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Animal & aquatic

Livestock: what can it become?

Livestock value after production comes from clean milk handling, processed dairy, meat and hides.

  1. Raw livestock
  2. Processing
  3. Value-added products
  4. Packaging
  5. Markets
  6. Customers

Value is lost when milk is contaminated or left warm, when meat is handled without chilling, and when hides are damaged by poor flaying and storage. It is created by clean handling, cooling, and by turning milk, meat and hides into processed products.

What can livestock become?

Fresh milk collection and cooling

Clean, cooled milk delivered to buyers or processors.

Processing
Milk from healthy animals starts with very few bacteria, but it can be contaminated by utensils, the milker, air, the animal's skin or an inflamed udder. Clean handling and prompt cooling protect quality, and collection centres may test and accept or reject milk.
Equipment
  • Clean milking utensils
  • Clean milk cans or containers
  • Cooling or cool storage
  • Simple tools for checking milk
Packaging
Clean, closed milk containers that are washed after use.
Storage
Keep milk clean and cool; less clean milk needs even cooler storage.
Customer types
  • Households
  • Dairy processors
  • Milk traders
  • Institutions
Distribution
Collected from farms by traders, collection centres or processors, often in clean cans.
Possible business models
  • Milk collection centre
  • Milk trading
  • Cooling service for producers

Processed dairy products

Products such as cheese and butter made from milk.

Processing
Milk can be processed into products such as cheese and butter. The more solids in the milk, the more cheese and butter it can yield, so good quality milk matters. Clean utensils and a clean processing environment are important. No processing steps are given here.
Equipment
  • Clean processing room
  • Clean utensils and containers
  • Cooling or cool storage
Packaging
Clean, food-safe containers or wrapping with clear labelling.
Storage
Keep clean and cool.
Customer types
  • Households
  • Retailers
  • Restaurants and caterers
  • Institutions
Distribution
Sold directly, through shops or through milk groups and traders.
Possible business models
  • Own small dairy
  • Producer group processing
  • Buy-process-resell

Fresh and chilled meat

Meat from clean slaughter, chilled quickly and sold in cuts.

Processing
Meat is slaughtered, cut and handled hygienically, then chilled quickly after slaughter to slow the growth of microbes. Hanging carcasses so they do not touch helps air circulation and cooling.
Equipment
  • Clean slaughter area
  • Knives and cutting tables
  • Hanging rails
  • Cold room or chilling facility
  • Cleaning and disinfection supplies
Packaging
Clean, food-safe wrapping or containers; vacuum packaging can extend shelf life of boneless cuts.
Storage
Keep chilled and avoid breaks in the cold chain.
Customer types
  • Households
  • Butchers
  • Restaurants and caterers
  • Institutions
Distribution
Sold to butchers, shops and caterers using cold or insulated transport.
Possible business models
  • Own slaughter and cutting unit
  • Contract slaughter
  • Buy-process-resell

Dried and preserved meat

Meat preserved by simple methods such as salt soaking and air-drying.

Processing
Simple methods can preserve meat, for example soaking in a salt solution then air-drying. Clean slaughter and handling come first, as hygiene problems cause quality loss.
Equipment
  • Clean cutting area
  • Salting containers
  • Drying racks
  • Protective nets or covers
Packaging
Clean, dry packaging that protects from moisture, insects and dirt.
Storage
Dry, clean, well-ventilated storage away from pests and damp.
Customer types
  • Households
  • Market traders
  • Retailers
  • Institutions
Distribution
Direct to market traders and shops, or through wholesalers.
Possible business models
  • Own small processing unit
  • Contract processing
  • Buy-process-resell

Hides and skins for leather

Hides and skins kept in good condition so they can be turned into leather.

Processing
Quality is lost through poor flaying, curing, storage and handling, which reduces how much a hide can be used. Careful handling after slaughter protects it for tanning into leather and finished products such as shoes and bags.
Equipment
  • Clean flaying tools
  • Space for handling and storing hides
  • Basic sorting space
Packaging
Bundled and kept clean and protected, as arranged with the buyer.
Storage
Covered storage kept clean and away from pests.
Customer types
  • Tanneries
  • Leather workers
  • Hide traders
  • Craft makers
Distribution
Sold through traders, collectors or direct to tanneries.
Possible business models
  • Collect and trade hides
  • Preserve hides for tanneries
  • Link producers and tanneries

The customers, routes to market, business models and many practical tips on this page are suggestions, not findings. Know something better? Suggest an improvement →

Business opportunities around livestock

Sources and further reading

The handling, processing and storage information on this page draws on the sources below. The lists of customers, distribution routes and business models are practical suggestions, not findings from these sources. Links open in a new tab.

Examples describe possibilities, not guaranteed results. Prices, demand and rules vary by country and season — verify locally.