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

Recommendations

Info

Chapter 8 – Dairy-industry development programmes: Their role in food [...] 325 Box 8.3 Feeding the 9 billion – the role of dairying It is 7 a.m. at Kabiyet Dairies* in the emerald hills of western Kenya. The dairy is five miles down an almost impassable track, and you would think milk would turn to butter long before it arrives. Yet the place is heaving with farmers waiting for their produce to be tested, carrying it in pails on trucks, on the backs of motorbikes or on their heads. The dairy opened only 18 months ago and may seem basic, yet it has just struck a deal to sell milk to an international processing plant in Nairobi. Farmers get 26 shillings (37 US cents) a litre, more than twice what they were paid before the dairy opened its doors. Kabiyet, Kenya Laban Talam, a 30-year-old villager, has a smile on his face. He farms just under a hectare on a hillside overlooking the dairy. Two years ago he was scratching a living, supplementing his earnings from one cow, a native longhorn, with odd jobs outside farming. Now he has five cows, three of them Holsteins that give twice as much milk as the native breed. He rents extra land from his neighbour, has rebuilt his house, grows pineapples for export and has installed a biomass pump. His children go to a private school. Kabiyet Dairies, Kenya ©Bill & Melinda Gates Foundation ©East Africa Dairy Development
326 Milk and dairy products in human nutrition Box 8.3 (continued) Kabiyet Dairies is only one agricultural success story among many. Brazil, by investing heavily in research, has turned itself into the first tropical farm giant, joining the ranks of the temperate-food superpowers such as America, Europe and Canada. It did so in a single generation, thanks mainly to big commercial farms. Viet Nam, through policy changes (especially freeing up small-scale private agriculture), turned itself from one of the world’s largest importers of rice into the world’s second-largest exporter. So it is possible to grow more food, more efficiently, on both a regional and a national scale. But can it be done on a global scale, which is what is needed to feed 9 billion people If so, how *Kabiyet Dairies is one of 68 farmer-owned milk bulking businesses being set up with support from the EADD project funded by the Bill and Melinda Gates Foundation. The ten-year project aims to double the dairy income of 589 000 farming families – approximately 3.2 million people. Kabiyet Dairies was established in Kenya in August 2009 and presently has 2 802 smallholder farming family shareholders who delivered 837 079 litres of milk in December 2010. In the same month the company made gross and net profits of 19 percent and 17 percent respectively on a turnover of US$ 368 134. Farmers received US$ 296 686 in total, equivalent to US$ 3.42 per farming family. Source: Parker, 2011. that yields in Kenya could increase by 25 percent if all women farmers attended primary school (IFPRI, 2005). Key recommendations include legislative reform to create equal access to resources, and the use of women’s groups to support less educated people or those hesitant in speaking out due to cultural reasons. Education, training and information networks characterized dairy development projects in the last half century. Candler and Kumar (1998) write that India’s “Operation Flood can be seen as a major demand side educational project”. Women with dairy earnings were able to refuse coolie work, stay home and allow their girls and boys to attend school. India now hosts 11 dairy science colleges, 31 veterinary colleges and over 80 agricultural universities (Mathur, 2000). In Afghanistan, FAO (2012) highlights training in animal husbandry, health and livelihood issues, leadership skills, policy issues, management and accounting. FAO assisted Mongolia in establishing a National Dairy Training Centre, attached to the National Food Technology Institute for cost efficiency and sustainability. The Centre provides vocational short courses and outreach training modules on the entire dairy chain, including training for trainers. The FAO Action Programme for the Prevention of Food Losses has also shown that training farmers, farmer groups, small-scale traders and informal market agents in hygiene and food safety would improve milk quality and reduce losses. Up-to-date information systems are needed to provide relevant data on national dairy industries, and information on available technology and training (FAO, 2005a; see also Chapter 6). FAO has a unique global perspective on this and needs to enhance its leadership and expand its capacity in providing both relevant technical information and strategic/policy advice to government and the private sector on sustainable dairy-industry development.
Page 1 and 2:
MILK dairy products in and human nu
Page 3 and 4:
cover photo credits front: © EADD/
Page 5 and 6:
iv 2.7 Emerging issues and challeng
Page 7 and 8:
vi 5.2 Dairy components 209 5.2.1 M
Page 9 and 10:
viii 9.2 Key trends and emerging is
Page 11 and 12:
x 2.5 Per capita energy intake from
Page 13 and 14:
xii Preface Billions of people arou
Page 15 and 16:
xiv The publication serves a variet
Page 17 and 18:
xvi (Research Assistant Professor,
Page 19 and 20:
xviii Permissions granted by extern
Page 21 and 22:
xx FPCM fat and protein-corrected m
Page 23 and 24:
xxii Contributors Anthony Bennett j
Page 25 and 26:
xxiv from the National University o
Page 27 and 28:
xxvi Award 2010 along with colleagu
Page 29 and 30:
2 Milk and dairy products in human
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 38 and 39:
11 Chapter 2 Milk availability: Cur
Page 40 and 41:
Chapter 2 - Milk availability: Curr
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Table 2.5 Volume and share of milk
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
41 Chapter 3 Milk and dairy product
Page 70 and 71:
Chapter 3 - Milk and dairy product
Page 72 and 73:
Table 3.1 Proximate composition of
Page 74 and 75:
Table 3.2 (continued) Vitamins Ribo
Page 76 and 77:
Table 3.4 Mineral composition in mi
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Table 3.6 (continued) Riboflavin Vi
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
Page 100 and 101:
Page 102 and 103:
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
Page 118 and 119:
Page 120 and 121:
Page 122 and 123:
Page 124 and 125:
Page 126 and 127:
Page 128 and 129:
Page 130 and 131:
103 Chapter 4 Milk and dairy produc
Page 132 and 133:
Chapter 4 - Milk and dairy products
Page 134 and 135:
Table 4.1 Nutrient content of full
Page 136 and 137:
Table 4.2 Contents of selected nutr
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Table 4.4 Summary of recent review
Page 176 and 177:
Table 4.4 (continued) Reference Die
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Annex Table 4.7 Milk and dairy prod
Page 212 and 213:
Table 4.7 (continued) Region and co
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
207 Chapter 5 Dairy components, pro
Page 236 and 237:
Chapter 5 - Dairy components, produ
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260 and 261:
Page 262 and 263:
Annex Table 5.2 EU register of dair
Page 264 and 265:
Table 5.2 (continued) Claim type Ar
Page 266 and 267:
Page 268 and 269:
Page 270 and 271:
243 Chapter 6 Safety and quality Ma
Page 272 and 273:
Chapter 6 - Safety and quality 245
Page 274 and 275:
Page 276 and 277:
Page 278 and 279:
Page 280 and 281:
Page 282 and 283:
Page 284 and 285:
Page 286 and 287:
Page 288 and 289:
Page 290 and 291:
Page 292 and 293:
Page 294 and 295:
Page 296 and 297:
Page 298 and 299:
Page 300:
Page 303 and 304: 276 Milk and dairy products in huma
Page 327 and 328: Table 7.1 (continued) Country/organ
Page 335 and 336: Table 7.1 (continued) 308 Country/o
Page 351: 324 Milk and dairy products in huma
Page 403 and 404:
376 Milk and dairy products in huma
show all

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

Create successful ePaper yourself

Delete template?

Save as template?