Cross-sectional study conducted with the aim of assessing milk products handling, processing and to characterize utilization
practices in dairy farmers of Ofla, Endamekoni and Embalaje highlands of Southern Tigray, Ethiopia. A total of 156 households
possessing a dairy farmers, of which 47 urban, 20 periurban and 89 rural were studied using Probability proportional to size
approach sample determination. Using butter as hair ointment and custom of dying white close. About 42.31% respondents sell
fresh milk, 1.92% buttermilk and yoghurt, 98.08% butter to consumers of which 93.26% of them were rural respondents. Local
vessels were treated with different plant materials by cleaning and smoking. Milking vessels used ‘gibar’, plastic materials and
‘karfo’, milk souring utensils ‘qurae’ made of clay pot, plastic vessels or gourd; ghee storing 66.03% respondents in plastic, 30.13%
used ’qurae’ and 3.21% use stainless steel vessels. There was significant (p<0.05) difference in the use of churning vessels in the
study area where 93.6% of respondents use ‘Laga’ while the others use water tight plastic vessel.
Butter handling practice, is using ‘qorie’ :- Glass, stainless steel, log, ‘gibar’, plastic and gourd. The log ‘qorie’ was best butter
handling. Butter milk (‘awuso’) and spiced butter milk ‘hazo’ stored in clay pot, plastic and stainless steel of the different milk
products. Plants species used to improve milk products shelf life, cleaning and smoking of utensils includes: Olea europaea,
Dodoneae angustifohia and Anethum graveolens; while Cucumis prophertarum,
Zehneria scabra sonder and Achyranthes aspera
were naturally rough to clean grooves of the clay pot and churner. The
practice could be a base line study to cope up the problems in
health risks, quality, taste and shelf life of milk products. Due
attention for indigenous practices could be vital to improve livelihood
of farmers’.
Keywords: Milk handling and Processing, Preservative plants
Introduction
In Ethiopia, the traditional milk production system, which
is dominated by indigenous breeds of low genetic potential for
milk production, accounts for about 98% of the country’s total
annual milk production. Processing stable marketable products
including butter, low moisture cheese and fermented milk provided
smallholder producers with additional cash source, facilitate
investment in milk production, yield by products for home
consumption and enable the conservation of milk solids for future
consumption [1]. According to Lemma [2], storage stability problems
of dairy products exacerbated by high ambient temperatures and
distances that producers travel to bring the products to market
places make it necessary for smallholders to seek products with a
better shelf-life/ modify the processing methods of existing once to
get products of better shelf-life. Smallholders add spices in butter
as preservative and to enhance its flavour for cooking [3]. Farmers
rely on traditional technology to increase the storage stability of
milk products either by converting the milk to its stable products
like butter or by treating with traditional preservatives [4].
Identification and characterization of these traditional herbs and
determination of the active ingredients and methods of utilization
could be very crucial in developing appropriate technologies for
milk handling and preservation in the country [2].
The contribution of milk products to the gross value of livestock
production is not exactly quantified (Getachew and Gashaw, 2001).
The factors driving the continued importance of informal market
are traditional preferences for fresh raw milk, which is boiled
before consumption, because of its natural flavour, lower price
and unwillingness to pay the costs of processing and packaging. By
avoiding pasteurizing and packaging costs, raw milk markets offer
both higher prices to producers and lower prices to consumers
(Thorpe et al. 2000; SNV 2008). Packaging costs alone may add
up to 25% of cost of processed milk depending on packaging type
used. Polythene sachets are cheaper alternatives (SNV, 2008).
‘When there is no bridge, there is always other means!’ [5], that the
highland dairy farmers coping mechanisms to exploit their milk
products rely up on local plant endowments even though it is not
quantified.
Unlike the ‘Green Revolution’ in crop production, which was
primarily supply- driven, the ‘White Revolution’ in developing
economies would be demand-driven [6]. In Ethiopia, particularly,
the highlands of Southern Tigray, where previous research is very
meagre, the dairy products, mainly milk, butter and cheese are
peculiarly exploited products than any other areas since long period
of time but the doubt is their extent of production in comparison to
their demand, nutritional needs and economic values, that is why
the objective of this paper has targeted on the main dairy products
exploitation degree in relation to the livestock resource potential.
