Quality Beef Supply Chain Efficiency in Tanzania - Kamugisha, P. P.;Mdoe, S. N. Y.;Mtenga, L. A.
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Beef is the major meat type consumed in Tanzania since it accounts for more than 50% of all meats produced and consumed in the country. About 98% of beef is produced from traditional sector that is underdeveloped such that it poses health risks to the general public. Improving the quality of beef lead to reduction of health risks to consumers. However, supply of quality beef (QB) involves extra costs that leads to higher price of QB higher by 300% compared to conventional beef. As a results most consumers can not afford QB. The supply of QB calls for efficient use of resources to produce,…mehr

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Produktbeschreibung
Beef is the major meat type consumed in Tanzania since it accounts for more than 50% of all meats produced and consumed in the country. About 98% of beef is produced from traditional sector that is underdeveloped such that it poses health risks to the general public. Improving the quality of beef lead to reduction of health risks to consumers. However, supply of quality beef (QB) involves extra costs that leads to higher price of QB higher by 300% compared to conventional beef. As a results most consumers can not afford QB. The supply of QB calls for efficient use of resources to produce, process and distribute the beef along the entire chain to enhance its affordability to consumers. This book offer analysis of efficiency in production, processing and distribution of the beef in the country.
Autorenporträt
Dr. Kamugisha est formatrice à l'Université de Mzumbe en tant que chargée de cours au Département d'économie de la Faculté des sciences sociales depuis 2008. Dans le cadre de ses responsabilités, elle travaille dans trois domaines principaux : la formation, la recherche et la consultance. Mme Kamugisha a développé des compétences dans le domaine des chaînes de valeur et a publié un certain nombre d'articles.