Agribusiness Handbook: Milk / Dairy Products - FAO

industry produces 450,000 tons of liquid milk and 200,000 tons of fresh milk
products each year. Annual output of cheese amounts to 18,300 tons; butter
output is 2,900 tons and powered milk output is 5,800 tons (2007).
4.1.6 Kosovo
Following the war in 1999, Kosovo’s dairy industry is showing signs of
strong positive development. There are no accurate statistics for the sector,
but there are estimated to be some 83,000 livestock holdings with a total of
140,000 cows. Average herd size is estimated to be fewer than two animals
per holding. Most milk is retained on farms or sold direct to consumers. It is
estimated that only about 3,000 farmers deliver milk to dairies, accounting
for about 10% of all the milk produced. There are some 55 milk collection
centres in Kosovo to assist deliveries to dairies, and there are an estimated
19 processing establishments with intakes varying from 1 to 10 tons of milk
per day. There is little foreign investment in the sector, although Tetrapak is
engaged in a joint venture project with Devolli Dairy. UHT milk processing has
seen the most investment since 1999.
4.2 Milk production and processing in the ETCs
Milk production in the ETCs amounts to more than 11 million tons per year.
The major milk producing country in the region is Uzbekistan, which produces
almost half of this total. Annual milk yields are typically very low, often less
than 1,000 kg/cow, and nomadic lifestyles make data collection difficult.
4.2.1 Armenia
During the market-led reforms of 1991–1992, Armenia underwent a transition
from the old Soviet regime, based on state and collective farms, to a privatized
system. All 42 former state-owned dairies producing liquid milk and cheese
have been privatized, and many have closed. Milk production has now
increased to about 600,000 tons per year, the major portion produced by
small farms each with one to two animals. There are some 300,000 cows in
Armenia, with an average annual yield of about 2,000 kg/cow. Most of this milk
remains on-farm or is sold locally. The farms that supply dairies are generally
larger, with an average of 13 milking animals. Dairy processing is focused on
liquid milk, cheese, yogurts, ice cream and sour milk.
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