Traditional slaughterhouses in Hanoi, Vietnam can kill up to 2,000 pigs in one night with teams of four people splitting the duties of killing, bleeding, and gutting the animal. Ridiculed in the past by environmentalist for their poor sanitation conditions, these traditional slaughterhouses will soon be replaced by modernized processing plants as part of a new program to improve food quality and hygiene for the newly affirmed member of the WTO.

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