Analysis of African Swine Fever epidemiology and pig value chains to underpin design of an ASF risk management strategy on the Kenya‐Uganda border

Cl i k h f th B A ILRI CSIRO A AID j t (2011 13) U d t di ASFClosing workshop of the BecA‐ILRI‐CSIRO‐AusAID project (2011‐13): Understanding ASF epidemiology as a basis for control

2nd‐3rd October, 2013. Sarova PanAfric Hotel, Nairobi, Kenya

Invited presentation: Daniel Beltran‐AlcrudoEMPRES, AGAH, FAO 

Understanding the pig sector for improved ASF control in Georgia – Cross cutting issues with Eastern Africa

U d t di th i t f i d Understanding the pig sector for improved ASF control in Georgia – Cross cutting

issues with Eastern Africa

Nairobi, Kenya – 2 October 2013

D i l B lt á Al dDaniel Beltrán-AlcrudoEMPRES, AGAH, FAO

Brief history of ASF in Georgia• June 2007 - Genotype II into Georgia

– Armenia (August 2007) and Russia (December 2007)( g ) ( )

• June 2007 - Joint FAO/OIE/EC• 2008 - Technical Cooperation Projects (TCPs) in Georgia2008 Technical Cooperation Projects (TCPs) in Georgia

and Armenia:– Trainings:

• Epi trainings (20) for >1,000 private & state vets on surveillance, disease control and epi

• Lab diagnostic trainings

– Purchase of equipment (disinfectants, PPE, fuel and lab reagents & equipment)

– Awareness: Information leaflets/booklets for vets and farmersAwareness: Information leaflets/booklets for vets and farmers– Research in wild boar and soft ticks

Current disease situationN tb k d t i 2008• No outbreak data since 2008

• The disease is believed to be endemic (epidemic waves in early Summer)in early Summer)

• ASF spread & persistence associated to backyard Role of wild boar and ticks still unclear• Role of wild boar and ticks still unclear

• Vet services very weak

The backyard challenge• Backyard represents almost 100% of pig production• High within-country and seasonal variability• Many unknowns on the backyard, e.g. location and

numbers, pig keeping, slaughtering, processing and trade (largely informal) of live pigs and pig productstrade (largely informal) of live pigs and pig products

• Vet services neglect backyard• Prevention & control most challenging in backyard• Prevention & control most challenging in backyard

– Poor complianceSt i t h d ’t k– Stamping-out approach doesn’t work

The Village-Level Module: Prevention and control of ASF in backyard

• Objective: To empower village-level stakeholders to prevent and control ASF

control of ASF in backyard

• Interventions based on a deep understanding of pig and pork value chains and a risk analysis/management approach

• Expected outcomes:Expected outcomes: – improved awareness and biosecurity– sustainable community-driven prevention & control strategies

better trained vets– better trained vets– control of other pig diseases

Data Gathering: Data Analysis &Design and implementation Monitoring g

- Interviews- Workshops- Questionnaires

yIdentification ofrisk points/behaviors

implementation of a prevention & control strategy for backyard

gthrough performance indicatorsfor backyard

1. Data gathering – Preliminary data

– Expert consultations– Workshops for stakeholder/value chain mapping:

• In regions with different production systems• Gather 10-15 village-level stakeholders

– private and state vets, pig keepers, middlemen/butchers, hunters• Draw pig and pork value chains:Draw pig and pork value chains:

– Identify main and secondary actors– What happens to by-products– Changes during festivals, presence of disease, etc

• Map live animal markets, free-ranging areas, wild boar habitats, slaughterhouses, etchabitats, slaughterhouses, etc

farms

Homeslaughter

Kakheti

Trade / markets 

Other stakeholders

Commercial farm Commercial farm

Piglets

Pork (products)

Fattened animals

Live animal market(once a week)

Boar

Dotted lines: event less likelyor only in certain periods

(once a week)

Middleman

Backyard

* Backyard smallholder

Butcher    

BackyardButchers sometimes own

some backyard pigs Backyard smallholder

Backyardsmallholder

y p g

Consumer Own consumption

farms

Homeslaughter Rachafarms

Trade / markets 

Other stakeholders

Trade / markets 

Piglets

Pork (products)

Fattened animals

Butcher Consumer

Own consumption Smoked pork (also to Tbilisi)

Through markets & shops 

Piglets

Boar

Dotted lines: event less likelyor only in certain periods

BackyardSmallholder

BackyardSmallholder

glets from

y to April

Middleman Own consumption

(> 10 pigs) (<10 pigs)

Live animal market Pigs from Imereti Samegrelo

2,00

0 pig

February consumption

(once a week)No more than 10 fattened pigs/Sunday

Pigs from Imereti Samegrelo(about 70% of the pigs sold

at the market)

farms

Homeslaughter

Guria

Trade / markets 

Other stakeholders

Piglets

Pork (products)

Fattened animalsOwn

consumption

Butcher

etBoar

Dotted lines: event less likelyor only in certain periods Backyard

SmallholderBackyard

SmallholderAt local m

arke

Consumer Own

(with sows) (without sows)

80% of 

Live animal market 

consumptionanimals slaughtered as piglets

(once a week)

1. Data gathering – Questionnaires• Preparing the questionnaires:

– Quantitative dataQ– Based on workshops’ findings– Pig keepers (30 min), middlemen/butchers (20 min) (and hunters)– Contents: biosecurity, husbandry, market chains, awareness,

socioeconomic aspects, wild boar– Identify the best group to deliver the questionnairesIdentify the best group to deliver the questionnaires– Pilot tested for fine-tuning in Kakheti

1. Data gathering - QuestionnairesImplementation of questionnaires:• October 2012 • By vets from 4 veterinary associations in Kakheti, Samegrelo,

