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Value chain Analysis and Identification of potential interventions

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  1. Value chain Analysis and Identification of potential interventions Oromia Regional State

  2. Group members 1. Ato Tadesse Kudhema 2. Ato Seyoum Etana 3. Dr. Amenu Oljira 4. Ato Awol Sultan 5. Ato Tesefaye Moreda 6. Dr. Bultuma Keno 7. Dr. Tilahun Geleto 13. Dr. Ephrem Tesema

  3. Group members 8. Ato Edossa Etissa 9. Ato Abera Ketema 10. Ato Andarge Senbeta 11. Ato Nigatu Alemayehu 12. Dr. Abule Ebro

  4. A. Dairy • Break up the value chain into its constituent parts/stages 1.1. Input supply • Heifers (Local and cross-bred) • Feed (cut and carry, concentrate, crop residues, urea molasses, and etc ) • Chopper • Feeding and water troughs • Drugs, vaccines and veterinary facilities • Finance/Credit service • Milking equipments and utensils

  5. A. Dairy 1.2. Production • Management (Shelter, health, feeding, breeding) • Milk quality 1.3. Transportation 1.4. Storage 1.5. Processing/Packing (Cheese, Butter and Ergot) 1.6. Marketing Collection centers Market information Selling price Market infrastructure Quality and standards

  6. A. Dairy II. Identify the functions of the chain actors at the different stages 2.1. Producers ( Produce milk and milk products) Small holder farmers (Producers, Cooperatives (Producers, milk collection, 2.2. Input suppliers (supply of inputs) • Private • Livestock Agency • Research centers (Not continuous) • EMDTI (Not frequently) • Universities (Not frequently) • NGOs (Not frequently)

  7. A. Dairy • Smallholders 2.3. Processors • Private • Cooperatives` • Smallholders (Cheese, Butter) 2.4. Marketing • Private (produce/process/collect/process) • Cooperatives • Retailers (Hotels, restaurants, cafeterias, • Whole sellers (Butter)

  8. A. Dairy III. Identify the services provided and the services providers at each stage of the chain 3.1. Services provided • Veterinary service • Genetic material (AI service, Bull and etc) • Extension service (field-day and advisory) • Credit service • Capacity building (education, short term training, tour, on job training )

  9. A. Dairy 3.2. Service providers • Public • Livestock Agency • NVI • Sebata Laboratory • EMDTI • Oromia ARI • EIAR • FVM (Addis Ababa University) • Universities • Others • Community AI technicians (Arsi zone, East Shewa, etc) • Private sector • NGO

  10. A. Dairy IV. Develop a vision/model of the value chain “If you don’t know where you are going, any road will take you there” Vision: Improved/increased production and productivity of dairy farms of small holder farmers (Male and Female household) that increase the economic benefits and livelihoods through proper value chain on sustainable natural resource basis.

  11. A. Dairy Enhancing the production and productivity of dairy cattle • Local from 1.5 to 3.25 litres/cow/day • Cross from 8.2 to 12 litres/cow/day

  12. A. Dairy • V. Identify constraints and opportunities and opportunities to realize the vision 5.1. Constraints • 5.1.1. Input • Shortage of improved dairy cattle (Local and improved) • Shortage of feed in quantity and quality (Basic seed, timely, • Shortage of veterinary inputs (drugs, vaccine, equipment and etc) • Shortage of genetic materials (AI, bull service, liquid nitrogen, semen, etc) • Shortage of milking utensils/equipment

  13. A. Dairy 5.1.2. Production • Poor husbandry and management (Shelter, health, feeding, breeding, Milk quality and etc) 5.1.3. Shortage of Transportation (Standard vehicle shortage, 5.1.4. Shortage of storage (Cooling) facilities 5.1.5. Shortage of Processing/Packing materials 5.1.6. Marketing (shortage of • Collection centers • Market information • High cost of inputs (Unfair selling price) • Market infrastructure • Poor Quality and lack of proper standards • Less involvement of cooperatives in

  14. A. Dairy Shortage of skilled manpower 5.2. Opportunities • Policy and strategy • Demand • Income growth of consumers VI. Identify the required knowledge and capacities to realize the vision • AI, cooperatives, finance, credit, service, skilled manpower, training and education, facilities (field and laboratory), transportation and storage, updated market information and etc)

  15. A. Dairy VII. Identify the required services to realize the vision Services Indicated on above VIII. Identify the required enabling environment conditions to realize the vision • Policy and strategy • Responsibility and commitment • Expansion of infrastructure

