PJ BS Bossxiczs so Pakistan Journal of Biological Sciences ANSI ez n Network for Scientific Information 308 Lasani Towns Sargodha Road, Faisalabad - PakistanPakistan Joumal of Biologial Seiences 6 (10): 883-886, 2008 ISSN 1028-8880 (© 2008 Asian Network for Slentifie Information. Poultry Products Processing and Marketing System in Bangladesh MA. Islam Department of General Animal S Science and Animal Nutrition, Dinajpur Government Veterinary College, Basherhat, Dinajpur, Bangladesh Abstract: This study las bn discussed about the existing Poultry products processing and marketing system, its problems and its potential solutions in Bangladesh, Traditionally chickens are sol alive tll teday, because of lacking trust om slaughtering method (Halal or not), ear of disease or dead birds slaughtered, luck of processing and preserving technology and skill man power. Hyg grading and packing has not yet been ‘developed. Marketing system ofits in traditional, As @ result producers are not getting remunerative price that 4s why middleman are being gainer. Therefore modem proper marketing channels are suggested to establish Poullxy processing plant, preserving tecimology and Key words: Chicken, meat, egg, processing, preservation, marketing, system and channel Introduction ‘The emerging poultry Industry are gradually increasing, in Bangladesh. But, about 86% poultry meat and 78% exes are produced from the indigenous chicken and ducks reared in backyard (Hossain, 1999), About 70,000 small ‘and big poultry farms have been established mainly close to the city areas where broilers or layers are introduced Total number of chicken ate 86 million and meat production are 41000-60000 tons, where broiler meat are 226000 tons and the rest come from seavenging chickens (Hassall, 1995). Traditionally chickens are sold alive During last few years, a few commercial farms with increased bnoiler production have introduced dressed and frozen chicken and gradually getting market, especially in hotels, restaurant and among a few educated customers Recenily, consumer's attraction towards fast food influenced the drested chicken marketing, It is ‘unfortunate that there is no technology to. produce hygienic pouluy products, by-products and_furber processed, Chicken meat, clour, flavout, texture, ‘appearance and nutrients for osidation or hydrolysis of foller chemical reactions may be lost due to storage/preserve (Uddin, 2001), Prechilling period of dressed carcass with skin is to be at least 8 h before ficezing for retaining better carcass quality (Pandey etal, 1989), Freezing temperature is also a matter in these regarth, Some research work noted that prechilled carcass ‘with skin may be stored for 18-20 days at -240.5°C as fiozen temperature (Bulgakova, 1975, Uddin, 2001), 6 ‘monte at-18°C and | year at 30°C inthe liquid N-frozen ‘without affecting on flours, aroma, tenderness, juiciness, pH, moisture binding capacity and consistency (Guslyamikov and Koreshkov, 1976). But in Bangladesh ‘none of work on above paraiteters of preservation and 883 ‘also.on TCC, TVC and on bones darking Most of the consismers buy chicken alive and get them slaughter, de-eather and eviscerate ether atthe comer of| the matket oat house. For deessed broilers there is lack ff tnist in slaughtering method: whether itis done by Ihalal method, fear of disease broiler slaughtering and fear ‘of dead broiler slaughtering, Dressed chicken is easy and convenient to the ‘consumers, relief bothering of processing and save time ‘Therefore, demand for dressed chicken is increasing all ‘over the World with the change of lifestyle, food habit and lack of availability of manpower. In the developed ‘county, chickens are slaughtered, processed and ppackage at processing plant only. The consumer purchased frozen packed chicken either whole chicken or ‘cut up parts. Though demand of dressed chicken is increasing, but quality control isnot at all developed in Bangladesh, ‘The problems of live marketing are, hazardous for ‘environment, spread disease, increase cost of production for transportation, death for handling and storing. For the lack of processing facilities and proper marketing of poultry and poultry products, farmers are not getting ‘emunerative price. So, we need to establish a suitable poultry product processing and preserving technology ‘and marketing system for domestic market and export wath ‘a reasonable price Existing processing method of meat and egg in Banghidesh Broiler: A systematic technology of collection, processing storage and distribution of broilers tothe maskets and finally to the consumers ensure regular supply of live and chested birds and stabilize market price ‘Some small an big broiler farm partially processing broilerPale I. Biol So, 6 (10): 883-886, 2003 from their own stock and they ae distributing directly to the restaurant or hotel or consumers. pat after packing land feeozing send to thei selling point