DEBRE MAROS UNIVERSITY BURIE CAMPUS

COLLEGE OF AGRICULTRE AND NATURAL RESOURSE

DEPARTEMENT OF ANIMAL SCIENCES
REVIEW ON MILK PRODUCTION, HANDLING, PROCESSING AND MARKETING PRACTICES IN ETHIOPIA.

PREPARED BY:
NAME ID NO -

1.TAREKEGN LATENO ...1306768

AS FULFILLMENT SENIOR SEMINAR PAPER SUBMITTED TO THE

DEPARTMENT OF ANIMAL SCIENCES DEBRE MARKOS UNIVERSITY
BURIE CAMPUS ,ETHIOPIA . IN PARTIAL OF THE REQUIREMENTS FOR
THE COURSE SENIOR SEMINAR

Adivsor :Mr Ayalew F ( Msc)

JUNE 2024 BURIE ;ETHIOPIA

 TABLE OF CONTETS

CONTENTS PAGES
ACKNOWLEDGEMENT ......................................................................i
LISTE OFABBREVIATIONS ...................................................................ii

ABSTRACT .
.............................................iii

1.INTRODUCTION .......................................................................................................................... 1
1.1. Background ....................................................................................................................... 1
1.2. Statement of the problem ................................2
1.3. Significance of the review . ...................................3
1.4. Objectives ............................................................................................................................3
1.4.1. General Objectives .............................................................................................................. 3
1.4.2. Specific Objectives ............................................................................................................ 3
2. LITERATURE REVIEW .................................................................................................................... 4
2.1. Overview of milk product processing in Ethiopia ................................................................ 4
2.1.1. Rural milk production system ............................................................................................. 5
2.1.2. Peri-urban milk production system ..................................................................................... 5
2.1.3. Urban milk production system .. .................7
2.3 To Review of milk handling practices in Ethiopia ..........................................................
2.3.1.Butter making
.....................................................................8
2.3.2 Ghee making
........................................................................8
2.3.3 Cottage cheese making in Ethiopia ..................................................8
2.4 To Review of milk marketing practices in Ethiopia ......
..........9

3. CONCLUSION ........................................................................................................................... . .10

4. RECOMMENDATION .............................................................................................................. ..11
5 REFERENCES ........................................................................................................................... 12

iii
ACKNOWLEDGEMENTS

First and for most, we would like to give a great thank for our GOD for giving health, strength, and assistan
for our work to be success

ful. Next to this we convey our deepest thanks to our advisor Mr. Ayalew F for giving his golden time
constructive pieces of advice and guidance starting from the beginning to the completion of this seminar pape
preparation. We thank him for his genuine and energetic encouragement, suggestion; insight, guidance and
professional expertise to complete this seminar. Finally we would like to thanks all stuff of animal science
department.

iii
LIST OF ABBREVIATIONS

AACCSA .Addis Ababa Chamber of Commerce and Sartorial Association AGP-LMD

Agricultural Growth Program-Livestock Market Development AI Artificial
Insemination
CSA : Central Statistic Agency
GDP :-Gross Domestic Product
IPMS :- Improving productivity and market success
MOARD:-Ministry Of Agriculture and Rural Development
NGOs :-Non Governmental Organizations

iv
ABSTRACT
The review was focused on milk production, processing, handling and marketing practices in Ethiopia. The
objective of review was focused on monitor milk production, handling, processing and marketing practices
Mixed crop-livestock production system was the typical feature of the farming system in both rural and peri-
urban milk .Milk processing is usually designed to remove water from milk or reduce the moisture content o
the product. Smallholder milk processing is generally based on sour (fermented milk.Each house hold in the
country accumulates milk either from a single milk animal or large number of animals and it is processed in to
different products such as butter,cottage, cheese, whey milk products in Ethiopia are channeled both forma
and informal marketing systems. According to the review, the constraints of handling and processing of milk
and milk products includes un improved of milk and milk processing utensils, lack of access and high price o
cooling facilities, low milk production process (adulterations or milk quality problem), Adulteration is a
problem of processing and marketing milk products. Based on market orientation and land holding, milk
production system can be broadly categorized in to three systems, such as rural milk production system, peri-
urban milk production system and urban milk production system.

