In many restaurants and wedding venues in Baku, lamb meat imported from Mongolia is used in wedding ceremonies.
These meats are considerably cheaper for restaurants compared to local production. In addition to wedding ceremonies, restaurants also use these meats to prepare meals for customers on ordinary days, presenting them to consumers as local products.
Speaking to Modern.az regarding the issue, Eyyub Huseynov, Chairman of the Free Consumers Union, stated that meats imported from Mongolia are under control and are normal meats.
“In Azerbaijan, imports in this direction have started in the last 8 months to prevent meat deficit. However, these meats are unequivocally frozen meats. I reiterate that these meats are normal and are under the control of the Food Safety Agency. At the same time, they are considerably cheaper than local meats.”
Food expert Elsevar Farzaliyev stated in his declaration to our website that there is no danger in meat imported from Mongolia that is harmful to human health:
"Inconsistencies may arise due to regional differences, which could manifest as digestive difficulties rather than diseases. There might be cases where enzymes – biological catalysts that accelerate chemical reactions in living organisms – do not form around the stomach. As for the animal's own disease, if livestock is infected with a disease, this can occur in local animals as well as those imported from abroad. The disease will still survive after any processing and will be transmitted to humans.”
The expert, referring to the prices of meats imported from Mongolia, noted that the economic benefit is chain-like:
"It is beneficial for everyone up to the consumer. Because it is cheaper compared to meat in the local market.”
The expert noted that the decrease in local meat in the market is currently continuing:
“If 40 years ago 100-120 head of livestock came out of one door in village houses, now we see 5-6 head of cattle at the doors.”
Food expert Farid Safarov stated in his declaration to Modern.az – that whether meats imported from Mongolia are harmful or not is assessed not directly by the country's name, but by the conditions of production, slaughter, transportation, and storage:
“That is, the meat itself is not automatically harmful, but there are some risk factors. Mongolia is known for its vast steppes and semi-nomadic livestock farming system. Animals are mainly fed with natural grass, which is a positive aspect. However, there may be a risk of parasitic diseases (especially tapeworms and other helminths).”
The expert noted that the veterinary control system must be checked in accordance with the standards of the importing country. If there is no strict laboratory control during import, the risk increases:
“Meat imported from Mongolia travels a long distance and is usually frozen.
If the cold chain is broken, bacterial growth can occur. Repeated freezing and thawing can degrade quality and compromise food safety. Lipid oxidation (deterioration of fat quality) can occur during long-term storage.”
Farid Safarov added that meat from older animals can be tougher and harder to digest.
If it comes in industrially processed form (sausage, canned goods, etc.), there is a risk of excessive salt and preservatives:
“If import regulations are correctly applied, and the meat is veterinary certified, slaughtered under hygienic conditions, and the cold chain is maintained, then it is not appropriate to speak of a specific “country-specific harm.” A product that has passed official control is not considered dangerous. The main issue is not the source, but the control and storage standards,” he added.
