184 Food Feasibility

Pre-Feasibility Study
ABATTOIR
(Slaughterhouse)
Small and Medium Enterprise Development Authority
Government of Pakistan
www.smeda.org.pk
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PUNJAB
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September, 2007
Pre-Feasibility Study Abattoir (Slaughterhouse)
PREF-35/September, 2007/Rev 2
2
DISCLAIMER
The purpose and scope of this information memorandum is to introduce the subject
matter and provide a general idea and information on the said area. All the material
included in this document is based on data/information gathered from various
sources and is based on certain assumptions. Although, due care and diligence has
been taken to compile this document, the contained information may vary due to any
change in any of the concerned factors, and the actual results may differ substantially
from the presented information. SMEDA does not assume any liability for any
financial or other loss resulting from this memorandum in consequence of
undertaking this activity. Therefore, the content of this memorandum should not be
relied upon for making any decision, investment or otherwise. The prospective user
of this memorandum is encouraged to carry out his/her own due diligence and gather
any information he/she considers necessary for making an informed decision.
The content of the information memorandum does not bind SMEDA in any legal or
other form.
DOCUMENT CONTROL
Document No. PREF-35
Revision 2
Prepared by SMEDA-Punjab
Approved by Provincial Chief Punjab
Issue Date September, 2007
Issued by Library Officer
3
1 INTRODUCTION ...........................................................................................5
1.1 THE CONCEPT OF SLAUGHTER IN ISLAM.....................................................5
2 PROJECT BRIEF ...........................................................................................6
2.1 PROJ ECT BRIEF..........................................................................................6
2.2 PROJ ECT SCOPE.........................................................................................6
3 CURRENT INDUSTRY STRUCTURE .........................................................6
3.1 EXPORT OF MEAT......................................................................................7
3.2 MEAT MARKETS........................................................................................8
3.3 OPPORTUNITY RATIONALE.........................................................................8
3.4 PER CAPITA AVAILABILITY OF MEAT.........................................................9
4 THE CURRENT SLAUGHTERING PRACTICES.......................................9
4.1 PUBLIC SECTOR.........................................................................................9
4.2 PRIVATE SECTOR MODERN ABATTOIRS....................................................10
5 MARKETING................................................................................................10
6 CAPACITY....................................................................................................11
6.1 PRODUCT MIX .........................................................................................12
7 PREMISES AND SITE FOR SLAUGHTERHOUSE..................................13
7.1 SLAUGHTERHOUSE PREMISES...................................................................13
7.2 SITE SELECTION.......................................................................................13
7.3 LAND AND BUILDING...............................................................................13
7.4 MATERIALS FOR CONSTRUCTION AND INSTALLATION...............................14
8 OPERATIONAL PROCESSES .................................................................... 14
8.1 LAIRAGE .................................................................................................14
8.2 SLAUGHTERING.......................................................................................14
8.3 BLEEDING...............................................................................................15
8.4 SKINNING................................................................................................15
8.5 EVISCERATING.........................................................................................15
8.6 POST-MORTEM INSPECTION......................................................................15
8.7 RIGOR MORTIS PROCESS..........................................................................15
8.8 PROCESS FLOW OF SLAUGHTERHOUSE......................................................16
9 HUMAN RESOURCE REQUIREMENTS .................................................. 17
10 FACILITIES, EQUIPMENTS AND TOOLS ......................................... 17
10.1 WATER AND DRAINAGE...........................................................................17
10.2 LIGHTING AND VENTILATION...................................................................18
10.3 EQUIPMENT.............................................................................................18
10.4 SLAUGHTERING TOOLS............................................................................20
10.4.1 Skinning Knife................................................................................. 21
10.4.2 Meat Saw........................................................................................21
10.4.3 Meat Chop: .....................................................................................21
4
10.4.4 Spreader: ........................................................................................21
10.4.5 Grinding and Honing Stones:..........................................................21
10.4.6 Steel:............................................................................................... 21
10.4.7 Meat Tree/Hooks: ........................................................................... 21
10.5 VAN........................................................................................................22
10.6 RAW MATERIAL ......................................................................................22
11 REGULATIONS.......................................................................................23
11.1 REGISTRATION ........................................................................................23
11.2 TAXATION...............................................................................................23
11.3 LAWS......................................................................................................23
12 PROJECT ECONOMICS........................................................................ 24
12.1 PROJ ECT COST.........................................................................................24
13 FINANCIAL ANALYSIS.........................................................................25
13.1 PROJ ECTED BALANCE SHEET ...................................................................25
13.2 PROJ ECTED PROFIT &LOSS STATEMENT...................................................26
PROJ ECTED CASH FLOW STATEMENT ...................................................................27
14 KEY ASSUMPTIONS.............................................................................. 28
TABLE 14-1OPERATING ASSUMPTIONS................................................................28
TABLE 14-2COST ASSUMPTIONS..........................................................................28
TABLE 14-3SALES ASSUMPTIONS........................................................................28
15 ANNEXURE............................................................................................. 30
5
1 1 I IN NT TR RO OD DU UC CT TI IO ON N
1 1. .1 1 T Th he e C Co on nc ce ep pt t o of f S Sl la au ug gh ht te er r i in n I Is sl la am m
I find not in the message received by me by
inspiration any (meat) forbidden to be eaten by one
who wishes to eat it, unless it be dead meat, or
blood poured forth, or the flesh of swine, for it is an
abomination or, what is impious, (meat) on which a
name has been invoked, other than God's. But (even
so), if a person is forced by necessity, without
willful disobedience, or transgressing due limits,
thy lord is oft forgiving, most merciful.
(Al- Anam 145)
The Quran has numerous injunctions, instructing its followers to choose and
consume good and wholesome foodstuffs. Islam places a very strong emphasis on
cleanliness and hygiene in every sphere of life. As such, before performing our daily
prayers, ablution, as means of cleaning ourselves, is compulsory, and must be
performed in the correct manner. The concept of cleanliness is also extended to
matters, especially in context of food and drink.
Islam has introduced the concept of slaughter, whereby a naturally Halal animal
would have to be properly slaughtered prior to consumption. The act of slaughtering
is to ensure the quality of meat and to avoid any microbial contamination. For
example, a dead but unslaughtered animal is normally associated with disease.
Therefore, slaughtering is mandatory to ensure the complete drainage of blood from
the animal's body, thus minimizing the chance of microbial infection. This is
compatible with the overall concept of cleanliness that is always emphasized in
Islam.
To determine the Halal/Haram status of foodstuffs and other materials, Islam has laid
general guidelines on this matter, namely:
All the raw materials and ingredients used must be Halal.
Naturally Halal animals, such as cattle, goats etc. must be slaughtered according
to Islamic rites, the rituals specified.
The act must be performed by a mentally sound Muslim, to sever the blood and
respiratory channels of the animal, using a very sharp cutting tool such as a
knife.
The Halal ingredient must not be mixed, or even come into contact with Haram
materials, during storage, transport, cooking, serving, etc.
The production of Halal food is not only beneficial to Muslims, but also to non-
muslim food producers, by means of an increased market acceptance of their
products.
