Butchers of Hmong black pig meat in Northwest Vietnam

Hmong butchers selling pig meat from the indigenous Hmong black pig, recognizable from its thick layer of fat below the skin, Bac Ha, Lao Cai Province, Vietnam (photo credit: ILRI/Jo Cadilhon).

Scientists working on a project to reduce disease risks and improve food safety in smallholder pig value chains in Vietnam have published a new research brief that highlights the key outcomes of the project in capacity building and transdisciplinary research.

The 5-year project, Reducing disease risks and improving food safety in smallholder pig value chains in Vietnam (PigRisk), was launched in 2012 and is led by the International Livestock Research Institute (ILRI) in collaboration with the Hanoi School of Public Health and the Vietnam National University of Agriculture.

Among the outputs the project has achieved to date are: maps of value chain actors, assessments of production constraints of pig producers and estimates of health risks along the pork value chain.

In addition, several MSc students have been trained, publications written and presentations made to disseminate the study findings. The research team is currently developing and implementing interventions to positively influence the behaviour of value chain actors and improve food safety.

Download the brief, Changes in researcher capacity in assessing food safety risks and value chains: Insights from PigRisk team