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  Makerere University   CoVAB  

Meat Industry and Business

The livestock sector contributes 17% of the agricultural GDP and is a source of livelihood to about 4.5 million people in Uganda. The growing local and regional demand for meat and milk products has increased the number of livestock in Uganda over the years.

The sector has great opportunities for entrepreneurship such as large scale meat production and processing, modern abattoir establishment and quality meat cuts, feedlot establishment and management which encompasses rearing and finishing animals on ranches, pasture management and conservation to cater for feed scarcity and enhance production.

Uganda’s livestock export earnings have grown in the last 5 years from an estimated US $ 5.75 million in 2004 to about   US $10.4 million in 2008 of which meat products are one of the major export earners. The major export markets for the products are Kenya, Tanzania, Rwanda, Southern Sudan, D.R. Congo and Burundi. Southern Sudan is the major destination for Uganda’s meat products. Other potential export markets for livestock and livestock products exist in the Middle East countries and the European Union.

To drive transformative skills, knowledge, technology, innovation, SMEs (Small-Medium Enterprises) and services into the meat industry and in partnerships, continuously improve production, health, employment, community well-being and economic growth.

The specific objectives of this programme are;
1. To produce graduates skilled in the establishment of livestock structures, pasture management and conservation, feedlot establishment and management, animal health management, farm record keeping, farm vermin and pest control, meat processing to make various products(sausages, bacon, salamis, prime cuts), indigenous meat technology, bio-gas technology and methane farming, designing and establishment of abattoirs or mini slaughter houses, soap production technology and button making technology
2. To contribute to the development and transformation of the underutilized livestock production sector. 
3. To produce skilled graduates who are job creators in livestock enterprises.


Program offered:

  • Artisan skills certificate
  • Ordinary skills certificate
  • Ordinary skills diploma

Minimum Programme Duration: Two years for ordinary certificates and two years for diplomas.

Target group: Those interested in building attractive industrial, business, professional and service careers associated with the meat value chain.


Minimum Entry Requirements

  • For artisan skills development certificate, the minimum is a school leaver with a good grade.
  • For professional skills qualification (ordinary certificate and ordinary diploma), the minimum is an ordinary level certificate.
  • Graduates of tertiary institutions and farmers are encouraged to apply because this program is designed to nurture skills, employment and enterprises for all.
  • O-level certificate entrants will undertake a bridging course when proceeding from diploma to degree level

This programme offers work opportunities as one or more of the following;

  1. Livestock mason
  2. Pasture and fodder technician
  3. Animal health assistant
  4. Feed lot technician
  5. Farm Pest & vermin controller
  6. Meat quality control technician
  7. Slaughter house and abattoir technician
  8. Meat inspector
  9. Button technician
  10. Soap technician
  11. Bio-gas technology and methane farming
  12. Manure soil technician
  13. Meat curing specialist
  14. Salami processing and packaging technician
  15. Bacon processing and packaging technician
  16. Prime cuts processing and packaging technician
  17. Sausage processing and packaging specialist
  18. Indigenous meat technician
  19. Butch

Further Information
Visit the AFRISA Secretariat in the Veterinary Complex, Makerere University Main Campus.
Call +256-312 514 068 / +256-414-554 685 or send an email to <info@afrisa.org>

Right reserved © 2009 - Africa Institute for Strategic Animal Resource Services and Development| P. O. Box: 7062 Kampala Uganda;
Tel: +256-312-514068; | Fax: +256-312-312-514068; | Email: info@afrisa.org