The Meat Value-chain in Kenya can be segmented in 3 major areas: 1. Animal Production (Ranches, feedlots, pastoralist etc) 2. Abattoirs & Cold storage warehouses (aging, packing etc) 3. Logistics & Market access This proposal seeks for investments in the establishment of cold storage facilities in Narok County. For sustainability, the presence if 1 & 3 above must be developed. Kenyans consume an average of 15-16 kg of red meat (meat and offal from cattle, sheep, goats and camels) per capita annually, for a national total of approximately 600,000 MT10 of red meat per year. Cattle are the most important source of red meat, accounting for 77 percent. Approximately 80 to 90 percent of the red meat consumed in Kenya comes from livestock that are raised by pastoralists within Kenya and neighbouring countries. The livestock sector employs close to 50 percent of Kenya’s agricultural labour force and is a primary source of livelihoods for the 6 million pastoralists and agro-pastoralists that live in the country’s arid and semi-arid lands (ASALs). Kenya is the EAC’s largest producer of beef currently, with production growing at a rate of 4% per year.
Public Private Partnership
Warehouse Receipt System Council
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