267
© Springer Nature Switzerland AG 2020
B. R. Singh et al. (eds.), Climate Impacts on Agricultural and Natural Resource
Sustainability in Africa, https://doi.org/10.1007/978-3-030-37537-9_16
Goat Milk Quality and Possible Dairy
Products from Rural Households
of Tanzania and Malawi Under
the Farmer-Processor Partnership
I. A. Ketto, G. Msalya, F. Chigwa, R. K. Abrahamsen, L. O. Eik,
G. C. Kifaro, and R. L. Kurwijila
Abstract Dairy goat farming in Tanzania and Malawi, promoted through collaboration between Norwegian University of Life Sciences, Sokoine University of
Agriculture and Lilongwe University of Agriculture and Natural Resources, has
improved income and nutrition of the poor households of both countries. In Tanzania,
the successful introduction of dairy goats can be traced in Mgeta division, Uluguru
mountains, Morogoro region, where goat milk has improved nutrition in the farm
families. Surplus milk in Mgeta is processed into yoghurt by the farmers’ association
(TWAWOSE). Milk and yoghurt are sold in local markets within the division with
potential for reaching distant markets, including Morogoro Municipality (50 km) and
Dar es Salaam (250 km) where market promotions for goat milk and yoghurt were
successfully conducted. However, the progress of dairy goats’ milk industry is constrained by lack of reliable milk records, limited knowledge in hygienic milk handling
at farm level and poor infrastructure which lead to the production of poor-quality raw
milk that does not meet minimum standards for milk processing. The objective of this
review is to present current knowledge on dairy goat milk quality and possible dairy
products to be considered in rural households of Tanzania and Malawi, under the
farmer-milk processor partnership. The potential and available technologies for processing goat milk are suggested including fluid milk beverage, yoghurt and cheese
from goat milk. Further, we discuss the possible partnership between dairy goat farmers and the private sector (e.g. milk processors), a vital link for supporting innovations
I. A. Ketto (*)
Asas Dairies Limited, Iringa, Morogoro, Tanzania
G. Msalya · G. C. Kifaro · R. L. Kurwijila
Sokoine University of Agriculture, Chuo Kikuu, Morogoro, Tanzania
e-mail: msalya@sua.ac.tz; kifaro@sua.ac.tz
F. Chigwa
Lilongwe University of Agriculture & Natural Resources, Lilongwe, Malawi
R. K. Abrahamsen · L. O. Eik
Norwegian University of Life Sciences, Aas, Norway
e-mail: roger.abrahamsen@nmbu.no; lars.eik@nmbu.no
© Springer Nature Switzerland AG 2020
B. R. Singh et al. (eds.), Climate Impacts on Agricultural and Natural Resource
Sustainability in Africa, https://doi.org/10.1007/978-3-030-37537-9_16
Goat Milk Quality and Possible Dairy
Products from Rural Households
of Tanzania and Malawi Under
the Farmer-Processor Partnership
I. A. Ketto, G. Msalya, F. Chigwa, R. K. Abrahamsen, L. O. Eik,
G. C. Kifaro, and R. L. Kurwijila
Abstract Dairy goat farming in Tanzania and Malawi, promoted through collaboration between Norwegian University of Life Sciences, Sokoine University of
Agriculture and Lilongwe University of Agriculture and Natural Resources, has
improved income and nutrition of the poor households of both countries. In Tanzania,
the successful introduction of dairy goats can be traced in Mgeta division, Uluguru
mountains, Morogoro region, where goat milk has improved nutrition in the farm
families. Surplus milk in Mgeta is processed into yoghurt by the farmers’ association
(TWAWOSE). Milk and yoghurt are sold in local markets within the division with
potential for reaching distant markets, including Morogoro Municipality (50 km) and
Dar es Salaam (250 km) where market promotions for goat milk and yoghurt were
successfully conducted. However, the progress of dairy goats’ milk industry is constrained by lack of reliable milk records, limited knowledge in hygienic milk handling
at farm level and poor infrastructure which lead to the production of poor-quality raw
milk that does not meet minimum standards for milk processing. The objective of this
review is to present current knowledge on dairy goat milk quality and possible dairy
products to be considered in rural households of Tanzania and Malawi, under the
farmer-milk processor partnership. The potential and available technologies for processing goat milk are suggested including fluid milk beverage, yoghurt and cheese
from goat milk. Further, we discuss the possible partnership between dairy goat farmers and the private sector (e.g. milk processors), a vital link for supporting innovations
I. A. Ketto (*)
Asas Dairies Limited, Iringa, Morogoro, Tanzania
G. Msalya · G. C. Kifaro · R. L. Kurwijila
Sokoine University of Agriculture, Chuo Kikuu, Morogoro, Tanzania
e-mail: msalya@sua.ac.tz; kifaro@sua.ac.tz
F. Chigwa
Lilongwe University of Agriculture & Natural Resources, Lilongwe, Malawi
R. K. Abrahamsen · L. O. Eik
Norwegian University of Life Sciences, Aas, Norway
e-mail: roger.abrahamsen@nmbu.no; lars.eik@nmbu.no