By Deanna Isaac Carriacou Hillsborough, Carriacou, March 19th, 2010- Butchers in Carriacou are the beneficiaries of a series of training exercises in the proper guidelines for slaughtering, processing and handling meat for consumption. In the first of a two-part training, the Agriculture Instructor in the Division of Agriculture of the Ministry of Carriacou and Petite Martinique Affairs, Norland Cox, emphasised the need for butchers to be properly attired by wearing clean clothing, a hat and gloves. Mr Cox also provided tips on livestock slaughtering to the butchers. They were told that animals must not be fed 18-24 hours prior to slaughter, but given ample drinking water. Mr Cox, who was assisted by Environmental Health Officer for Carriacou and Petite Martinique, William Guadeloupe, said the training is essential as government seeks to improve livestock production in Carriacou and Petite Martinique with the establishment of a Centre of Excellence programme. The next part of the training will be conducted in Grenada at Real Value Supermarket, where butchers will be instructed in meat-cutting.