In Namibia a country of meat-lovers, vital expertise is needed to stop livestock spreading diseases

Wreathed in barbecue smoke, Vetjaera Haakuria gestures at the men butchering meat and cooking it over hot coals behind his back. “What have you learned about the risks of eating this?” he asks his young audience, spotless in their white lab coats. “It might contain drug residues, right? And what about diseases?”

It’s nearly noon in Windhoek, Namibia’s capital, and the market is preparing grilled meat – known locally as kapana – for the lunchtime rush. Everyone comes here, from construction workers to members of parliament. Namibians love to eat meat, and he is no exception: his tribe, the Herero, traditionally eat nothing else.