 Hello and welcome to the program, Agriculture on the Move. I am Philip Sidney, your host. Wow. Nwela Wivi. Christmas is here again. And of course, Kopeh Lidi said, to addition Nwela, we need our fresh meats, our pork, our beef. We need to have that to consume on Christmas morning. However, we need to prepare. We need to know that the meats that we consume is wholesome. How can we know it's wholesome? We need to do the prerequisites, the activities needed to ensure that the farmer, the butcher's slaughter, the right animal. So there's what you call the anti-mortem activities. And with me is Mr. Columbus Philippe, who is the livestock officer in the Ministry of Agriculture. Welcome to the program, sir. Thank you, Mr. Sidney. Thank you, St. Lucia. Yes, man. It's a pleasure to be here. Definitely, definitely. But if my Columbus is back, we're here again. 10 plus, 10 plus. We need to tell the people exactly what they're consuming, because I know people like their fresh meats for Christmas. I don't think they're looking too much for the imported ones, the frozen ones. They like to know they have the lawats and all the stuff that they require. So what is required for us to know that the meats that we eat is wholesome? We need to know if a farmer wants to slaughter his bull. What do you all do to ensure that that bull is ready for slaughter? OK, there are a series of activities that must happen to ensure that the animal, first of all, that the farmer or the butcher is fit for slaughter. And then further down the line, there are other activities that will ensure that the meat are wholesome for consumption. So if someone is desirous of slaughtering for the season, whether it's for sale or personal consumption, we advise those persons to seek the guidance of the Ministry of Health, the Public Health Department, and the Veterinary and Histoxal Disease. So here's what's happened. So you're desirous of slaughtering an animal. First thing you should do, you should at least go to the Public Health Department and state your desire. There, they will ask of you the basic requirements and the minimum requirements that is necessary to conduct that activity, especially if you're doing it for commercial purposes. So things like you would need to have a slab covered area, a stall with proper sharpen tools and these kinds of stuff. Running water. Running water, proper lighting. Other things you'll need as well is your health card. Yes. Yes, the butcher must have a health card. And every attendant. That's working with him. That's working with him. So these are all the prerequisites that are needed. If you have that covered, your next step is go to the police station to get a butcher in license. At the police station, you will be questioned, what do you get the animal for? Did you raise it yourself? Or did you buy it from somebody? If you bought it from somebody, where are your receipts? So these are the questions that you have to answer. And when you have this covered, then you come to the Veterinary Services or you will be directed, even at the Public Health Department, you'll be directed to the Veterinary Services and request an anti-mortem inspection. So this is where we come in and we actually take a look at the animal before you slaughter it. This is very important. It establishes, this is to ensure that only healthy animals are presented for slaughter. And if you present a sick animal, we will remove that animal from the slaughter line and say, OK, you cannot slaughter that animal because A, B, C, D, and it will take care of whatever is affecting that animal. What are the A, B, C, Ds? There are a lot of issues that can come up about animals. The animals will have, yes. So listen, we will be examining the animal for a lot of abnormalities. So you can have abnormality in gait. That's how the animal works. The posture, conformity in terms of the structure and stuff like that. We will be looking at for the mucosa, the eye, the tongue, the mouth, the gums. To see if the animal is pregnant, we also check for if there are protrusions from the orifices, from the ears, the nose, the anus, and stuff like that. We'll be also looking out for things like signs of diseases or specific diseases or general diseases. If your animal passed that test, then we'll tap the animal and issue a health certificate. OK. All right. So a butcher decides he is from Mac and he goes to V4 to purchase an animal. What does he require to transport that animal from V4 to Mac for slaughter? Yeah. So we advise farmers or butchers or any persons that are trading in the animal business, if you go down south or anywhere for that matter, to move an animal, you need a permit. So you can get that at the livestock station, not the livestock but the livestock office in V4. So you contact the people down there. They will