Public consumption of livestock products such as milk, meat, eggs, and their derivatives continues to rise year after year, in line with population growth and improved economic conditions.
As an illustration, chicken consumption in 2020 was recorded at 11.6 kg per capita, increasing to 13.5 kg per capita in 2023.
This growing demand must be matched with product safety and quality guarantees through a reliable certification system.
Certification and labeling of processed livestock products are crucial benchmarks to ensure that the products consumed by the public meet food safety standards, hygiene, and sustainability in production.
This is especially important as livestock products are a part of daily consumption.
“Without proper supervision in production and cleanliness, the risk of zoonotic diseases or health issues due to microbial contamination is high,” stated Professor Tri Anggraeni Kusumastuti from the Faculty of Animal Science at Universitas Gadjah Mada on Monday, Apr. 21, 2025.
Professor Kusumastuti, a lecturer and researcher at the Agribusiness Laboratory of the Faculty of Animal Science, emphasized that product certification is not merely an administrative formality for producers.
Rather, it reflects a commitment to quality standards and opens broader market opportunities, including export.
“Certified products are generally more trusted by business partners and add value to the supply chain. Producers aiming to expand their market share should obtain product certification as a primary requirement to enter those markets,” she explained.
According to Professor Kusumastuti, certification assures consumers that the products they purchase have undergone strict oversight, from raw materials processing to storage and distribution.
For example, halal-certified products indicate that the production process complies with Islamic principles, making the halal status accountable.
Dr. Tian Jihadhan Wankar, another Animal Science lecturer, added that beyond certification, product labeling also plays an essential role in building consumer trust in the quality of livestock products.
Items such as processed meats, pasteurized milk, yogurt, or salted eggs often lose competitiveness not because of low quality but because of poor packaging and lack of credible labeling.
“Today’s consumers care deeply about product details,” he said.
Professor Suci Paramitasari, an agricultural market observer, noted that the certification and labeling process in the livestock product industry still faces several challenges.
These include the limited awareness among micro, small, and medium enterprises (MSMEs) about the importance of certification due to high certification costs and a lack of access to information and technical assistance.
Often, MSMEs are reluctant to pursue certification because it is perceived as complicated and expensive.
Additionally, understanding proper labeling that aligns with regulatory and market demands is still low.
“Many MSME producers create basic labels without considering aesthetics and the information consumers need. This is where universities play a vital role in providing education and guidance,” she explained.
In response to this issue, the faculty is actively assisting livestock product MSMEs, including those marketing their products through Plaza Agro UGM, located within the faculty’s area.
These products include pasteurized milk, yogurt, cheese, ice cream, processed meats, eggs, and other derivatives.
The assistance includes training on obtaining product certification and strategies for scaling up businesses.
Additionally, the faculty collaborates with various partners to provide education on halal certification, particularly for animal slaughterhouse operators and livestock product producers.
Reported by: Faculty of Animal Science/Satria
Author: Agung Nugroho
Post-editor: Lintang Andwyna
Photograph by: Margiyono