Small-Scale Milk Processing, Utilization and Marketing of Traditional Dairy Products in Bahir Dar Zuria and Mecha Districts, Northwestern Ethiopia

Abstract

This study was conducted to assess processing, utilization and marketing of traditional dairy products produced in Bahir Dar Zuria and Mecha districts in Northwestern Ethiopia. A single-visit-multiplesubject formal survey was conducted to collect data. A total of 150 households (75 households from each district) were individually interviewed using a semi-structured questionnaire. The major dairy products produced in the study area include butter, ghee, Ayib, Arera (defatted sour milk), Ergo (naturally fermented sour milk), Zure and Metata Ayib. Among these, two of the traditional dairy products, Zure and Metata Ayib, are unique to the area and have never been reported before. The respondents interviewed claim that these products are of high nutritional values and have therapeutic properties. Many aspects of Zure and Metata Ayib such as physico-chemical properties, microbiological and sensory qualities are unknown. Thus, detailed scientific investigation needs to be conducted in order to verify the claimed nutritional and medicinal properties of these products.

Handling, Processing, Utilization and Marketing of <i>Ayib</i> (Ethiopian Traditional Cottage Cheese) Varieties Produced in Selected Areas of Eastern Gojjam, Northwestern Highlands of Ethiopia

“…The fermentation process is accomplished in 25 days during which its colour changes from white to light green (blue mold) and Metata cheese is now prepared for home consumption, sale and further storage for either consumption or medicinal uses (Figure 2). The present finding is more or less in line with the study conducted by [13] and [10] …”

“…About 32% -49% the respondents use gourd for storage of Metata cheese although some farmers use plastic containers and some uses both clay pot and plastic containers (Table 4). In general, the use of gourd, clay pot and plastic containers for storage of Ayib and Metata cheese types observed in the current study is in agreement with earlier report [10]; [13]; [15], which indicated that gourd (0%), clay pot (82.06%) and plastic (17.94%) in Bahir Dar Zuria and Mecha districts and gourd (47.13%), clay pot (27.63%) and plastic containers (11.6%) in Gondar and Dangila town of Amhara Regional state used for storage of Ayib and Metata cheese.…”

“…The present observation is in line with reports about spices used for Metata cheesemaking in Bahir Dar Zuria and Mecha districts in West Gojjam Zone, [10] and the types of spices used in the processing and storage of Ayib in Shashemene area in Southern Ethiopia [11]. The effect of these plant spices on the quality and safety of Metata cheese deserves further study.…”

“…In Ethiopia, most of smallholder dairy producers and substantial number of consumers do not have refrigerators and other modern preservation methods. It is, therefore, difficult to store milk and milk products for a long time [10]. The use of natural plant preservatives, therefore, considered an important and practical choice.…”

Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso

“…The use of unconventional veterinary inputs, clandestine purchase, non-compliance of waiting period, ignorance, or negligence of the rules of good hygiene practices, bad practices of trafficking, mismanagement of waste from mining and hospital sources, exposure of livestock feed on contamination and consumer perceptions are risky practices significantly affecting health animal status and sanitary quality of products of animal origin and rendering it unfit for human consumption. Previous studies in West Africa done by Savadogo et al [23], Boko et al [24], Coulibaly et al [25], Kouamé-Sina et al [6], Katinan et al [15], Bonfoh et al [26], Arohalassi et al [5], in East Africa by Yilma et al [27], Seifu [28], Seifu and Tassew [29], Ahmed et al [30], in South Africa by Beukes et al [31] and in North Africa by Aggad et al [32] mentioned that these practices contributed to contamination of milk with pathogenic germs and toxic substances, rendering it unfit for human consumption and therefore a danger to public health.…”