The Kano State Government on Thursday distributed working tools to no fewer than 1,900 butchers selected across the 44 local government areas under the government’s empowerment programme.
Speaking at the event held at the Government House, Governor Abba Kabir, said the gesture was part of his administration’s commitment to economic empowerment, emphasising that strict hygiene standards in meat processing must remain non-negotiable.
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“The initiative is part of our administration’s broader agenda to strengthen small businesses, reduce poverty, improve food safety and drive sustainable economic growth across Kano State,” he said.
Governor Yusuf described butchers as key players in the food supply chain, stressing that maintaining high standards of cleanliness in abattoirs and meat processing centres is essential to protecting public health.
He warned that poor sanitary practices could expose consumers to preventable food-borne diseases, emphasizing that hygiene is the foundation of safe and quality meat production.
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The governor urged beneficiaries to invest the support in expanding their businesses, increasing productivity, creating jobs and improving their livelihoods.
He noted that empowering artisans and trade associations remains a central pillar of his administration’s people-focused economic development strategy.
According to him, the state government will continue to implement policies and programmes that promote entrepreneurship, empower citizens and strengthen key sectors of the economy.
“Sustainable development can only be achieved when people are equipped with the tools and opportunities to become self-reliant,” he added.
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The Chairman of the Kano State Butchers Association, Alhaji Nasiru Isyaku, described the intervention as unprecedented, saying the empowerment package would improve the welfare of butchers and enhance professionalism within the industry.
He commended the Governor Yusuf for recognising the contributions of butchers to food security and public health, pledging that members of the association would continue to uphold hygienic practices and professional standards in their operations.