Keywords: Handling, marketing, milk production, and milk processing.

v
1. INTRODUCTION

1.1. Background
Ethiopia has huge potential for milk production due to large number of cattle populations
(57million cattle), and high consumer demand for milk and milk products, which is attributed
to human population growth, urbanization and increasing income (Habtamu et al., 2015).
However, the current performance of the milk sector in Ethiopia is very low. For instance, in
Ethiopia indigenous cattle breed account for about 98% with an average milk production per
cow per day of 1.35 liters(CSA, 2012), which is low even when compared to Eastern African
countries. Nighty-eight percent or (98% )of the annual milk production at national level comes
from
rural smallholder farmers that have difficulties of entering the formal milk market due to poor
milk infrastructures besides low milk production performance, the unhygienic milk handling
and processing coupled with high temperature and absence of cooling facilities aggravated
spoilage of milk in Ethiopia. Hence, the prevailing situations necessitate the introduction of
appropriate interventions to enhance productivity of the dairy sub-sector to support the
national economic development and increase wholesome food production to satisfy
nutritional self-sufficiency. The milk marketing system is not well developed giving the large
majority of smallholder milk producers a limited access to milk market. In 2018, less than 7%
of the annual milk production was estimated to be marketed at national level. In 2017, there
were 180 cooperatives involved in milk production and marketing in the entire nation,
accounting for only 2% of the total number of agro-based cooperatives operating in various parts
of the country.
In most of the cases, existing milk cooperatives are operating in areas
that are accessible to transportation and markets. This means that a substantial amount of
milk does not reach the markets and a number of producers keep on producing at a
subsistence level (Zelalem, 2017). Milk is a complex biological fluid and by its nature, a
good growth medium for many microorganisms. Because of the specific production, it is
impossible to avoid contamination of milk with microorganisms. Therefore, the microbial
content of milk is a major feature in determining its quality (Karmen & Slavica, 2016).
Milk plays a very important role in feeding the rural and urban population of Ethiopia. Milk
is produced daily, sold for cash or readily processed. It is a cash crop in the milk-shed areas
that enables families to buy other foodstuffs and is significantly contributing to the household
food security (MOA, 1999).
Nevertheless, milk produced by smallholders is sold and/or consumed as fresh or soured milk

1
or manufactured into products such as butter, ghee and cottage cheese (O’Connor, 1999).

The market is not always within easy reach for delivering fresh raw milk and local
processors, if any exist, are constrained to make milk in excess of processing due to problems of
transport (Flavey and Chantalakhana, 1999). Sour milk is the most common product used for
processing and milk is usually soured before any further processing. Though there are a few
milk processing plants in Ethiopia, much of the milk produced by rural smallholders is
processed on-farm using traditional technologies (O’Mahony, 1988). In areas where intensive
milking is well developed and in areas where there are easy accesses to formal milk
marketing facilities, fresh milk sales are common (Debrah and Berhanu, 1991). However,
farmers far from such formal marketing outlets suffer from constraints including poor access to
markets, absence of structured marketing system and unattractive prices to produce.

1.2. Statement of the problem

The statement of the problem for this review includes: Limited access to improved livestock
breeds tailored to regional conditions, impacting milk productivity and quality. Insufficient
adoption of modern livestock management practices, nutrition, and breeding techniques
among smallholder dairy producers. Inadequate access to quality feed, water resources, and
veterinary services are the major factors that affects the herd health and milk yields.
Inadequate infrastructure and technology in small-scale processing facilities, limiting
diversity and quality of dairy products. Lack of adherence to quality control measures,
impacting safety and consistency of processed dairy items. Limited access to financing and
technical support for facility upgrades and process optimization. Sub-optimal cold chain
management, storage facilities, and transportation leading to milk spoilage and quality
deterioration. Inadequate packaging and handling practices impacting the freshness and shelf
life of dairy products during transit. Insufficient logistical and supply chain infrastructure
hindering efficient distribution to broader markets. Limited market access and infrastructure
hampering the reach of dairy products to broader consumer segments. Incomplete
understanding of consumer preferences and behaviors impacting effective marketing
strategies. Insufficient differentiation and branding strategies affecting product identity and
market competitiveness.

