NoToDog Meat: SAY NOtoDOG MEAT in Nigeria


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http://youtu.be/AVmrldELNZM Our presenter eats a DOG in Nigeria

Africa Is Not Asia, it’s worse

 Posted on February 28, 2014 by sayno2013

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Africa Is Not Asia, it’s worse

Brand new film footage of African dog meat butchers has been entrusted to SayNoToDogMeat.Net. showing the three main ways dogs are killed in Africa’s dog meat trade. I have watched all three videos and felt quite ill at the end of each video. Eating dogs in Africa is split into two categories: people who ARE starving and people are NOT starving.

The videos were filmed in Nigeria (population 166.2 million), whose native population eats dog meat as part of the traditional diet, by Dr Philip Paul Mshelbwala, Rabies Specialist who conducted the research study published in the Global Alliance for Rabies Control and featured in SayNoToDogMeat.Net’s previous rabies articles, Part 1, Part 2, Part 3.

The method used to kill the dog in the photograph involved 3 people. A boy used a long handled neck noose to restrain the dog from running away. The dog was flipped over on his side as a 2nd man rammed a long wooden pole into the dog’s mouth, forcing the mouth to stay open .

A 3rd man, the dog butcher stepped forward and stood on both the dog’s hind legs with all his weight, crushing the dog’s legs as the dog screamed out in agony and panic and bit down on the pole jammed down it’s mouth.

The butcher lifted up a long machete knife, that seemed thick and blunt and slowly began to sink the dull thick steel into the side of the screaming dog’s neck. Gripped with terror, the dog’s body tried to thrash and twist but the butcher had all his body weight standing on the helpless dog’s hind legs, while the boy still had the noose firmly around the dog’s neck.

The dogs front paws clawed and flailed desperately to stop the pain being inflicted on him.

With a horrific sawing action, the butcher slowly sawed his way thru the screaming dog’s flesh. Because the machete was so blunt it wasn’t able to penetrate the fur, flesh, sinew and muscles in the dog’s neck. It seemed to take forever just to get the machete in.

The butcher was now exhausted and stepped back to take a break, leaving the machete standing upright in the dog’s neck. Getting his second breath, the butcher once again began sawing the live dog’s neck, as it screamed for mercy.

All the while the 2nd man kept the thick pole jammed into the dogs mouth. Blood was spilling on the ground and the dogs flesh was exposed but the butcher had NOT cut through the carotid artery or severed the spinal cord. The dog was still very much alive and flailing it’s front paws for mercy. From someone…anyone.

The butcher knew he was being filmed and was showing his best work. God only knows what happens when he’s not being filmed! One of the last things to happen, with the dogs head almost hanging off, but still alive and clawing furiously with it’s front paws, was the severing of the carotid artery and spinal cord which resulted in the dogs head being 90% severed and finally the dog’s torture was ended. It was dead.

This was only one method, out of the three main methods which SayNoToDogMeat.Net will publish.

Eating dogs is documented in ten different regions across Africa. In Nigeria, because so much dog meat is eaten, there are many make shift slaughterhouses. In Namibia dog is eaten as a festive food and and it’s frowned upon to eat too much of it too regularly, as if to belittle the festiveness.

But many other parts of Africa, such as Turkana, thousands of people are starving to death and although dog was considered taboo, people have resorted to eating dogs to stay alive. Hunger produced from famine is something that only people who have survived can really understand what it does to your mind. To watch your children slowly starve to death one by one in front of you, is a truly shocking situation to find your self in. We have video of people sucking a type of root that looks more like a rock to me. It can’t be chewed, it can only be sucked and to see a starving small child doing this is shocking.

SayNoToDogMeat.Net are working behind the scenes to try and help with aid to the starving people in Africa because these people are only eating dog as a last resort. If they can have a regular food supply they will no longer look at dogs as food. LET IT BE NOTED: SayNoToDogMeat.Net want all of Africa’s dog and cat meat shut down! Africa and Asia.

