Handling, Processing, Utilization and Marketing System of Milk and Milk Products in Huet Eju Enesie District, East Gojjam Zone, Ethiopia

Abstract

The study was conducted to assess milk and milk products handling, processing, utilization and marketing systems in Hulet Eju Enesie district, East Gojjam Zone, Ethiopia. For the study, 247 respondents were selected through systematic random sampling and data were collected using semi structured questionnaire, FGD, key informant interview and field observation. Data was analyzed using descriptive statistics, chi square test, analysis of variance by SPSS version 20 Software. Hand milking was the sole milking method in the study area and washing hand before milking was practiced by 93.5% of respondents. All of the interviewed respondents practiced smoking of milk handling equipment mainly to improve the taste and flavor of milk and milk products reported by 76.1% of respondents. Majority of respondents (86.6%) used gourd (Lagenaria siceraria) for milking but most of the respondents (95.7%) in Motta town and few respondents (9.3%) in mid altitude were used plastic material. All of the interviewed respondents were processed raw milk into various milk products. The average amount of milk produced per day per HH was 2.6±0.14 liters and significantly varied (P<0.05) among the study areas with the highest amount of milk produced (5.6±0.94 liters) in Motta town. Only 13.4% of respondents were participated in milk marketing but 86.2% of respondents sold butter. In general, the handling, and processing practice of milk and milk products was in a traditional system and milk and milk products marketing is very limited. Therefore awareness creation for the farmer to improve the handling practice of dairy products and motivation of the farmers to increase their participation in milk marketing is essential.

Keywords: Altitude, Cow milk, Handling, Marketing, Processing, Utilization