A completion ceremony of Genetic Improvement in Sheep and Goat Project, a collaboration between the Government of Belize and the Republic of China (Taiwan) was held on Thursday at the main stage of the National and Agriculture Show grounds in Belmopan.
In attendance at the ceremonies was the Hon. Godwin Hulse, Minister of Agriculture, Fisheries, Forestry, the Environment and Sustainable Development and Immigration and his counterpart, His Excellency Remus Li-Kuo Chen, Ambassador of the Republic of China. At this occasion Hon. Hulse thanked His Excellency and the Government of the Republic of China for both the monetary and technical assistance. Minister Hulse confirmed that farmers can now rear improved genetics and better quality meat. He said that we want this type of meat on the Belizean table. With the improved production, both the sheep and goat products can be exported to countries that Belize now has bi-lateral relations with.
For his part, Ambassador Chen again highlighted that the bloodline of the sheep in Belize has been upgraded and that farmers are now capable of producing high quality mutton. His Excellency also reminded that the Project had created infrastructure to have a sustainable supply of meats. Ambassador Chen shared with the participants that the draft agreement for the second phase of the Sheep Project, which will focus on the cooperation in breeding sheep and goat production and guidance system enhancement, has been presented to the Ministry of Agriculture. It will continue to strengthen the value-added production and market linkage in the sheep industry through the cooperation with the Ministry of Agriculture.
There were approximately 100 persons in attendance at the ceremony, including representatives from the Embassy of Taiwan, Ministry of Agriculture, technical officers from Belize Livestock Producers Association, OIRSA, the Belize Agricultural Health Authority and sheep farmers. During the course of the four year project, funded by the Republic of China, the Ministry of Agriculture had conducted workshops countrywide to increase efficiency of sheep production at the national level. Such training for those involved in sheep husbandry had been focused in the Cayo District. As an example, training was held at the University of Belize’s Central Farm Conference Room, where a total of 30 sheep farmers from San Antonio, Cristo Rey, Succotz, Benque Viejo del Carmen, Bullet Tree and Santa Familia attended the training.
Those workshops focused on theory presentation on feeding strategy using alternative feed sources, feeding management, selection of breeding stock, fattening strategy, deworming program, and the use of supplements.
But principally, the Project had imported new bloodlines of sheep to improve the genetic stock. On January 29th of 2018, the Ministry of Agriculture welcomed a group of imported Dorper (29 Dorper) and Barbados Black Belly sheep (16 BBB), at the Philip S.W.Goldson International Airport. This new living stock of genetic material had come from the United States of America. A breeding plan had been put in place to improve the quality and diversity of breeding stock and to produce lamb and mutton that are more acceptable for local consumers. Since then the Katahdin genetic stock of sheep has also been introduced.
In continuing the good relationship between Belize and Taiwan, the Project for the growing of ruminants was officially launched in Central Farm. So too was the National Sheep and Goat Breeding Center, which now has a capacity for 400 sheep and is located at the center of Belize’s agricultural research efforts.
Initially, the ruminants breeding project was signed with the Ambassador of the Republic of China(Taiwan) H.E. Mr. Benjamin Ho on December 2, 2015. Such an innovative project has sought to improve and develop the genetic blood lines of both the sheep and goat livestock through natural breeding and artificial insemination programs.
At the moment the Memorandum of Agreement between both Belize and Taiwan is still pending approval by the Ministry for another four years. Should a second phase of the project be approved, efforts will be made to promote mutton with the Belize Tourism Industry Association and other Tourism sector partners. In a survey done at the National Agriculture and Trade Show this year, Belizeans love the taste of mutton, but complained that it was “very expensive” explains Live stock officer Andrew Mejia.
Central Farm is now selling a superior breeding stock of sheep. Contact can be made with Andrew Mejia at 824-3032. Depending on the genetic variety, the prices of the sheep varies. Experts in sheep production have advised farmers in Belize to become registered and have a traceability system in place that will pave the way in exporting sheep to countries in the Caribbean and the Americas.
Specialists like Hsu Chen Chih from Taiwan had been advising farmers on how to maximize the use of their land for sheep production. Chih maintains that the feeding must be supplemented so that the lamb can grow faster.
With the entry of the Christmas Season, both lamb and mutton can become valuable sources of meat and can be prepared in various ways. According to the American Lamb Association, the three most common cooking methods for lamb are grilling, braising, and roasting. Grilling (or barbecuing) over hot coals is great for burgers and lamb chops. The lamb association recommends dry brining and salting the meat for about 40 minutes before cooking to help break down the proteins.
Braising is where meat is first browned in fat and then cooked slowly in a covered pan with a small amount of liquid. This can be done on the stovetop or in the oven, and this method is best for tougher cuts such as the shoulder.
The dry heat of oven roasting is best for more tender cuts like the rack or the leg. The meat is cooked uncovered and produces a brown outside and moist interior.
Because mutton is tougher, a slow-cooking method like stew helps to tenderize the meat and bring out the flavor. The Belizean housewife now has a ready access to mutton and lamb. Thanks to the Taiwanese Mission these products have added greatly to our gastronomic delights.