Thus research objectives are :
To identify milk production practices and constraints in the
study area, and
To assess milk products handling, processing and utilization
practices and methods.
Materials and Methods
Description of the Study Area
The research was conducted in Embalaje, Endamekoni and Ofla
Wereda of Southern Tigray, from December, 2011-February 2012.
The districts are located from 90-180 km south of Mekelle city &
600-690Km north of Addis Ababa. The study area is categorized
as populated highland of the country where land/household is
0.8ha. Maichew is located at 12° 47’N latitude 39° 32’E longitude
& altitude of 2450 m.a.s.l, and has 600-800mm rainfall, 12-24oC
temperature, and 80% relative humidity. Korem is sited on 120 29’
N latitude, 39o 32’E longitude and Adishehu is located on 120 56’N
latitude and 390 29’E longitude [7].
Study Population and Sampling Procedures
Data was analyzed using SPSS & excel. Household respondent
used as sampling unit in the study and sample size determination
was applied according to the formula recommended by
Arsham [8] for survey studies: SE = (Confidence Interval)/
(Confidence level) = 0.10/2.58 = 0.04, n= 0.25/SE2 = 0.25 / (0.04)2=
156
Where, confidence interval=10% and confidence level=99%
Where: N- is number of sample size
SE=Standard error, that SE is at a maximum when p=q =0.5,
With the assumption of 4% standard error and 99% confidence
level.
Figure 1: Act of milk processing a) Cucumis prophertarum milk vessel scrubbing b) and c), churner smoking using Anethum
graveolens d) Act of churning ; e) A grass inserted in to churner (‘Laga’) to determine ripeness of butter f) g) and h) Butter
separation and i) Butter bathing in water.
Result
Milk Processing and Utilization Practices in Highlands of
Southern Tigray
Churning: The dairy farmers practiced traditional milk
processing to increase shelf life and diversify the products as soured
milk, buttermilk, hazo, whey, butter and ghee that have significant
nutritional, socio-cultural and economical values. ‘Laga’ hamaham
(Cucurbita pepo) gourd was used in 93.6% of respondents of
the study areas to churn, that could hold about 10-15 litres of
accumulated milk. Procedurally Laga is washed and smoked, they
heated the yoghurt to speed up butter fat globule formation, pour
to the churner for churning and then let air from the churner in 15
minutes interval rest then finally, they insert a grass to check up its
ripeness and pour in widen vessel to squeeze out the fat globules
formed from butter milk (Figure 1). Fermented milk- yogurt “Ergo”,
a traditionally fermented milk product, semi solid with a cool
pleasant, aroma and flavour, used as unique medicine “tsimbahlela”
during emergence and revive a person from shock and dehydration
that’s why a cow is respected and considered as common resource
of the surrounding in the study areas.
Buttermilk (‘awuso or huqan’) is a by-product of butter making
from fermented milk. Buttermilk is either directly consumed within
the family or heated to get whey/‘mencheba/aguat’ for children
and calf consumption and cottage cheese known as ‘Ajibo/ayib’
for family. hazo-Fermented buttermilk with spices to extend shelf
life and to provide special aroma and flavour for special occasions
like socio-cultural festivals termed ‘hazo’. In holidays, 96% of dairy
owners practice hazo gifts to their neighbours about a litre to each
household. Even a widow who engaged in herding calves to earn
weekly rebue milk, give hazo to neighbours with no milking cows.
Ghee (‘Sihum’) or butter oil prepared from cows or goats milk was
a special ingredient of holiday dish in majority of the dairy farmer
respondents. Besides to its nutritional, ease of storage, ghee is more
preferred asset for its nutrional content, ease of storage and longest
shelf life, with minimum spoilage followed by butter 6 months,
while shelf life of hazo is 2 weeks.
