The Taraba State Government has reaffirmed its commitment to promoting hygiene, sanitation, and modern meat processing practices as part of efforts to ensure food safety and strengthen the state’s agricultural sector.

Speaking on Wednesday in Jalingo, the state capital, at the opening of a three-day training workshop for butchers, meat sellers, and meat processors, the Commissioner of Agriculture and Food Security, Professor Nicholas Oliver Namessan, said the initiative aligns with Governor Agbu Kefas‘s vision of achieving food safety and agricultural value addition across the state.

Organised by the Taraba Livestock Productivity and Resilience Support Project (L-PRES), the training, according to the organisers, aims to equip 90 butchers, meat sellers, and meat processors with skills in hygienic meat handling protocols.

According to the organisers, the exercise, which began in the northern zone of the state, will be replicated in the central and southern zones, with each zone training 30 participants.

Speaking through the Director of Livestock Services, Abdullahi Mahmood, Professor Namessan described the program as a crucial step toward improving the health and productivity of the state’s agricultural sector.

“This training marks another step in our collective journey toward a healthier, more productive, and economically vibrant agricultural sector,” he said, adding that “a healthy population is a productive population, and that begins with safe food.”

He explained that the workshop is designed to build the capacity of participants in hygienic meat handling, proper waste management, and safe processing techniques that meet both national and international standards.

The commissioner emphasised the importance of maintaining clean slaughter slabs, using protective clothing, and adhering strictly to sanitation protocols to ensure public health and boost consumer confidence.

“You are the link between livestock production and human nutrition,” he told participants. “By adopting hygienic handling protocols, you help reduce foodborne diseases, improve nutrition, and add value to every kilogram of meat sold in our markets.”

He reiterated the state government’s commitment to supporting meat industry stakeholders through enabling policies, infrastructure, and continuous training, while calling for stronger collaboration among development partners, private investors, and community leaders to strengthen the meat value chain.

Also speaking at the event, Hananiah G. Albert, L-apRES State Project Coordinator, described the training as a “landmark step” toward safer meat production and processing in Taraba State.

“This training is a landmark step toward strengthening food safety, protecting public health, and enhancing the economic value of the meat industry,” he stated.

While commending the World Bank and the state government for their partnership and funding support, Albert explained that the training will expose participants to best practices in slaughtering, waste disposal, temperature control, storage, and environmental hygiene, all of which he said are crucial for maintaining meat quality and profitability.

Beyond food safety, he highlighted the environmental benefits of effective waste management, including converting by-products into animal feed, fertilisers, and biogas, which promote a circular economy and environmental sustainability.

“To all participants, this training is a call to responsibility,” he said. “You are custodians of public health and must uphold cleanliness, discipline, and professionalism in every aspect of your work.”

Some participants, particularly the butchers interviewed by The Guardian, expressed confidence that the training would equip them with valuable knowledge to enhance their hygiene practices while performing their duties.