What do you do when you do not have a continuous cooling chain for perishable food? Here in Lindi Region, as well as in other parts of Tanzania, there are frequent brown outs. Most of them are short, but all of them are unpredictable and can, in some cases last from several hours to several days. Keeping up cooling chain management simply does not make any sense.
And yet, people know how to handle it: Keep your meet alive as long as possible, deliver it alive to the customer, who already has arranged for a butcher who slaughters the meat right there where it is needed.
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