The participants of the online workshop got acquainted with international best practices and standards of meat production in accordance with international safety and sanitary norms and requirements.

Representatives of the private sector of Turkmenistan, manufacturing meat products, intend to further improve the quality of their products.

According to the Tuesday press release of Union of Industrialists and Entrepreneurs of Turkmenistan (UIET), the European Union funded Project “Support to Further Sustainable Agriculture and Rural Development in Turkmenistan” (SARD III) organized a two-day online-workshop on meat processing in Ashgabat’s Yyldyz hotel.

The workshop featured SARD III international experts Miles MacPherson and Dave Lang present international best practices and standards of meat production in accordance with international safety and sanitary norms and requirements. During the event, the participants got acquainted with the best practices of large companies and farms from Australia, the USA and Ireland.

The international experts also discussed aspects of international quality standards, such as HACCP and HALAL, aimed at preventing biological, physical, chemical hazards in the slaughtering process of cattle, sheep and goat and the processing of meat products.

The seminar, which brought together representatives of the country's livestock industry, including private farms and enterprises, was organized under the auspices of the Ministry of Agriculture and Environmental Protection of Turkmenistan together with the UIET.

Bizness Turkmenistan