My aunt started a butchery /pork joint hapo ivo Kenyatta Road.Noma ni, nyama ikiletwa na supplier inaweigh say 20kgs, by the time wanauza nyama inaleta faida ya kitu 17kgs.

Apparently, dehydration inasababisha nyama ku-lose kilo. By the time jioni inafika, moisture-content ya nyama huwa imepungua.

Watu wa butcheries, how do you cover that loss? a. Unacheza na ratili(placing weights chini ya weighing scale)⚖️ b. Overprice your meat c. Any other suggestions?