>> Crackdown planned on slaughter houses

Follow as Nguoi Lao Dong reporters Long Giang and Ha Minh take you inside Ho Chi Minh City’s underground slaughter houses.

An unlicensed slaughterhouse in Binh Chanh District

Many slaughter houses in Ho Chi Minh City have been operational for years without proper licenses, a dangerous public health issue.

We decided to investigate the situation.

At 12pm on January 3, 2011, we arrived at the hot corner poultry trading area of Huu Phu - Tran Chanh Chieu Street, District 5. Under the midday sunlight, chickens and ducks are being sold and slaughtered in direct eye of the public with no authority to check and no licenses to sell. A kilogramme of raw chicken ranges from VND80,000 (USD4) to VND95,000 (USD4.75), depending on the type. The slaughtering fees are VND10,000 (USD0.5) per chicken or duck.

Taking the part of customers who want to buy a large volume of slaughtered chickens for sale, we were warmly welcomed by a woman. She said that, “You only need to book several hours for home delivery. We will return your money if the chickens fail to meet your standards. In urgent cases, we will mobilise many people to slaughter so we can fulfill your demands.”

Next, we came into a slaughter area which covers just over 10 square metres. With the limited space, all slaughter activities are carried out on the cement floor full of drainage waste, feces, feathers and filth.

More than ten slaughter bases are also located at the area near Tan Son Street, Go Vap District. Mrs. Sau, a chicken seller here, said only a few people collect customer’s slaughter fees while the majority do not because there is plenty of competition from many sellers. The slaughtering area is very fetid, a result from different wastes (excrement, feathers, blood and organs) which are all discharged to the drain nearby.

In the area near Hiep Binh Street, Thu Duc District, from 14:30 to 16:30 pm on January 3, we saw seven raw poultry sales points along two sides the street. Their slaughter operations are near dumps which are full of foul smell and flies.

We stopped at at a point located on a pit and observed. It attracts a customer about every five minutes. This location has five people who will take turns taking care of the sales from morning until the evening.

The point sold from 60 to 70 chickens and ducks a day, but its slaughter tools are very simple. There is a small gas stove to boil water and tools for slaughtering. Asked about this, the owner said it is easier to bring this simple equipment with her in case market inspectors show up.

These slaughterhouses could be a public health risk as they do not meet safety standards and operate unregulated.