2
1.3. Significance of the review
The importance of review on milk production, processing, handling, and marketing practices in
Ethiopia holds significant importance for a variety of reasons, impacting economic, social, and
environmental aspects within the region .The milk industry in Ethiopia .serves as a crucial
source of income for many rural households, contributing to poverty reduction and economic
stability within the region. By reviewing and improving milk practices, there's a potential to
enhance financial opportunities for smallholder farmers and local communities. Understanding
and enhancing milk processing and marketing practices can lead to diversified market
opportunities both within the region and beyond. This, in turn, can contribute to economic
growth and increased trade within the dairy sector, potentially benefiting local economies
and fostering entrepreneurship .

Milk and milk products have significant nutritional value, providing essential proteins,
vitamins, and minerals. Enhancing production and processing practices directly impacts the
availability of nutritious food for local communities, contributing to improved health and well-
being. By improving efficiency in milk production, handling, and distribution, there's a potential
to bolster food security, ensuring a stable supply of dairy products for local consumption
and trade. Understanding the environmental impact of milk production practices and
implementing sustainable methods contributes to responsible resource management,
mitigates environmental degradation, and promotes sustainable agriculture.

1.4. Objectives

1.4.1General Objective
-To review the milk production, processing, handling and marketing practices in Ethiopia.

1.4.2. Specific Objectives

 To review of milk production processing practices in Ethiopia.
 To review of the milk handling practice in Ethiopia .
 To review of the milk marketing practices in Ethiopia .

3
2. LITERATURE REVIEW

2.1. On review of milk production processing in Ethiopia

The total volume of milk produced in Ethiopia increased over the last 15 years from less than
1 billion liters to 3.06 billion liters in 2015/16.The overall country milk production expected to surpass
existing milk demand as per GTP II period (2015–2020) projection with about 2501 million liters that is 47%
above (AGP-LMD, 2015). In milk shades like Addis and its surrounding there are small scale dairy semi
commercial farms that supply significant volume of milk to Addis Ababa and other nearby
towns(AACCSA,2016).
There are 18 registered milk processors in the greater Addis milk shed. The capacities range from less than
1,000 liters per day to 60,000liters per day. Current milk processed is estimated to be 150,000 liters per day. In
very few cases are the milk plants operating at full capacity. There has been an increase in processing capacity
which has also been accompanied by an increase in milk product lines.
In 2000 the Ethiopian milk product line consisted of pasteurized milk and butter. This reflects a milk sector tha
can and will adjust to consumer and market demands (AGP-LMD, 2018). The milk processors are quit
competitive in their purchasing practices of raw milk. The further the farm or collection center is located from
the point of processing, the price decreases to account for additional transportation costs .One of the
interesting characteristics of Ethiopian milk processing is that the operations tend to be quite vertically
integrated.
The key expenses for the milk processors are purchase of milk, labor, and transport. One processor o
33,000 liters per day and fully integrated from farm to retail has a total work force of 380 people . All firms do
some portion of milk collection and transport along without sourcing collection and distribution to specialized
firms (Zelalem, Emmanuelle and Ameha, 2011; Land ,Lakes, 2010).
On the other hand the same Authors indicated that there are several factors that affect the production as well a
distribution of milk and milk products. Among other factors, the unstable and low consumption levels of milk
and milk products can be considered as one important factor to hamper milk development in the
country. Most producers complain of the lack of market outlets for milk, especially during and shortly after the
rainy season where milk production increases following the increased availability of animal feed. Contrary to
complains from the producers on milk surpluses, large milk processing enterprises are reported to be operating
below their potential capacities mainly due to shortage of milk (Zelalem, Emmanuelle and Ameha, 2011).
As the buyer and seller of milk processor is the key relationship link in the milk value chain.