6
2 2 P PR RO OJ JE EC CT T B BR RI IE EF F
2 2. .1 1 P Pr ro oj je ec ct t B Br ri ie ef f
The pre feasibility is about setting up a facility where farm animals are killed and
processed into meat products. The animals that will commonly slaughter for food are
cattle (beef & veal), sheep (lamb & mutton).This slaughter house will be set on
modern standards and promise to provide highly hygienic meat products for local
sales as well as for export purpose.
Total project cost is worked out to be 97.374 million, which includes the capital cost
of Rs.84.023 million and contingencies and working capital of Rs.13.351 million.
2 2. .2 2 P Pr ro oj je ec ct t S Sc co op pe e
The subject feasibility study provides information about the investment opportunity
in an abattoir (Slaughterhouse). The abattoir will provide slaughtering and allied
services to the local traders, and butchers. However, some of its capacity will be
utilized for slaughtering animals for own supply of meat in the local as well as in the
international market, hence contributing towards earning foreign exchange for the
country.
The proposed project will also have the potential for further development of animal
by-products processing industry.
The slaughterhouse will be technically equipped for slaughtering cattle; sheep, goats
etc. will also have the potential for further operations such as by-product
processing/utilization, meat preservation, meat processing butchering and
development of meat market.
3 3 C CU UR RR RE EN NT T I IN ND DU US ST TR RY Y S ST TR RU UC CT TU UR RE E
There is a huge shortage of slaughter animals for meat supply. The animal growth
cycle needs a certain period to fill the gap made by slaughtered animals but rapid
increase in daily use, change in consumption patterns, use of more meat in food table
and economic up lift has increased the demand by many folds resulting in
slaughtering of premature animals, poor carcass quality and quantity wise and
increase in price. If this practice continued, there would be a huge gap between
supply and demand, forcing the import of meat at large scale. At present small
ruminant are mainly coming from the range/rain fed areas where feed resources are
not sufficient to bear the animal production requirements. So, most of the cases
range areas are either over crowded or with out grazing systems, resulting in poor
nutrients supply to animals and damage to rangelands themselves. The disappearance
of desirable fodder species and propagation of unwanted plants make this situation
worsened for future also.
The 3 slaughterhouses present in Lahore (Kot Kumboh, Shahdrah and Baghbanpura)
are meeting the only 75% of daily requirements and rest of meat is slaughtered at
different areas illegally. Now it is need of time that if public sector can not meet the
changing trade scenario and export standards (as evident from many reports), the
private sector should be developed for this purpose. The loans to set modern abattoir
7
with hygienic production facilities should be granted on easy terms. Furthermore,
the Sanitary and phytosanitary (SPS, 1994) Agreement also demands under the
Uruguay Agreement, to define rules for setting national standards and regulations
relating to sanitary and phytosanitary measures to protect human or animal health
from specific risks, including risks arising from animal diseases and food safety.
Under this act more stress was given on animal health than food safety.
3 3. .1 1 E Ex xp po or rt t o of f M Me ea at t
The export of meat from Pakistan is relatively a new segment of countrys trade, as
the real commercial level export started in not before than. Thus, the export of meat
and meat preparation is not so high; but the export growth rate is quite encouraging.
Pakistan owns a large inventory of livestock, which determines a large size of meat
exports in future. So, meat export is bound to be a good contributor to Pakistans
foreign exchange in the years ahead. In year 2000-01, the export of beef was 715
metric tons (value 1.1 Million US $) whereas 3303 metric tons of mutton (value 5.8
million US $).
Despite an increase in meat production, the prices have moved upward abnormally.
The recent increase in meat prices is attributed to the export of live animals or meat
to the Middle East and Afghanistan. The country, though rich in livestock, rarely got
a chance to export meat or meat products to earn foreign exchange. It was offered an
opportunity when various Middle East states stopped importing meat from European
countries due to the incidence of the mad cow disease. Meat export from Lahore
started in the beginning of the year 2000 when carcasses of goats and large animals
were airlifted. The meat was processed under a special arrangement between the
exporters and the Metropolitan Corporation of Lahore, which runs four abattoirs in
the city.
The exports of livestock such as cow, buffalo, sheep and goat are finding their way
to the Gulf States, Iran and Afghanistan where there is a shortage of good quality
meat, hence fetches a high price.
Table 3-1: Export of Goat/Sheep Meat from Pakistan to other countries (000,
Kg)
1
Countries. 2004 2005 2006
Saudi Arabia 2,821 2,915 2,983
United Arab Emirates 820 847 1,158
Oman 294 461 540
Bahrain 178 235 211
Qatar 387 389 505
Kuwait 246 546 883

1
Source: UN comtrade
8
3 3. .2 2 M Me ea at t M Ma ar rk ke et ts s
Currently, meat sector in Pakistan is working on an informal basis from animal
raising to meat selling. Animal traders purchase animals from the rural areas and sell
themto the animal markets in the urban areas. Butchers purchase these animals from
animal markets and slaughter themin the slaughterhouses. Butchers act as meat
traders and dominate the meat market both in rural and urban areas. The animals sold
in these markets are generally diseased and culled animals. Butchers/traders prefer to
buy these cheap animals. Pakistan is one of the cheapest beef producers in the world
as the live weight value per kilogram is lowest in the world because of the cheap raw
materials available.
3 3. .3 3 O Op pp po or rt tu un ni it ty y R Ra at ti io on na al le e
Pakistan is situated along both sides of the historic Indus River, following its course
from the mountain valleys of the Himalayas down to the Arabian Sea. It shares
borders with India, China, Afghanistan and Iran. Its 796,095 square kilometer
territory includes a wide variety of landscapes, from arid deserts to lush green
valleys to stark mountain peaks. The estimated human population is 153. 96 million
with annual growth rate of 2.9 %. Of the total population, 65.9 % live in rural areas.
Punjab is the most populated of the 4 provinces, having 56% of the countrys
population while Sindh (23%), NWFP (16%) and Balochistan (5%) provinces share
the rest. Agriculture is the mainstay of Pakistans economy. Livestock sector
contributes almost 50 percent to the value addition in the agriculture sector, and
almost 11 % to Pakistans GDP, which is higher than the contribution made by the
crop sector (47.4% in agriculture and 10.3 % in GDP). The role of livestock sector in
the rural economy of Pakistan is very critical. The livestock population and
production for the last five years are given in Tables
T Ta ab bl le e 3 3- -2 2 P Po op pu ul la at ti io on n o of f l li iv ve es st to oc ck k ( (m mi il ll li io on n n no o s s) )
Species 2001-02 2002-03 2003-04 2004-05 2005-06
(E)
Percentage
slaughtered/
year
Cattle 22.8 23.3 23.8 24.2 25.5 10.0
Buffalo 24.0 24.8 25.5 26.3 28.4 15.4
Sheep 24.4 24.6 24.7 24.9 25.5 41.5
Goats 50.9 52.8 54.7 55.6 61.9 41.8
Camel 0.8 0.8 0.7 0.7 0.7 Data Not
available
* E=Estimated
*Source =Economic Survey of Pakistan, 2005-06
T Ta ab bl le e 2 2: : P Pr ro od du uc ct ti io on n o of f L Li iv ve es st to oc ck k P Pr ro od du uc ct ts s: :
Products (000, tons) 2003-04 2004-05 2004-05 (E)
Beef 1087.0 1115.0 1174.4
Mutton 720.0 739.0 782.1
9
3 3. .4 4 P Pe er r C Ca ap pi it ta a A Av va ai il la ab bi il li it ty y o of f M Me ea at t
Per capita availability of meat is 12 kg, most of which is from buffalo and cattle. It
may, however, be mentioned that population statistics and statistics on the
availability of products from various sources differ drastically. To meat the domestic
demand of meat, the rate of growth must be at least 5-7 % per annum.
