New Experimental Kitchen For Research & Small-Scale Food Processing At Public Abattoir

A new experimental kitchen dedicated to research and small-scale food processing has been inaugurated at the Public Abattoir in Marsa as part of a €200,000 investment aimed at strengthening Malta's livestock and meat sectors.

Minister for Agriculture, Fisheries and Food Anton Refalo officially opened the facility, describing it as another step towards encouraging innovation, sustainability and value-added production within the local industry.

Located within the Public Abattoir complex, the kitchen has been developed to support farmers, meat processors, researchers, students, chefs and entrepreneurs looking to create and test new food products using locally produced ingredients.

Refalo explained that the project forms part of the implementation of one of the Government's electoral programme measures and builds on previous investments at the Public Abattoir, including the Vertical Scalding System and an offal processing plant.

He said the facility forms part of a wider strategy to strengthen the sector by providing the tools needed to develop innovative products while making better use of local resources.

Director General of the Public Abattoir Stefan Cachia said the facility reflects how the Public Abattoir has evolved beyond its traditional role. He explained that it now serves as a centre for research, innovation, education, training and product development, while helping create higher-value products, reduce waste and generate new economic opportunities.

The fully equipped kitchen has been designed to allow innovative meat products to be researched, tested, developed and produced on a pilot scale before reaching the market. According to the Public Abattoir, the project was developed after local meat processors highlighted the need for a facility where new product ideas could be tested without having to travel overseas, saving both time and significant costs.

The facility will also encourage collaboration between government, academia and industry. Researchers, food technologists, educational institutions and private operators will be able to carry out product development, research projects and pilot production without the need for substantial upfront investment in specialised infrastructure.

The initiative is expected to support new businesses, encourage innovation and help develop products for specialised niche markets within Malta's meat industry.

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