The relationships with sellers (farmers and cooperatives) and buyers (retailers and consumers)
require trust. In order to build trust each party needs to know what is demanded of them and there
has to be a transparent flow of information along the value chain; the processor needs quality raw
milk and the retailer needs an adequate supply. The relationships also require that each party has
some lev.el of power in price negotiation and volumes of milk collected reflected in
contracts.

2.1.1. Rural milk production system

4
Ethiopia, where milking is nearly always part of the subsistence, smallholder mixed crop and
livestock farming. Milk from the traditional sector is produced mainly for subsistence farm
household requirements. Very few crossbred cows are kept in the rural milking system. The
traditional smallholder system represents the rural milk production system and this sector is
largely dependent on the indigenous breeds of low productivity. Rural milk system is part of
the subsistence farming system that contribute the milk production of in Ethiopia, and includes
pastoralists, agro-pastoralists, and mixed crop–livestock producers (Land O'Lakes, 2010).The
review indicates that milking cows in the traditional sector have an average lactation length of
190 days and an average milk yield of 1.9 liters/day. Although this sector is largely based on
indigenous breeds of low-producing native cattle, some progressive small- scale farmers in the
various milk sheds are now maintaining cross-bred cows that are capable of producing 800 to
1200 liters of milk/cow/lactation and sell milk to co-operative societies and commercial milk
collectors (Getenet Haile, 2009).
The highland smallholder milk production is found in the central part of. The rural milking
system focuses on butter production rather than fluid milk. Natural pasture, cop residues,
stubble grazing were listed as major feed resources, with minimal contribution of improved
forage and local beverage by-products (Diqi or atela)(Kassahun Gurmessa et al., 2015). Green
grass and concentrates such as Nug-cake and wheat bran are provided as supplements to
lactating cows, fattening animals, ploughing oxen when they are at work.

5
2.1.2. Peri-urban milk production system
Peri-urban system is largely found in the highlands where mixed-crop livestock-farming is
practiced as well as within urban centers. Economic factors have been dominant in
determining the locations of exotic dairy-cattle in these urban and peri-urban areas since the
milk-production of exotic cattle far exceeds that of indigenous stock. Cross-bred and grade
animals are used in this production system.
The dairy farms in this system rely mainly on purchased feed. They are commercially oriented
and will respond to improved technical, input supply and marketing services (Getenet Haile,
2009).This system is located around major cities and towns. It comprises of small sized to
medium dairy which are also capable of keeping improved and local milking stock. Cattle are
housed in improved shelters made of locally available materials. The farmers have small size
of grazing land; they use semi-grazing systems and also practice under stall feeding conditions
for improved animals (Yitaye Alemayehu et al., 2012).
The peri-urban milking is characterized as a semi-intensive crop–livestock farming system.
Farmers keep crossbred cows indoors with supplementary concentrate feeding. All farmers
own farming land hence the roughage such as crop residues are domestically produced.
As compared to the rural milking system, peri-urban milking systems are mostly located
along roads within reasonable distance to urban centers and involved in fluid milk market
(Nigatu Alemayehu et al., 2012).
All small-holder in the urban areas and the mixed small scale milk production systems are
labor oriented, where milking is done by hand, and often done twice a day. Production on
most smallholder farms relies heavily on family labor. The milk production levels also vary
between different dairy breeds (Zewdu Wuletaw, 2009 ; Adebabay Kebede , 2014)

2.1.3. Urban milk production system

Urban milk production system is market oriented like most urban milking of Ethiopia and other
East African countries, is characterized by market orientation. The types of feed commonly
used in this production system include purchased concentrates and roughages of conventional
and non-conventional sources atela. In addition to these, different fruits, wastes and road side
grazing were also used. (Asrat Ayza. et al., 2016).
As farmers have limited access to farming or grazing land, they are often based exclusively on
livestock under stall feeding conditions (Yitaye Alemayehu et al., 20014).