issue the certificate so that you can move the permit to move the animal from north to south. So what will be on the permit, really? The age of the animal, the farmer you bought it from, the area it's from, and where it's going to, the species, this sheep, goat, cow, whatever, the male, female, color, and details of the animal. So if, for example, the previous last few people stopped that person, that butcher, or the police, they have to show that permit. If you don't show that permit, then the animal could be impounded. It can be? It can be. Wow. It can be impounded. OK. Because one of the main reasons, and I'm sure you are aware of this, there's a lot of theft. A lot of theft? Especially around this time. This time, a lot of theft, a lot of theft. And then, added to that, there is the movement of the emblematic. Right. Because there are certain areas of the country that are free from it. So if you move that animal from one area to the next, the animal will have to be examined. And if it have ticks, then treated before you move it. So this is also very important. OK, so good point. So if an animal purchased in VA4 has the emblematic, and if it's treated, how long after treatment can it be slaughtered? There is not a withdrawal period for the ticks. Yeah, for the product that is used. Oh, OK. It's not a withdrawal period. OK, great. So in other words, even if the epidemics of the animal, it has blisters or it shows signs of it, can it be slaughtered? Well, the anti-mortem inspection will determine that. Determine that. Because the blisters could be caused by a number of swings. OK. You can have a dizzy situation that caused the blisters. Oh, OK. It could be a chemical agent. So a lot of these things will have to be determined. The farmer or the butcher will have to be interviewed. When last you, what's his spread the animal with, when last you did it, to establish the withdrawal period and stuff like that. So it could be anything. So you're saying that, OK, so the animal will be tagged? It will be tagged? From Putsch's point. No, at the point of? After the anti-mortem is done? Yeah, after the anti-mortem is done, the animal will be tagged. OK. Now, prior to that, what can be shown to you, the last officer, that that animal is legal or was legally purchased? Do you all go through that, too? No, we don't really deal with the legality and the Putsch's. That's for the police. To do? To do. OK. What we do is we encourage farmers to put an ID on the animal, generally. OK. So your animal is ID. So if your animal is ID, then you have the proof. You have it written. You have the record. So if we conduct a sold animal to a butcher and we conduct the anti-mortem, there is no need for us to tag it anymore if it's avatar. Right, right. So that becomes the ID of the animal. So that's why we tag the animal just to put an ID on it. Just to help whoever is doing the post-mortem inspection to correlate the carcass with the live animal. OK, so you go to a butcher's area where he slaughtered. But it is slaughtered before you carry out your anti-mortem inspection. What do you do? This should not be. But what do you do? We can call not us, but the public department, because they will be the one that come on the scene to inspect the meat. They can seize the meat and dispose of it. At the butcher's expense. How often has it done? It has been done a couple of times. It may not be for anti-mortem inspection, but for other reasons. For other reasons. Because the thing is, what I'm getting to is that I know animals have been stolen. The heifers are right. And they are in young. And they are slaughtered. Yeah. Clinically, there is nothing wrong with it, Mr. Sidney, because there are cultures and places where they slaughter pregnant animals just to get the fetus. Yeah, because certain cultures, the fetus delicacies and stuff like that. So it's not something that will kill you if you consume it. But in our situation, because of the population of animals we have, we do not encourage these things. Because if you had to slaughter all pregnant animals or all heifers, down the line, you wouldn't have any animals to slaughter. And what's the point of slaughtering an animal that's pregnant when the whole thing is to produce more? Yeah, I agree, but the point is the person who is going to steal the animals. Well, yeah, they don't care about it. They don't care about it. They don't care about that. That's their purpose. So we discourage the slaughtering of an animal whether pregnant or not, without an anti-mortem inspection. It is very important that you do that, especially if you're doing it legitimately. You should check the veterinary services, get your animal anti-mortem. Because if not, you may just be producing or slaughtering an animal that is sick and hurt by presenting sick or compromised