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

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Chapter 9 – Human nutrition and dairy development: Trends and issues 365 Chapters 2 and 8 point to local differences in species milked and the way in which milk is valued, consumed and processed by different cultures, and to great pride in national specialities. All of these factors suggest that dairying can be seen as a strongly local business, with most of the product consumed in a country being produced in that country. To some extent the notion of localness is accurate. Locally produced dairy products are consumed in countries all over the world and, as Chapter 8 points out, public-sector funds have been invested with the goal of making Africa and Asia selfsufficient in milk. The catchy slogan “a glass of Asian milk a day for every Asian child” highlights the objectives of the Asian dairy-development strategy developed by senior regional stakeholders (Dugdill and Morgan, 2008). The Indian central and state governments have for many years financed smallholder dairy production through the National Dairy Development Board; since the liberalization of the market there has also been investment from India’s domestic private sector, although more than 80 percent of milk is still sold through informal channels (Punjab, 2009). China, too, has used government investment to stimulate local private industry in Hebie and Heilongiang provinces and the autonomous region of Inner Mongolia (Chapter 8). In Africa a number of small dairy projects, many of them initiated by NGOs in support of small-scale production and marketing, have helped to supply local populations with dairy products. Notwithstanding important local differences, however, dairying is a global industry in which several multinational companies have an interest. While most strongly represented in the developed countries, multinational companies have also invested in initiatives in South Asia and Africa with varying degrees of success, Nestlé’s investment in Pakistan being one example. It is also the case that the overall level of foreign direct investment in dairying is low, as it is for agriculture as a whole (FAO, 2012b); multinationals have ventured into developing country markets with caution. Processed dairy products, in particular milk powder, infant formula and cheese, are widely traded. Not only did total world trade in dairy products increase from US$20 billion in 1990 to US$64 billion in 2008, but over the same period the value of trade per person increased from US$3.8 to US$8.4 (calculated from FAOSTAT data). Figure 9.1 shows the percentage share of each of the main internationally traded dairy products in total export value between 1990 and 2008. Cheese and dried milk made up the bulk of export value, followed by butter and ghee (albeit with the latter showing a declining market share). The majority of products came from cow milk. These traded products supply a wide range of markets, with the higher-value items going to wealthy consumers for direct consumption while milk powder and the cheaper cheeses supply the baking and fast-food industries. World milk prices and milk imports affect the functioning of domestic markets in developing countries. As Chapter 2 points out, improvements in processing and shipping technology, reduction in transport costs and times and the use of export subsidies have promoted international trade in dairy products and encouraged its rise, although to a lower level than meat. The European Union, once strongly criticised for “dumping” milk powder on West African markets, has reduced its milk-powder stocks and lowered subsidies. However, imports do not have to be incompatible with domestic dairy-industry development – India and China both have growing domestic industries and both import dried milk from the developed world.
366 Milk and dairy products in human nutrition figure 9.1 Percentage share of various dairy products in the total value of dairy exports, 1990 to 2008 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008 Others Butter and ghee Cond. and evap. milk Fresk milk Dry milk Cheese 9.2.6 Dairying and climate change 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 affected by the availability of natural resources and must adapt to climate change. Greenhouse gas production, while important, is currently having limited impact on decisions about dairy-industry development because no economic instruments are being applied to carbon reduction in the dairy sector. Chapter 8 mentions the growing concern about the carbon footprint of all sectors, including agriculture. Ruminants produce higher levels of greenhouse gases within their life-cycles than poultry and pigs, but milk production produces less methane per unit of output than meat, and well-managed intensively kept dairy animals produce lower volumes of methane per unit of protein output than animals with a lower output (Henderson, Gerber and Opio, 2011). Small projects are exploring the use of biogas digesters to manage manure and improved management of rangelands and pastures to promote carbon sequestration as economically rewarding ways of offsetting the greenhouse gas from extensive livestock (Chapter 8; Lipper, Pingali and Zurek, 2006; Mooney, 2009). As Chapter 8 points out, there are valuable discussions and analyses taking place within the dairy sector and between international agencies on ways to reduce emissions in dairy market chains. However, agricultural emissions are not currently
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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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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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