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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 ...
Use of Conservation Agriculture in Crop-Livestock Systems (CLCA) in the Drylands for Enhanced Water Use Efficiency, Soil Fertility and Productivity in NEN and LAC Countries – Progress Highlights: Year (3) - April 2020 to March 2021
The brief highlights the most important achievements of the IFAD funded CLCA Project in North Africa (Tunisia, Algeria) and LAC (Mexico & Bolivia) countries during its third year (April 2020 – March 2021). The brief presents ...
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 ...
Gender Issues in Livestock Systems in Ethiopia
Understanding gender differences and social dynamics in livestock systems is essential to the design of gender sensitive interventions that equitably address the priorities of male and female smallholder farmers and other ...
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. ...
Community-Based Breeding Programs and upscale strategies for sheep and goats in Ethiopia
Community-based breeding programs (CBBPs) for sheep and goats have been operating in
Ethiopia for a decade and genetic progress in growth and reproduction traits has been
observed together with other socio-economic ...
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 ...
The Future of Wheat Research and Production in Sub-Saharan Africa
The objective of this brief is to summarize the major available findings in terms of wheat foresight in Africa, including the prospects for future genetic, agronomic, seeds and political economy under different climate ...