i the bie cities ‘The major part ofthe broilers are however, sold alive direct to the consumers, restaurant and hotel. Some ‘onsmereal pot’ fam ike Bimanpouly complex. fia Bhunmuikhi pouly frm, United food cemplex, Paragon pony farm have started spatial proocssing of boiler in their om processing plant. Biman poultry farm fas soled thoir processing broiler for catering to the sisine and Aftab has inated semi processing plant and establish a ‘marketing channel for selling proocased broilers of the ‘contract farms. They have also initiated effart to popularize cut up parts among the elite customers of cities [A part of the poultry by products like; viscera, ood, feather, shank ete are used as fish feed, while majority of by products are simply wasted and pollute the ‘nvitonment, Poultry dropping isthe important source of ferilior to fertile the land Source of Uri acid in poly droppings is converted into wea, ‘The following problems arearisen with processed poultry products: A few commercial farms are processing broiler ‘but improper sanitary measurement in processing plant ‘maintain microbial load which influence spoilage and ‘considerable odors of meat due to following reasons: 42) Lack of scientific knowledge about processing and skilled manpower b) lack of modern instrament and ‘equipments ¢} non plan processing plant to maintain the hygienic measurement d) manval processing, deteriorate the quality of meat (Slaughlering —de-feathering, cevisceratcn ete)e) lack of refigeraticn facts 1 none of technology on preservation (Pre-hilled, with or without skin, low long and temperature ete) egg: Eeg is the perishable poully product, The systematic method egg processing and grading has not been developed. Eggs are sold without packing and ‘grading. Table eggs are used in the restaurant, hotel and ‘various types of industry. Bagehell may be used as @ souree of ealeium (Ca) inthe diet of poultry. Egg grading ‘and packing is essential a) to prevent egg breakage ‘problem due to transportation and reduce spoilage of egg by) to facilitate egg storing c) to remove heterogeneity of ‘eggs for maximum benefit, which appraise consumer ‘choiee and capability to purus, ‘Marketing of poultry meat and egg: Marketing system ‘remains sil in traditional and heterogeneous condition, ‘As a result, producers are not gelting remunerative priceand the consumers are paying more price per unit 884 on ¥ Consumers Fig l: Marketing channel of live poultry Source: Hossain, 1999) 1) Beg marketing channel Producer Coletng Ten Fig, : Marketing chanel of egg Souroe: Hossan, 1992 products, Reasons for non -remunerative price 9 stall producers are: 2) Producers are unable to establish a marketing system ‘without having Government policy. b) they are too far from consumers, 0) they are not able to find out, whaPale I. Biol So, 6 (10): 883-886, 2003 ‘consumer want or need, ) they are too small as regards ‘out put e) they do not have vehicle to bring. their products to consumers, f) most of the consumers are not Inabituated to eat broiler meat, g) live chicken marketing is ppoptilar in Bangladesh, because of trust on dressed binds for slaughtering method (Halal or not), diseased or dead bird, Therefore, appropriate marketing channel is needed for favour of procuoer or consumer Pricing of broiler and egg: Ic varies with the supply and demand for poultry and pony products. Sinee there is ‘no marketing channel in Bangladesh, seller and buyer Ipargain in fixing price. Due to perishability of eggs, increasing morality of broiler and availability of production, seller does not goto bargain with buyer, The processed birds are normally soldat hotel or departmental Store. Most of the consumers prefer small size live bird (around Ig) even per unit price is higher than bigger size birds. Indigenous chicken are sold on the basis of size, ‘age, appearance, sex, colour. The price of indigenous chicken is almost double to broiler (Barua et al, 1998; ‘Aini, 1990), Eggs are sold on the basis of types, species and colour (exotic and indigenous chicken, duck etc). The price of Thrown shell egg is about 10% higher than that of white ‘egg and indigenous epg price is about 6% higher than fam egg price (Hossain, 1999), The average consumption ‘of meat was 080, 141 ad 20.00 kg year” and egg was 30, 439 and 32.5 year in Bangladesh, India and USA respectively (Hugue, 2001), The price of live broiler and eg are presented in the Table 1 ‘Marketing problems are faced by the Farmers: Most of the consumers are interested to. purchase live birds instead of processed birds due to lack of trust, whether the birds were slaughlered as Halal method, dead or diseased birds (Das and Raha, 1998), Consumer preference: Most ofthe ultimate consumers prefer desi chicken because of their taste, finnness, Pigmentation and leanness ‘Supply of desi chieken: When the chickens are found in Tange number, buying decision is negatively influenced ‘Storage