meat to the public. And we want to discourage this. Yeah, and this is very critical. And I can recall some years ago, it happened to me where I got into contact with an animal crossing the road. And I hid the animal. And the owner, I was told, try to treat the animal. But the animal was also getting better. So at the end of the day, after about maybe two weeks or three weeks, they slaughtered the animal. I mean, that meat was not fit for the slaughter. So there are also what you call emergency slaughter. Right. In that case, animal is hit by a vehicle or any object for that matter. And then we decide, OK, you get an evaluation on the animal. Because once the anti-mortem is done, then an evaluation will be done on it. And then you will determine, OK, that animal should be sent to emergency slaughter. Right, right, right. Because if you let the injury first, then the animal can get feverish. You know, and then you have to dispose of the cacus. After the animal is slaughtered and the meat is exposed, it's cut into fork waters. Do you, the butcher, what he does, he may not be able to sell that meat on the same day. When he was sold the following day, what is expected of that meat prior to him selling it? OK. That meat is, the animal is slaughtered. The public health department have to come in and do what we call the post-mortem inspection on the cacus. All right. OK. If you're not selling that same day, you must keep that, you must put that meat in the, to refrigerate that meat. Right. And once you refrigerate the meat, you must maintain that cold chain. If you move that, once, if you move that meat, that would have to move in a cooler or with ice from the refrigerator. OK. The cold chain, you have to maintain that cold chain because once you start having fluctuations in the temperature, then this is the perfect condition for the, for the production of bacteria, for bacteria to, so. No, no, what I'm saying, OK, so it's in the refrigerator. All right. And you're supposed to set it the next day. OK. But we do for our break. So when you come back, I'll continue this. You're watching our Reculture in the Moon. Stay tuned. Just do not go away. Accident of course. Me debuff molla. Ogo toho. E pi yon bel vash. Demachin koase ek moon blessi. And nomi si siddham. Bakaisala kagnipu dubut. Stray animals are endangering human lives and property. Livestock owners, please ensure animals do not stray on roads, highways, and public places. Remember, sections of the Animals Act 2005 states, stray animals will be seized and put in a pound by authorized persons. Owners will be liable to a fine of $5,000 or two years' imprisonment or both. Save innocent animals. Save human lives and property. A message from the Department of Agriculture. Welcome back to the program, Agriculture, on the move, of course, with me, Mr. Columbus Philippe, who is the last officer in the Ministry of Agriculture. And we're talking about the slotting of animals, especially at this time of year, this Christmas, Nualas Jaasunou Encore. And I know that we are looking for this nice piece of meat for us to consume, to bake, to stew, but it must be wholesome. Philippe, we were talking about the refrigeration of the cacus, right, for sale on the following day. If you take it off from the refrigerator and you are actually chopping the meat for sale, if you do not sell all that meat, what do you do? That's why I said it has to be maintained. So you wouldn't want to remove the whole cacus. From the, okay, yeah. So those that you're not interfering with are still chilled. Chilled, right. So if you don't sell everything, then it's still preserved. So we'll bring everything out. The temperature has risen, and then you have to put it back on the fridge. The fluctuation, I said, is ideal conditions for the multiplication of bacteria. How a consumer would know, for example, he goes to a stall and he's buying meat and he's hanging, you know, I don't think he will help, he will know how long that meat is. Yeah, the train, the train, the on-train I may not know. But first and foremost, the person who's going to purchase meat should be very vigilant and ask questions of the butcher. So has the meat received, did that animal receive an anti-mountain inspection? Did the animal, the meat has received a postmortem inspection? Where are the documents, where are the proof of that? That's why we encourage the butcher to put those documents in a place where everybody can see it, okay? Ask the questions. And then the fresh meat will look lively. The redness will be there. The still meat will start to darken and probably, you may say, some greenish area on it. So these are the things that, if you're probably allowed to touch it, it will be slimy to the touch. The still meat will start getting slimy to the touch. So these are the