Asia
1. Outline of the ProjectCountry:

Project title:

China

Meat Processing Technology

Issue/Sector:

Cooperation scheme:

Animal Industries

Third-country Training Program

Division in charge:

Total cost:East, Central Asia, and the Caucasus Division, Regional Department II

67 Million Yen

Period of Cooperation

Partner Country's Implementing
Organization:

11 November 1998 - 16 November
2002

China Meat Research Center

Supporting Organization in Japan:
Related Cooperation:
Grant Aid; "Project for the Establishment of the Meat Food Research Center of China"
Project-type Technical Cooperation; "The Meat Food Research Center Project"
Project-type Technical Cooperation; "The Meat Food Research Center Project F/U"

1-1 Background of the ProjectThrough Grant Aid from the Government of Japan, the Meat Food Research Center of China (hereinafter refer to as the Center)
was constructed in September 1984 Thereafter, technical cooperation (April 1985 - April 1990) and a follow-up project (April1990 - March 1991) were implemented in the field of meat processing and its related technologies at the Center Afterward, as apart of South-south Cooperation (which is aimed at international technical cooperation among developing countries), theGovernment of China requested the Government of Japan to provide a Third-country Training Program for participants fromAfrican and South-east Asian countries, focusing on the knowledge and techniques of meat processing with the aim of ongoingdevelopment in line with the growing demand for processed meat products.

1-2 Project Overview
The Project featured lectures, on-site practices and study tours at the Center on the basic knowledge of Chinese, Western styleand Japanese style meat processing and special processing techniques with the aim of enhancing the knowledge andtechniques of meat processing.
(1) Overall Goal
To contribute to the stable supply of processed meat products in each participating country.
(2) Project Purpose
Participants enhance their knowledge and techniques of the meat processing.
(3) Outputs
1) Participants understand the knowledge and techniques of Western style meat products and subsidiary materials.
2) Participants understand the knowledge and techniques of Western style grilled chicken processing.
3) Participants understand the knowledge and techniques of Western style sausage processing.
4) Participants understand the knowledge and techniques of Chinese style sausage processing.
5) Participants understand the knowledge and techniques of Chinese style dried and smoked products.

6) Participants understand the knowledge and techniques of Chinese style soup products processing.
7) Participants understand the knowledge and techniques of Japanese style quality management system for meat products.
(4) Inputs
Japanese side:
Short-term Experts

5

Local Cost

67 Million Yen

Chinese side:
Local Cost

56,534.71 US Dollars (8 Million Yen)

(5) Participating countries
Mongolia, Nepal, Pakistan, Egypt, Ethiopia, Ghana, Kenya, Seychelles, Uganda, Tanzania, Zambia, Zimbabwe, Mauritius, SriLanka and Nigeria.

2. Evaluation TeamMembers of Evaluation
TeamJICA China Office(Commissioned to local consultants Meng Weiliang and Wu Bin)

Period of Evaluation

November 2001 - February 2002

Type of Evaluation:
Terminal Evaluation by Overseas Office

3. Results of Evaluation
3-1 Summary of Evaluation Results(1) Relevance
According to the study, the overall goal and the Project purpose, the stable supply of meat products and improvement of meat
processing techniques, is in line with the current development plan of the meat processing industry and the development policyof each participating country. Against this background, 60 percent of the participating countries have seen an increase indemands for meat products, which indicates that the Project met the market needs in each country Almost all the participants
and the organizations mentioned that the training was implemented as expected, which indicates that the Training aiming at
enhancing meat processing techniques fulfilled the technical needs of the participating countries. Therefore, the Project was
highly relevant.
(2) EffectivenessAccording to the answers to the questionnaire to ex-participants, 100 percent of the respondents said that they improved theirskills, 50 percent of the respondents said that they disseminated the knowledge and techniques after returning home, 77
percent of the respondents said that they applied the new techniques in their work, and 20 percent of respondents said that they
produced new products applying the new techniques Participants deepened their basic knowledge and capability of Chinese,
Western and Japanese style meat processing techniques and upgraded their overall skills.
(3) Efficiency
The Project was implemented without exceeding planned budget, and income and expenditures were well balanced All of theparticipants were satisfied with the training facilities, which contributed to the achievement of the project effects As for thelectures, some lectures were translated, and many of the participants pointed out that lectures should be conducted withouttranslators; however, they highly evaluated the Project as a whole.
(4) Impact
The Project had a positive influence on the participating countries in terms of improving policy and meat processing techniques

In particular, 75 percent of the ex-participants said that the effects of the Training had the most influence on the policies for foodhygiene and protection against disease in their countries, which means that the Project contributed to the improvement of
current epidemic protection measures and protection against food poisoning Moreover, 77 percent of the ex-participants
introduced the attained knowledge in textbooks after returning home and put forth proposals to the government.
(5) Sustainability
In terms of the sustainability of the Project outcome in each participating country, nearly 80 percent of the ex-participants areengaged in some sort of disseminating activities, which indicates technical sustainability Many of the participants weredispatched from governmental organizations, so stable organizational support is expected However, there are some limits to thefinancial sustainability; it is necessary to ensure funds to pay for the dispatch of personnel to the Training, and improve themanagement of the dispatching organization.

3-2 Factors that promoted realization of effects
The Center, has implemented nearly 100 similar training courses and has rich experience in trainingAt the same time, The
technical laboratories are at a satisfactory level, and their incidental facilities are advanced and practical These trainingcircumstances greatly contributed to the improvement of participant skills and knowledge.

3-3 Factors that impeded realization of effects
Some lectures required translators because they were presented in languages other than English For this reason, someparticipants wanted all of the lectures to be in English so that there would be more time for experiments and practice.

3-4 Conclusion
Ex-participants use the acquired knowledge and techniques in various ways, including the development of new products, anddissemination of related techniques in their respective countries As there are no changes in meat processing policy in eachparticipating country, the original purpose of the Project has for the most part been accomplished The overall goal will be
gradually accomplished via the acquired knowledge and techniques that are being disseminated and applied on a regular basis
in each participating country.

3-5 Recommendations
In order for participants to have an in-depth understanding of techniques introduced in the Training, experts who can givelectures in English are required, and the Center has to secure these personnel It is also necessary to regularly update thecontents of the textbooks and have more practice and study tours in the curriculum.

3-6 Learned Lessons
The lack of data made this evaluation difficult Therefore, it is necessary for the supported organizations to record and preserve
the necessary information on projects in order to ensure an efficient and accurate evaluation at the termination of projects.

3-7 Follow-up Situation
N/A