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close this bookStrategies for market orientation of small scale milk producers and their organisations. Proceedings of a worshop held at Mogororo Hotel, Mogororo, Tanzania, 20-24 March 1995. (1995)
close this folderSession 4: Milk processing requirements
close this folderMilk processing requirements for satisfying the demand for various dairy products in Tanzania
View the document(introduction...)
View the documentIntroduction
View the documentMilk quality and Marketing
View the documentFermented milk
View the documentButter
View the documentGhee
View the documentMilk/Blood mixture
View the documentOrganisational set-up and training
View the documentConclusions
View the documentReferences

Organisational set-up and training

People are the most important asset of food and dairy processing plants. Ulicky (1989) reported that so far 6 training sessions at the Livestock Training Institute (LITI), Tengeru have been done on the manufacture of cheese. Also an expert consultant from FAO was brought to the Lossaa womens group in Hai district to teach them how to make Pasta filata type of cheese. Later on they were successfully introduced to semi-arid, Alpine type of cheese by local experts from SUA. Also selected members attended a course on small scale industrial management and accounting at the cooperative college at Moshi. The womens of Lossaa, Nronga and Ng'uni have advanced in tackling the problem of milk marketing. We can learn that cooperatives are really a tool for self sustenance and self reliance. The members appear determined, motivated to actualise themselves, utilize their own power and try to develop themselves. They have solved problems of finding feed, transport, walking for long distances to sell milk and to get a market of their products (Ulicky, 1989; Phelan, 1990; Kurwijila, 1990). Such developments and training need to be extended to other regions in Tanzania.

Also dairies attached to diploma colleges must be provided with equipment and layout resembling those which students are expected to work with in rural areas later on. It is advisable to integrate such dairy operations in the training curriculum of the students on a day to day basis. Ideally such practical training facilities should be run by students only (Schulthess, 1987). Follow up visits should be done to reveal if the trainees were passing on their newly acquired skills to farmers and that the equipment was being used properly (O'Mahony, 1987).