MORE than 40,000 heads of sheep and hundreds of cows have been imported to ensure there are enough lamb chops and steaks on the plates during Eid Al Adha.
Preparations started in mid-May with technical teams under the Municipalities Affairs and Agriculture Ministry’s Animal Wealth Directorate doubling efforts to inspect consignments reaching Bahrain.
Animal Wealth Under-Secretary Dr Khalid Hassan reaffirmed that there will be sufficient quantities to cover local demands during the 2022 season which starts on Saturday.
“Traders started preparing for Eid Al Adha in mid-May and more than 40,000 heads of sheep and 200 heads of cows were imported,” said Dr Hassan in an official statement released yesterday.
“In addition, 4,500 tonnes of poultry were also imported to cover the demand for sacrifices during this blessed season, as well as 9,300 tonnes of chilled and frozen red meat.
“There is an increasing demand for meat during this period and the directorate’s Animal Control Department had doubled its efforts to verify the animal consignments that reach Bahrain.
Regulations
“Traders have adhered to health regulations and conditions required by the directorate and have constructively co-operated in ensuring the market is amply supplied and products are reasonably priced and accessible.
“The quarantine facility is the first line of defence to ensure the safety of imports to Bahrain – whether live or slaughtered – based on regulations in place implemented by highly-experienced veterinarians.”
The GDN previously reported that a shipment of livestock was returned by Bahrain after the animals were suspected of being infected with the goatpox virus (GPV).
The 2,520 lambs and 500 sheep were found to be sick and left the Khalifa Bin Salman Port on a return journey back to the African country of origin.
Meanwhile, Dr Hassan reaffirmed that all preparations related to Eid Al Adha had been completed which include the issuance of licences for importing live animals as well as fresh, chilled and frozen meat.
He also added that additional food supply chains were opened – including the import of red meat from Uganda.
“People must stay away from dealing with random places of slaughter as they pose a great danger to public health and they cause negative repercussions on the environment,” added Dr Hassan.
“Citizens and residents must deal with licensed slaughterhouses as they adhere to health regulations, at all stages, in addition to having a specialised veterinarian to supervise the process.
“The veterinarian also examines the carcasses before and after the slaughter process to verify that they are free of any diseases that may affect human health.”
There are two registered abattoirs in the country – one in Sitra and the other in Hamala. However, there are believed to be more than 1,000 unregistered locations, including gardens and homes, where animals are reared and, at times, slaughtered.
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