Current situation of this industry operates in very un-sanitized and inhumane way, our objective is to eradicate such malpractices and introduce clean, proper and qualitative practice of slaughter and meat processing. Traditionally, slaughtering of animals for the urban population took place on small slaughtering slabs at the fringes of the towns. The risks involved are obvious: in the absence of clean water, waste disposal facilities, hoists and other tools, conditions are generally not hygienic, stressful for animals and dangerous for workers and consumers; animal and meat inspection and the collection of taxes is difficult to enforce. Overall, traditional slaughtering poses a serious public health risk. To eradicate such mal practice and provide quality meat products, it is imminent to

  •  Run a slaughter facility through proper checking and collection of animals,
  • Keep the animals overnight in a safe holding pen;
  • Provide a clean and functional slaughtering hall with proper hoists, rails and hooks, wheelbarrows, water and power
  • Provide working space for meat inspection;
  • Dispose animal waste in a safe manner
  • Maintain the slaughtering compound and buildings.
Founders
  • Sumit Giri
  • Purushottam Sedhai