The demand of livestock food products is growing fast because Pakistan's human
population is increasing at the rate of 2.9 per cent annually. If population pressure
continues to grow and livestock production stays at the same level, then food deficit
may become larger. According to one recent survey, in coming years, milk, red meat
and poultry meat deficit will be 9.72, 0.17 and 0.14 million tonnes if our livestock
production stays at the same level.
Therefore there is need of establishment of slaughterhouse facilities of a sufficiently
high standard but still simple would improve the situation. Therefore, this pre-
feasibility study has been made of a medium size slaughterhouse equipped with
medium level semi mechanized technology. By providing value added services, the
slaughterhouse can utilize the abundant and unexplored resources of Pakistan.
4 4 T TH HE E C CU UR RR RE EN NT T S SL LA AU UG GH HT TE ER RI IN NG G P PR RA AC CT TI IC CE ES S
4 4. .1 1 P Pu ub bl li ic c S Se ec ct to or r
For carrying out study of present slaughtering practices Lahore market has been
selected. In Lahore, there are four slaughterhouses owned and managed by
Municipal Corporation Lahore (MCL) at Kot Kamboh, Baghbanpura and Shahdara
with Slaughtering capacity for 6,700 small and 610 large animals. This capacity is
sufficient for meeting only 75% meat requirement of the city. The remaining 25% is
being supplied from outside the city, and by illegal slaughtering.
Indeed the present premises are fairly old structures, had been built several years
ago, and at when a time municipal engineering and public health requirements were
less stringent and different from those prevailing now. These slaughterhouses handle
the bulk of public slaughters, and as such, they are not slaughterhouse but can be
referred to as slaughter slabs merely a place for slaughter with no proper
10
arrangement of hygiene and sanitation. These premises merely make facilities
available for use by butchers and traders (not licensed) for the slaughter of livestock
at fee of Rs. 10 per small animal and Rs.20 per large animal.
No storage facility and sufficient quality control measures are available there. Most
of the times, Meat gets rotten especially in summer season. This problem is
intensified while the meat is sold through the butchers shops to final customers. All
the meat is not sold to customers in daytime, and not all the unsold meat is frozen to
keep it in hygienic condition.
The primitive conventional fashion slaughtering results in wastage and damage to
by-products. There is also lack of essential allied facilities. The prevailing conditions
are discouraging for the export of meat and meat by-products.
4 4. .2 2 P Pr ri iv va at te e S Se ec ct to or r M Mo od de er rn n A Ab ba at tt to oi ir rs s
There is only one modern abattoir working in private sector in the whole province of
Punjab. It is semi mechanized and has minimum required facilities for export of
meat in Middle East countries. It is located near Mureedka on Mureedka
Shiekhupura road currently this slaughterhouse can process 500 small animals per
day. Another slaughterhouse is situated at Kot -Lakhpat, which has only a chiller and
no slaughtering and de-skinning facilities. These slaughterhouses have insufficient
capacity to fulfill the local and international demand for meat.
5 5 M MA AR RK KE ET TI IN NG G
The proposed slaughterhouse will identify and develop such services and products
that will help to cater the unfulfilled market for quality meat and its by-products in
an effective and efficient manner on the following grounds:
The slaughterhouse, duly equipped with modern facilities and hygienic standards,
can carve a niche in the existing market through properly defined segments and
create a competitive strength over municipality-owned and managed
slaughterhouses. This unique marketing position can be attained through formulation
an adequate marketing mix. The slaughterhouse can achieve differential competitive
advantage by.
Physical differentiation through distinguishing own product in quality and
appearance.
Psychological differentiation through labeling, stamping, packing advertisement,
salesmanship and sales promotion.
Differentiation through its distinctive environment of pleasant surroundings,
personal attention and improved services.
Differentiation through physical distribution capabilities by making meat readily
available at customers doorstep.
Differentiation through pricing and terms of sales and services.
The following type of services will be offered:-
Direct sale of meat in local preferably in Lahore(Small Animal)
11
And direct sale in international markets preferably UK(Large Animal)
Slaughtering services to local butchers and traders (Slaughtering and chilling
services to exporters, to fill the gap of capacity.
The financial model of this business plan depicts the picture of product mix of the
above options. The prices of services have been taken at current/prevailing market
and there is a margin to decrease prices of services offered.
The decision of selecting the distribution channel will be based on the identification
of target market.
For local market, the slaughterhouse can target the needs of health conscious people
through departmental stores, chain stores, other retail outlets, but in the initial stage,
opening of own retail outlet is not recommended, because it will require investment
and specialized skills of retailing business. It is planned to distribute 30 refrigerators
to major departmental stores of Lahore filled with product free of cost, and a margin
of 5% will be offered to shop keepers on selling each product
Foreign contracts can be obtained with the assistance of Export Promotion Bureau
(EPB). The management of EPB is already working on it to facilitate the export of
meat. The slaughterhouse can also serve the existing meat exporters.
6 6 C CA AP PA AC CI IT TY Y
The capacity of the proposed slaughterhouse is 900 small (goats) and 300 large
(cattle) animals per day. The capacity utilization varies depending on the staff
efficiency and availability of animals.
T Ta ab bl le e 6 6- -1 1S Sl la au ug gh ht te er r H Ho ou us se e C Ca ap pa ac ci it ty y
Percentage
Share Days
Per day
Capacity Annual No
Small Animals 75% 360 900 324,000
Large Animals 25% 360 300 108,000
Total Capacity 100% 432,000
Abattoirs capacity will be divided in 1) for own supply of meat, and 2) for
slaughtering and chilling meat services to local trader on fifty percent basis.
T Ta ab bl le e 6 6- -2 2 C Ca ap pa ac ci it ty y U Ut ti il li iz za at ti io on n
Sr. No Description Share in Percentage
1 Owners share 50%
2 Services to local traders/butcher 50%
Total 100%
12
To make it more prudent, starting capacity is assumed to be 35% and 85%capacity
utilization has been assumed to be attain in ten yearswith a growth rate of 10%.
6 6. .1 1 P Pr ro od du uc ct t M Mi ix x
Following meat products will be offered to Lahore market (initially), Cattle (veal,
beef) meat will be produced for local as well as for export purpose on 20:80 percent
respectively.