DOGS IN AFRICA ARE BEING TREATED WORSE than many of the dogs in Moran Market, in South Korea. Dogs and cats in Africa need the world’s help. They need your help. African dogs need our collective voice.

SayNoToDogMeat.Net will bring you another series of articles on rabies as soon as Dr. Mshelbwala’s next Journal is published. The footage was filmed by Dr. Mshelbwala, philbwala@gmail.com, which is a followup study to his previous one: “Detection of Rabies Antigen in the Saliva and Brains of Apparently Healthy Dogs Slaughtered for Human Consumption and Its Public Health Implications in Abia State, Nigeria,” ISRN Veterinary Science. The photograph is used with permission from Dr.Philip Paul Mshelbwala.

Michele Brown.

PLEASE CONTINUE TO SIGN AND SHARE OUR PETITIONS; WHEN COMPLETED THEY WILL BE HAND DELIVERED TO THE RESPECTIVE GOVERNMENTS:

Please Sign and Share Our Petition For Africa
https://www.change.org/en-GB/petitions/governor-of-lagos-hon-babatunde-fashola-ban-the-nigerian-dog-meat-trade-lagos

Please Email This Letter To The Muslim Council:

http://saynotodogmeat.net/2014/01/17/open-email-to-the-muslim-council-of-great-britain/

Please Email This Request For Aid For The People Of Turkana, Kenya, To The Department For International Development

http://saynotodogmeat.net/2014/01/31/turkana-africa-emergency-aid-letter/

Please politely Email This Letter To The Governor of Nigeria and ask them to remove dog and cat meat off the menu in Lagos, Jos and Abuja. The new email address is: info@nigeria.gov.ng
http://saynotodogmeat.net/2013/12/03/email-excellency-dr-honorable-alausa-excellency-honorable-babatunde-fashola/

PETITION FOR SOUTH KOREA
https://www.change.org/en-GB/petitions/president-geun-hye-park-take-dog-cat-meat-off-the-menu

PETITION FOR VIETNAM
https://www.causes.com/actions/1764795-a-petition-to-president-truong-tang-sang-moj-prime-minister-yingluck-shinawatra

PETITION FOR HEALTH MINISTER OF VIETNAM
https://www.causes.com/campaigns/71258-minister-of-public-health-thi-kim-tien

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CRATED CRUELTY: CONFINED, CHAINED, ABUSED: CANADIAN VEAL INDUSTRY EXPOSED


 

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CRATED CRUELTY

From December to February 2014, a Mercy For Animals Canada investigator worked at a Délimax veal factory farm in Pont-Rouge, Quebec. Our hidden camera captured horrific animal cruelty and neglect, including:

  • Calves crammed into feces-covered wooden boxes barely larger than their own bodies
  • Baby animals chained by the neck, unable to even turn around or lie down comfortably for their entire lives
  • Animals driven mad from boredom and stress, denied even their most basic natural behaviours
  • Workers violently kicking, punching, and tormenting baby animals
  • Animals painfully stuck in the wooden slats of their crates
  • Sick and injured animals left to suffer and slowly die in their own filth without proper veterinary care

EXPERT OPINIONS

After reviewing the undercover footage, Dr. John Webster, Professor of Animal Husbandry at the University of Bristol, and Europe’s leading expert on dairy cattle welfare, stated: “In all my experience, this is the worst, cruelest system that I have ever seen, in every sense, housing, health and stockmanship. [T]he system as seen on the video is now illegal in Europe, both in regard to individual housing, and denial of access to solid feed containing sufficient digestible fibre.”

Dr. Sara Shields agreed, concluding: “Veal crates are the epitome of a poor animal housing system, and it is almost shocking to see them still being used… Studies have shown that calves tethered in stalls have higher physiological stress responses than those kept in groups or in pairs.”

DITCH VEAL, DITCH DAIRY

Veal is a direct by-product of the dairy industry. Since they will never produce milk, male calves born into the dairy industry are ripped away from their mothers’ sides shortly after birth and end up in veal factory farms like this one.

