In Hanoi, consumer preferences for hot meat over pork processed via cool-slaughtering are deeply ingrained, with only around 5% recognizing the food safety advantages of the latter in the industrial chain.

Though industrial slaughterhouses are a minority among Hanoi’s many abattoirs, they play a vital role in ensuring a steady supply of safe food. One example is CP Vietnam Livestock Joint Stock Company’s Factory Branch 3 in Hanoi. This facility was designed to process up to 2,000 pigs daily but currently operates at just 25% of its capacity, still managing to supply 40-45 tons of pork to the market each day.

These modern slaughterhouses implement stringent measures to guarantee safety. Animals, both pigs and poultry, are suspended on conveyor belts during slaughtering to prevent floor contact, minimizing contamination risks. Stringent temperature control is maintained in the production area for top-quality meat products. After each production shift, thorough cleaning and disinfection processes ensure compliance with standards. Moreover, specialized vehicles equipped with sealed containers and air conditioning are used for transporting meat products to customers, ensuring high-quality deliveries.

Vinh Anh Food Technology, a prominent player in the sector, established a fresh meat processing plant in the northern region in 2012. This facility, the largest in the area, utilizes imported equipment and machinery for pork processing, incorporating technology from France and China. It can process 600 to 1,000 pigs per shift and boasts a cold storage system, imported from Germany, capable of handling up to 500 tons daily. The company exclusively distributes 100% of its clean meat to supermarkets and agents using specialized refrigerator trucks.

According to Nguyen Van Quang, Head of the Disease Management Office under the Department of Animal Husbandry and Veterinary Medicine, Hanoi currently hosts 726 livestock and poultry slaughterhouses, with five industrial slaughterhouses operating in various districts. Quang emphasizes that industrial slaughterhouses prioritize hygiene and veterinary standards, making it easier for regulatory agencies to maintain quality checks and product management.

However, challenges exist in establishing modern industrial slaughterhouses. Voraset Ranvongsanithichot of CP Vietnam Livestock highlights the substantial investments required for construction, setup, equipment, and environmental management, leading to higher product costs. Additionally, consumer preference for hot meat poses a hurdle, with only a small minority recognizing the food safety benefits of cool-slaughtered pork.

To address these challenges, the Hanoi Department of Agriculture and Rural Development plans to streamline slaughterhouse management. They aim to intensify inspections, take strict actions against non-compliant facilities, and consolidate small-scale slaughterhouses into centralized ones, adhering to urban planning guidelines. The department will also develop policies and mechanisms to incentivize businesses to invest in modern slaughterhouses and resolve construction-related challenges.

The agricultural sector will advise the city on mechanisms and policies to support the construction of centralized livestock and poultry slaughterhouses in line with Hanoi’s development characteristics. The focus will be on addressing investor challenges, ensuring timely progress, and promoting ongoing awareness of veterinary hygiene and food safety among producers, businesses, and consumers. The ultimate goal is to transform consumer perceptions and encourage the adoption of safe and secure food practices in daily meals.

Source: Hanoi Times