T Ta ab bl le e 6 6- -3 3 P Pr ro od du uc ct ts s ( (G Go oa at t M Me ea at t) )
Sr. No. Products Share in Percentage
1 Bone less 20%
2 Mixed meat 40%
3 Minced meat 23%
4 Pieces 15%
5 Full 2%
T Ta ab bl le e 6 6- -4 4 P Pr ro od du uc ct ts s { {C Ca at tt tl le e ( (b be ee ef f, , V Ve ea al l) )} }
Sr. No. Products Share in Percentage
1 Veal meat(Bone less) 40%
2 Minced meat 35%
3 Mixed meat 25%
Followingby products can/will also serve as a revenue generating source.
T Ta ab bl le e 6 6- -5 5 B By y P Pr ro od du uc ct ts s
Sr. No. By Products
1 Skin
2 Feet and Head
3 Intestines
4 Pluck
5 Dried Blood
Following services will be provided to the local traders, and butchers to earn
significant revenue.
T Ta ab bl le e 6 6- -6 6 S Se er rv vi ic ce es s
Sr. No Services (Facility)
1 Cold Storage
2 Slaughtering Service
13
7 7 P PR RE EM MI IS SE ES S A AN ND D S SI IT TE E F FO OR R S SL LA AU UG GH HT TE ER RH HO OU US SE E
7 7. .1 1 S Sl la au ug gh ht te er rh ho ou us se e P Pr re em mi is se es s
Modern abattoirs have a proper abattoir design, equipment and services. Proposed
abattoirs will be operated on industrial lines like a process type industry with a wide
range of services featuring cold storage, processing, proper byproduct utilization and
waste management activities.
7 7. .2 2 S Si it te e S Se el le ec ct ti io on n
Slaughterhouses should be situated at a distance from the residential areas. This is to
prevent possible inconvenience to the residents, either by way of pollution from
slaughter wastes or by way of nuisance from noise or stench/smell. For this report
we are proposing a place in Raiwind, Lahore.
Conversely, remote location secures the premises from contact and likely
contamination from residential units close by. Nevertheless, some proximity to the
city or town should be maintained to take advantage of vital services such as power
and water supplies.
Another feature of the area selected is that it must be open, treeless and with air
currents to provide for natural lighting and ventilation as dark environments can
cause lapses in hygiene while stagnant air can induce growth of germs on meat and
meat handling equipment. Trees also attract birds, which are agents of
contamination.
Slaughterhouse premises near waterlogged areas must be avoided. Evidently, such
sites can raise sanitation problems as in the breeding of mosquitoes and stagnation of
wastes. Where possible, the location of the plant should be made at a higher
elevation relative to the surroundings.
Location near watercourses or inland bodies of water such as rivers, lakes and
lagoons is also inadvisable. This is to avoid the temptation of discharging wastes into
the waters with consequent pollution and cross-contamination of the premises.
Liquid waste can, however, be discharged into these waters provided it is treated and
rendered safe for aquatic life or for humans using the waters.
7 7. .3 3 L La an nd d a an nd d B Bu ui il ld di in ng g
Slaughter house will be built on the area of 2 Acres / 16 Kanals or 72,000 sq. ft. The
details of land utilization are given in below.
T Ta ab bl le e 7 7- -1 1 L La an nd d C Co os st t
Land In Kanals Cost in Rs.
2Acres 16 12,800,000 /acre
Total Cost 25,600,000
14
T Ta ab bl le e 7 7- -2 2 C Co ov ve er re ed d A Ar re ea a
Description Sq ft. Construction Rate
per Sq ft.
Total Cost
Factory 9,000 1200 10,800,000
Animal
2
sheds &
boundary 57,000 350 19,950,000
Administration
Block
1,500 800 1,200,000
Covered area 67,500
Open space 4,500 150 675,000
Total Area 72,000 32,625,000
7 7. .4 4 M Ma at te er ri ia al ls s f fo or r C Co on ns st tr ru uc ct ti io on n a an nd d I In ns st ta al ll la at ti io on n
The general principle regarding the choice of materials for constructing and
equipping slaughterhouse is that the materials must be durable and be able to resist
deterioration or destruction from external influences such as the weather, air, steam,
water and insects. This means that materials such as swish; wood, thatch and
corrugated iron are undesirable. Instead, brick, stone, reinforced concrete, asbestos,
tile and slate should be used.
For the operating chambers, materials used must not be pervasive to water and blood
or stained by fat; glazed tile or a hard smooth material should be used for the walls to
facilitate cleaning and prevent absorption of moisture and fat. A similar principle
should apply to the selection of equipment for the chambers; stainless steel,
galvanized metal and aluminum are good choices for metal fittings or furnishings
while plastics may suit containers and working surfaces.
8 8 O OP PE ER RA AT TI IO ON NA AL L P PR RO OC CE ES SS SE ES S
8 8. .1 1 L La ai ir ra ag ge e
The animal should be given rest for at least 12-18 hours before slaughtering and only
water should be given to it in this process.
8 8. .2 2 S Sl la au ug gh ht te er ri in ng g
Slaughters are done manually. The animal being cast down is laid on its back, while
the neck vessels and passages (esophagus and trachea) are severed by a single slash
of a sharp knife. Bleeding proceeds to completion.

2
Req. Area per small animal is 15 sq.ft, per large animal is 50 sq.ft,( 2 days animals in stock)
15
8 8. .3 3 B Bl le ee ed di in ng g
Slaughtered animals must be positioned first for bleeding. A vertical or hanging
position is achieved by shackling below the hock of one hind leg and hoisting the
animal (head down) to a convenient height. Alternatively, the animal can be placed
horizontally on a concrete slab or a sturdy plastic pallet for bleeding.
Hoist bleeding is more hygienic and is recommended. It also facilitates collection of
blood for further use.
8 8. .4 4 S Sk ki in nn ni in ng g
It is removing the skin of animals. Skinning will be done in hanging position with
facilities/equipment of railing, the individual carcasses one after another.
8 8. .5 5 E Ev vi is sc ce er ra at ti in ng g
The next step is to cut open the animal body to dislodge the contents and produce the
carcass. It is important that the carcass remains or is placed in the hanging position
on railing.
8 8. .6 6 P Po os st t- -m mo or rt te em m I In ns sp pe ec ct ti io on n
Inspection will be carried out by professional veterinarians and public health
inspectors are to be employed, as it is required by the MCL. (Provision of their
salaries has been provided in the financial analysis). Their duty is to examine the
slaughter products for evidence of disease and abnormality and reject/eliminate them
from the public meat supply.
8 8. .7 7 R Ri ig go or r M Mo or rt ti is s p pr ro oc ce es ss s
Before chilling, for at least 2-4 hours, air is provided by fans to carcasses in a
separate room.
16
8 8. .8 8 P Pr ro oc ce es ss s F Fl lo ow w o of f S Sl la au ug gh ht te er rh ho ou us se e
17
9 9 H HU UM MA AN N R RE ES SO OU UR RC CE E R RE EQ QU UI IR RE EM ME EN NT TS S
It is essential to provide adequately trained staff to carryout the above processes and
improve slaughter hygiene and meat quality, reduce raw material losses, increase
utilization of by-products, and thereby increase profitability. To meet this objective,
proper training is required for the meat workers who are to operate these facilities.
