By Flavia Ajok
Butchers in Hoima City have finally begun relocating to a newly constructed modern abattoir in Bulera cell, Hoima East Division, marking a turning point in how meat is handled and consumed in the oil-rich city.
Last week, Hoima City authorities issued a one-week ultimatum to all butchers to vacate the condemned slaughterhouse in Kiryatete, a city suburb, and move operations to the new 5 billion Shilling facility, located 5 kilometres away from the city centre. This follows years of public outcry over poor hygiene and substandard meat.
The old abattoir had long been described as a health hazard, with cracked slabs, poor drainage, and water mixing with animal waste. Public Health experts and city authorities said the conditions had compromised meat safety for thousands of consumers.
Completed last year, the state-of-the-art abattoir had remained idle as butchers resisted relocation, arguing that it was too far from their customers. But Hoima Mayor Brian Kaboyo says the relocation is non-negotiable, stressing that the facility is designed to guarantee meat safety and public health.
The facility is equipped with modern features rarely found in local abattoirs across Uganda: a specialised slaughter hall, meat preservation unit, waste disposal and treatment plant, hide and skin room, and a fully furnished office for the city meat inspector. It also has electricity, running water, and a properly drained lairage designed for resting animals before slaughter, with isolation pens for suspect livestock.
Hoima Resident City Commissioner (RCC) Badru Mugabi warned butchers against defying the directive, stressing that security agencies will crack down on anyone found slaughtering animals in ungazetted areas and that operations will be conducted to arrest those who continue using the old and illegal slaughter points.
For many residents, the relocation is long overdue. Charles Wandera, a resident of Kiganda cell, noted that the new abattoir will raise meat standards, giving the community greater confidence that the meat they consume is properly handled.
Jackline Wembabazi, a resident of Kinubi cell in Hoima East Division, urged butchers to uphold the highest standards of hygiene in the new abattoir, stressing that a modern facility alone is not enough if cleanliness is neglected and the quality of meat is left to chance.
Butchers, however, remain divided. While some have already shifted and started slaughtering from the new facility, others, like Fred Byakagaba of Kiryatete, argue that the abattoir is too far from the city centre, making transportation of meat costly, a burden they fear will eventually be passed on to customers.
Across Uganda, many urban centres still depend on dilapidated slaughterhouses, raising concerns about food safety and disease transmission. Hoima’s investment, experts say, could serve as a model for other fast-growing cities, especially as the region prepares for an oil-driven economic boom that will demand higher health and safety standards.
For now, the move signals the beginning of a new chapter in Hoima, one where residents may finally have confidence that the meat on their plates meets modern standards.
