Traditional African Meat Products for Food Security

The book provides an overview of the livestock and meat resources as well as the traditional African cuisines characteristic of the five divisions of the continent: Central East North Southern and West Africa respectively. Analysis of animal products (meat milk eggs and fish); their production consumption levels and/or pattern of consumption relative to the various countries; clearly shows a dwindling per caput/year intake of meat in the continent at 12.9kg 11.8kg and 10.8kg for 1979 1986 and 2000 respectively. The book posits that the gaps between rising demand for meat and the relative poor supply situation can only be effectively reduced though intensified efforts to ensure accelerated growth in livestock production and the effective application of research and relevant low cost meat preservation technologies.The failure of modern meat processing and preservation technologies (refrigeration canning dehydration and curing) to make much impact on the meat supply situation in the continent has thus created opportunities and development challenges for the relevance of traditional meat products.