facilites: Farmers have no storage facilites and storing instruction (How and how long shouldbe stored) ‘Transportation: Seal producers are affected adversely in selling of poultry products through loosing, weight. and breakage of eggs, The consumers are buying with ‘expense of higher price 885 ‘The umerupulous middleman is taking the advantages (Hossain, 1999) Cut up broiler: Since consumes has no ceneapt on white ‘and danke meat, theres no prem price on brest meat se variation: Price varies in dillerent seasons, Beas are sold at higher price in winter than in summer, The ‘opposite tend is trie in cate of broiler marketing (Table 1, cote of chicken of chicken (maintaining the hygienie Factors) Package pf processed birdk Storage of dressed broles/eut up parts Distribution tothe selling point ‘ser as ‘Whaler pice Reape Whales” Rel pace kk ikke Tk Io CIO Moan _liebad) webu sae mi saauty 6068 7S Seat $8000 Fatnaiy soos 3 Pew so Ayal $800 in soa My 6870 ® sso eo dine Sak das 00a Sty ss oso nase Anat oes 3% Jan S008 Seienber $500 2 em 00 ber $60 2 ew kas Source Hique, 2001, Anoter eady co makeiog @ convey ricer eed hpi faced he rode ante ads Gedountebe ran “Toble2 blame iced the vr fomeinsmring ofa ts Not Repeodets Pace igh dade arab — 20 soot Fig dem i ie Breau fea inst 2 tooo To Soler mt orl ante 22 {sco Hihcotofaome 2S “Table3.Mirhting seme fey he ete Probie re al Rete Suppi AL ask cfopoaing pial 105882) 186657) 8719) SOE) Spolise gaze) ncuss) 148835) Newengefieites 1008) Lass) Say Leckefacenute ca 170000) 197143) TORO 1389.5) Brekae of se mtn 1710000) 2410000 7100.00) 4810000) Souce Rai 2001, For Bou of ode al cnsrbe, he allowing step sail be cided pocem al weerPale I. Biol So, 6 (10): 883-886, 2003 #) Broiler marketing channel ‘Producer (ve bid) 1 Procesting lant Seling poing (Live and dressed) Consumers Fig. Marketing channel of Broiler +) Beg marketing channel Producer ¥ Selng point ¥ Hotel Restaura, Fast foods shop Deparment sore — Fig 4. Marketing channel of egg, In case of egg, grading and packing should be performed tohave the maximum benefit Attributable marketing channel in Bangladesh: As Suggestion the following marketing chaniels may be attributed, s0 that producers and consumers will be benefited in respect of pre and quality poultry products. Fixed price aystem should establsh throughout the ‘county, 9 remove bargaining. Under duis system ‘consumers may get poultry products from the different selling point without any botheration and with a reasonable price To make profitable business of poultry firming, processing, preservation and marketing channel should be established. Grading and packing of eas should be ‘materialized (0 categorize the price as well as quality 886 products. Therefore producer will get the remunerative price then they will be encouraged to sear poultry. On the ‘other hand consumers will gt the quality products with ‘a reasonable price. Government should give attention to improve and establish the Markting system References Ani, L, 1990. Indigenous chicken production in southe Tast-Asia, World's Pont. Sei. J, 46: 51-57 Bana, A., MAR. Howlider and Y. Yoshimuro, 1998 Trigenous naked neck fowl of Bangladesh, World's Poult Sei, 5 279-286, Bulgakova, 1.\V., 1975. Storage of Poultry in the super cooled condition Trudy Veesoyuznyi Navechno- Issledova Tels Instat Myasnoj Promyshlennosti, 19: 12-14, ‘Das, SR and SK. Raha, 1998, Marketing of poultry birds in Sylhet District of Bangladesh. Evonomic Affairs, Atele No.1. Guslyannikov, V.V., VIN. Koreshkov, 1976, Shady of the changes in the meat of hers, frozen in liquid Nitrogen ‘and in air during prolonged storage at low temperature. Kholodilnaya Teknika, 12:30-33. Hassall and Associate Ptv. Ltd, 1995. Bangladesh third Livestock Development projet vol. Mest Processing and Marketing sector, Annexe, Hossain, KSA, 1999, Marketing of egg and broiler in ‘Bangladerl Seminar and International Poulzy Show, organized by World Poulzy Science Association Bangladesh Beanee, $9.69. Hugue, QME, 1993, Cunent stans of Poultxy Production and Marketing system in Bangladesh. Agricultural Research Projectll. BARC, USAID/CHECCHT and Company Consulting, INC. -Hugue, Q2ME, 2001, Poultry Industry in Bangladesh and strategies for its improvement. 2nd International Poultry show and seminar organized by World Poultry Science Association Bangladesh Branch, 16- 17 Feb; 15-24, Pandey, NK, SK. Anand, CM. Mohapatra and SS. ‘Verma, 1989. Paysicochomical ane microbial changes in dressed chicken during postmortem ageing Indian J. Poult. Sei, 24: 50-55, Raha, SK, 2001. Production of broiler meat and egg in Bangladesh: Is marketing strategy important? 2nd Intemational poultry show and seminar organized by World Poultry Science —Association-Bangladesh Branch, pp: 84-89, Uddin, MK, 2001. Effect of storage contin on the keeping quality of dressed. broilers. M.S. thesis, Bangladesh Agriculture University, Mymemsingh, Bangladesh,