FMIB - About Us

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ABOUT US

Our Story

The Fiji Meat Industry Board (FMIB) was established under the Fiji Meat Industry ACT 237 of 1970, with the Suva abattoir opening at Nasinu Nine Miles six years later. The Suva abattoir and rendering plant were established to cater to the slaughter of cattle, pigs, goats, and sheep in the Central Division, and the rendering process turns abattoir by-products into animal feed. The abattoir sits on 35.4 hectares of state land with a 75-year Crown lease granted in 1976. The Vuda abattoir was established in 1983 to cater to the Western Division and sits on 6.35 hectares of Native land with a 75-year Native lease granted in 1982. The FMIB is based at the Suva abattoir property and has 74 full-time employees organized into six functional groups. The meat act and FMIB business model review will include the total refurbishment of the abattoirs to HACCP standards, which will enable FMIB to export and supply local hotels and resorts.

Our Vision

To be a recognized global provider of quality and value added meat, protein and their by-products.

Our Mission

FMIB is committed to providing slaughtering and processing services in the facilities that are internationally benchmarked for safety, hygiene and quality. We will respond to the needs of diverse markets through humane practices, technological efficiency and adding value to meat and protein products.

Our Core Functions

According to the Meat Industry Act 237 the functions of FMIB are;

Capital

With the approval of the Minister, to borrow such capital monies as may be required, and when so directed by the Minister, to purchase, trade or deal in livestock or meat

FMIB Expansion

To take all such steps, with the approval of the Minister, as the Minister or the Board may deem desirable for the process connected with the protection, preservation and expansion of the Meat Industry in Fiji.

Slaughtering Facility

To construct and operate public slaughtering facilities and may be approved by the Minister.

Get to know FMIB Better

Our Products

Regulations

Our Board

Abattoir

Registered slaughterhouse “means slaughterhouse registered under the provisions of the Meat Act or of any regulations made thereunder.
It is where animals are killed and produced into meat products. Animals are taken into the facility and killed, bled, cleaned and dressed. The process prepares them to be sent off for butchering. However, several vital distinctions could be made between and abattoir and a slaughterhouse. For instance, more meat processing occurs within an abattoir and a slaughterhouse is typically just one part of the abattoir facility. The slaughterhouse portion is where animals are taken in and slaughtered for food.

Rendering

Rendering is a process that converts waste animal tissue into stable, usable materials. After killing all condemned carcasses (cattle/beef) and inedible offals are taken to the rendering. It is cooked, grinded into Meat Meal and sold for pig feed and manure.
The rendering processes simultaneously dry the material and separate the fat from the bone and protein. In animal products most of the material comes from the slaughterhouse. The material can include the fatty tissue bones and offal as well as entire carcasses of animals condemned at slaughterhouses and those that have died in the holding pens. The most common animal sources are beef/pork/goat & lamb.