@article{Getaneh:330704,
      recid = {330704},
      author = {Getaneh, Demerew},
      title = {Assessment of Dairy Production System, Handling,  Processing and Utilization Practices in South Ari and Malle  District of South Omo Zone, Ethiopia},
      journal = {Research on World Agricultural Economy},
      address = {2023-02-16},
      number = {2455-2023-403},
      month = {Feb},
      year = {2023},
      abstract = {Milk is produced, processed and utilized in different  parts of Ethiopia and the majority in rural areas is  processed at the household level into milk products using  traditional technologies and marketed through informal  channels. This study was initiated to assess and describe  the traditional knowledge of milk production, handling,  processing and utilization practices in South Ari and Malle  district. Three dairy potential Kebeles from each district  were selected via a purposive sampling procedure. Then, 196  households were selected through a systematic random  sampling procedure. Data were collected using a  semi-structure questionnaire and analyzed by SPSS (Version  23) software. There was a significant difference (P < 0.05)  in livestock composition across the study districts. About  75% in South Ari and 72.9% in Malle have their own grazing  land. Feed shortage (73%) and improved breed access (26%)  in South Ari, and feed shortage (52.1%), drought (44.8%) in  Malle were among the main constraints affecting dairying.  About 65% of South Ari used plastic buckets for milking and  clay pots for fermentation and churning. In Malle 88.5%  used calabash containers for milking, accumulation and  churning. The average days of raw milk fermentation before  churning in South Ari and Malle were 4.2±0.1 and 2.9±0.0  days. The average butter-making time was 63.4±1.8 minutes  in both districts. The amount of milk fermented and butter  produced from this fermented milk is significantly  different (P < 0.05) across districts. Nearly 95% of South  Ari milk is traditionally processed into yogurt, butter,  buttermilk and cheese; and used for home consumption and  marketing. However, in Malle 72.9% of yogurt and buttermilk  processing is used for home consumption; and 26% of butter  processing is only used for marketing. It is possibly  concluded that dairy production was commonly practiced and  it was a good source of income in both districts.  Therefore, it is vigorous to support the dairy linkage with  extension services by enhancing the input provision.},
      url = {http://ageconsearch.umn.edu/record/330704},
      doi = {https://doi.org/10.22004/ag.econ.330704},
}