Nairobi, June 23 -- Kenya's red meat supply is based on pastoralist production systems, with approximately 80-90 percent of production coming from livestock raised by pastoralists in arid and semi-arid lands (ASALs). The supply chains are largely informal, and the country suffers a meat deficit that drives cross-border trade.

The main thrust of current policy interventions is to manage the significant climate risks, improve productivity, traceability and market linkages.

Local consumption is deeply centred around the nyama choma culture. Nairobi and Mombasa are the key markets, accounting for an estimated 75 percent of the country's total meat consumption.

Offals (the fifth quarter), are a key profit driver for slaughterhouses and butc...