The type of personnel needed and their cost is given in financial analysis.
T Ta ab bl le e 9 9- -1 1 H Hu um ma an n R Re es so ou ur rc ce e R Re eq qu ui ir re em me en nt t
Description No. Per month Annually
Administrative Salaries
General manager 1 55,000 660,000
Accountant 2 10,000 240,000
Drivers 1 5,500 66,000
Personal & Admin. Officer 1 8,500 102,000
Peon 2 4,000 96,000
Gardener 2 3,500 84,000
Security Guards 2 5,500 132,000
1,380,000
Operation Salaries
Vetniery Doctor 2 12,000 288,000
Nutritionist 1 40,000 480,000
Lab technician 1 20,000 240,000
Un Skilled labor 10 5,000 552,000
Helper 12 3,500 840,000
Slaughterers
3
300per animal 52,920,000
55,320,000
Total
56,700,000
1 10 0 F FA AC CI IL LI IT TI IE ES S, , E EQ QU UI IP PM ME EN NT TS S A AN ND D T TO OO OL LS S
1 10 0. .1 1 W Wa at te er r a an nd d D Dr ra ai in na ag ge e
The slaughterhouse must have a dependable source of clean water, preferably pipe-
borne, to maintain hygienic and sanitary services in the plant. The water must be
well distributed in terms of point-location inside the premises and must be hot, if
possible, for hygienic washing of products and facilities.

3
slaughterers will be paid Rs.300, on per animal basis
18
It would be useful, to install a reservoir or tank on the premises as a security against
shortages and breakdown of pumps.
Drainage of water is one of the main considerations in any slaughterhouse. All
washings or wet cleaning must course over the slaughter floor into a collecting
drainage and empty eventually outside the building. The floor should be designed to
slope toward the main collecting drain, the latter in turn to slope toward exterior
connecting pipes. The walls must have a hard smooth surface to prevent staining
with blood and fat and hence facilitate cleaning; on the other hand, the floor must be
rough or grooved to forestall slipping.
1 10 0. .2 2 L Li ig gh ht ti in ng g a an nd d V Ve en nt ti il la at ti io on n
Lighting is another important requirement of the slaughterhouse. Electricity
connection will be obtained from WAPDA, but a diesel generator is provided for
emergency supply of electricity. Transparent insets can also be made in the roofing
at vantage points to provide natural lighting or sky lighting. Wide lintel windows
(e.g. aluminum frame), covered with gauze to exclude insects, also serve the same
purpose, as well as provide ventilation.
1 10 0. .3 3 E Eq qu ui ip pm me en nt t
The standard installation and equipment required in modern slaughterhouse are those
necessary to effect a rapid and hygienic conversion of livestock into meat.
Table 10-1 Equipment Detail
Machinery QTY Per Unit
Cost
Total Cost
4
Chiller and Freezer Room
Dimensions 75'x40'x14'
Insulation of cold room panels and doors fittings 1 3,890,000 3,890,000
Sales Tax 15% 583,500
SED 1% 38,900
Assembling Of panels, inclusive of fitment
of Profiles, filling and caulking o silicon
1 400,000 400,000
Supply of sliding door for the opening size of 8x5
complete with door frame
8 75,000 600,000
Sales Tax 15% 90,000
Refrigeration System For Chiller No1
External Size 40'x20'x14'
Air cooled condensing unit model KE 15 S (15
HP)equipment suitable for operation on 380V 50
2 650,000 1,300,000

4
Kold Kraft (Pvt) Ltd. 247-S Industrial Estate, kotLakhpat Lahore 54770,Pakistan.092-42-
5116727,092-42-5116728
19
Hz,3 phase
Sales tax 15% 195,000
SED 1% 13,000
Evaporator Unit 2 350,000 700,000
Sales tax 15% 105,000
SED 1% 7,000
Installation of refrigeration system 2 80,000 160,000
Refrigeration System For Chiller No2
Size 40'x20'x14'
Air cooled condensing unit model 2 650,000 1,300,000
Sales tax 15% 195,000
SED 1% 13,000
Evaporator Unit 2 350,000 700,000
Sales tax 15% 105,000
SED 1% 7,000
Refrigeration System For Blast Freezer 16 125,000 2,000,000
Size 30'x15'x14'
Air cooled condensing unit 3 950,000 2,850,000
Sales tax 15% 427,500
SED 1% 28,500
Evaporator unit cooler model KHU 85--4 3 350,000 1,050,000
Sales tax 15% 157,500
SED 1% 10,500
Refrigeration System For Freezer Store
Size 40'x20'x14'
Air cooled condensing unit model KE 8 S (7 1/2
HP)
2 440,000 880,000
Sales tax 15% 132,000
SED 1% 8,800
Evaporator unit cooler model KHL 30 -- 2 2 165,000 330,000
Sales tax 15% 49,500
SED 1% 3,300
Refrigeration System For Ante Room
20
Size 15'x10'x14'
Air cooled condensing unit modal KE 3 S (3 HP) 1 250,000 250,000
SED 1% 2,500
Evaporator unit cooler model KHM 21-1 1 125000 125,000
SED 1% 1,250
Installation of refrigeration 1 40,000 40,000
Sub Total 19,385,000
5
Machinery & Equipment
Weighing scale 1 130,000 130,000
Lab equipment 650,000
Tube lights 110 80 8,800
Sorting tables 4 35,000 140,000
Conveyor/hooks
Trolleys 10 6,500 65,000
S.S hooks with bearing 100 800 80,000
Over head mobile hook 500 600 300,000
Chiller Hooks 500 600 300,000
Slaughtering kit& equipment 650,000
Mincing machines 4 50,000 200,000
Booring 40,000
Sub Total 2,563,800
Others
Ac( for factory and admin hall) 10 30,000 300,000
Generators 2 1,200,000 2,400,000
Sub Total 2,700,000
Grand Total 24,648,800
1 10 0. .4 4 S Sl la au ug gh ht te er ri in ng g T To oo ol ls s
Relatively fewer tools are required for the slaughter and some can be made by local
metal workshops or blacksmiths. The most commonly used slaughtering tools are
shown in the Figure

5
1) Mr. Younas Quereshi: Manager IFFCO (Mob.0334-3997494), Mr.Farooqi : Sales coordinator
IFFCO (Mob.0333-4671158),154/4 Block G, Model Town, Lahore Tel:042-5869882, UAN :111-433-
267.
2) Mr.PAPU, Tel: 0300-4929979, Super Asia Engineering, Varrn Road, FarooqAbad. Shiekhupura.
21
1 10 0. .4 4. .1 1 S Sk ki in nn ni in ng g K Kn ni if fe e
As the name implies, this knife is used for the removal of the animal's skin. Also
with a six-inch blade and characteristically curved backwards to allow for ease of
operation, it can be used to scrape off burned hair from carcasses being dressed with
the skin-on.
1 10 0. .4 4. .2 2 M Me ea at t S Sa aw w
A replaceable blade handsaw, which is used in sawing through bone.
