Transforming wild African herbivores into edible meat for local communities. Sustainable use of impala (Aepyceros melampus) in the CAMPFIRE Program, Zimbabwe

Abstract

For a long time, African wildlife has been considered a potential source of animal protein for human populations. However, projects aiming at producing bush meat have often been hindered by major constraints such as public health concerns and their cost. The goal of the Nyama project, operating within the CAMPFIRE program in Zimbabwe, had been to supply the people of Omay Communal Land (Nyaminyami District) with affordable impala (Aepyceros melampus) meat on a regular basis and in accordance with the national law on public health. This paper describes the technical innovations (mobile butchery and meat distribution points), the procedure followed during the cropping operations and a financial summary of these activities during the initial phase of the project. In 1996, the production system was handed over to the Nyaminyami District Council, who has since been running the project independently.