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Beef is the major meat type consumed in Tanzania since it accounts for more than 50% of all meats produced and consumed in the country.
About 98% of beef is produced from traditional sector that is underdeveloped such that it poses health risks to the general public.
Improving the quality of beef lead to reduction of health risks to consumers.
However, supply of quality beef (QB) involves extra costs that leads to higher price of QB higher by 300% compared to conventional beef.
As a results most consumers can not afford QB.
The supply of QB calls for efficient use of resources to produce, process and distribute the beef along the entire chain to enhance its affordability to consumers.
This book offer analysis of efficiency in production, processing and distribution of the beef in the country.
Kamugisha is a trainer at Mzumbe University as Lecturer at the Department of Economics under the Faculty of Social Science since 2008.
In the course of her responsibility, she is working in three major domains: training, research and consultancy.
Kamugisha has developed skills in value chains with number of published papers.
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