Fresh milk, yoghurt, buttermilk, whey, cottage cheese (‘Ajibo’),
hazo (spiced fermented butter milk), butter and ghee (‘Sihum’) were
among the common dairy products in the area with varying degree,
that of fresh milk and yoghurt, were reserved for further processing,
while hazo and ghee were consumed occasionally. Concerning to
milk utilization, the rural household dairy farmers dominantly
used the available milk for family food consumption. Dairy farmers
were categorized based on marketable milk products that 98.08%
of them sell butter, 77.56% of them sell fresh milk, 4.49% of them
sell buttermilk and 1.92% of the respondents sell yoghurt .where
as none of the respondents sell ghee, cheese, whey and hazo milk
products. A farmer remarked as “honey is for a day while milk
is for a year!” indicating the nutritional significance to invest for
beloved family. Majority of the dairy owners were intimated with
their neighbours for they do have social ties and they share animal
products like the priceless life saving ‘tsimbahlela’- yoghurt during
emergencies.
Milk Products Handling and Processing Vessels: Clay pot,
gourds, some unreliable sourced iron and plastic containers are
used for liquid milk while broad leaves like castor oil and grass
weaved could serve as butter handling materials, which have
sanitation problems because of grooved and irregular shapes.
However, dairy farmers adapted and appreciate the rough nature
of the gourds (qorie for butter storage, qurae for souring, Laga for
churning and karfo for milking) and clay pots as souring and heating
vessels for it absorb smoke (the disinfectant and preservative).
Milking vessels used in the study area were gibar (woven
grass smeared by Euphorbia tirucelli sabs) in 9.62%, plastic jogs in
55.13% and log ‘karfo’ in 35.26% respondents. Souring vessel used
by respondents was 16% clay pot, 54.5% plastic, and 29.5% gourd
made of Cucurbita pepo (hamham). Ghee storage practice of the
respondents was also 66.03% in plastic/ glass vessels, followed by
30.13% in clay pot termed as ‘qurae or tenqi’ and 3.21% in stainless
steel vessels. gibar or agelgil was more used in Embalaje Wereda
followed by Endamekoni and Ofla areas. There was significant
(P<0.05) difference in churning vessel use in the study area that
gourd ‘Laga’ user respondent were 93.6% while other water tight
plastic vessel churner user respondents were 6.4%.
Butter handling practiced in general in ‘qorie’ type of material.
Based on the respondents’ information where to store butter is
stored in 2.6% glass, 6.5%)stainless steel, 7.1%log, 14.2% woven
grass termed locally as ‘gibar /‘agelgil’, 17.4% plastic vessels and
52.3% gourd. Respondent remarked gourd as well insulated but
difficult to in and out butter than woven grass. The log qorie was
best butter handling, but not easily accessible these days because
of deforestation problems that some do get from Afar region. Butter
milk termed as ‘Awuso or huqan’ and spiced butter milk ‘hazo’
vessel practiced in clay pot, plastic and stainless steel. Fresh milk
and butter milk boiled in stainless steel (71%) or clay pot (29%)
while butter extracted in to ghee using clay pot (Table 1).
Table 1: Comparative respondents number in the study areas based on milk handling utensils.
Data in bracket indicate proportion of respondents who used the milk product vessels.
Plants used to Clean (Scrub) Vessels of Milk Products
The dominant milk vessel washing herbs used in all the study
areas were Cucumis prophertarum (‘ramborambo’) that prevent
defragmentation of yoghurt from rarely souring problems and
multi-medicinal value of their livestock, Zehneria scabra (L.
fil) sonder (‘hafafelos or hareg rasha’) and Achyranthes aspera
(‘mechalo’) were all rough in nature to clean the grooves of the
clay pot (‘qurae’) and churner (‘Laga’) besides to their disinfectant
nature. Rumex nervosus, Rhus glutinosa, and Asystasia gangetica
were alternatively used. Sida schimperiana was blamed to wash
clay pot which used for local brewery vessels alone, but very
rare respondent argued as alternatively scrubbing vessels of milk
products (Table 2).
Table 2: Plants used to clean milk product vessels in highlands
of Southern Tigray.
N= Number of respondent used to practice.
