By Alpha Ngunyale
In Tanzania, many myths and misconceptions surround the consumption of exotic poultry, particularly broilers, which limit their consumption in various regions. These beliefs are often rooted in a lack of understanding, ignorance, and sometimes deliberate misinformation.
Admittedly, it can be challenging to understand how broiler chickens can increase to such a large size, especially for those accustomed to seeing chickens take years to reach a kilogram in weight.
This lack of understanding leads to the assumption that these chickens must be wrong. While this conventional thinking might have helped many avoid things like poisonous food in the past, it most certainly doesn’t apply here.
DR RASHID MBUMA said this is like assuming your smartphone runs on magic because you don’t understand the technology—it doesn’t help when people suffer from malnutrition due to a lack of protein, particularly in southern regions such as Njombe, Iringa, Songwe, and other areas.
According to the 2018 SMART survey, 32% of children under five years are stunted, a significant decrease from 35% in 2014. The most affected regions, with a prevalence of stunting exceeding 40%, were Ruvuma (41%), Iringa (47%), Rukwa (48%), Kigoma (42%), Njombe (54%), and Songwe (43%).
These myths have also significantly affected the acceptance of broilers as an affordable and cost-effective source of protein in most regions.
In several regions of Tanzania, beef costs surpass that of broiler meat. Despite this, the average consumption of poultry meat is relatively low, at around 2.07 kg per person annually, while egg consumption stands at 107 eggs per person per year. These figures are the lowest within the SADC and the EAC (East African Community). Compared to FAO guidelines for poultry meat and eggs, these numbers are evident to fall significantly below recommended levels, both internationally and within Tanzania’s region. This underscores the urgency for improvement.
Let’s first understand the history of broiler chicken and its evolution over the centuries.
Following World War II, the United States faced a significant shift in agricultural practices, particularly in poultry farming. During the war, the scarcity of red meat led to an increased reliance on poultry, turning chickens primarily raised for eggs into a crucial meat source. However, this makeshift solution was not sustainable post-war. As the nation’s third-largest agricultural sector, valued at $3 billion, the poultry industry focused on egg production, with meat as a mere by-product.
Recognising the impending challenge of sustaining these wartime gains, the industry, spearheaded by A&P Food Stores—the most significant poultry retailer—initiated the “Chicken of Tomorrow” contest. This competition aimed to create a superior breed of meat chickens. Launched with the backing of a national committee and an alluring prize of $10,000, the contest spurred widespread participation among breeders across the United States. The goal was clear: develop a chicken that was not only larger and meatier but also economical to produce.
The extensive breeding program was a testament to American ingenuity and the collaborative effort of the agricultural community. Through a series of state and regional contests culminating in a national competition 1948, breeders experimented with various crossbreeds and selective breeding techniques. The process was rigorous, involving careful monitoring of the chicks’ growth and health in controlled environments to ensure that the new breeds met the high standards set by the contest.
This period of intense innovation led to the development of the modern broiler, which is characterised by its broad breasts and substantial meat yield. It also significantly altered the poultry industry’s landscape.
Now that we know how broiler chickens came about, let’s examine the most common myths about broiler meat in Tanzania and see the reality.
Advantages of Eating Broiler Chicken Meat.
Let’s also explore the advantages of incorporating broiler meat into our diets. Adhering to food safety and dietary recommendations is important to reduce the risk of non-communicable diseases, and broiler meat is a great option for promoting overall well-being.
High-Quality Protein: Broiler chicken provides an excellent source of high-quality protein, essential for muscle growth, repair, and overall body function. Protein from broilers includes all the essential amino acids the human body requires.
Nutrient-Rich: Broiler chicken is rich in various vitamins and minerals, including B vitamins (such as B6 and B12), which are crucial for energy production and brain health. It also contains essential minerals like phosphorus, selenium, and zinc, which support bone health, immune function, and metabolic processes.
Low in Fat: Compared to other meats, broiler chicken is relatively low in fat, especially if the skin is removed. This makes it a healthier option for those looking to reduce their fat intake while still obtaining the necessary nutrients.
Versatile and Affordable: Broiler chicken is versatile and can be prepared in numerous ways, making it easy to incorporate into various meals. Additionally, broiler meat is generally more affordable than other types of meat, making it accessible to a broader population.
Supports Growth and Development: Broiler chicken’s high protein content supports children’s growth and development. Regular consumption can help address protein deficiencies and improve health outcomes, particularly in regions with high malnutrition rates.
Easily Digestible: Broiler meat is easily digestible, making it suitable for all age groups, including young children, the elderly, and those recovering from illness. Its digestibility ensures that the body efficiently absorbs and utilises the nutrients.
Low in Calories: Broiler chicken is relatively low in calories compared to red meats, making it a good option for those managing their weight or looking to reduce calorie intake while maintaining a nutritious diet.
Promotes Heart Health: Lean cuts of broiler chicken can be part of a heart-healthy diet. Compared to red meat, they contain lower levels of saturated fat, which can help maintain healthy cholesterol levels and reduce the risk of heart disease.
Acknowledging that issues like malnutrition due to protein deficiencies are more significant than our desire to believe in myths and conspiracies, we should focus on promoting the poultry industry to provide the quality protein needed efficiently and affordably.
Our goals and efforts should focus on increasing poultry protein consumption, improving food safety systems, and reducing malnutrition levels. As the world shifts towards sustainable and environmentally friendly practices, poultry offers a cost-effective alternative to more expensive meat options, supporting the nation’s health.