things that consumers should look for. So apart from just knowing if the meat is fresh or not, you should also ask the questions. So if you see the document, and the document probably was last week, because the date will be on it. Then you'll know it's very, very still. Exactly. Okay. Very good, very good. The preparation or the site preparation of a slaughter. What is, I know you mentioned, we said we would need a covered area, we need water. But in terms of, I heard some years ago, you all were looking at more than that, in terms of, to screen the area for flies not to get in. Is that still on? I don't know. Well, that could be, it's still on if the person decided to upgrade the facility. That idea was about when the meat processing facility was being constructed. And it would have eliminated the slaughtering in the various communities. So we were encouraging those butchers to transform the slaughtering place into some more like a meat shop. Ah, okay. Yes, and so you would bring in, instead of animals, you bring in carcasses. Yes, yes, yes, yes, yes. So you have a perfect environment where you place a screen and in your display cabinet and you know this kind of stuff. So that's what we were more or less encouraging to happen. If somebody, it's not too late, you can still have the process there and then you have your seal. Your front shop represented. But is that being encouraged? It has been encouraged, it has been encouraged. Unfortunately, not everybody sees the need to do it because a lot of the butchers, they have their outlets at the castries market. So maybe that's another angle we may have to look at it. We may have to move it moving forward. Because at the end of the day, you want to sell to the consumer a wholesome product. And the place where you vend must reflect that. Exactly, exactly. Because if you have the anti-mortem inspection, you have the post-mortem inspection and then the place where you vend the meat. Yes. It erases everything. Everything else that you've done before. Yes, yes, yes, yes, definitely. But Angadi is called Philippi. It's called Nuala. It's called Nuala. It's called Nuala. It's called Philippi. It's called Bikli. It's called Turbagai. It's called Savyoni. It's called Nuala. Yes, it's called Nuala. So Angadi is called Zanimoa. Who is Angadi? It's a farmer. Angadi is called Zanimoa. Yes. It's a farmer who grows Zanimoa. We can keep Zanimoa before he grows. We can keep Zanimoa without good health. We can keep Zanimoa without cows. They are plentiful. We can see that they are conforming. If they are good, they are good, they are good, they are good, they are good. That's why it's called Meg. Exactly, exactly. Everything is covered with gas. Everything is covered with gas. We can keep the eyes, the mouth, the tongue. If they are blind, if they are blind. We can keep the whole body. We can keep walking, we can keep walking. We can examine all the faces. We can do a nose, we can do a chest, we can do a chest. In the past, Zanimoa was just a child. Zanimoa was just a child. I'm telling you that there was no need for Zanimoa to grow and came here people from啥cy και where they came to study to learn to knows a bit about thoseQxs. The Khotokat of Bohala, Le Nuvini and other people have questions for Zanimoa. They always came here to ask questions. Yes. All Zanimoa can be explained, and have a good network with other people. Yes. So that's what we're going to be able to do. So how do you learn how to live a better life? How do you learn how to live a better life? How do you learn how to live a better life? First of all, I would like to say good morning and good afternoon to all of you for the show. Please tell us why are you in this case in order to find a place for life We got a transfer permit to take the animals to a sub-payment area and not pay them. It protected them from being bought by the animals. The police said to me, what kind of animals are these? I told them to come here, so that they would be able to pay the animals. So I said to them, what kind of animals are these? I told them that they had to be taken to a sub-payment area and not pay them. They had to pay the animals. The officers had to look at the animals and bring the documents. And then they would send the documents to the sub-payment area. But if they had to go to the sub-payment area, did they have to fly the animals? No, it didn't. They had to fly the animals. But the officers had to pay the animals. They had to fly the animals. They had to fly the animals. The police would have to pay the animals. And then they would have to pay the animals. So that would be a problem. I didn't even want to eat the animals that were full. They had to fly the animals. They had to fly the animals. They had to fly the animals. They had to fly the animals. We didn't have to pay