  16. B. Poultry • Break up the value chain into its constituent parts/stages 1.1. Input supply • Chicken (day old, layer and broiler) • Feed (Concentrate, ) • Drugs, vaccines and veterinary facilities • Finance/Credit service • Poultry equipments like waterer, feeder, brooder, incubator, and etc 1.2. Production   • Management (Shelter, health, feeding, parent stock, egg and meat quality)

  17. B. Poultry 1.3. Transportation 1.4. Storage 1.5. Processing/Packing (Dressing, 1.6. Marketing • Market information • Selling price • Market infrastructure • Quality and standards

  18. B. Poultry II. Identify the functions of the chain actors at the different stages 2.1. Production • Small holder farmers (Producers, • Cooperatives (Producers, 2.2. Input suppliers • Private • Livestock Agency • Research centers (Not continuous) • Universities (Not frequently) • NGOs (Not frequently) • Smallholders

  19. B. Poultry 2.1.4. Processors • Private • Cooperatives (Non existent) 2.1.5. Marketing • Private • Cooperatives • Retailers (Hotels, restaurants, cafteria • Whole sellers (egg, chicken) III. Identify the services provided and the services providers at each stage of the chain

  20. B. Poultry 3.1. Services provided • Veterinary service • Genetic material (chicken) • Extension service (field-day, advisory) • Credit service • Capacity building (education, short term training, tour, on job training )

  21. B. Poultry 3.2. Service providers 3.2.1. Public • Livestock Agency • NVI • Sebata Laboratory • Oromia ARI • EIAR • Universities • Others 3.2.1. Private sector 3.2.3. NGO

  22. B. Poultry IV. Develop a vision/model of the value chain Improved/increased production and productivity of poultry farms of small holder farmers (Male and Female household) that increase the economic benefits and livelihoods through proper value chain with a balanced supply of cereal production (Human competition). • Local from 50 to 70 eggs/year/chick • Exotic from 140 to 280 eggs/year /chick

  23. B. Poultry V. identify constraints and opportunities and opportunities to realize the vision 5.1. Constraints 5.1.1. Input • Shortage of improved parent stock, day old chick, pullets, broiler and layers • Shortage of feed in quantity and quality ( timely, • Shortage of veterinary inputs (drugs, vaccine, equipment and etc) • Shortage of poultry equipments

  24. B. Poultry 5.1.2. Production • Poor husbandry and management (Shelter, health, feeding, breeding, quality and etc) 5.1.3. Mode of transportation 5.1.4. Shortage of storage (chilling and Cooling) facilities 5.1.5. Shortage of Processing/Packing materials 5.1.6. Marketing • Collection center (Lack) • Market information (Shortage) • High cost of inputs • Market infrastructure (lack) • Poor Quality and lack of proper standards • Less involvement of cooperatives • Shortage of skilled manpower

  25. B. Poultry 5.2. Opportunities • Policy and strategy • Demand • Income growth of consumers

  26. B. Poultry VI. Identify the required knowledge and capacities to realize the vision Cooperatives, finance, credit, service, skilled manpower, training and education, facilities (Field and laboratory), transportatio and storage, updated market information and etc) VII Identify the required services to realize the vision • Services • Indicated on above

  27. B. Poultry • VIII. Identify the required enabling environment conditions to realize the vision • Policy and strategy • Responsibility and commitment • Expansion of infrastructure

  28. C. Apiculture • I. Break up the value chain into its constituent parts/stages 1.1. Input supply • Bee Colony, Bee hive • Feed (Bee forage) • Drugs and veterinary facilities • Finance/Credit • Bee equipment and accessories • Foundation sheet 1.2. Production • Management (Shelter, health, feeding, Queen rearing and colony splitting) • Honey, wax, pollen, propolis, bee venom quality

  29. C. Apiculture 1.3. Transportation 1.4. Storage 1.5. Processing/Packing 1.6. Marketing • Collection centers • Market information • Selling price • Market infrastructure • Quality and standards

  30. C. Apiculture II. Identify the functions of the chain actors at the different stage • 2.1. Producer • Small holder farmers (Producers, • Cooperatives/Micro enterprises (Producers, honey and wax collection) • 2.2. Input suppliers • Private • Livestock Agency • Research centers (Not continuous)`` • Universities (Not frequently) • NGOs (Not frequently) • Smallholders • MSE

  31. C. Apiculture 2.1.4. Processors • Private • Cooperatives • Smallholders 2.1.5. Marketing • Private (produce/process/collect/process) • Cooperatives • Retailers (Tej bête, cafeteria, Hotels, restaurants) • Whole sellers (Honey and wax)

  32. C. Apiculture III. Identify the services provided and the services providers at each stage of the chain Services provided 3.1. Services provided • Queen rearing and colony splitting • Extraction • Extension service (field day and advisory) • Credit service • Capacity building (education, short term training, tour, on job training )

