(a) assessment of market demand

(b) participatory stakeholder workshops

(c) pilot activities

(d) capacity building

In Vietnam

• establishment of processing unit (management techniques)
• farmers training on safe pig production (technical sanitary measures)
• establish procedures for safe pig for farmers
• development of label for “gio”
• training of federation staff (administration)
• evaluation of safety links along chain (salmonella)
• establish procedures for safe pork (whole chain)

In Cambodia:

• Farmers Field Schools on sows to farrow and fattening pigs for the communities’ members in Takeo
• Training for slaughterhouse and processors
• Test pig diets
• Test and analysis of productivity of piglets and sows.

Unit in place
Output – (gio without borax) appreciated by local and Hanoi consumers.

Quality assurance system for gio without borax.

In Vietnam:

• 200 farmers participated in 10 types of trainings, eg marketing, processing, q.c.
• 1 federation of 10 co-operatives
• 2 safe feed manufacturers
• 7 slaughterhouses
• 10 main collectors
• 2 supermarkets in Hanoi
• 1 sm (hd)
• 2 universities
• 2 ARIs

• 2 types of training
• 90 farmers participated in 3 villages
• 3 farmer organisations
• 3 slaughterhouses
• 4 pig traders
• 1 university
• 2 NGOs
• 2 ARIs.
• Adequate distinction of roles and responsibilities.
• Facilitated efficient flow of inputs from various stakeholder

Farmer reluctant to follow procedures at first.

Unsureness about safety of pig meat.

Shorter duration of ‘gio’, so difficult to market long distance.

Profitability still debated (higher input prices but same selling price).

Lack of public regulation on safe pork certificate.

Small price difference between ordinary and ‘guaranteed’ pork

Greater appreciation than expected.