Dairy Value Addition for Food Security
Details
INTRODUCTION
In Africa, dairy sector has a potential for rural development, poverty reduction and food and nutrition security. Although there has been a strong interest from policymakers, investors and also re-structuring of dairy value chains, dairy sector potential is still underexploited partly because of a number of production, marketing and trade constraints that hinder its development. Farmers therefore receives low prices when production is high and high prices when production is low. This negative price fluctuation is particularly because of their dependence in weather for their dairy production. Value addition can help stabilize prices, increase Kenya’s exports and promote rural sustainable development. This five (5) days course aim to offer knowledge on value addition of raw milk by producing a wide variety of processed products, to increase the return above the base price of raw milk.
DURATION
5 Days
Outline
TOPICS TO BE COVERED
Module 1:
- Definition of Milk Quality and Safety
- Understanding of on-going public and private sector efforts in the dairy sector on milk quality and safety
- Opportunities of milk quality and safety
- Sources of milk contamination
Module 2:
- Why milk gets spoilt quickly
- Milk hygiene and equipment
- Improvised milk coolers
Module 3:
- How to make various products from milk at home
- Yoghurt
- Mala
- Ice-cream
- Cream
- Cheese
- Pasteurized fresh milk
Module 4:
- Risks posed by unsafe milk traded
- Innovations for improving milk quality and safety
- Understanding the regulating food safety standards that are in place
Module 5
- Field trip- Visiting smallholder farmers who are doing dairy value addition
Schedules
Weekdays | 09:00 AM — 05:00 PM |
No. of Days: | 5 |
Total Hours: | 8 |
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