The main feed resources are agro-industrial by-products and purchased roughage. The primary
objective of milk production is generating additional cash income (Belete Aneteneh et al. 2015).
This production system serves as the main milk supplier to the urban market (Ahmed Mohamed

6
etal., 2004; Yitaye Alemayehu et al., 2009). Milk is either sold to dairy cooperatives, on the
local informal market or directly to consumers from the farmer’s gates (Azage Tegegne etal.
2007).

2.2. To Review milk Handling practices in the Ethiopia

The review indicates that traditional hand milking is practiced Ethiopia . Calves are allowed to
suckle their dams prior to as well as after milking. About 100 and 96.7 percent of the
respondents in rural and peri_urban respectively reported that they milk their cows two times a
day. While 3.3 percent of the respondents in peri-urban reported that they milk their cows only in
the evening. The review indicates that majority of the respondents do not follow sanitary milking
practices. Milk and milk products play an important role in human nutrition throughout the
world. Milk is also highly perishable and can easily be adulterated the quality of the milk is
highly dependent on farm management.
Equipment used for milking, processing and storage determine the quality of milk and milk
products. The use of plastic and traditional containers can be a potential source for the
contamination of milk by bacteria, because this allows the multiplication of bacteria on milk to
contact surfaces during the interval between milking (Abebe Berada et al., 2017).

2.3. To Review of milk Processing practices in the Ethiopia.

The review indicates that traditional milk processing is a common practice of smallholder
farmers who own lactating cows. Milk has to be fermented before it is processed to further
products. Farmers preferred to ferment and process milk from local cows due to its high fat
content. It is prepared by keeping milk in a container and letting it to ferment naturally without
using any starter culture. Additionally gourd was used for butter production. Butter is used for
market, cooking and for cosmetic purpose of hair in the study area. The revie indicate that the
majority of respondents are used butter for ointments. However, 46.7% and 33.3% of
respondent processed milk for butter production and 53.3% and 66.7% of respondents was
not processed milk to milk products in the rural and peri-urban production system, respectively.

Butter milk is the product left after the fermented milk has been churned and butter is made. The
butter milk is used for home consumption especially for children and women. Milk processing
here thus refers to the act of traditionally converting milk into milk products at home or by
catering service providers to derive other milk products. Accordingly, milk is processed into
regularly consumed products such as plain hot milk, a mix of coffee and milk, fermented whole
milk, butter, traditional ghee, butter milk and cottage cheese.

7
2.3.1. Butter making
Butter is made by churning Ergo (sour milk) which has been collected over a few days. When
sufficient amount of milk (7-8 liters) is collected, it is transferred to a churn made of gourd clay
pot. The gourd churn used in the area is hanged on a tripod and swung to and fro. When using
clay pot, the churn is placed on a mat on the floor and rocked back and forth until butter grains
are formed (Eyassu Seifu and Asaminew Tassew, 2019).

2.3.2. Ghee making

Ghee is made by melting butter on a frying pan on an open fire. Butter is placed in a clay pot
and put on an open fire to melt. Heating and stirring continue until foam is formed and a clear
liquid is obtained. Along heating the butter, spices are added to impart good aroma and taste to
the butter. Then the pot is removed from the fire and allowed to cool. Finally, the liquid fat is
filtered through sieve or a clean cloth into a container. Different spices are used during ghee
making which varies from household to household (Eyassu Seifu and Asaminew
Tassew,2014)

2 .3.3. Cottage cheese making

According to Tesfaye Mengsitie (2007), the butter milk remaining after the butter has been
separated from the whole milk is used to produce a cottage-type cheese (ayib) by heating the
buttermilk. Cottage cheese is a traditional milk product in Ethiopia. Arera (defatted sour milk),
which is a by-product of the butter making process, is the raw material used for cottage cheese
making. The Arera or whey is placed on a clay pot and heated on slow fire at approximately 400
C to 500 C for about 30 minutes. After cooling, the whey is drained off (Eyassu Seifu and
Asaminew Tassew, 2014).

