Practices of the butchery activity in the Tiaret region in Algeria: the case of sheepmeat

This study is aimed at studying the butchery activity which has so far been the subject of no in-depth study in Algeria. It led us to question the logic of the butchers ensuring the slaughter activity as well as their mode of integration into the sheep meat sector. The methodology implemented was based on a survey during the COVID 19 period, in March-April 2020, among 31 butchers to record frequency of purchase of ovine meat. Butchers are considered to be artisanal units, adapted to the local market, recognized by their suppliers and working with only live provisions and purchasing frequencies. They meet the needs of a varied clientele (households and communities) and they resist fluctuations in supply and prices. The margins generated by this traditional butcher's shop are influenced by the parameters that are the periods of high consumption (periods of religious festivals), as well as the level of live supplies.