  33. C. Apiculture 3.2. Service providers • Public • Livestock Agency • Oromia ARI • EIAR • Universities • Others (Ethiopian bee keepers association) • Private and cooperatives • NGO

  34. C. Apiculture IV. Develop a vision/model of the value chain Vision: Improved/increased production and productivity of Apiculture of small holder farmers (Male and Female household) that increased the economic benefits and livelihoods through proper value chain on sustainable natural resource basis.  Enhancing the production and productivity of Apiculture • Traditional hive 5 to 8 kg/hive • Transitional 11 to 20 kg/hive • Modern 25 to 40 kg/hive

  35. C. Apiculture V. Identify constraints and opportunities and opportunities to realize the vision 5.1. Constraints • 5.1.1. Input • Shortage of colonies, wax, • Shortage of feed in quantity and quality (Basic bee forage seed) • Absence of veterinary inputs and services • Shortage of bee equipment (hives/accessories, foundation sheet •  5.1.2. Production • Poor husbandry and management (Shelter, health, feeding, , honey and wax quality etc)

  36. C. Apiculture 5.1.3. Shortage of storage, post harvest handling 5.1.4. Shortage of Processing/Packing materials 5.1.5. Marketing Constraints • Collection centers • Market information • High cost of inputs (Unfair selling price) • Market infrastructure do not have separate slot in the shops for the product • Poor Quality and lack of proper standardization • Less involvement of cooperatives in marketing • Shortage of skilled manpower • Environmental constraints: improper utilization of agro chemicals

  37. C. Apiculture 5.2. Opportunities Policy and strategy Demand Income growth of consumers VI. Identify the required knowledge and capacities to realize the vision • Cooperatives, finance, credit service, linkage among chain actor, skilled manpower, training and education, facilities (Field and laboratory, transportation and storage, updated market information and etc)

  38. C. Apiculture • VII. Identify the required services to realize the vision • Indicated on above VIII. Identify the required enabling environment conditions to realize the vision • Policy and strategy • Responsibility and commitment • Expansion of infrastructure • Proper standardization and certification

  39. D. BEEF I. Break up the value chain into its constituent parts/stages 1.1. Input supply • Fattening (Bulls, steers, oxen, cows and etc) • Feed (Cut and carry, concentrate, crop residues, and others) • Chopper • Drugs, vaccines and veterinary facilities • Finance/Credit service • Feeding, and water troughs and others 1.2. Production • Management (Shelter, health, feeding, breeding • Meat and hide quality

  40. D. BEEF 1.3. Transportation, holding pens, trucking/treking routes 1.4.Storage (Feed) 1.5. Processing and Packing (Meat and hide) 1.6. Marketing • Market information (Broker) • Selling price (Low for the producer) • Market infrastructure (Holding pens,) • Quality and standards (Weight, age, sex)

  41. D. BEEF II. Identify the functions of the chain actors at the different stages 2.1. Producers • Small holder farmers • Cooperatives/ME 2.2. Input suppliers • Private • NVI • Livestock Agency • Research centers (forage seed) • Universities (forage seed) • NGOs (Not frequently) • Smallholders

  42. D. BEEF 2.3. Processors Private Public 2.4. Marketing Private (produce/process/collect/process) Cooperatives Retailers (Hotels, restaurants, cafeterias, butchers) Whole sellers (East Shewa III. Identify the services provided and the services providers at each stage of the chain

  43. D. BEEF 3.1. Services provided • Veterinary service • Extension service (field day, advisory) • Credit service • Capacity building (education, short term training, tour, on job training ) 3.2. Service providers • Public • Livestock Agency • NVI • Sebata Laboratory • EMDTI

  44. D. BEEF • Oromia ARI • EIAR • Universities (FVM, Jimma, Ambo, Adama) • Others • Private sector • NGO • Cooperatives • Credit providers and micro-finance (e.g., Oromia cooperative

  45. D. BEEF IV. Develop a vision/model of the value chain • Vision: Improved/increased production and productivity of beef by small holder farmers (Male and Female household) that increased the economic benefits and livelihoods through proper value chain on sustainable natural resource basis. Enhancing the production and productivity of • Dressing weight (kg) 110 to 120/animal

  46. D. BEEF V. Identify constraints and opportunities and opportunities to realize the vision 5.1. Constraints 5.1.1. Input Shortage of improved fattening Shortage of feed in quantity and quality ( timely, Shortage of veterinary inputs (drugs, vaccine, equipment and etc) Shortage of feeding and water troughs, holding pens, 5.1.2. Production Poor husbandry and management (Shelter, health, feeding, breeding, meat quantity and quality etc)