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Understanding landscape restoration options in Kenya
Risks and opportunities for advancing gender equality for understanding landscape restoration options in Kenya
Simple smokers to improve traditional dairy products
Smoking of milk utensils is a crucial traditional practice to develop the product’s desired organoleptic characteristics. Fumigation also assures quality and safety of milk and dairy products. Traditional fumigation often ...
AFESD-ICARDA: A strategic partnership for developing the capacity of Young Scientists in Arab Countries
Capacity development is one of ICARDA’s core priorities. A four-decade partnership
with the Arab Fund for Economic and Social Development (AFESD) has equipped
thousands of trainees with crucial new knowledge and skills – ...
Milk fat separation to accelerate butter production and reduce labour
Milk fat separation increases the efficiency of butter processing with enhanced quality. Milk fat separation will increase the milk returns through processing high value products from the skimmed milk. The separation of ...
Rooted Cuttings Brochure Technology Brief
Potato Apical rooted cutting enhancing seed potato production and diversifying agri-business opportunities
Release Notes Form 2017 potato varieties Kenya
Release Notes Form 2017 potato varieties Kenya.
Pasteurization to improve traditional dairy products
Pasteurization is a simple process in which milk is heated to 65°C for 30 minutes or 73°C for 15 seconds, killing pathogenic bacteria. Milk pasteurization is the first step to process safe and high-quality products. Milk ...
Dairy cultures to improve the quality of traditional dairy products
Fermented milk and fermented milk based products are produced using dairy cultures. Using dairy cultures is a simple way to produce a day to day stable product with specific characteristics. Using dairy culture will improve ...
Thermometers to improve traditional dairy products
The use of thermometer in dairy processing to enhance product quality
Better hygienic milking practices to improve goat milk quality
Milk quality is compromised by goat diseases as well as poor product handling and hygiene. Contaminated milk can cause foodborne diseases but also make the milk unsuitable for further processing such as fermentation. ...