The need to expand Vanuatu’s livestock and butchery industry is growing, and strengthening biosecurity standards is key to ensuring the sector develops safely and sustainably.

Last week, the Department of Biosecurity hosted a Biosecurity Forum that brought together farmers and business operators to build knowledge and skills for developing a safer and more sustainable meat sector.

The forum focused on addressing challenges faced by local producers and encouraging practical steps for farmers to meet health and safety standards.

A livestock farmer from Tanna, Glenden Pata, said there is increasing demand for locally produced meat in his province.

“In Tanna now, the demand for meat is very high,” he said.

Officials from the Livestock Department said one of their main goals is to increase participation in livestock farming and butchery businesses to respond to the country’s high demand for meat.

During the week, the Biosecurity team led participants to visit local facilities, including Vanuatu Abattoirs Limited and 4P Farm, to observe different approaches to meat processing and hygiene standards.

Kalo Willie from the Meat Inspection Unit said the visits helped farmers understand that meeting biosecurity requirements does not always require large or expensive infrastructure.

“Many farmers are very interested in setting up their own facilities, but they think too big. What we showed this week are simple, smaller setups that can still meet biosecurity requirements,” he said.

At 4P Farm, owner Denise Prinsloo encouraged local producers to start small and improve their systems gradually.

“I encourage people to take small steps — establish your processes and procedures, then move on to the next step,” she said.

Meanwhile, Vanuatu Abattoir, one of the country’s largest meat suppliers, said they have temporarily paused exports to focus on meeting domestic demand.

“At the moment, we are not exporting to PNG or Solomon Islands because domestic demand in the country is very high,” said Elodie Sara from Vanuatu Abattoir. “We’re now supplying only local markets.”

Farmers who attended the forum said there is strong potential for butchery business growth across the islands, but more awareness and training are needed to help small producers meet industry standards.

Glenden Pata, who operates a local butchery in Tanna, said better hygiene and upgraded facilities will help rural farmers expand their production.

“Our way of living is changing, and we need to upgrade hygiene standards. This project helps us share new skills and support other farmers,” he said.

Philip Tari, Senior Meat Inspector at Biosecurity, reminded all butchery and meat processing businesses to comply with the Meat Industry Act, which regulates hygiene, safety, and meat quality across the country.

“Our law and standard operating procedures must go together to protect public health,” Tari said.