 Food safety is important because animal source food provides a lot of micronutrients to people, especially in developing countries, that crops, plant crops cannot provide. So animal source food is crucial for human nutrition. However, many of these foods are marketed informally. That means there is no legislation, there is no inspection, there is really a big lack of awareness on a zoonosis that can be transmitted from animal source food to people. So that is basically the work we are doing. We are trying to see what is the regulatory framework, what are the actors that have a stake in food safety, what do the consumers know about food safety, how do they see quality of animal source food and how important is animal source food in people's nutrition. By working closely with the livestock and fish program we were able to look at the farm, at the butchers, at the consumers, investigate disease, document diseases that have never been reported from the region before. Over the last four years we have worked mainly on identifying constraints and opportunities but the difference this time to previous research was that we worked closely with all the value chain stakeholders. So we asked them what are the priority issues that you believe prevent you from growing bigger, eating more pork, drinking more milk. Now we are moving towards how we can actually contribute to improving the livelihoods. For example in Uganda again the farmers they were taught on how to preserve feats. So even in seasons where they are lacking feats for the pigs they will be able to take feats that they have preserved through making silage. They have been taught how to make silage. This is a direct impact on farm because feats have been identified as a major constraint to pig farming. Also we have trained butchers on good hygienic practices and we hope that this will also lead to an impact on less zoonotic diseases in the pork in the future. We believe that food safety is demand driven so if the consumers they should be aware of the quality of the meat and what to look for. So we are trying to test technology interventions that keep pork safe. For example we have been testing insecticide treated nets in pork butcheries that keep flies away from the pork because flies have been known to carry disease onto the pork. We are trying to see how biogas production can be used to manage the slaughter waste because all the fecal material that is produced generated at a slaughterhouse can lead to ground contamination so we are trying to manage this through technological interventions. And on the side we are doing lots of trainings and we are trying to measure the impact these trainings have on behavioural change. For example our butchers really changing the way they are handling the pork if we train them and what are the incentives maybe that lead to behavioural change. You know are these mostly financial or reputation they have with customers what are these incentives that the butchers need to perform better. And we are conducting cost of intervention studies and willingness to pay studies so our consumers actually prepare to pay more for a safer product. So these are some of the things that we are working on that we hope will improve food safety and value change.