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Mobile Abattoirs’ Deep Dive

This article was originally published by Future Food Network and has been reproduced with permission. Link to original article is here.


The concept of mobile abattoirs is gaining traction as a game-changer in the supply chain, offering a flexible, ethical, and sustainable solution to livestock processing. These units could provide an on-farm slaughter option that enhances animal welfare, reduces stress associated with transport, and allows farmers to retain control over their products. As larger regional abattoirs close their doors to small producers, increasing costs may present mobile abattoirs as a viable alternative. But how do they work, and could they be implemented in Western Australia?


Just so you know, the articles I am producing are all designed to stimulate debate on the various models that could present solutions to the current meat processing dilemma. You now have 6 months thanks to the DBC announcement yesterday. It will take a variety of approaches to solve the problem and this is only one concept that has been floated.


Rising demand for ethical and traceable protein has seen Sweden’s Hälsingestintan roll out its innovative mobile slaughter unit in France, heralding a new wave of meat production.

How a Mobile Abattoir Works in the Supply Chain


A mobile abattoir is a fully equipped, self-contained processing unit that travels directly to farms. Livestock are slaughtered on-site, which eliminates the stress and potential injury caused by transporting animals long distances to centralised abattoirs. This process enhances meat quality by minimising the impact of pre-slaughter stress on the animals.


Once the animals are slaughtered, the carcasses are either processed on-site, depending on the equipment of the mobile abattoir or transported to a local boning room for further processing. The unit ensures compliance with all regulatory standards, such as Australian Food Safety and Meat Standards Australia (MSA) regulations, which govern everything from animal welfare to hygiene and food safety practices.



Can a Mobile Abattoir Be Operated in Western Australia?


While mobile abattoirs have seen success in other parts of Australia, particularly in Victoria with models like Provenir,  Western Australia has yet to see a fully operational mobile abattoir. There are significant hurdles to overcome in terms of regulatory approvals. No mobile abattoirs are currently operating in WA, and attempts to establish them have not progressed past the concept stage. This is due mainly to stringent zoning, environmental, and health regulations, as well as high operational costs.


The Department of Health in WA has reviewed various mobile abattoir projects over the years, but none have moved forward. The main challenge is that mobile units must comply with the same rigorous standards as fixed abattoirs, which can be difficult when working across multiple sites with varying conditions. However, the concept remains promising, particularly for small-scale farmers who struggle to access local abattoirs. If WA’s regulatory framework could be adapted to support mobile abattoirs, they could play a crucial role in decentralising livestock processing and supporting regional food sovereignty.



A Hybrid Model: On-Farm Slaughter and Boning Room Processing


One potential solution for WA is a hybrid model where animals are slaughtered on-farm using a mobile abattoir, and the carcasses are then transported to a local boning room for further processing. This approach would allow farmers to ensure humane, low-stress slaughter on their property while taking advantage of nearby facilities to cut and pack meat. By separating the slaughter and processing stages, the hybrid model reduces the logistical burden on the mobile unit while still maintaining many of the benefits, such as better animal welfare and improved meat quality.


This model also opens the possibility for greater collaboration within the community. Farmers could partner with local processors to cooperatively own boning rooms, creating a more resilient, farmer-controlled supply chain. Reinvesting profits into local operations could stimulate regional economies and support the development of associated industries like value-added meat products.



Viability: How Many Animals Are Needed?


The number of animals processed annually is a key factor in making a mobile abattoir financially viable. Based on case studies from Australia and abroad, a mobile abattoir typically needs to process at least 2,000 to 4,000 head of livestock annually to break even, depending on operational costs and the distances travelled. This number can fluctuate based on the types of animals processed, with larger species, such as cattle, requiring fewer animals for viability compared to smaller species, like sheep or goats.


Additionally, mobile abattoirs can process multiple species, including cattle, sheep, pigs, goats, and potentially other species, which increases flexibility and operational efficiency. The ability to process multiple species allows the abattoir to remain operational year-round, catering to different seasonal demands and farm operations. For example, a unit could slaughter cattle during one season and shift to lamb or pork during another, ensuring a steady workflow and income stream throughout the year.



Business Model for Farmers: Brand Independence vs Collaboration


One of the key questions for farmers using a mobile abattoir is how the business model would work, especially for those with their own independent brand. The good news is that farmers can retain their brand independence while using a mobile abattoir, allowing them to maintain control over how their product is marketed and sold. This flexibility is a significant advantage for small-scale producers who have cultivated strong connections with consumers based on the provenance and quality of their products.


Farmers can process their livestock through the mobile abattoir and then take the product to market under their own brand, whether selling at farmers’ markets, directly to consumers, or through retail outlets. This setup allows them to maintain the integrity of their brand, which may focus on attributes such as sustainability, ethical treatment, or organic production.


