**9. Safe pork**

Four years after the study began, farmers and butchers were boiling the pork for 20 minutes before they fried the meat. The larval cyst will be killed if it is cooked at a boiling temperature for 10 minutes. Farmers said they purchased pork from butchers rather than from backyard operations because they wanted to buy meat that was inspected. Butchers regularly took the pigs to the slaughter slab to have them inspected prior to sale. The business education was important to the butchers because they kept track of their expenses and were sure to save enough money from each pig to pay for the inspection of the next pig. In a World Bank project in Kenya found that over 80% of farmers who are taught recommended practices choose to adopt them (Gautam 2000). This education had both a positive short- and long-term impact (Gautam 2000 ).
