Page 23 - UNIDO SECiM - 2020 Highlights

Sub Component

2.1 MEAT VALUE Results and Impact – 2020
CHAIN

scaling Static Flaming Frame for hides and skins quality
improvement by MALI, 2020)

● The project team responded rapidly with already introduced
technique of using the SFF and professional knives to the
President’s call for emergency support to slaughter sheep and
goats by training 3000 military soldiers on animal slaughtering,
meat cutting and flaying on 19 October 2020. Total 50 senior
military officers were trained as trainers (ToT) and they trained
3000 other officers in the field in 6 aimags and executed 40,000
tonnes of meat preparation operation during 40 days under the
President’s order. The prepared meat was exported to China.
As a result, herders from 6 provinces were able to be supported
and 5,5 million heads of livestock were utilized despite dzud
risk.
● International food safety expert Mr. Issa Ali Beitouni has been
working together with national expert Mr. Kadirbyek Dagys on
Activity 2.1.2.2: following actions:
Coordinate with animal - Standards and veterinary requirements for exports of meat
health and food safety and by products to Gulf countries
monitoring services to - Organize advanced trainings on FSMS for veterinary
support and advise all inspectors of GAVS and Specialized Inspection Agency,
stakeholders in large TVETs and veterinarians of meat factories
scale meat industry.
● The above two activities are expected to be completed by
January 2021.

Output 2.1.3: Decent work and capacity building expanded for the meat sub-sector,
including BDS staff and technicians at aimag/soum level.

● Support TVETs to introduce a new training program for
slaughterhouse workers to improve their skills.

Activity 2.1.3.1: - Organized a virtual meeting with over 30 vocational training
Contribute to identifying experts, meat processors, associations including MMA and
sector vocational training MFIA and MoLSP in May 2020 and identified gaps and needs
of the vocational skills for the meat industry.
needs in large scale - Accordingly, a vocational AV training courses on Food Safety
operations.
Management System, Meat processing and Packaging and
Labelling technology are under development and will be
completed by December 2020.

Activity 2.1.3.2: Support ● Mapping and assessment of “State of Meat and Dairy
institutions providing
(common) services to Processors Common Services” was conducted by a national
private (large and small- consultant Mr. B.Erdene-Ochir in coordination with meat
processing industry including current status, needs and gaps
scale) slaughterhouses in services (testing, food safety advisory services, packaging,
and meat processing
units. technology, ISO/HACCP certification) (Technical report

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