Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 8 – Dairy-industry development programmes: Their role in food [...] 317 Box 8.1 The multiple benefits of enterprise-driven smallholder dairying Helping to achieve the nutrition, poverty and environmental Millennium Development Goals Millennium Development Goal (MDG) 1: Eradicate poverty and hunger Target 1: Halve, between 1990 and 2015, the proportion of people whose income is less than one dollar per day Target 2: Halve, between 1990 and 2015, the proportion of people who suffer from hunger Dairying for nutrition • Milk is a nutritious food and can make a major contribution to household food security and income. • Many health and stunting problems associated with child undernutrition can be tackled through simple low-cost milk fortification tailored to local needs, e.g. iron (helps prevent anaemia) and extra vitamin A (for vision, the immune system), etc. • A daily 200 ml glass of milk provides a 5-year-old child with: • y21 percent of protein requirements; 8 percent calories • yKey micro-nutrients Dairying and women • Organized dairying, i.e. improved productivity and market access, reduces daily workload • Dairying provides regular cash in hand for immediate family needs Dairying for income and jobs • Dairying provides regular income from the sale of milk surplus for daily household and farm needs • One off-farm job is created for every 10–20 litres milk collected, processed and marketed Dairying for asset creation and social standing • Dairying provides: • yValuable animals and their offspring • yCollateral for loans • ySavings for emergencies and purchase of other assets such as housing, land, etc. • yDisposable income for purchase of household goods, clothing, schooling, etc. • yGraduation from subsistence to commercial farming
318 Milk and dairy products in human nutrition Box 8.1 (continued) Dairying and the environment • Dairying promotes integrated farming and optimizes use of local natural resources, including locally generated fodder, feed and crop by-products for feeding animals • Smallholders are low energy users in the production of milk compared with producers in the industrialized countries; even lower if the huge energy costs associated with importing milk are taken into account, e.g. (i) for the energyintensive process of drying liquid milk into milk powder in the exporting country, (ii) for transporting the milk powder and (iii) for converting the milk powder back in to liquid milk • The manure produced by dairy animals belonging to smallholders can be used up to three times in integrated farming practice: first to produce biogas for cooking and lighting; second to fertilize fish ponds; third, as slurry recovered from ponds, which is dried and used to fertilize soil Mendefere Dairy Association, Eritrea Brian Dugdill Source: Dugdill, 2008. 8.2.1 Employment generation in milk production About 12 to 14 percent of the world’s population, nearly a billion people derive at least some part of their livelihood from livestock (Steinfeld et al., 2010). In 2005 the World Bank Agricultural Investment Sourcebook (World Bank, 2005a) reported that smallholder dairying was cost effective and a key source of nutrition and income to 300 million farm families globally, including 40 million in India. Mean herd size is around two cows, giving an average milk yield of 11 litres per farm per day and creating one full-time on-farm job; in developed countries over five times that
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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