Training on Dairy Value Addition for Food Security

Course title: Training on Dairy Value Addition for Food Security

Training venue: Nairobi Kenya

Course dates:  

12/09/2022-30/09/2022 : https://bit.ly/3yzIOrq

21/11/2022 - 25/11/2022 : https://bit.ly/3v7eYKb

Contact us through: Email: [email protected]; Tel: +254732776700 / +254759285295

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 fluctuations is particularly because of their dependence in weather for their dairy production. Value addition can help stabilise 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

COURSE OBJECTIVES

By the end of the course, learners will be able to:

• Understand various concepts in relation to dairy value addition
• Understand the importance of maintaining hygiene, milk packaging, milk storage and transportation to providing quality dairy products.
• Understand how food safety practices begin in the farm and carry through milking & post-milking handling.
• How to reduce losses (both physical and in market value) between milking and consumption.
• Learn various value addition techniques
• Understand how to ensure food safety and learn appropriate handling technology for dairy products taking into consideration the available technology of the locality or country.

TOPICS TO BE COVERED

Module 1:

• Definition of Milk Quality and Safety
• Understanding of ongoing 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
• Icecream
• Cream
• Cheese
• Pasteurized freshmilk

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