Many respondent prefer Cucumis prophertarum to speed up
fermentation and uniform fat texture of yoghurt. Zehneria scabra is
a multifunctional herb used by many people, women in particular
exploited for its medicinal value, could act as disinfectant. Olea
europaea was a multifunctional tree, its leaf alternatively served
to clean milk vessels that rural dairy farmers in particular 31.03%
of respondents from Ofla followed by 25% respondents of Emba-
Alaje, dominantly used it for scrubbing while the urban dairy
respondents do have access of the dry wood to smoke. The usage of
such plants along with the locally available vessels led the tradition
of milk utilization practices, preferable more than technological
innovation, for the immense natural aroma and flavour.
Plants used for Smoking the Milk Vessels: Three dominant
plants exploited for smoking milk vessels were Olea europeana,
Dodoneae angustifohia and Anethum graveolens in decreasing order
in the study areas, just for fumigation, extend shelf-life, aroma and
flavour due to scent scenario of the plants. Household preference
and agro-ecology difference could contribute to the variety plant
usage that Emba-Alaje Wereda respondents alternatively used
smoke of Jasminum abyssinicum (‘habi-tselim’), ‘hazti’ and ‘qusne’
that were distinctive to the peak highlands of Tsibet and Alaje
mountain chains. Accacia etbica, Asystasia gangetica and Cassia
arereh were also another resource to all study sites. Optionally
Terminalia brownie (‘qerenet’) was typical to Ofla Wereda (Table 3).
Table 3: Plants used to smoke milk product vessels in highlands
of Southern Tigray.
NA.= Not Available
Plant Species used in Ghee (‘Sihum’) Making: The amount of
spice ingredients used in ghee preparation varies from household
to household according to experience and access. Curcuma
longa (‘erdi’) served as colouring agent of ghee that majority of
respondents deemed yellowish ghee colour is attractive. The ghee
spices add value in terms of shelf-life, scene (aroma & flavour) and
nutritional combinations of special ingredients (Table 4).
Table 4: Plant spices used in ghee (‘Sihum’) making in the study areas.
Spices used in hazo Preparation: Out of 1088 citation for
hazo preparation spices (Table 5) recorded according to priority
were: Allium sativum (14.34%), Brassica hirta/Sinapis alba
(14.34%), Trigonaella foenum-graecum (14.34%), Ruta chalepensis
(13.6%), Carthamus tinctorius (9.01%), Ruta chalepensis (8.9%),
Hordium vulgar (7.26%), Capsicum annuum (6.99%), Allium cepa
(5.52%), Guizotia abyssinica (3.49%) and Piper nigrum (33).
Besides to ingredient value, the spices added in hazo enhance shelflife
through fermentation of buttermilk.
Table 5: Plant species used in hazo making in the study areas.
Butter Packaging Practices: Based on respondents’
preference of butter packaging leaves 62.18% of the respondents
used Racinus communis, 1.92% used Cassia arereh and 1.28% used
Cordia africana plant leaf used as butter packaging material in the
study areas. 34.62% of the respondents from urban and periurban
prefer plastic package than leaves. According to some respondents
the leaves were used culturally and practically for no effect over all
butter property, being smooth and larger size uniformly, no butter
wastage remains there, moreover, the leaf provide protection
from heat. Concerning to utensil ‘qorie-log /gourd or gibar was mentioned according to their preferences based on heat protection
for the butter. However, butter traders do prefer to hold on larger
sized plastic pail or other stainless vessels. The effect of the
packaging leaf on the quality and characteristics of butter deserves
further investigation.
Discussion
The mean value of family size in the study areas 4.6±1.84
persons was comparable to CSA [7] report which was 4.5 for
Endamekoni, 4.29 for Ofla and 4.36 persons for Embalaje. With
the poor access of technological preservatives and processing
utensils, milk products could have been perished, but many thanks
to the indigenous knowledge practices of plant uses to speed up
fermentation, to prevent milk spoilage and to enhance butter
colour, milk products aroma and flavour supported with reports of
Lemma [2]; Asaminew [3] and Hailemariam & Lemma [9].
