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

Chapter 2 – Milk availability: Current production and demand and medium-term outlook 27
Box 2.3
The pathway from milk production to increased consumption in Kenya
Milk production has increased fourfold in Kenya since the 1970s. However, regional
variations are pronounced, and the highlands provide the best conditions for dairy
farming, including a favourable climate. Small-scale dairy farms account for 85 percent
of total milk production, and it is estimated that two million households are
involved in dairy farming (Staal, Pratt and Jabbar, 2008; FAO, 2009). Informal marketing
via small-scale agents is the main channel of milk distribution. A smaller, but wellorganized,
formal sector provides processed and packaged milk to urban consumers.
Consumption volume varies markedly between households depending on socioeconomic
factors and location. Njarui et al. (2010), for example, reported that in 1999
rural “milk-purchasing” households consumed 19 litres of milk per capita annually,
rural “milk producing” households consumed 45 litres of milk per capita annually and
urban households consumed 125 litres of milk per person annually. In urban areas,
milk is rarely consumed by the poor and middle classes outside of the home because
of strong competition from other beverages such as soda (TIAPD, 2005). Within the
home, milk is consumed by all socio-economic strata; what differs is the type of milk.
Higher income groups consume more pasteurized milk than raw milk (TIAPD, 2005).
Fresh (“raw”) milk is generally preferred to ultra high temperature (UHT) and pasteurized
milk in coastal Kenya (Nicholson et al., 2003). The preference for raw milk is generally
more marked in the rural regions but is also common in urban areas (SDP, 2004).
Dairy products such as cheese and ghee are consumed less frequently than milk, and
consumption levels are particularly low in poorer households (Njarui et al., 2010).
Source: FAO, 2009; Nicholson et al., 2003; Njarui et al., 2010; SDP, 2004; Staal, Pratt and Jabbar, 2008; TIAPD, 2005.
is a large potential for increasing milk yield in the smallholder sector by improving
feeding and increasing concentrate supplementation (Mlay, 2001; Madsen, Weisbjerg
and Hvelplund, 2007). However, local research is needed to identify the specific
constraints on smallholder production systems and develop appropriate solutions as
many of the mechanical and technological solutions developed for large-scale dairy
farms are too costly or complex for smallholders to adopt.
The past 50 years have also seen major developments in the processing of milk.
Milk is perishable and deteriorates rapidly if left at ambient temperature. Hence the
major challenges have been to ensure delivery of healthy and safe dairy products of
a consistent quality to an ever increasing number of consumers, as well as to provide
farmers and industry with increased revenue from the milk delivered. Technological
development has played an important role in meeting these challenges, mainly by
providing the dairy industry with tools to reduce wastage, optimize production and
maximize utilization of milk constituents. 6
6 This and the following three paragraphs are based on Henriksen et al., 2009.