Two meat experts from Australia are in Samoa to help producers lift their standards.
Apia CBD the capital of Samoa. Photo: RNZI/Koroi Hawkins
They were working with Samoa Meat Supplies at Vailima to help the staff improve the handling of meat and to align their work with Australian standards in boning, butchery, sausage making and meat processing.
David Frost, a food safety consultant from Queensland, told the Samoa Observer their visit was all about helping Samoa provide the best meat.
The Asian Development Bank hired Mr Frost and a trainer in meat boning, Michael Mickill, to help Samoa Meat Supplies develop their business.
Mr. Frost said one of the challenges in Samoa was that the meat was generally tough and the quality varied because of the way it was processed
He said hygiene was also a major issue if the animals were bush killed, rather than through the internationally inspected Mobile Slaughter Unit.
The manager of the Samoa Meat Supplies, Tom Olaaiga, said the training has helped his business to up-skill and brought the handling of meat up to overseas standards.
