A significant portion of animal slaughter in the region still takes place in small and primitive slaughterhouses, with meat and meat products often being produced under conditions that are not hygienically or technologically adequate. Small-scale operations lack cooling units, preventing carcass maturation, creating challenges in preserving internal organs, and resulting in the underutilization of by-products. Additionally, carcasses, hides, and internal organs are transported in unsuitable vehicles.

The establishment of slaughterhouses aims to prevent slaughter under non-sterile conditions, ensure clean packaging of meat, eliminate visual pollution, and conduct veterinary checks before slaughter. By registering diseased animals, the project also intends to prevent the spread of diseases.