1 10 0. .4 4. .3 3 M Me ea at t C Ch ho op p: :
Also called the cleaver, the meat chop is a heavy axe used for separating heavy
structures, e.g. the head from the neck or the shanks from the leg.
1 10 0. .4 4. .4 4 S Sp pr re ea ad de er r: :
A metal device for suspending the animal body and spreading out the legs for
dressing and inspection.
1 10 0. .4 4. .5 5 G Gr ri in nd di in ng g a an nd d H Ho on ni in ng g S St to on ne es s: :
Grinding stones are coarse grained and used for the initial sharpening of knives into
thin edges, and then finished with the homer, which is of fine-grain to provide extra
thinness. Either oil or water may be used in sharpening knives to prevent the stone
from heating the knives.
1 10 0. .4 4. .6 6 S St te ee el l: :
A long, tapering rounded and smooth metal rod on which knives are smoothened
from time to time to improve keenness.
1 10 0. .4 4. .7 7 M Me ea at t T Tr re ee e/ /H Ho oo ok ks s: :
Metal devices with bent-out curved ends for holding or displaying parts of the
slaughtered meat and offal for washing and inspection.
The pictures of the slaughtering tools are shown in the following Figure 10-1.
22
F Fi ig gu ur re e 1 10 0- -1 1 S Sl la au ug gh ht te er ri in ng g T To oo ol ls s
1 10 0. .5 5 V Va an n
A chiller van which includes reefer container and refrigeration systems will be
required for delivery of meat, especially for the delivery to airport for export of
meat. Its estimated cost is Rs. 1, 200, 000.
1 10 0. .6 6 R Ra aw w M Ma at te er ri ia al l
The following is the material used for cleaning purposes. The costs of these
materials have been given in financial model.
23
Sulfuric Acid
Caustic Soda
Ferric Chloride
Sodium Hypochlorite
Coagulation Material (Alum)
Anion & Cation Resins
1 11 1 R RE EG GU UL LA AT TI IO ON NS S
1 11 1. .1 1 R Re eg gi is st tr ra at ti io on n
Permission is required from Local Municipal Authority before starting construction
of an abattoir.
Application for permission is to be submitted to:
Secretary Livestock Department
Local municipal authority
No fee is required for submission of application.
Public veterinarian/doctor will be required for inspection of meat who will work on
behalf of MCL.
1 11 1. .2 2 T Ta ax xa at ti io on n
There is no General Sales Tax on abattoir services.
Income tax will be levied as per status i.e. individual, partnership, AOP, or company.
1 11 1. .3 3 L La aw ws s
The regulatory laws governing the slaughtering of animals are as under
The Punjab Animal Slaughtering Control Act, 1963
(West Pakistan Animals Slaughter Control Act, 1963)
Photocopies of above laws are being annexed for ready reference.
24
1 12 2 P PR RO OJ JE EC CT T E EC CO ON NO OM MI IC CS S
1 12 2. .1 1 P Pr ro oj je ec ct t C Co os st t
T Ta ab bl le e 1 12 2- -1 1 T To ot ta al l P Pr ro oj je ec ct t C Co os st t
Description Rupees
Land 25,600,000
Building 32,625,000
Furniture & Fixtures 500,000
Plant & Machinery: 24,648,800
Transport /van 650,000
Sub Total 84,023,800
Contingency (5%) 4,201,190
Working Capital 9,150,000
T Ta ab bl le e 1 12 2- -2 2 F Fi in na an nc ci in ng g P Pl la an n
Financed by percentage Value in Rs.
Sponsors Equity 40% 38,949,996
Bank Finance 60% 58,424,994
T Ta ab bl le e 1 12 2- -3 3 P Pr ro oj je ec ct ts s R Re et tu ur rn ns s
Description Values
Net Present Value In Million 424,414
IRR In percentage 49
Pay Back Period In Years 4.58
25
1 13 3 F FI IN NA AN NC CI IA AL LA AN NA AL LY YS SI IS S
1 13 3. .1 1 P Pr ro oj je ec ct te ed d B Ba al la an nc ce e S Sh he ee et t
Rupees
(ooo)
Year - I Year - II Year - III Year - IV Year - V Year - VI Year - VII Year - VIII Year - IX Year - X
Tangible Fixed Assets 58,926 63,417 68,687 64,122 60,359 57,220 54,566 52,296 50,329 48,606
Cash in Hand / Bank 8,917 (11,028) (248) 61,550 173,593 346,585 593,290 930,292 1,374,913 1,949,164
67,843 52,388 68,439 125,672 233,952 403,805 647,856 982,588 1,425,242 1,997,770
Owners Equity 38,950 38,950 38,950 38,950 38,950 38,950 38,950 38,950 38,950 38,950
Balance of Profit/(Loss) (26,582) (38,659) (18,741) 42,919 156,268 331,924 582,619 924,958 1,376,321 1,958,820
- - - - - - - - - -
Bank Loan 55,475 52,097 48,230 43,803 38,734 32,931 26,287 18,680 9,971 -
67,843 52,388 68,439 125,672 233,952 403,805 647,856 982,588 1,425,242 1,997,770
Liabilities against Asset
subject to Finance Lease
26
1 13 3. .2 2 P Pr ro oj je ec ct te ed d P Pr ro of fi it t & &L Lo os ss s S St ta at te em me en nt t
Rupees
(ooo)
Year - I Year - II Year - III Year - IV Year - V Year - VI Year - VII Year - VIII Year - IX Year - X
Revenue 953,119 1,100,852 1,271,485 1,468,565 1,696,192 1,959,102 2,262,763 2,613,491 3,018,582 3,486,462
Expenses
Operational Cost 921,686 1,037,204 1,143,697 1,261,290 1,391,159 1,534,611 1,693,094 1,868,215 2,061,757 2,275,703
Operation Salaries 55,320 66,673 82,707 99,233 118,713 143,449 174,266 209,962 254,608 307,948
Administrative Salaries 1,380 1,518 1,670 2,012 2,214 2,435 2,679 2,946 3,524 3,876
Depreciation 7,549 6,384 5,604 4,565 3,763 3,140 2,653 2,270 1,967 1,723
985,935 1,111,780 1,233,679 1,367,100 1,515,849 1,683,635 1,872,692 2,083,394 2,321,856 2,589,251
(32,816) (10,928) 37,806 101,465 180,343 275,467 390,071 530,097 696,726 897,211
Lease Finance Charges - - - - - - - - - -
Financial Charges 8,080 7,652 7,163 6,603 5,961 5,227 4,386 3,423 2,321 1,059
8,080 7,652 7,163 6,603 5,961 5,227 4,386 3,423 2,321 1,059
Profit before Taxation (40,895) (18,580) 30,643 94,862 174,382 270,240 385,685 526,674 694,406 896,152
Taxation (14,313) (6,503) 10,725 33,202 61,034 94,584 134,990 184,336 243,042 313,653
Profit after Taxation (26,582) (12,077) 19,918 61,660 113,349 175,656 250,695 342,338 451,364 582,499
Acc. Profit b/f - (26,582) (38,659) (18,741) 42,919 156,268 331,924 582,619 924,958 1,376,321
Accumulated Profit c/f (26,582) (38,659) (18,741) 42,919 156,268 331,924 582,619 924,958 1,376,321 1,958,820
27
1 13 3. .3 3 P Pr ro oj je ec ct te ed d C Ca as sh h F Fl lo ow w S St ta at te em me en nt t
Rupees
(ooo)
Year 1 Year 2 Year 3 Year 4 Year5 Year 6 Year7 Year8 Year9 Year10
Profit before financial charges &
taxation
(32,816) (10,928) 37,806 101,465 180,343 275,467 390,071 530,097 696,726 897,211
Depreciation 7,549 6,384 5,604 4,565 3,763 3,140 2,653 2,270 1,967 1,723
(25,267) -4,543 43,410 106,030 184,106 278,606 392,724 532,368 698,693 898,934
Cash form other Soureces
Owners 38,950 - - - - - - - - -
Bank Finance 58,425 - - - - - - - - -
97,375 - - - - - - - - -
Total Sources 72,108 -4,543 43,410 106,030 184,106 278,606 392,724 532,368 698,693 898,934