8
2.4. To Review milk Marketing practices in the ethiopia.

As it is common in other Ethiopian regions milk products in Ethiopia are channeled to

consumers through both formal and informal milk markets (Ahmed et al., 2003). The review
indicates that informal fresh milk market involves direct delivery of raw milk by producers to
consumers in the immediate neighborhood and sale to traders or individuals in the nearby towns
(Hollowey et al., 2000).
The review indicate that there was no formal milk marketing system Ehiopia , But the
smallholder farmers sold fresh milk through milk association in which 5-10 women forms a
group/team and pool together equal amount of milk. In this way all the member turn by turn
deliver the milk to milk collection centers or directly sell to consumers or to retailers, and the
money belongs to the respective member on that particular day. Then the milk collectors
delivered the milk to whole seller in the nearby town. Finally, the whole sellers deliver the milk
to different retailers in major city like Amhara, Oromiya, S/N/N/P/Rs and Afare . The
marketing system in this review is comparable with the finding of Fayo (2006) who reported
the absence of formal milk marketing in urban and peri-urban areas of the ethiopia . In the
current review there was no processing of milk into different milk products such as butter and
cottage cheese. This result is agreement with the findings of Mohammed (2003) who reported
that most of the farmers in the Ethiopia prefer to sell fresh milk because of its high demand
and the less labor involved. According to the same author, fresh milk marketing through milk
associations or groups is the dominant feature in Ethiopia milk shed. In rural area of
ehtiopian’s about 66% of the farmers deliver milk through milk associations and the rest 34 %
deliver milk on their own.
The selling prices of raw milk at smallholder farmer (producers) were cheaper than the other two
sources. Long distance from the market, poor access to information about milk marketing, lack
of transportation, inappropriate collection centers and low price of milk hampered milk
marketing in the rural regions.

9
3. CONCLUSION

The results of the review showed that there were more number of local milk cattle in rural
compared to peri-urban, while the number of cross bred cattle were more in urban than in peri-
urban area. Milk yield and lactation length for cross breed cattle were higher in urban areas
compared to peri-urban areas. The major sources of feed for milk cattle in the rural and per-
urban areas were: grazing, hay, crop residues, crop aftermath and non-conventional feeds. But
producers in peri-urban also gave concentrate supplementation unlike rural areas. While in
urban area, hay, crop residues, non-conventional feeds and agro-industrial-byproducts were
the major feed resources. Sources of veterinary services were government as well as private
veterinary clinics. The review indicate that the main milk product consumed by the inhabitants
are: fresh whole milk, sour milk, butter, ghee and cottage cheese. The review indicates that the
majority respondents were not have access to credit service. Costs for purchasing crossbred
heifer from government ranch were mostly covered by their own. Different market
channels and market out let were identified for milk product. Price of milk and milk products
were influenced by different factors like season, access to market/distance from town to city.
The review indicates that the identified constraints for milk development are; availability and
costs of feed, shortage of farm land, discouraging marketing systems, genotype
improvement problems, poor extension and animal health services, and knowledge gap
regarding improved milk production systems.

10
4. RECOMMENDATION

The rapid urbanization, subsequent increase in human population and standards of living of the
urban dwellers can be considered as good prospect for the development of milk in the area. The
review indicates that the milk can be improved by solving major problems of small holder milk
producers through services related to feed supply, good marketing systems and through
provisions of veterinary artificial insemination (AI), credit, extension, and training services at
reasonable time and cost. Expansion of milk production into medium or large scale however
needs additional investment either by their own and/or through credit service to maximize milk
outputs and ultimately the profitability of the farm. Moreover, as market is the driving force to
the production and productivity of milking , encouraging private investors to establish dairy
processing plants in the area may be an option as a permanent market outlet for both urban and
peri-urban milk producers through organized milk collection schemes, strength the weaken milk
cooperatives and where the area absence of cooperative it should the great efforts
of ,kebele ,Woreda zone and region of Ethiopia Livestock Agency, Cooperative Office, and
other responsibilities, stockholders like NGOs, even if administrative organs all they should
mobilized for fruitful milk development.

