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      Dairy Value Addition For Food Security in Nairobi

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      January 18, 2021

      Monday   8:30 AM - 4:30 PM

      Westlands, Off Church rd
      Nairobi, Nairobi Municipality

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      Dairy Value Addition For Food Security

      In Africa, dairy sector has a potential for rural development, poverty reduction and food and nutrition security. Although there has been a strong interest from policymakers, investors and also re-structuring of dairy value chains, dairy sector potential is still underexploited partly because of a number of production, marketing and trade constraints that hinder its development. Farmers therefore receives low prices when production is high and high prices when production is low. This negative price fluctuations is particularly because of their dependence in weather for their dairy production. Value addition can help stabilise prices, increase Kenya’s exports and promote rural sustainable development. This five (5) days course aim to offer knowledge on value addition of raw milk by producing a wide variety of processed products, to increase the return above the base price of raw milk.

      5 Days

      By the end of the course, learners will be able to:
      • Understand various concepts in relation to dairy value addition
      • Understand the importance of maintaining hygiene, milk packaging, milk storage and transportation to providing quality dairy products.
      • Understand how food safety practices begin in the farm and carry through milking & post-milking handling.
      • How to reduce losses (both physical and in market value) between milking and consumption.
      • Learn various value addition techniques
      • Understand how to ensure food safety and learn appropriate handling technology for dairy products taking into consideration the available technology of the locality or country.

      Module 1:
      • Definition of Milk Quality and Safety
      • Understanding of ongoing public and private sector efforts in the dairy sector on milk quality and safety
      • Opportunities of milk quality and safety
      • Sources of milk contamination

      Module 2:
      • Why milk gets spoilt quickly
      • Milk hygiene and equipment
      • Improvised milk coolers

      Module 3:
      • How to make various products from milk at home
      • Yoghurt
      • Mala
      • Icecream
      • Cream
      • Cheese
      • Pasteurized freshmilk

      Module 4:
      • Risks posed by unsafe milk traded
      • Innovations for improving milk quality and safety
      • Understanding the regulating food safety standards that are in place

      Module 5
      • Field trip- Visiting smallholder farmers who are doing dairy value addition

      Cost: The course fee is KES 65,000.00 or USD 800.00. The course fees covers the course tuition, training materials, two (2) break refreshments, lunch and study visits. Participants will cater for their travel and accommodation costs. Organizations who send more than three participants automatically qualify for a 10% discount.

      Categories: Conferences & Tradeshows | Education

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.

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