National abattoir business plan " Towards self - sufficiency in the local poultry and pork industry "
By: National Abattoir
Material type:
TextPublisher: Layou Park, National Abattoir, January 2016Description: 118 p. tbls., fig., illsSubject(s): Business Creation | Business | Meat Industry | Meat Processing | Organizational Structure | DominicaSummary: This business plan outlines the establishment and the operations of a national abattoir in the Commonwealth of Dominica. It details the facility's design, operational procedures, financial projection, and marketing strategies, aiming to enhance food security, improve meat quality, and support local livestock farmers. The plan emphasizes sustainable practices and adherence to international health and safety standards, projecting significant economic benefits and a robust return on investment for the Ministry.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Grey Literature | National Documentation Centre Dominican Collection | 02599-DM (Browse shelf) | Available | NDC25060030 | |
| Grey Literature | National Documentation Centre Dominican Collection | 02599-DM (Browse shelf) | Available | NDC25060031 |
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This business plan outlines the establishment and the operations of a national abattoir in the Commonwealth of Dominica. It details the facility's design, operational procedures, financial projection, and marketing strategies, aiming to enhance food security, improve meat quality, and support local livestock farmers. The plan emphasizes sustainable practices and adherence to international health and safety standards, projecting significant economic benefits and a robust return on investment for the Ministry.
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