KarooPrime Capretto — Abattoir & Processing Operations
The facility design, the capacity and modular expansion, and the food-safety and quality systems.
Section 12 · Business Plan
Abattoir & Processing Operations
The facility design, the capacity and modular expansion, and the food-safety and quality systems.
The halaal- and HACCP-certified abattoir and cutting plant is the
Company’s anchor asset and the principal regulatory barrier to entry
that protects its competitive position.
12.1 Facility design
The plant is designed to international food-safety standards with
separate clean and dirty zones, controlled stunning and slaughter areas
configured for halaal compliance, chilling capacity sized to throughput,
a cutting and deboning hall, packaging lines and blast-freezing for
export product. Effluent treatment, rendering and by-product handling
are integrated to maximise fifth-quarter recovery and minimise
environmental impact.
12.2 Capacity and modular expansion
Initial configuration supports the Year 1 commissioning volume with
substantial headroom; line speed, shifts and chilling capacity scale to
accommodate the 240,000-head Year 5 target. Modular expansion allows
capital to track demonstrated throughput, avoiding stranded
capacity.
12.3 Food safety and quality systems
The plant operates a HACCP-based food-safety management system,
supported by standard operating procedures, sanitation protocols,
cold-chain monitoring and full lot traceability. Independent audits and
certification underpin customer and regulator confidence and are
prerequisites for export accreditation.
Confidential — this business plan is provided to prospective investors and lenders for evaluation purposes only and may not be reproduced or distributed without the written consent of KarooPrime Capretto (Pty) Ltd.