Page 29 of articles about slaughterhouse

Agriculture Assistant Secretary for Livestock, Davinio Catbagan and Acting Executive Director of the National Meat Inspection Service (NMIS) Atty. Jane Bacayo sign a Memorandum of Agreement on the Meat Establishment Improvement Program along with mayors of recipient municipalities on October 18, 2010.

The National Meat Inspection Service (NMIS) is eyeing to upgrade 12 slaughterhouse facilities in the country.

Although the German pig herd has shrunk over the past couple of years, German producers are importing increasing numbers of slaughter hogs and piglets from other countries, in particular Denmark.

As part of the U.S. Department of Agriculture’s (USDA) ‘Know Your Farmer, Know Your Food’ initiative, USDA’s Food Safety and Inspection Service (FSIS) announced the availability of the compliance guide for mobile slaughter units.

USDA unveiled a gap analysis study today that maps the locations of small livestock producers by county and compares production to the availability of small slaughter processing facilities as well as rendering plants.

The complex, which covers 4,000 m2 and which for its type and capacity is unique in Mexico and all of Latin America, will have the capacity to process 1,000 head of cattle and 2,000 pigs per shift and represents a total investment of over 700 million pesos.

The Food Safety and Inspection Service (FSIS) has issued Notice 19-10: Humane Handling Activities and Documentation in Livestock Slaughter Establishments.

According to data collected in recent years by the Ministry of Agriculture, each year about 130 thousand head of cattle and sheep are slaughtered, compared with 180 thousand pigs.

According to Irish Central Statistics Office (CSO) figures, 2.61 million pigs were processed in 2007, 2.57 million in 2008 and this dropped to 2.42 million in 2009.