FAO teams up with the Ministry of Agriculture in Saint Lucia to provide training on pre-slaughter management of pork to specialty cuts for butchers

The Food and Agriculture Organization of the United Nations (FAO), together with the Veterinary and Livestock Services Division of Saint Lucia’s Ministry of Agriculture, Fisheries, Food Security and Rural Development, continued its efforts to strengthen the pork value chain through a three-day training held from August 5–7, 2025. Three trainers from A.L. Waaldijkcollege Mbo, a leading technical college in Suriname led the Specialty Cuts Training, which served as the concluding session in the “Promoting Competitive Import Substitution and Export Agricultural Value Chains Project”.

Over 25 participants attended the training including butchers, meat handlers from five retail outlets and several roadside businesses, as well as officers from the Veterinary and Livestock Services Division, who were guided through the essential stages of pork quality improvement, spanning pre-slaughter management to insights into current market trends. The sessions addressed humane slaughter practices, hygiene standards, and processing techniques designed to ensure food safety, improve product presentation, and sharpen cutting skills. The programme’s overall goal was to enhance efficiency, uphold animal welfare, and increase profitability, while equipping farmers with the knowledge needed to meet rising consumer demand for premium pork.

The training equipped participants with skills to perform basic pre-slaughter health checks, assess animal holding conditions, and apply best practices in line with ethical standards and regulatory requirements. Sessions also addressed sanitation measures, personal hygiene, and effective waste management, while providing hands-on instruction in slaughter techniques, proper blood collection, carcass inspection, and quality improvement standards.

Participants gained a theoretical understanding of preservation techniques and honed the ability to identify, prepare, and present a variety of high-quality pork cuts. In addition to classroom lectures held at the National Agricultural Diagnostic Facility in Union, Castries, the training included hands-on demonstrations at Valley Cold Storage Ltd, Castries which highlighted hygiene protocols tailored to unique pork cuts such as belly and tenderloin, emphasizing essential measures to protect consumers from foodborne illnesses and uphold industry standards for safe handling and processing. Sharing some reflections was Master Butcher, Mr Firaq Rosiek, “Leading the practical demonstrations was a rewarding experience. It allowed me to share hands-on techniques in hygiene, specialty cuts, and meat preparation that participants can apply directly in their work. Seeing their engagement and progress shows the real potential to raise standards and improve product quality.”

Mr Josephat Mathurin, a local butcher who attended all the sessions, shared, “The training was enlightening, showing us simple ways to enhance food safety and perform specialty cuts.” He added, “Two highlights were learning techniques for different cuts and deboning. Moving forward, I plan to improve the sanitation of my workspace and, whenever possible, practice more humane slaughtering, as this can impact meat quality, something I observed firsthand during the training”. Mr Mathurin intends to open his own meat shop focused on specialty cuts for his customers and supports more training in similar value-added techniques.

Mr Juan Cheaz Pelaez, FAO Trade and Markets Officer for the Caribbean and Lead Technical Officer for the project, spoke about the relevance of the training and the industry strategy to improve the pork value chain. He noted that, “As part of FAO’s value chain strategy, it advances collaboration across the sector to build a more competitive, resilient, and sustainable local supply. One of the early key findings from our assessment of the pork industry in Saint Lucia was the need for stakeholders to understand market trends and preferences for specialty pork cuts. Given the healthy appetite for pork in the country, targeted training is an essential part of the recipe to improve product quality, meet market requirements and preferences, and build back consumer trust. This is another step along the way to boost the competitiveness of the local industry.”

Meanwhile, Chief Veterinary Officer, Dr Melville-Edwin stated, “This training was an important investment in strengthening skills in food safety, animal welfare, and meat quality. We are not only protecting public health but also empowering our butchers to meet the growing demand. Collaborative efforts like this initiative will bring us closer to self-sufficiency. She added, “The Ministry of Agriculture, Veterinary and Livestock Services Division also sincerely appreciates Valley Cold Storage Ltd. for generously offering their facility for the training. Their support provided a professional setting that enhanced practical learning and facilitated knowledge sharing.”

With improved hygiene practices, slaughter techniques, preservation methods, and meat presentation, participants are now better positioned to meet consumer demand and safeguard public health. These advances directly support Saint Lucia’s drive for import substitution and greater self-reliance, laying the groundwork for a more competitive and sustainable pork value chain.