Lupine Publishers | Scholarly Journal of Food and Nutrition
Abstract
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
IntroductionIn 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.
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).
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).
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).
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)..
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.
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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