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

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355 Chapter 9 Human nutrition and dairy development: Trends and issues Anni McLeod Independent consultant Abstract This chapter highlights key trends and emerging issues in dairy development and human nutrition and discusses their implications for the future of the dairy sector, particularly in developing countries. The steady and continuing growth of the dairy sector is an important trend, although there are considerable regional differences in the rate of consumption growth. Together with growth has come public and private investment, with the private sector dominant in countries belonging to the Organisation for Economic Co-operation and Development (OECD), Argentina and Brazil, and public-sector-led programmes being prime movers elsewhere. Dairy products are an excellent source of nutrition, important in diversifying the diet and improving the nutritional status of poor people, particularly pregnant women and children above the age of 12 months. However, the poorest families and most urban dwellers do not own dairy animals and find the price of dairy and other livestock products too high. Indirect and direct support measures are necessary to improve poor people’s access to livestock products while still allowing producers to make a reasonable living. Lengthening value chains bring the need to establish institutions and practices that promote the safety of dairy products. The most vulnerable members of the population are at particular risk from unsafe food. Minimizing these risks requires actions pre- and post-harvest. Overconsumption of animal-source foods carries health risks; however, milk and dairy products have not been implicated in causing obesity or increased cardio-vascular disease (CVD) and their consumption may reduce the risk of certain metabolic problems. The livestock sector worldwide is scaling up and intensifying, but the trend has been slower in the dairy sector than for most other livestock. This suggests that small-scale commercial production may be more sustainable for dairy farmers than for owners of other livestock. The impact of scaling up is affected by the speed at which it is done and the strength of local institutions in supporting smallholders. Dairy products are far less traded internationally than meat; nonetheless, dairying is still a global industry in which multinational companies sell processed products to a wide range of markets to supply wealthy consumers and the baking and fast-food industries. World milk prices and milk imports affect the functioning of domestic markets in developing countries. The dairy sector has a two-way relationship with the environment. On the one hand it is implicated in the production of greenhouse gases and contributes to climate change. On the other hand, dairy production is
356 Milk and dairy products in human nutrition affected by the availability of natural resources and must adapt to climate change. New collaborative initiatives between the private sector and international agencies will be important in making these adjustments. Integrating nutrition and agricultural development seems intuitively obvious, yet often this link is not made. The chapter explores ways that links could be rebuilt between dairy development and nutrition by making nutritional goals more prominent in dairy-industry development and other dairy programmes. Although well-designed dairy-development programmes appear to have improved nutrition and livelihoods, solid evidence is scarce. Few of these programmes have started with the primary intention of improving nutrition in vulnerable groups, or have measured nutritional impacts. The chapter proposes that dairy development with public or private funding should more explicitly pursue nutrition objectives. Governments, development agencies and the private sector all have roles to play. Nutrition-sensitive dairy-industry development is likely to be more effective if it is applied in an environment where there is high-level political commitment and improved nutrition is generally promoted, and where intersectoral collaboration is already the norm. Keywords: Nutrition; dairy sector development; smallholder production; policy 9.1 Introduction There are many publications on dairy development and even more on human nutrition, but this book is unusual in examining the extent to which it is possible to make explicit connections between the two. The previous chapters provide a rich mine of material on the role of dairy products in human nutrition and the way that investment in dairy-industry development 55 and other dairy programmes has changed. This chapter draws together the threads of the two stories, on nutrition and on dairy development, by considering seven key trends that emerge from the information presented in Chapters 2 to 8 and highlighting the issues that arise from them. It then discusses the implications of these findings for the future of the sector, particularly in developing countries. 9.2 Key trends and emerging issues 9.2.1 The dairy sector: continuing to grow Dairy continues to be a growth industry, as highlighted in Chapters 2 and 8 which describe the steady expansion of demand, production and investment. Dairy has not experienced the same fast rise as the poultry sector, but demand for milk and dairy products has seen an upward trend that projections suggest will continue. This trend has been driven by several global developments. More people, who are on average becoming richer, and increasing concentration of populations in towns and cities all 55 Note: this chapter follows the convention used in Chapters 7 and 8 of distinguishing between “dairy-industry development programmes” (activities that ensure milk and dairy products are available, affordable, nutritious and safe by helping small- and medium-scale dairy producers, processors and service providers to maximize their capacities to meet demand) and “dairy programmes” (programmes in developing countries where milk or dairy products were part of an intervention and nutrition was affected).
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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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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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xxii Contributors Anthony Bennett j
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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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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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Annex Table 4.7 Milk and dairy prod
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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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Table 7.1 (continued) Country/organ
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