Based on the keen observation, dauntless courage and
optimism of the dairy farmers’ information, some plant such as
Asystasia gangetica L. ‘giribia’ used in smoking milk utensils, just
to give reddish colour of the butter, was blamed for milk bitterness
that should be further investigated. Three dominant plants
exploited for smoking milk vessels were Olea europaea, Dodoneae
angustifohia and Anethum graveolens and the dominant milk vessel
washing herbs used were Cucumis prophertarum that prevent fat
defragmentation & souring problems and multi-medicinal value
of their livestock, Zehneria scabra sonder and Achyranthes aspera
were all rough in nature to clean the grooves of the clay pot and
churner besides to their disinfectant nature. This agrees with the
finding of Amare (1976); Ashenafi [4]; Lemma [2]; Asaminew [3];
Hailemariam & Lemma [9] that smoking reduced undesirable
microbial contamination and enhances the rate of fermentation.
The study is similar in souring as stated by Ashenafi [4] that
dairy processing, in Ethiopia, from naturally fermented milk,
with no defined starter cultures used to initiate it. In many parts
of Ethiopia, milk vessels are usually smoked using wood splinters
of Olea europaea to impart desirable aroma to the milk. Smoking
of milk containers is also reported to lower the microbial load of
milk. Plant leaves of Racinus communis (‘gulei’) followed by Cassia
arereh (‘hambohambo’) and Cordia africana (‘awuhi’) used as butter
packaging material dominantly. The present study shows that
Racinus communis and Cassia arereh are typical plant leaves to the
study areas unlike Cordia africana that was reported in Hailemariam
& Lemma [9] in East Shoa. Spices used in ‘hazo’ preparation were
Allium cepa, Allium sativum, Brassica hirta/Sinapis alba, Capsicum
annuum, Carthamus tinctorius, Guizotia abyssinica, Piper nigrum,
Ruta chalepensis, Sativium vulgar, and Trigonaella foenum-graecum.
Asaminew [3] reported about ‘metata ayib’ in Bahir-Dar that is
relevant utilization practice of milk products.
Storage materials preference was based on their ability to
retain flavour of fumigants and herbs used. Gourd ‘Laga’ or rarely
water tight plastics were churning vessels of the study area unlike
to clay pot churner reported by Alganesh [10] for East Welega and
Asaminew [3] in Bahirdar. Alganesh reported that gourds were
used commonly for storage and even for milking purpose. This
indicates that the utensils used for milking, processing and storage
were different from place to place and even from household to
household. Efficient churning materials could contribute to lesser
time and energy requirement besides to the economic return
of higher butter yield for small holder dairy who do suffer from
discouraging market during fasting of lent. Inefficient churner use
contributed to less butter exploitation as stated by researchers (O
Conner [11]; Alganesh [10]; Zelalem [5]).
Fresh milk, yoghurt, buttermilk, whey (mencheba), cottage
cheese (Ajibo), hazo, butter and ghee (‘Sihum’) were among the
common dairy products in the area with varying degree, that of
fresh milk and yoghurt, were reserved for further processing, while
hazo and ghee were consumed occasionally. The result is consistent
with many of the research findings Lemma [2]; Asaminew [3] &
Zelalem [5]. The limited consumption of butter may be due to the
higher price associated with it and the need for cash income to buy
some necessities. Butter can fetch them a good price compared to
other milk products. Butter was consumed only during holidays
and special occasions in rural low-income households because it
fetches routine cash income Asaminew [3].
Different spices were used in ghee making. The finding was
consistent with the reports of Alganesh [10] in East Wellega, Lemma
[2] and Hailemariam and Lemma (2010) in East Shoa. Ghee was not
marketed in the areas surveyed due to consumers’ preference to
make their own ghee depending on their test and preference for
different spices that the finding has close affinities with Hailemariam
& Lemma [9]. Compatibly with Asaminew [3], consumers /traders
consider the colour, flavour, texture and cleanness of the products
during transaction, that butter quality requirements fetch a good
price. During the dry seasons butter price increase, this is related
to abridged milk yield of cows due to the insufficient feed supply.
