Value Chain Analysis of Processed Poultry Products (Egg and Meat) in Some Selected Areas of Bangladesh

Razia Khatun¹, Shamim Ahmed¹, Md. Amirul Hasan^1, , Md. Saiful Islam¹, A. S. M. Ashab Uddin¹ and Mohammad Showkat Mahmud¹

¹Bangladesh Livestock Research Institute, Savar, Dhaka

Cite this paper:
Razia Khatun, Shamim Ahmed, Md. Amirul Hasan, Md. Saiful Islam, A. S. M. Ashab Uddin and Mohammad Showkat Mahmud. Value Chain Analysis of Processed Poultry Products (Egg and Meat) in Some Selected Areas of Bangladesh. American Journal of Rural Development. 2016; 4(3):65-70. doi: 10.12691/ajrd-4-3-2

Abstract

Knowing the existing nature of processed poultry and poultry products marketing system, from producer to consumer via value chain were considered among two mega Districts Dhaka and Chittagong as a respondent. A total of 123 respondent from each districts in 8 different categories of stakeholders those were directly related to this business namely 10 broiler,10 layer farmers; 10 Chain shop; 20 Fast food shops; 15 Chinese restaurants; 20 normal Hotel; 15 wet market Buyer; 20 Consumer and 3 Poultry product processing industries. All actors were randomly selected towards collection of relevant information following pretested questionnaire. Simple statistical tools were applied for analysis of collected data. Surveyed data analysis clearly revealed that for achieving margin of profit, average value addition for farmers cases 13% and 16.5% respectively for meat/kg and eggs/no; for whole seller/Aratdar added extra value 5.09% and 0.28%; and for retailer 7% and 8% level and for whole seller to consumer’s added extra value near about 7% and 5.5% and for meat and egg finally processed poultry meat 30% and further processed meat 125% respectively. During value addition consideration each and every stake holder all production cost factor along with other management activities costing were considered before marketed to one stakeholder or to others. For item-wise of value added poultry meat and eggs were found in different number and names. Average 5-6 no. meat type and 3-4 no egg type for hotel for Chinese restaurant 17-18 no meat products and 8-9 no. egg products, for fast food shop cases 28-30 no. meat products and 6-8 egg products; for chain super market 40-45 no. meat products and 7-8 no. egg products;. The total value added was found higher in Hotel especially for meat cases. Production cost for open market was found only 6.5% whereas for structured or processed market tends to estimate 40.5% because of manages mental, transportation and publicity cost incurs involvement. To flourish or gear-up of processed or further processed poultry & poultry products business in our country profitably need to be set up a well-structured marketing system in replace of wet market. Ensuring available safe and quality poultry and poultry derived food products to meet consumers demand, value chain actors especially entrepreneur public private partnership initiative need to come forward to run processed or further processed business to a great extend.

Keywords:
value chain meat egg processed and further processed poultry products

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