These calves spend their short, wretched lives languishing in their own waste inside a tiny wooden box. They never get to see the sun, breathe fresh air, feel the grass beneath their feet, walk, run, play, or do anything that makes life worth living. Their short lives are filled with misery, violence, and deprivation.

Although cruelty and violence are standard practice for Canada’s veal industry, caring consumers can help end the needless suffering of calves and other farmed animals by choosing a compassionate vegan diet.

 

USDA tries to contain virus killing millions of pigs Porcine epidemic diarrhea has killed millions of pigs in 27 states since showing up in the U.S. last May


Food and Beverage http://www.cnbc.com/id/101596443

USDA tries to contain virus killing millions of pigs

Porcine epidemic diarrhea has killed millions of pigs in 27 states since showing up in the U.S. last May

Saturday, 19 Apr 2014 | 10:25 AM ET
     
     
     
     
     
     
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Farms stricken with a deadly pig virus must report outbreaks as part of a new program to help monitor and possibly control the spread of the disease, the federal government announced Friday.

Porcine epidemic diarrhea has killed millions of pigs in 27 states since showing up in the U.S. last May, with Illinois, Iowa, Minnesota and North Carolina being hit hardest. The disease has been blamed for recent increases in bacon and pork prices. Farmers have struggled to control the virus, because little is known about how it spreads and there is not yet a federally approved vaccine.

The U.S. Department of Agriculture said it would step up efforts by requiring farms to report infections and labs to report positive tests from submitted tissue and fecal samples. Farms that suffer an outbreak also will have to participate in a program to help control the spread of the disease; details of that program have not yet been worked out.

Read More Behind the cornucopia of higher food prices

Previously, the USDA and the nation’s pork industry tracked PED with voluntary reports from the labs.

The USDA said Friday it would commit $5 million to fight the disease, boosting the $1.7 million research effort already begun by the pork industry. It also will require farmers to report cases of a similar disease, swine delta coronavirus.

“Today’s actions will help identify gaps in biosecurity and help us as we work together to stop the spread of these diseases and the damage caused to producers, industry and ultimately consumers,” Agriculture Secretary Tom Vilsack said in statement.

Read More Your food, your wallet and the California drought

Believed to be from China, PED poses the most risk to newborn piglets, which die from dehydration. It does not infect humans or other animals.

Dr. Paul Sundberg, vice president of science and technology for the National Pork Board, said the new reporting requirements would provide better information on how many farms have been infected by PED and where. They also set a model for how similar diseases could be handled.

“The issue of accuracy of information is a really important one for the future of PED as well as other diseases,” Sundberg said. “The issue of being able to analyze data to control disease, and to analyze data, you have to have good data.”

The USDA has already been looking at how diseases like PED could spread within the United States, and said it will work with state agriculture departments to track the disease and keep tabs on the movement of animals, vehicles and other equipment from infected farms.

Some states now require a veterinarian to certify that pigs coming to farms or slaughterhouses are virus-free.

Sundberg said one important aspect of the announcement was that the USDA did not appear likely to institute quarantines, which could cripple the pork industry by stopping the movement of animals to slaughter.

China erobert den Schweinefleisch-Weltmarkt


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China erobert den Schweinefleisch-Weltmarkt

http://diepresse.com/home/wirtschaft/international/1593746/China-erobert-den-SchweinefleischWeltmarkt?
Mit der Übernahme des US-Rivalen Smithfield ist der chinesische Fleischhersteller WH Group vor einem halben Jahr zum weltweiten Branchenprimus aufgestiegen. Nun plant der Konzern den Gang an die Börse.
…..
  Bei der WH Group handelt es sich um Chinas größten Fleischproduzenten. Erst im Januar 2014 hat sich das Unternehmen umbenannt. Davor war es in der Volksrepublik unter dem Namen Shuanghui (Shineway) bekannt, ein ehemaliges Staatsunternehmen aus der innerchinesischen Provinz Henan, das aber bereits zu Beginn der Wirtschaftsreformen Mitte der Achtzigerjahre teilprivatisiert wurde und schnell zu einem profitträchtigen Unternehmen aufstieg.

