The study was conducted in Sibu Sire District of eastern Wollega zone with the objective of to determine dairy production practice, traditional milk processing and to identify the marketing system of milk and milk products in the study area. A total of 6 kebeles were selected randomly. From each of the selected kebeles 30 households were purposively selected based on the owing of at least one local dairy cows and interviewed with open ended and close ended questionnaire.
Table of Contents
Introduction
1. MATERIAL AND METHODS
2. RESULT AND DISCUSSION
2.1. Household Characteristics
2.2. Dairy Cattle Production Practices
2.2.1. Housing practice of cattle
2.2.2. Feed Resources and Feeding practices
2.2.3. Water source and watering practice (frequency of watering)
2.2.4. Breeding practice of dairy cattle
2.2.5. Health care practice of dairy cattle
2.3. Milk Production
2.4 Traditional Milk processing and utilization
2.4.1. Traditional butter making
2.4.2. Ghee making
2.5. Marketing of Milk and Milk Products
2.6. Price and Factors Affecting Price of Whole Milk and Butter
2.7. Constraints of Dairy Cattle Production
3. CONCLUSION AND RECOMMENDATION
4. REFERENCES
Research Objectives and Key Topics
The study aims to determine dairy production practices, traditional milk processing methods, and the marketing system of milk and milk products in the Sibu Sire District of Ethiopia to identify key challenges and improvement opportunities.
- Analysis of household characteristics and demographic profiles of dairy farmers.
- Evaluation of current dairy cattle management, including housing, feeding, and health care practices.
- Documentation of traditional milk processing techniques such as butter and ghee production.
- Assessment of the informal milk marketing chain and factors influencing product pricing.
- Identification of major constraints hindering dairy productivity in the region.
Excerpt from the Book
2.4.1. Traditional butter making
All of the respondents processed fermented milk into butter. In highland parts of the study area, majority of the respondent process fermented milk to butter once in a week (Table 8). The frequency of processing fermented milk to butter in the area was different between the three-Agro-ecologies due to the difference in environmental temperatures and awareness of the respondent for processing. Majority of the respondent process fermented milk to butter twice a week. The result of this is in agreement with report of Abebe (2013) who reported that majority of the respondent in Ezra district of Gurage zone process fermented milk to butter twice in a week. The volume of fermented milk used was different in the three agro ecologies with the lowest volume in midland. The low volume of milk in this area was due to the reason that they keep small number of cattle for milk production because the midland area was favourable for crop production.
The traditional churning equipments were on average filled with about 6.2 litters of fermented milk, followed by insertion of wooden stick to break the curd before churning. After this, the churning container was covered with lead over its mouth and tied in order to prevent the fermented milk to leak during churning. The final point of the churning process was detected by observing in to the churning container for the formation of butter grain and butter milk. Then the butter will be kept in cold water and washed in order to remove visible residual butter milk. This result was in agreement with Yitaye (2008) who reported that sound and visual judgments were used to separate butter from butter milk. A sequence of indicators, such as observing the sound of the churned milk and the visual judgment of the surface of a piece of straw inserted into the churn. The butter was then kneaded in cold water and washed to remove visible residual buttermilk (Arerra). The average churning time reported was about 3.5 hours.
Summary of Chapters
Introduction: Provides an overview of the global and local dairy sector, highlighting low productivity in Ethiopia and defining the specific research objectives for the Sibu Sire district.
1. MATERIAL AND METHODS: Describes the study area's geographical features, sampling techniques, data collection instruments, and the analytical models used.
2. RESULT AND DISCUSSION: Details the demographic findings, production practices, processing techniques, and market constraints identified through field surveys.
3. CONCLUSION AND RECOMMENDATION: Summarizes the findings regarding low productivity and informal practices, while suggesting training and infrastructure improvements for dairy development.
Keywords
Agro-ecologies, Dairy production practice, marketing, traditional processing, Ethiopia, Sibu Sire, milk yield, butter, cattle housing, feeding systems, constraints, livestock, smallholder, rural development, milk consumption.
Frequently Asked Questions
What is the core focus of this research?
The work primarily examines dairy production, traditional processing methods, and the marketing system of milk and milk products in the Sibu Sire District of Ethiopia.
What are the central thematic fields?
The study centers on agricultural practices, specifically dairy management, traditional food processing (butter and ghee), and the socioeconomic challenges of rural milk marketing.
What is the primary objective of the study?
The goal is to assess current dairy husbandry and marketing practices to understand the constraints and provide a scientific basis for future improvements in the sector.
Which scientific methods were employed?
The study used a semi-structured questionnaire for data collection from 180 households, followed by descriptive statistical analysis using SPSS and Excel.
What does the main body cover?
It covers household demographics, cattle production practices (housing, feed, water, breeding, health), milk production levels, processing techniques, and a comprehensive analysis of market chains.
Which keywords characterize this work?
Key concepts include agro-ecologies, dairy production practices, traditional processing, informal marketing, and livestock constraints.
How is butter processed in the study area?
Butter is produced from fermented milk using traditional churning containers, wooden sticks for curd breaking, and washing the product in cold water to remove residual buttermilk.
Why is there no formal milk marketing system?
The lack of dairy cooperatives in the Sibu Sire district forces producers to rely on informal marketing chains involving direct delivery to consumers or small-scale collectors and retailers.
- Quote paper
- Anonym (Author), 2016, Dairy Production in Sibu Sire, Ethiopia. Traditional Practices and Marketing System of Milk and Milk Products, Munich, GRIN Verlag, https://www.grin.com/document/1043295
