Embassy of the Kingdom of the Netherlands, and the Federal Republic of Germany and administered by the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ).

Project Objectives

• Development and implementation of a certified halal butchery training course
• Enhancing competitiveness and productivity of local livestock and poultry
• Economic empowerment of marginalized sections of society, including women and landless rural population
• Increase awareness about health and hygiene among existing butchers
• Job placements in Pakistan and abroad

Target Group

• 240 young boys and girls from deprived/underprivileged segments of society (comprehensive halal butchery course)
• 600 traditional butchers (2-day workshops)

Methodology

Structured halal butchery training:

• Equipping a class room for theory lectures and a butcher’s workshop (slaughter house)
• Developingthe curriculum, manuals and training materials, including applied computer programmes. As this is the first course of this kind the University of Veterinary and Animal Sciences will scrutinize and possibly improve the drafted curriculum before finalization.Prime importance is given to practical work. The ratio of theoretical versus practical lessons would be 20:80.
• Providing training to 4 batches of 60 trainees; 2 classes per batch, taking morning and evening shifts. The training delivery will be supported by the local government.
• Exposing trainees to real work situations in industry related businesses such as modern slaughterhouses, supermarkets,etc.
• Examination and Certification:

Training workshops for traditional butchers:

• Organizing 24 two-day workshops of 25 participants/butchers.
• Distributing posters and health and hygiene kits to each participant at the end of workshop to hang in their workplace. The posters visualize health, hygiene and storage procedures while the kits will contain respective items such as gloves, apron etc.

Expected Outcomes

• 240 young men and women are trained and certified ashalal butchers
• Completersfind jobs at national and international markets and thus improve their families’ livelihood
• 600 traditional butchers use their newly acquired knowledge to improve the health and hygiene condition at their meat stalls
• PVTC continues to run this course by its own resources, using the infrastructure and curriculum according to its regular procedures

Contact Details: Mr. Ather Masood
Email: vtigreentown1@gmail.com