Heute werden in den Fabrikhallen der WH Group mehr als 15 Millionen Schweine im Jahr geschlachtet und 2,7 Millionen Tonnen Fleisch produziert. Der Umsatz lag 2012 bei über sechs Milliarden Dollar. 60.000 Mitarbeiter zählt das Unternehmen in China, Firmenchef Wan Long ist im ganzen Land als „Chinas Schlächter Nummer eins“ bekannt.

Infected meat could reach UK’s plates, inspectors warn


Infected meat could reach UK’s plates, inspectors warn

Fears expressed over shakeup in rules that shifts responsibility for checking quality shifts to food companies
Abattoir

Inspectors warn that diseased meat may enter the food chain if proposed changes to abattoir inspections go ahead. Photograph: Christopher Thomond for the Guardian

Food inspectors have issued a grim warning that more infected animals could enter the food chain because of a shakeup in the inspection process which, they say, means some of the millions of animals they reject each year as unfit for human consumption could still reach Britain’s plates.

Figures collected from UK factories show that millions of carcasses carrying parasites such as tapeworm and animals infected with pneumonia, septicaemia, peritonitis and tumours were removed from the food chain by official inspectors between 2012 and 2014.

More than 560,000 cases of milkspot, caused by parasitic roundworm larvae, were identified in pigs in the past two years. Nearly 3m chickens contaminated with faeces during slaughter were stopped from becoming food in the same period.

Inspectors warn that such diseased and dirty meat may be more likely to enter the food chain if proposed changes to abattoir inspections go ahead. Unison, the union representing government meat inspectors and official vets, says that new rules from Brussels water down inspectors’ ability to check the quality of meat and shift responsibility to food companies. The horsemeat scandal shows that industry cannot be trusted to police itself, it says.

The statistics on diseases identified in carcasses were collected by the UK regulator, the Food Standards Agency (FSA), in response to a parliamentary question from Labour. Inspectors recorded more than 2m instances of tapeworm in red meat in the past two years. They also rejected nearly 3m animals with pneumonia, 450,000 with abscesses and 28,000 with TB.

As well as the 3m chickens recorded as being contaminated with chicken faeces, 5.5m cases of ascites – a build-up of fluid caused by heart or liver disease – were identified, along with 1.8m cases of peritonitis and 4m of septicaemia.

Faecally contaminated chicken is the leading cause of campylobacter, the most common form of human food poisoning in the UK. It can be killed by thorough cooking, but there are 460,000 reported cases, 22,000 hospitalisations and 110 deaths each year as a result of the illness.

The FSA pointed out that more than 1.7bn chickens were slaughtered over the two-year period and that carcasses rejected by inspectors represented a tiny fraction of the total throughput.

The European commission has argued that it needs to modernise legislation affecting the food chain and is in the process of reducing 70 pieces of detailed regulation down to a framework of five overarching regulations to “reduce the burden on business” and “improve consumer protection”.

Rules on inspections of pig carcasses have already been changed. Officials have until now cut into pig heads to check that the animals were not carrying hidden disease and abscesses, but new regulations being introduced in June remove this routine physical check and replace it with a visual inspection.

Currently, all chicken carcasses are checked after slaughter by official inspectors or vets in factories, but the European Food Safety Authority has recommended that this requirement be abolished as it is ineffective at identifying contamination.

A further proposal from the European commission will amend regulations that currently list all the diseases that must be removed from the human food chain and replace it with a more general requirement on safety, health and welfare. Many of the diseases and parasites that inspectors currently find do not cause illness and do not fall into the major categories of animal disease and welfare that the new regulations would cover, such as foot and mouth or BSE, but Unison believes consumers would nevertheless be disgusted by them.

The union has accused the UK government of lobbying in Brussels for deregulation to reduce industry costs. Unison’s national secretary for government service groups, Heather Wakefield, said: “The UK government’s agenda will result in food that repulses us being dished up on our plates.

“Most people do not know that there are a small group of meat inspectors and vets that keep them safe from harmful and repulsive additions to our sausages, Sunday roasts and beef pies. They work in some of the most awful conditions in blood and animal discharges every day. They are always the first to come under attack, not only from the food business operators, but also from our government.”