Higher price was also paid for yellow coloured and hard textured
butter that deemed to be higher in dry matter or solid non fat for
extraction consistent with reports Asaminew [3].
In the districts those smallholders who do not sell fresh milk
had different reasons. These were small daily production of fresh
milk, cultural barrier, lack of demand to buy fresh whole milk and
preference to process the milk into other products. Similar reports
were made by Alganesh [10] and Lemma [2]. Besides, it is difficult to
find a market. Typical to the research observation on milk marketing
problems, the Ethiopian highland smallholder produces a small
surplus of milk for sale. The informal system where the smallholder
sells surplus supplies to neighbours or in the local market, either
as liquid milk or butter but contradict in cottage-type cheese called
ayib. Sintayehu [12] selling that was unusual including buttermilk,
‘hazo’, whey, cottage cheese and ghee. In the vicinity of larger
towns
the milk producer has a ready outlet for his liquid milk. However,
in rural areas outlets for liquid milk are limited due to the fact that
most smallholders have their own milk supplies and the nearest
market is beyond the limit of product durability like to many of
the studies done (Getachew and Gashaw (2001); Sintayehu [12];
SNV (2008); Tesfaye et al. (2010)) besides to cultural traditions and
lower talents entrepreneurship of the farmers.
Many research findings similarly stated that there were several
constraints to the dairy in particular to milk marketing development,
e.g. lack of infrastructure and finance, seasonality of supplies and
lack of market structure and facilities [3]. Because of the lack of
cooling facilities or even suitable utensils for milking and storing,
milk deteriorates rapidly [11]. Milk is often sold for less than its
full value due to lack of access to markets, poor road infrastructure,
lack of co-operatives, inability to transport long distances due
to spoilage concerns, and unscrupulous traders who add water
or other fillers the study was consistent with PPLPI (2009) and
cultural taboos and discouraging market [3]. Contrary to perceived
public health concerns, the marketing of raw milk does not pose
public health risks as most consumers boil milk that consistent was
Kurwijila [13] and exploit local herbal resources to smoke and clean
the milk products vessels that served as disinfectant, preservative,
tasteful with natural aroma and flavour Asaminew [3] ; Desalegn
[14] & Zelalem [5] before drinking it.
Conclusion and Recommendations
Livestock production plays an important role in the socioeconomic
and cultural life of the people inhabiting in the
mountainous chains of the area. The cows fulfil an indispensable
role for the dairy farmers serving as sources drought ox, milk food,
income from sale of butter, the only determinant women hair lotion,
source of dunk cake fuel and served as prestige and confidence to
avert risks. The respondent remarked “Wedi Lahimika -for own bull
and no one could cheer you what a cow could do indeed” to mean
reliable resource and do have special dignity for the cow.
Milk produced every day was collected in the collection clay
pot, plastic vessels or ‘Laga’ smoked with woods called Olea
europeana, Dodoneae angustifohia, Anethum graveolens Acacia
etbaica, Terminalia brownie, and in some cases Cassia arereh
and the dominant milk vessel washing herbs used were Cucumis
prophertarum that prevent yoghurt from defragmentation during
rarely souring problems and multi-medicinal value of their livestock,
Zehneria scabra (L. fil) sonder and Achyranthes aspera were all rough
in nature to clean the grooves of the clay pot and churner besides to
their disinfectant nature. As reported by respondents, the purpose
of smoking was to minimize products spoilage during storage and
to give good aroma and flavor. Keeping milk or milk product for
longer period without spoilage and flavor was indicated as main
reasons for using plants in washing (scrubbing) dairy utensils [15].
Materials Commonly used for Milk Collection Storage and
Processing included Clay Pot, Glass Container, Wooden Container,
Plastic Container, Woven Materials, Plastic Container and Gourd
1. The emerging markets of buttermilk and yoghurt in farm
gates should be expanded to other means of marketing
systems via integrated awareness creation
2. The effect of these materials on the shelf- life of stored
or preserved butter deserves further investigation. The
impact of local herbs used as preservatives should be
further studied [15].
3. Facilities for cleaning and overnight storage, milk churns
and dairy utensils are rudimentary, requiring intervention.
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