Sustainable development of livestock and meat production in Republic of Benin: Strategies and perspectives

Abstract

This paper aims to update information for a better understanding of the functioning of the sector of animal and meat production in Benin’s socio-economic context. It highlights (i) structure of livestock population and production, (ii) competitiveness of meat sector, (iii) identifies constraints and possible prospective solution to increase meat production in Republic of Benin. The traditional animal production systems remain largely widespread. However, industrial and modern livestock farming systems for all species are developing. Cattle (57%), chicken (19%), small ruminants (13%) and pigs (7%) are the main meat producers in the country. Non-conventional species such as rabbit (3%) and grass cutters (1%) contribute also to the national meat production. Despite religious prohibitions, pork consumption increased during the last years notably in southern Benin. The households with a higher monthly income spend more money to purchase meat than poor households. Taste, texture, price, and juiciness are the main criteria of choice. Also, consumers prefer the meat of local breeds to that of exotic breeds. Thus local species and breeds have a great role in the development of this sector. Although policies have been implemented to boost the national meat production, the sector is still undeveloped. That is why, the implementation of new approaches and practices including improvement of animals’ genetic resources, housing, health care, and feeding should be developed to intensify production.