Labour has added its weight to concern that independent meat inspection is being watered down. The shadow food minister, Huw Irranca-Davies, said: “The government need to explain why they are seeking to weaken consumer protection and the wholesomeness of produce, barely a year after the horsemeat scandal.

“British consumers will be appalled at any risk of tapeworm, parasitic lungworms and diseased parts of animals ending up on their dinner plates at home, or in hospitals and schools.”

The FSA said, however, that factories would still be required to produce meat that is “fit for human consumption” and that there are more effective ways to identify meat that is unsafe or unfit than mandatory inspection of all carcasses.

It told the Guardian that officials could still reject any animal they were concerned about and that the routine physical inspection of pigs could actually spread harmful bacteria. “The new approach to pigmeat inspection across the EU will improve consumer protection,” it said.

The European consumers’ organisation, BEUC, believes the changes effectively hand over the policing of meat to the food industry itself. Camille Perrin, BEUC’s senior food policy officer, said: “Governments are cutting back on budgets for food controls and so some are pushing for inspections to be carried out by abattoir staff themselves. This is not the way to go. They have to remain independent and free of conflict of interests.”

In December, Chris Elliott, the chairman of a independent inquiry launched in the wake of the horsemeat scandal, warned that the food sector is a “soft touch” for criminals who know there is little risk of detection or serious penalty, that the FSA is insufficiently robust, and that the industry’s audits are inadequate to detect food crime. He recommended the creation of a new police force to combat food fraud.

http://www.theguardian.com/world/2014/apr/07/infected-meat-food-inspectors-warning?CMP=EMCNEWEML6619I2

Planet Carnivore: Why cheap meat costs the earth (and how to pay the bill)


Planet Carnivore ebook

Planet Carnivore: Why cheap meat costs the earth (and how to pay the bill)
Alex Renton

£1.99/$2.99

There are 59 billion animals alive at any one time, farmed for their meat. The world’s domestic cattle weigh 16 times as much as all the wild animals on the planet put together. 60% of the globe’s agricultural land is used for beef production, from growing grain to raising cows.

Since the early-20th century, industrial farming and global capitalism have worked hand-in-hand to provide meat at an ever cheaper price. And our appetites, so tempted, have led us to consume more and more animals. In the US, each citizen eats on average 120kg of meat per year. And that’s not even the number one spot. Our insatiable desire for meat has defined how we use our planet.

But cheap meat comes at a price. Planet Carnivore gets under the skin of the health problems that over-consumption brings; of modern farming’s destructive use of resources; and of the stretched and strained farms and abattoirs that lead to horsemeat in beef burgers and challenging moral questions about our relationship with our food.

Alex Renton’s brilliantly researched, utterly compelling Guardian Short serves up the grisly stories, and also looks at how we are beginning to try and pay the cheap meat bill, from innovative twists on current techniques to cutting edge scientific breakthroughs.

iBookstoreKoboGuardian

About the Author

Alex Renton

Alex Renton is an award-winning journalist specialising in poverty and development and in food culture and food policy around the world. He writes for The Guardian, The Observer, The Times, BBC Online, the Daily Mail and Prospect Magazine. He is on Twitter @axrenton.

Extract

This is an edited extract from Chapter 3 of Planet Carnivore

In the rich world, each of us consumes or uses 30 or more animals a year (the bulk – 52 of the 59 billion – are chickens). We don’t, in the nutritional sense, need these animals to feed us – certainly not in those numbers. Yet, in order to eat them at an acceptable price we have to imprison them, alter them genetically and chemically, and kill them. We have moved inexorably into ever greyer ethical territory. Any planning for a food future that still envisages using animal products and meat must debate the “moral cost”.

I am not sentimental. I have killed and butchered many kinds of animals, and have been on prearranged visits to slaughterhouses in Britain and abroad. I have seen the job done carefully and kindly. It would have been better if I had just dropped in to those abattoirs, but the business of meat production is secretive; if it were public, it would lose customers. In some places, the meat trade is less shy: I’ve seen puppies blow-torched in tiny cages to remove their hair before butchering – a normal village practice in Vietnam.

