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

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Chapter 8 – Dairy-industry development programmes: Their role in food [...] 343 Above all, DIDPs and programmes generating information and innovative solutions in the dairy value chain must employ evidence-based learning during formulation and implementation, and must gather baseline information on nutritional status of target populations and conduct objective monitoring to track actual or potential health and nutrition impacts of programmes. In these processes, committed and competent people and enterprises (stakeholders) are more important than geography, climate or politics. 8.9 Environmental sustainability Producing, processing and distributing milk and dairy products, like other foods, affects the planet. There is increasing interest in evaluating the “carbon footprint” of discrete food supply chains from input services to primary production to consumption and waste disposal. There are limitations on the use of life-cycle analysis to assess the impact of livestock on greenhouse gas (GHG) emissions and there is a need to consider issues such as carbon dioxide emissions from land-use changes, carbon sequestration, resource-efficient use of poor-quality agricultural land and the use of feedstuffs that cannot be consumed by humans, such as crop residues and agro-industrial by-products, to reduce dependence on cereals. Animals are often seen as competitors with humans for food staples such as maize and other grains, but this is not the case everywhere. Animals often increase efficiency of total farming systems by consuming materials with no human food value such as grasses, tree leaves, household food wastes, crop residues and by-products (Neumann et al., 2003; Scholten, 2010). Pradel, Yanggen and Polastri (2006), for example, conclude that, in Peru, improved rye grass pastures and improved dairy breeds offer promising alternatives in the trade-off between economics and GHG emissions. Smallholder dairying fosters environmental sustainability in integrated farming and optimizes use of local natural resources. Methane emissions can be significantly reduced by modest increases in productivity and technological changes. On the other hand, if dairy products are imported, energy consumption is far higher (FAO, 2008). Smallholders in developing countries use little energy in milk production compared with farmers in industrialized countries. Other energy- and resourceefficient advantages include: (i) the use of animal and human power for producing feed and fodder; (ii) feeding of crop by-products that do not need additional energy to produce; (iii) relatively low consumption of energy-intensive concentrate feed; (iv) the predominance of grazing over stall feeding; (v) keeping animals in low-cost sheds or in the open; (vi) use of human power for milking; and (vii) use of manure for biogas production for cooking and lighting/heating and for fertilizing crops (Dugdill and Morgan, 2008; FAO, 2008). Many of these features were displayed by an integrated crop–fish–livestock intervention in Bangladesh, in which smallholder dairying significantly improved the food security and well-being of 6 000 extremely poor, landless farming families in an agro-ecologically friendly way (Box 8.6). The approach is now being promoted in other poor areas of the country (Dugdill, 2007; FAO, 2007b). Environmental issues associated with livestock, such as loss of biodiversity, land degradation, high water demand, air and water pollution and climate change are highlighted in Livestock’s Long Shadow (FAO, 2006). The overall contribution of dairying to greenhouse gas (GHG) emissions in 2007 was about 1 969 million
344 Milk and dairy products in human nutrition Box 8.6 Smallholder dairying, nutrition and the environment:* Crops, livestock and fisheries in North West Bangladesh In the late 1990s the Grameen Bank was looking for ways to raise the productivity of over 1 000 fish ponds it manages in partnership with 3 000 very poor, landless and asset-less families in the northwest of Bangladesh who were earning just US$0.19 a day from their share of fish sales. The solution was to add livestock to the fish-farming system to (i) produce more food for home consumption and sale, (ii) provide manure to fertilize fish ponds to increase their productivity and (iii) shift the focus to women. The result is a profitable dairychain model that is part of an integrated, community-owned crop–fish–livestock system that includes joint-venture commercial milk bulking and feed-mill enterprises. The enterprises are jointly owned by Grameen (30 percent) and village-group members (70 percent). Following training and build up of savings through their village groups, the families access small commercial loans for livestock and other income-generating activities. Loans may be selected for in-calf heifers, cows with calves, store cattle for fattening, goats, pigs, poultry, ducks, crops/fodder, “milkshaws” (rickshaws for transporting milk and other commodities to market), biodigesters and, more recently, vegetables, fishing gear and social forestry. Though many of the poorest families started with loans for small livestock and poultry, they soon shifted to larger loans for dairy cows, which offer higher returns in terms of profits, nutrition, asset accumulation and social standing. Once smallholders have four or five cattle, they have enough manure to take out a loan for a biodigester to produce gas for cooking and lighting. The spent slurry from the biodigester is then used to fertilize and increase the productivity of fish ponds. The ponds are emptied every two or three years and the slurry is dried and used as crop fertilizer. In this way smallholder dairying has become an important component of an integrated and environmentally sustainable farming system. While in some ways the model is a social dairying model, it is commercial in operation. Over the seven-year life of the pilot project (2000–2006) benefits included the following: • Improved nutrition: Before the project no households consumed milk; by 2006 all 6 000 households with cows (including 3 000 additional households that joined the programme after it started) consume 0.2–1.0 litre of milk daily. Before the project 52 percent of families reported having enough food; by 2006 98 percent said they had enough food. • Increased earnings: Average earnings from fish and milk increased from US$0.19 to US$1.25 per person a day (excluding sale or value of livestock born). Most of this increase came from milk sales. These earnings enabled households to purchase essentials such as food, schooling, clothes, etc. • Accumulation of physical assets (excluding livestock): Household assets increased by 145 percent, including investment in tube wells for safe water, improved housing, biodigesters for clean cooking and lighting, sanitary latrines, etc. • Increase in number of women beneficiaries: The number of women benefiting directly from agriculture increased from less than 5 percent to more than 60 percent; more than half of the village-group chiefs are now women.
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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 4.4 Summary of recent review
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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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Annex Table 5.2 EU register of dair
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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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