| Hygienic
processing and preservation of pastoral milk and
milk Products for improved health and food Security |
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| Women
showing how the milk processing system works |
The
milk processing project started in September 2002
to disseminate technologies for hygienic processing
and preservation of pastoral milk products for improved
health and food security in Moyale and Marsabit
districts, Kenya. A local NGO, the Community Initiative
Facilitation & Assistance (CIFA) is implementing
the project in partnership with the Kenya Agricultural
Research Institute (KARI) and local women and youth
groups in the area.
In this project, farmers learn simple less-costly
techniques for preserving and processing raw milk
into pasteurized milk, yoghurt, ghee and 'mala'.
Four groups (youth, women and mixed groups) have
set up cottage milk bars through a revolving fund
cost-sharing scheme.
Moyale and Marsabit districts, in the arid and semi-arid
areas of Kenya, suffer from unreliable rainfall
patterns making arable agriculture unrealistic.
Pastoral communities in these areas depend on livestock
and livestock products like meat and milk products
from their animals for livelihood.
In line with the above, there were interventions
to establish milk processing units in the two districts
to increase and diversify food security and alleviate
vulnerability and malnutrition among the pastoral
people. Therefore, Community Initiative Facilitation
and Assistance (CIFA) has established four mini-diaries,
which have led to the realization of the following
core objectives:
• General improvement of health status of
the pastoral community;
• Diversification of pastoral income by processing
milk into marketable products; and,
• Dissemination of information on integrated
modern methods of processing and
preserving milk.
For more information on the project,
Email: cifa@africaonline.co.ke |
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