Applications:
Fixed Assets 66,475 10,875 10,875 - - - - - - -
Re -payment of Loan 11,030 11,030 11,030 11,030 11,030 11,030 11,030 11,030 11,030 11,030
Lease Re-payment - - - - - - - - - -
Tax 14,313 - 6,503 - 10,725 33,202 61,034 94,584 134,990 184,336 243,042 313,653
63,191 15,402 32,630 44,232 72,064 105,614 146,020 195,366 254,072 324,683
Cash Increase/(Decrease) 8,917 (19,945) 10,780 61,798 112,043 172,993 246,704 337,002 444,621 574,251
Opening Balance - 8,917 (11,028) (248) 61,550 173,593 346,585 593,290 930,292 1,374,913
Closing Balance 8,917 (11,028) (248) 61,550 173,593 346,585 593,290 930,292 1,374,913 1,949,164
8916.53245 -11028.49395 -248.0630868 61550.26241 173592.7968 346585.416 593289.8386 930291.6893 1374912.882 1949164.011
28
1 14 4 K KE EY Y A AS SS SU UM MP PT TI IO ON NS S
1 14 4. .1 1 T Ta ab bl le e 1 14 4- -1 1 O Op pe er ra at ti in ng g A As ss su um mp pt ti io on ns s
Production period 360 days/annum
1st year capacity utilization 35%
1 14 4. .2 2 T Ta ab bl le e 1 14 4- -2 2 C Co os st t A As ss su um mp pt ti io on ns s
Initial (Year 1) Average cost (Rs.) Values In Rs.
Small Animal 4,500
Large Animal 20,000
Fright Charges (for UK only) 80/kg
Growth rate 10%
1 14 4. .3 3 T Ta ab bl le e 1 14 4- -3 3 S Sa al le es s A As ss su um mp pt ti io on ns s
Products Per Kg Sale Price In Rs.
Local Sales
Bone less 250
Mixed meat 260
minced meat 300
Pieces 250
Full 225
Cattle meat(bone less) 155
Minced cattle meat 170
Mixed cattle meat 130
Exports
Veal meat 300
T Ta ab bl le e 1 14 4- -4 4 E Ex xp pe ec ct te ed d R Re ev ve en nu ue e f fr ro om m S Se er rv vi ic ce es s
S Se er rv vi ic ce es s R Rs s. . P Pe er r K KG G
Cold Storage facility 8.5
Slaughtering Services 6
T Ta ab bl le e 1 14 4- -5 5 E Ex xp pe ec ct te ed d R Re ev ve en nu ue e f fr ro om m B By y P Pr ro od du uc ct ts s
By Products Per Kg Sale price In Rs.
Small Animal 200 Skin
Large Animal 800
Small Animal 150 Feet and Head
Large Animal 200
29
Small Animal 15
Intestines
Large Animal 20
Small Animal 75 Pluck
Large Animal 90
Small Animal Dried Blood
6
Large Animal
30
T Ta ab bl le e 1 14 4- -6 6 F Fi in na an nc ci ia al l A As ss su um mp pt ti io on ns s
Project Life 10Years
Debt: Equity 60:40
Interest Rate on Long TermDebt 14%
Debt Tenure 10Years
Debt Payment per year 2

6
It is assumed to get 1 kg dried blood from small animal &10 kg from big Animal
30
1 15 5 A AN NN NE EX XU UR RE E
THE PUNJAB ANIMALS SLAUGHTER CONTROL ACT, 1963
(W.P. Act III of 1963)
C O N T E N T S
Sections
1. Short title, extent and commencement.
2. Definitions.
3. Restriction on slaughter of animals.
3-A. Presumptions.
4. Examination in stock-yard.
5. Prohibition to cause abortion.
6. Power to exempt.
7. Power of entry, search and seizure.
8. Penalty.
8-A. Offences to be cognizable and bailable.
8-B. Cognizance of offences.
8-C. Offences to be tried by whom.
9. Forfeiture.
10. Reward to informers.
11. Rules.
12. Repeal.
31
THE PUNJ AB ANIMALS SLAUGHTER CONTROL ACT, 1963
(W.P. Act III of 1963)
[17 April 1963]
An Act to prohibit the slaughter of useful animals and to regulate the slaughter of
other animals in the Punjab
Preamble. WHEREAS it is expedient to prohibit the slaughter of useful animals
and to regulate the slaughter of other animals in the province of the Punjab;
It is hereby enacted as follows:-
1. Short title, extent and commencement. (1) This Act may be called the Punjab
Animals Slaughter Control Act, 1963.
It extends to the whole of the province of the Punjab, except the Tribal Areas.
(3) This section shall come into force at once and the remaining provisions of
the Act or any of themshall come into force in such area and on such date as
Government may, by notification in the official Gazette, specify in this behalf.
2. Definitions. In this Act, unless the context otherwise requires, the following
expressions shall have the meanings hereby respectively assigned to them, that is to
say:-
(a) Animal means a bullock, bull, cow, buffalo, buffalo-bull, goat and sheep
of any age;
(b) Carcass means the dead body of an animal and includes a part thereof;
(c) Cull means to pick an animal which is suitable neither for breeding
purposes nor for draught purposes;
(d) Government means the Provincial Government of the Punjab];
(e) Local Authority means an urban local council constituted under the Punjab
Local Government Ordinance, 1979 (VI of 1979) or a Cantonment Board established
under the Cantonments Act, 1924 (II of 1924);]
(ee) meat means the meat of an animal;
32
(f) prescribed means prescribed by rules made under this Act;
(ff) Rules mean rules made under this Act;
(g) Slaughter means to kill animals by any means;
(h) slaughter-house means any building or premises used for slaughtering
animals and approved by the local authority concerned;
(i) stock yard means any enclosure, approved by a local authority where
animals are assembled for examination by the Veterinary Officer to determine
whether they are suitable for slaughter or not, or where animals approved for
slaughtering are housed until they are removed to the slaughter-house;
(j) Area means an area which the Government may, by notification in the
official Gazette, declare to be an area for the purposes of this Act;
(k) Useful animal means
(i) a female sheep or goat below the age of one year and six months;
(ii) a female sheep or goat of the age exceeding one year and six months
but not exceeding four years, which is pregnant or fit for breeding purposes;
(iii) Any female animal, other than sheep, or goat below three years of
age;
(iv) Any female animal, other than sheep, or goat which is pregnant or in
milk or fit for breeding purposes;
(v) Any female animal, other than sheep or goat between three to ten
years of age, which is fit for draught purposes;
but does not include any such animal which on account of culling,
injury, illness or other cause, is certified in writing by a Veterinary Officer or any
gazetted officer of the Livestock and Dairy Development Department] as not likely
to live or as no longer a useful animal for the purposes of this Act; and
(vi) any male sheep or goat below the age of two months;
(l) Veterinary Officer means an officer of the Livestock and Dairy
Development Department], not below the rank of a Veterinary Assistant Surgeon,
and includes an Officer-in-charge of a slaughter-house, provided that such officer-in-
charge possesses a degree or diploma from a recognised Veterinary or Animal
Husbandry College.