the animals. The animals were so full. We would have to pay the animals. They had to be fed. We had to build-up. We had to go back to school. And then we had to eat. We would have to pay the animals. They had to go back to school. To the city. They had to follow them all the way. And I谁 would go back to school. OK. So it's a different kind of culture here. But we don't want to leave it here. And we don't even want to go to Bethlehem. I don't want to go there. But if we want to do that, it's better to go to Bethlehem. Yes. I don't want to go to Bethlehem. For me, it's all my memory. Yes. I don't want to go there. I don't want to go to Bethlehem. Yes. There are people who are allergic. Because if the animal is infected, it can have a high level of hormones. Yes, that's right. The animals who are allergic to it, they eat it. They eat it, they drink it, they eat it. So if the animal is not infected, it's a female animal. OK. So the animals, even in the city, there are three animals here. Who are the animals here? The animals here are sick. Look at this. This animal is very important. If the animal is sick, we have to take it. We have to take it. We have to take it because it's so difficult. We have to treat the animals. We have to advise them. Because this is what we do. It's to prevent the animals who are sick or to treat the animals who are sick. It's very important. Yeah. If the animals are sick, you can take them to the cat. And if the animals are sick, they will come to the same place. Who is the human being who makes the animals sick and who is the leader? The leader, the person who comes to the West is the refrigerator. So they come to the fridge. But the person who comes to the fridge If you are in Westin-Fried, you should maintain coaching. So if you are in Westin-Fried, you should always be in Westin-Fried. Constantly. You're not going to be able to compete. But by doing this, you have to encourage people to come to Westin. To come and take part in the ice cream. When Westin comes, they will come and take part. Because they will tell you that they will come. They will come and take part. They will come and take part. They don't believe in us. Here, they were not fighting, they were not fighting. So, we were justmarks them and just throw them in the fridge. But if you go to a shop like this, since the first day of the meeting, after lunch, you have to go to the fridge. Yes. If you go to the fridge, just throw this out in the fridge. After you leave the fridge, you have to put it in. That's a good condition for women to be able to get sick. Loving debits are coming now. How long will it take before you put them in the fridge? I think I'll put them in the younger ones, even if you know that. They're going to be ready to play today. But we have a lot of time. Yes, yes, yes, yes, yes. They're going to be ready sooner. Okay, okay, okay. But in the fridge, we're going to put them in the fridge. Okay, okay, yes. But we have a lot of time. We're going to put them in the fridge before we start the game. And then we're going to put them in the fridge after the game. Okay, okay, okay. So we're going to put them in the fridge before we start the game. Could I ask you about the end of the program? Any final words you would like to tell the public? Finally, I would like to encourage the consumers firstly to be vigilant, ask the necessary questions of your butcher. We know that a lot of people normally meet within the community. So you would have known your butcher and probably know the animal. The animal too, yes. Ask the necessary questions. Whether the vet has seen the animal for slaughter, whether the animal received the meat, received the post-mortem inspection. What do you look out for? The stump. After the meat has been inspected, it will be stumped. That's the post-mortem. Post-mortem, yes. So you ask for the stump. The stump should be on the meat. It will be stumped in conspicuous places. And then the cacus, then you will see that stump on it. To the butchers, I'm saying please do the necessary check. Go to the public health department. Get your slaughterhouse permit. Ensure that your slaughterhouse is inspected. Get the necessary requirements. Go to the police. Get your butcher license. It's not expensive. I think $5 for it. And then check the veterinary services. Get your anti-mortem inspection done. Thank you, sir, for your holy explanation that you're given. So I want to thank you for being here. You've been watching our Recount to the Move. So ensure that you do what Mr. Philip is saying. And just before I end, to my friends, you ought to pray for Mr. Owen Cox and Mr. Ansem Cox, who is very, very ill, my good friends. So I wish them well, and I hope they go through the Christmas season. I'm Philip Sidney. Say goodbye and have a merry, merry Christmas.