Both the bone and tallow value chains are short, use low-value inputs, produce relatively low-valued products and are complementary. To better harness their potential contribution to improved economic growth, the study recommends that value addition should be adopted. This can be achieved by slaughtering, processing and exporting chilled carcasses/packaged meat and by investing in the transformation and processing of livestock by-products like hides and skins, and bones, tallow and horns. Continue reading →