Samtskhe-Javakheti and Shida Kartli regions • One 1 day training per region• One 1-day training per region• 4-5 local vets per region (total of 16-20)• 600 premises (150 per region): 450 pig keepers & 150 butchers. p ( p g ) p g p• Villages selection:

– Distributed throughout each regionMain towns and more remote villages– Main towns and more remote villages

– Different production systems

• Basic info collected for each village: – human & pig populations, % of households with pigs, and production systems

2. Data analysisy– Develop risk profiles for each stakeholder and region

Id tif i k b h i d i t i th l h i– Identify risky behaviors and points in the value chain that are most vulnerable to ASF and best for interventionsinterventions

– Develop a spatial ASF spread model/pattern, e.g. social network analysissocial network analysis

3. Design and implementation of a prevention & control strategy for backyard

• Identify sustainable village-level interventions and mitigation measures that will better equip local communities and vet services in

control strategy for backyard

disease prevention, detection and control, e.g.– Biosecurity, husbandry and health management protocols/trainings for

backyardbac ya d– Surveillance schemes– Economically viable control measures, e.g. temporal enclosing of free-range

pigs during outbreakspigs during outbreaks• Revise feasibility and sustainability of approaches with vet services

and stakeholders• Implementation strategy that identifies actors, channels and formats of

communication, etc– Development of awareness and educational materials for different audiencesDevelopment of awareness and educational materials for different audiences– Trainings

Biosecurity/ husbandry and health management protocols/trainings for backyard

• Development of materials:– Leaflets / triptychs and posters with basic information on pig

health & productionhealth & production– Trainings on pig production and health– Trainings on disease prevention and control in pigs for private g p p g p

veterinarians

• Implementers: – NGOs + Vet drug/feed distributors– Veterinary Associations

Mills and dairy processors– Mills and dairy processors

• Implementation strategy:– The whole country: leafletsThe whole country: leaflets– ASF-affected areas: leaflets + farming trainings

P li i lt fPreliminary results from Questionnaires in KakhetiQuestionnaires in Kakheti

Regiong

Conducted in Sept-Nov 2011 by State vets in Kakheti Region

MunicipalityPig

Keepers ButchersMunicipality Keepers ButchersAkhmeta 3 3Dedoplistskaro 5 5Gurjaani 4 4Kvareli 1 1L d khi 2 3Lagodekhi 2 3Sagarejo 5 5Telavi 5 0 47 ti f iTelavi 5 0Sighnaghi 5 4TOTAL 30 25

• 47 questions for pig keepers (30 min)• 22 questions for• 22 questions for butchers (20 min)

Key findings from pig keeper questionnaires:• Farmers’ income from pig farming is generally low (19%);• One third of pig keepers just fatten pigs (and keep no sows);• Few (16%) pig keepers produce most of the piglets that are sold for fattening;• Few (16%) pig keepers produce most of the piglets that are sold for fattening;• Marked seasonality of litters and sales of fattened pigs :

• 97% of homeslaughtering between November and January, after which most of the carcass (63%) is preserved;which most of the carcass (63%) is preserved;

• All pig keepers homeslaughter;• Most (96%) pig keepers consume at least part of their pigs. 21% sell ( ) p g p p p g

to middlemen, 4% to butchers and 46% give some to friends, neighbors and relatives;

• Buyers of homeslaughtered pig products mainly located in the same• Buyers of homeslaughtered pig products mainly located in the same village (80%);

Biosecurity• Leftovers fed to pigs in 43% of households;

Household waste mainly collected by the municipality (63%) but• Household waste mainly collected by the municipality (63%), but there are also some risky habits, e.g. burial (15%) or thrown (26%) outside the household premises;

• 20% of pig keepers see wild boar nearby their farms;

AAwareness:• Most pig keepers learned about ASF through TV (90%), a

veterinarian (70%), radio (43%) and newspapers (43%);( ), ( ) p p ( );• 97% knew that infected animals transmit ASF. Still, bad vaccines,

the wind, water and mosquitoes were blamed by many;Pi k d t k h t h ill th iti t k i• Pig keepers do not know what approach will authorities take in case of an ASF outbreak;

• The non-zoonotic nature of ASF largely unknown (47%).g y ( )

Key findings from butchers:• Only 4% of butchers interviewed sell imported pork;• All butchers homeslaughter the pigs: 39% immediately, while the

rest keeps them alive for even over 10 days (4 2 days on average)rest keeps them alive for even over 10 days (4.2 days on average).• When a pig gets sick, 18% of butchers admitted to slaughter it

quickly and sell the meat;• Pork contributes 65% of the butchering business;• Only 25% of butchers process the pork, mainly to produce fresh

sausages and minced meat;sausages and minced meat;• Most butchers (87%) buy pigs from the same village or town;

• 36% of butchers sell to restaurants;C t i i t i l ithi th di t i t (91%)• Customers originate mainly within the same district (91%).

• There are periods (Apr-Aug and Oct-Dec) when some butchers do not sell local pork at all;p

• The sale of carcasses peaks in September and October;

Awareness• Most butchers learned about ASF through TV (79%), radio (46%)

and newspapers (50%);and newspapers (50%);• Half of the butchers admitted not knowing how ASF transmits;• The non-zoonotic nature of ASF was unknown to 41% of the

interviewed.

Acknowledgements• FAO Georgia• Georgian Agrarian University• National Food Agency (NFA) andNational Food Agency (NFA) and

veterinary servicesG i I tit t f P bli Aff i (GIPA)• Georgian Institute of Public Affairs (GIPA)

• Veterinary Associationsy• FAO Headquarters colleagues