FCTA bans use of tyres in meat roasting

The Federal Capital Territory Administration (FCTA) has enforced a ban on the use of condemned tyres for roasting animal parts at the Kubwa abattoir in Bwari Area Council, following an exposé by Daily Trust highlighting the health risks of the practice. A follow-up visit to the facility yesterday showed that butchers have now switched to […]

The Federal Capital Territory Administration (FCTA) has enforced a ban on the use of condemned tyres for roasting animal parts at the Kubwa abattoir in Bwari Area Council, following an exposé by Daily Trust highlighting the health risks of the practice.
A follow-up visit to the facility yesterday showed that butchers have now switched to firewood, with large quantities seen piled around roasting pits as they processed animal parts.
The development comes weeks after Abuja Metro, in its March 31 edition, reported that operators at the abattoir were using burnt tyres to remove animal hair, raising concerns over public health and food safety.
Some of the butchers, who spoke at the site, said the report triggered a clampdown by officials from the FCT Agriculture and Rural Development Secretariat, who subsequently stormed the abattoir and enforced the ban.
“They came here after the story and stopped us from using tyres. Now, we have no option but to use firewood,” one of the operators said, expressing frustration over increased costs.
A veterinary doctor attached to the abattoir management, who declined to be named due to lack of authorisation to speak officially, confirmed the enforcement action. He said authorities had repeatedly warned butchers about the dangers of tyre-burning before resorting to stricter measures.
“We have always sensitised them on the health implications, but compliance was low. After the report, we had to go further and enforce the ban,” he said.
The official added that butchers had been advised to adjust their service charges to reflect the higher cost of safer roasting methods, while customers were also encouraged to prioritise health over cheaper alternatives.
“People should be willing to pay a bit more for properly processed meat rather than risk ending up in hospital,” he said.