However, for smaller-scale producers who may not have enough volume on their own to make the use of a mobile abattoir viable, collaboration could be necessary. Collaborating under a shared or cooperative brand allows multiple farmers to pool their livestock, ensuring that the mobile abattoir remains busy and financially viable. This approach doesn’t necessarily mean that farmers must abandon their individual branding; rather, it allows for the creation of a broader regional brand while still marketing each farm’s unique attributes.


For example, a cooperative might market a “South West LocalMeats” brand that includes individual farm names and their specific farming practices, ensuring that each farmer retains their identity while benefiting from the collective strength of a shared brand.



What Happens to Offal, Skins, and Other By-products?


An often-overlooked part of the business model is what happens to the offal, skins, and other animal by-products, such as bones and fat. These parts, which are typically discarded in large-scale industrial processing, offer a significant opportunity for value-adding. By processing and selling these by-products, farmers and mobile abattoir operators can increase profitability.


  • Offal (e.g., liver, heart, kidneys) can be sold for human consumption or used in pet food, providing a market for what might otherwise be wasted.

  • Skins and hides can be sold to tanneries, or in the case of premium leather, they could be used in small-scale artisanal products like bags, shoes, or even high-quality upholstery. This creates opportunities for farmers to diversify their income streams.

  • Fat and bones can be processed into tallow or bone meal, which can be sold for further processing into soap, candles, fertilisers, or even high-end food supplements.

  • Blood and other waste products could also be repurposed into bio-fertilisers or used in rendering plants to create animal feed or other agricultural products.


Incorporating by-products into the business model offers farmers the ability to generate additional income while also promoting sustainable farming practices by using every part of the animal.



Costs Involved in Starting a Slaughter-Only Mobile Abattoir


  1. Initial Setup and Capital Investment

    • Mobile Abattoir Equipment: A fully equipped mobile slaughter unit can cost anywhere between $500,000 and $1.5 million, depending on the size, the species it processes, and the level of technology involved (e.g. refrigeration, water treatment, slaughter tools, etc.).

    • Refrigeration and Transport Systems: A fully equipped refrigerated trailer will add an additional $100,000 to $300,000.

    • Licensing and Compliance Costs: Legal fees, compliance with environmental assessments, and regulatory approvals could range from $50,000 to $100,000.

    • Labour and Training: Labor costs for operating the mobile abattoir can range from $100,000 to $250,000 per year for a small team.

    • Insurance: Liability, worker’s compensation, and vehicle insurance will likely cost $10,000 to $30,000 annually.

  2. Operating Costs

    • Fuel and Transport: Estimated $20,000 to $50,000 annually, depending on the distance covered.

    • Maintenance and Repairs: Estimated $15,000 to $50,000 for annual maintenance.



Costs Involved in Boning, Processing Offal, and Packaging


  1. Boning Room and Processing Facilities

    • Initial Setup: Equipment, refrigeration, and compliance for a boning room could cost between $500,000 and $1 million.

    • Labour: Skilled butchers may cost $50,000 to $150,000 annually, depending on workload.

    • Waste Management: Disposal and treatment could range from $20,000 to $ 40,000 annually.

  2. Offal Processing and Packaging

    • Equipment for Offal Processing: $100,000 to $250,000 for processing offal into marketable products.

    • Packaging Equipment: $50,000 to $200,000 for vacuum packing or preservation technology.

    • Packaging Materials: $10,000 to $30,000 annually for materials like vacuum bags and labels.



Additional Costs to Consider: Delivery and Marketing


  1. Product Delivery to Markets: One often-overlooked cost in the mobile abattoir model is the cost of delivering the final product to markets, retailers, or customers. Transporting meat products—whether whole carcasses or packaged cuts—requires refrigerated transport to maintain the cold chain, which adds to ongoing operational costs. Depending on the distance, frequency, and volume transported, delivery costs could range from $10,000 to $50,000 annually, especially for remote farms that are further from urban markets.

  2. Marketing Costs for New Brands: If farmers collaborate under a new or shared brand, marketing costs will be associated with building brand recognition. These costs could include developing branding materials, creating packaging, setting up a website, and engaging in promotional activities (such as farmers market stalls, social media campaigns, and partnerships with local retailers). Marketing a new brand could cost anywhere from $10,000 to $50,000 annually, depending on the scale of the effort and the targeted audience.

  3. While individual farmers who maintain their own brand may face lower marketing costs, those creating a cooperative brand may need to invest more heavily in brand awareness and market positioning.



Is a Mobile Abattoir Better than a Micro Abattoir for Small Farmers?