33
3. Restriction on slaughter of animals. (1) No person shall slaughter a useful
animal.
(2) No person shall slaughter an animal
(a) Unless such animal has been approved as hereinafter provided, for
slaughter;
(b) Except in a slaughter-house and during the hours prescribed therefor
and
(c) on Tuesday and Wednesday or on such other day or days as Government
may by notification in the official Gazette, specify in this behalf:
Provided that nothing contained in this section shall apply to the slaughter of any
animal
(i) By a Muslim on the day of Eid-ul-Azha and the two succeeding days; or
(ii) Which on account of illness, injury or other cause is likely to die before it
can be presented to the officer-in-charge of slaughter-house.
(3) No person shall, directly or indirectly,
(a) sell, keep, store, transport, offer or expose for sale, or hawk any meat
or carcass of any animal which has not been slaughtered in a slaughter-house and
does not bear the stamp or mark of the slaughter-house prescribed by the local
authority in this behalf; or
(b) Sell or cause to be sold any meat at a place other than that set apart or
approved for this purpose by the local authority.
3-A Presumptions. In every prosecution under this Act, the court shall
presume
(a) that any meat or carcass found in possession of any person who is, or has
been, habitually selling, keeping, storing, transporting, offering or exposing for sale,
or hawking the meat or carcass, was being sold, kept, stored, transported, offered or
exposed for sale, or hawked, as the case may be, by such person;
(b) That any meat or carcass which does not bear the stamp or mark of a
slaughter-house has not been slaughtered in a slaughter-house or during the hours
prescribed therefor; and
34
(c) that any person who is in possession of the premises where an offence
under this Act has been or is being committed by another person has abetted that
offence.]
4. Examination in stock-yard. (1) Any person intending to slaughter an animal in
slaughter-house shall produce the animal in the stock yard for examination at any
time during the hours fixed by the local authority concerned for inspection.
(2) After examination of any such animal, the Veterinary Officer may approve it
for slaughter:
Provided that no useful animal shall be so approved.
(3) Any person aggrieved by a decision of the Veterinary Officer may, within
twenty-four hours of such decision, prefer an appeal from such decision, to such
authority as may be prescribed.
(4) Subject to the decision of the appellate authority the decision of the
Veterinary Officer shall be final.
5. Prohibition to cause abortion. No person shall voluntarily cause a pregnant
sheep mis-carry or induce premature birth of its young.
6. Power to exempt. Government may, under special circumstances subject to
such conditions as it may deem fit to impose, exempt any person or class of persons
from all or any provisions of this Act.
7. Power of entry, search and seizure. (1) A Veterinary Officer or any gazetted
officer may
(a) enter and search a slaughter-house or any other premises where he has
reason to believe that an offence under this Act or rules has been, is being or is about
to be committed, and may seize any animal, carcass or meat, in respect of which
such offence has been, is being or is about to be committed, as the case may be; and
(b) Arrest or cause to be arrested any person who, in his view, commits any
offence under the provisions of this Act or the rules.
(2) A Veterinary Officer or a gazetted officer arresting or causing the arrest of
any person, or seizing or causing the seizure of any animal, carcass or meat shall
(a) without unnecessary delay, and subject to the provisions of clause (b) and
clause (c) as to release on bond, take or send the person arrested or the animal
carcass or meat seized to the police-officer alongwith a report, in writing, stating
facts constituting the offence for which such person has been arrested or such
animal, carcass or meat has been seized;
35
(b) Release such person on his executing a bond to appear, when so required,
before the police-officer; and
(c) Release such animal to the person from whose possession it has been
seized or to the owner thereof on his executing a bond to produce it, when so
required, before the police-officer.
Explanation In sub-section (2) police-officer means the officer-in-charge of
the nearest police-station.]
8. Penalty. (1) Whoever contravenes any provision of this Act (other than the
provisions of clause (c) of sub-section (2) of section 3) or the rules shall, on first
conviction, be punished with imprisonment for a term which may extend to one
month, or with fine which shall not be less than one hundred rupees or with both
and, on second or subsequent conviction, with imprisonment which may extend to
six months, or with fine which shall not be less than two hundred rupees or with
both.
(2) Whoever contravenes the provisions of clause (c) of sub-section (2) of
section 3 shall be punished with imprisonment which may extend to three years, or
with fine which shall not be less than three hundred rupees, or with both, and the
court trying the case relating to such contravention shall direct that any animal
slaughtered in contravention of the provisions of that clause shall be forfeited to the
Government.
(3) An attempt to contravene any provision of this Act or the rules and an
abetment of such contravention shall be punished as an offence under this Act.]
8-A. Offences to be cognizable and bailable. Notwithstanding anything contained
in the Code of Criminal Procedure, 1898, an offence punishable under this Act or the
rules shall be cognizable and bailable within the meaning of the said Code.
8-B. Cognizance of offences. No court shall take cognizance of any offence
punishable under this Act or the rules except on a report, in writing, of the facts
constituting such offence made by a Veterinary Officer or a gazetted officer.
8-C. Offences to be tried by whom. No court inferior to that of a magistrate of the
first class shall try any offence punishable under this Act or the rules.]
9. Forfeiture. The court trying an offence under this Act may direct that any
animal, carcass or meat in respect of which the court is satisfied that an offence
under this Act has been committed, be forfeited to Government.
10. Reward to informers. The court trying an offence under this Act may direct
that an amount not exceeding twenty per cent of such sum as may be realized by way
36
of fine or under section 517 of the Code of Criminal Procedure, 1898, (V of 1898),
on account of the sale or disposal otherwise of the animal, carcass or meat in respect
of which an offence under this Act has been committed, be awarded to the person or
persons supplying information relating to the commission of the offence.
11. Rules. Government may frame rules
(i) to regulate the procedure for the disposal of animals, carcass or meat
seized under this Act; and
(ii) generally to give effect to the provisions of this Act.
12. Repeal. Section 43 of the Punjab Laws Act, 1872 is hereby Repealed.

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