Many moral meat eaters think the horrors of the slaughterhouse are exaggerated. But impartial research by American scientist (and abattoir designer) Temple Grandin reveals extraordinary and unnecessary horrors. She reported “deliberate acts of cruelty occurring on a regular basis” at 32% of the slaughterhouses she visited in the US: 26% of the chicken-killing facilities had abuses that should have meant immediate closure; chickens scalded to remove their feathers, thrown in the trash and found later, still alive; a worker dismembering a fully conscious cow; cows, which are usually stunned then bled while their hearts are still pumping, “waking up on the bleed rail”.

“What went on when she wasn’t looking?” asked Jonathan Safran Foer, in his fascinating moral dissection Eating Animals. Cheap meat means corners cut on safety, health and welfare: humane treatment generally slows down a production line. Safran Foer quotes research that shows “demand for lean pig meat … has led the pork industry to breed pigs that suffer not only more leg and heart problems, but greater excitability, fear, anxiety and stress … We have focused the awesome power of modern genetic knowledge to bring into being animals that suffer more.”

But animals that feel more pain may not be the worst moral horror on the menu. Genetic modification by gene splicing offers the chance to make infinite changes – removing unwanted features or introducing characteristics from any living thing, be it mammal, fish, insect or flower. Already Chinese scientists are tampering with the genes of laboratory mice to see what they can get. In her book Frankenstein’s Cat, food science writer Emily Anthes describes what she saw at Fudan University in Shanghai: “Peek into the 45,000 mouse cages and you’ll see a collection of misfits. By randomly disabling the rodents’ genes, the scientists here are churning out hundreds of odd animals, assembly-line style. They have created mice studded with skin tumours and mice that grow tusks … One strain ages at warp speed. Another can’t feel pain.”

The worry for the moral meat eater is in losing the benchmarks by which we can judge animals’ treatment. How will welfare legislation, applied to specific vertebrate species, adapt as the species do – to, say, a pig with no pain reflex? Academic philosopher Adam Shriver said in 2009 that it may already be possible to “genetically engineer factory-farmed livestock with a reduced or completely eliminated capacity to suffer”. He cites research at Washington and Toronto universities, where the brains of mice have been altered so that, although they still feel pain, they don’t avoid it as untampered mice might. GM scientist Professor Helen Sang, of the Roslin Institute, told me such changes could be pursued using gene-editing techniques. She manipulates poultry genes, splicing together parts of DNA to achieve useful adaptations. What she does is no more than a different way of modifying genomes – something humans have been doing since they first domesticated animals 10,000 years ago. She explains this with patience and some wariness – the Daily Mail has described her workplace as “Frankenstein’s farmyard”.

Her most famous work, so far, has been in treatments for human illnesses, but her interests lie in more than disease resistance: in GM there are environmental benefits – as well as productivity and quality improvements – that will be advantageous to food security and society. Her view is that these benefits can’t be achieved by conventional breeding. “There’s nothing innately wrong in genetic modification, as long as … you characterise the effects of that carefully – and you don’t put in antibiotic-resistance genes, or anything like that. But, because people are very suspicious of using these technologies, you can argue that we should concentrate on using them for things that can’t be achieved by selection.”

For Sang, there are ethical issues. She is not alone. Judging by the response to an op-ed by Shriver in the New York Times in 2011, people who care about animal rights believe we should stop factory farming rather than modify animals not to suffer. Commentators such as agricultural economist Simon Fairlie say Shriver’s proposal is an attempt to make animals into the “automata” that the philosopher Descartes said they were three centuries ago. Fairlie doesn’t like Shriver’s “lunatic” notion, and neither do I. And, of course, the driver will not be better meat, but meat that is less trouble. Indeed, it should demand a whole new round of debate over meat eating: if society sanctions meat-machine animals with no feelings and no rights, the only feasible way to oppose it would be to be against all meat eating.