11
5. REFERENCES

AACSA(Addis Ababa Chamber of Commerce and Sectorial Associations). 2016. Value chain
study on dairy industry in Ethiopia.Final report, Addis Ababa, Ethiopia.

Abebe B.et al. 2012. Handling, Processing and Utilization of Milk and Milk Products in
Ethiopia: A Review

Adebabay Kebede Belew. 2009. Characterization of milk Production Systems, Marketing and
On-Farm Evaluation of the effect of Feed Supplementation Milk yield and Milk
Composition of Cows at Bure District. Ethiopia A Thesis Submitted to the Department
of Animal Science and Technology School of Graduate Studies Bahir Dar University

AGP,LMD. 2013.Value Chain Analysis for Ethiopia: Meat and Live Animals, Hides, Skins
and Leather, Dairy Expanding Livestock Markets for the Small holder Producers.
AGP-Livestock Market Development ProjectAID-663-C-12-00009, Addis Ababa,
Ethiopia

Aleme A.and Lemma Z.2015.Contribution of Livestock Sector in Ethiopian Economy: A

Review Advances in Life Science and Technology ISSN 2224-7181 (Paper) ISSN
2225-062X (Online) Vol.29, 2015

Anteneh Belete. 2010. Cattle milk and meat production and marketing systems and
opportunities for market-orientation in Fogera woreda, Amhara region, Ethiopia (Vol.
19). ILRI (aka ILCA and ILRAD).

Asrat A.et al. 2016. Characterization of Dairy Cattle Production Systems in and around
Wolaita Sodo Town, Southern Ethiopia

Banda .2010.Milk processing module MAV411.SADC-university of Zimbabwe regional

postgraduate program in dairy science and technology, Harare, ZimbabwePp 1

Bekele A.et al, 2015.Handling, processing and marketing of cow milk in urban and peri urban
area of Dangila Town, Western Amhara Region, Ethiopia Global Journal of Food
Science and Technology

Belay D.and Jenssens.2014. Kefalew G.et al ,2016.Smallholder Milk Processing and

Marketing Characteristics at Urban Dairy Farms in Jimma Town of Oromia Regional
State, Ethiopia Journal-Global Veterinarian

12
Belay D.et al.2012. Productive and reproductive performance of zebu x Holstein Friesian
crossbred dairy cows in Jimma town, Oromia, Ethiopia. Global veterinarian, 8 (1): 67-
72, 2012

CSA (Central Statistical Agency). 2015. For instance, in Ethiopia indigenous cattle breed
account for about 98% with an average milk production per cow per day of 1.35 liter

Eyassu S.and Asaminew T.2014. Small-scale Milk processing, Utilization and Marketing of
Traditional Dairy Products in Bahir Dar Zuria and Mecha

Girma D. and Verschuur.2014. Analysis of milk value chain: the case of Ada’a dairy
cooperative in Ada’a district, East Shawa zone of Oromia regional state, Ethiopia
Wudpecker Journal of Agricultural Research Vol. 3(1), pp. 016 025,

Land O‘Lakes, Inc. 2010. The Next Stage in Dairy Development for Ethiopia—Dairy Value
chains, End Markets and Food Security.USAID.

Mulugeta A. and Belayneh A.2013.Reproductive and lactation performances of dairy cows in

Chacha Town and nearby selected kebeles, North Shoa Zone, Amhara Region,
Ethiopia, World Journal of Agricultural Sciences ,1(1), pp. 008-017.Available online at
http://wsrjournals.org/journal/wjas ISSN 2329-9312 ©2013 World Science Research
Journals.

Nigatu A.etal.2012.Smallholder dairy value chain development: The case of Ada ’a woreda,
Oromia Region December pp-7dairy value chain development: The case of Ada’a
woreda, Oromia Region December pp-7

13