When deciding whether a mobile abattoir or a micro abattoir is more viable for small farmers, several factors must be considered:


  1. Mobility vs. Fixed Location: Mobile abattoirs offer flexibility in that they can travel directly to the farm, eliminating transport stress on livestock. This is ideal for farmers in remote locations or those who prioritize animal welfare. However, mobile abattoirs can be costly to operate, especially over long distances, and their throughput is limited by time and logistical constraints. A micro abattoir, though stationary, can operate more consistently, offering higher throughput potential and possibly lower per-unit costs over time.

  2. Volume and Collaboration: Mobile abattoirs may be better suited for farmers with lower throughput or those willing to collaborate with nearby farms to share costs. Micro abattoirs, on the other hand, require a larger volume of livestock to be economically viable, making them more suitable for regions with higher livestock density or cooperative farming groups.

  3. Regulatory and Operating Costs: Both models face significant regulatory hurdles, but micro abattoirs may be easier to manage in terms of compliance, given that they operate from a single, fixed location. Operating costs for a mobile unit, including fuel, transport, and maintenance, can be higher than those for a micro facility, where transport costs are lower and economies of scale can be achieved.

  4. Branding and Independence: Both options allow farmers to maintain brand independence, but micro abattoirs, with a fixed location and higher capacity, may offer more reliable processing schedules, reducing delays and improving efficiency for farmers with established brands.



Regulatory Bodies in Western Australia


Establishing either a mobile or micro abattoir in Western Australia involves navigating multiple regulatory bodies. The key agencies involved include:


  • Western Australian Meat Industry Authority (WAMIA):

    • WAMIA regulates abattoirs and oversees meat processing activities under the WAMIA Act 1976 and WAMIA Regulations 1985. It also handles licensing and compliance with hygiene and safety standards.

  • Department of Health, WA:

    • The Department of Health enforces the Food Act 2008 and ensures that abattoirs meet food safety regulations, including hygiene and waste disposal standards.

  • Department of Primary Industries and Regional Development (DPIRD):

    • DPIRD regulates animal welfare under the Animal Welfare Act 2002, ensuring livestock are treated humanely during transport and slaughter.

  • Department of Water and Environmental Regulation (DWER):

    • DWER oversees environmental compliance, including waste disposal and effluent management, under the Environmental Protection Act 1986.

  • Local Government Authorities (Councils):

    • Local councils handle land-use planning, zoning permits, and environmental health inspections for abattoirs in their jurisdiction.



Overcoming the Challenges


For a mobile abattoir model to succeed in WA, several key elements need to be addressed:


  1. Regulatory Reform: The government would need to reassess its approach to mobile abattoirs, creating clearer and more flexible guidelines that accommodate these units’ mobile nature while still maintaining strict food safety and environmental standards.

  2. Collaboration with Local Processors: The most feasible option would be a hybrid model combining on-farm slaughter and local boning room processing. Farmers and local processors could collaborate to share the cost and logistics of a mobile unit, ensuring access to high-quality slaughter without the need to transport animals long distances.

  3. Community and Cooperative Ownership: Encouraging a cooperative approach to mobile abattoirs and boning rooms could allow smaller producers to participate in the local supply chain without prohibitive capital investment. By working together, farmers could take advantage of a shared resource that benefits the entire community.

  4. Government Support and Funding: Securing government grants or subsidies to support the establishment of mobile abattoirs in WA is crucial. Funding could help cover the costs of setting up mobile units, developing local boning rooms, and navigating the regulatory environment.



Conclusion


Mobile abattoirs have the potential to reshape the livestock supply chain in WA by offering small-scale farmers a viable, humane, and sustainable option for processing their animals. While regulatory and logistical challenges remain, a hybrid model where animals are slaughtered on-farm and processed at local boning rooms could present a practical solution. With government support, regulatory reform, and community collaboration, mobile abattoirs could help decentralise meat processing and strengthen WA’s regional economies.


The decision between a mobile abattoir and a micro abattoir depends on the needs of the farmers. Mobile abattoirs offer flexibility and lower transport costs for livestock but have higher operational costs and logistical challenges. Micro abattoirs, while requiring a larger volume of livestock, can operate more efficiently and may be a better long-term solution for regions with high livestock density. Both models can be viable when combined with value-added opportunities from by-products, but careful planning, collaboration, and government support will be key to their success.



Survey for you to fill in. Data is power!


Industry Discussions:

Come along to the Forum in Denmark if you are about on the 8th of October: Denmark Forum at Tingle Ridge


Update on the Forum and other meetings at the Future Food Producer Group Field Day in Bridgetown:

22 Jayes Rd, Winnejup

Great Speakers: Iain Massey, Wayne Challis and Dan Hester.Tracey Hodgkins and Barbara Dunnet from the Future Food Network will deliver the update.


Some additional resources for reading:









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