Browsing by Author "Kuma, Amistu"

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    Assessment of Quality and Constraints Affecting Production to Consumption of Milk from Peri-Addis Ababa Districts of Oromia to Milk Retail Centers in Addis Ababa
    (Addis Ababa University, 2014-06) Kuma, Amistu; Abdisa, Melese (PhD); Tolossa, Degefa (PhD)
    The study was conducled at peri-Addis Ababa dislricls of Oromia wilh the aim to assess quality of milk at each critical point, and to identify knowledge gap, cOllstraints affecting production to consumption chain of milk supply. A total of 1 02 milk producingfarmers al Ho1eta, Sebeta and Sululta districts were selected by using multi-stage purposive sampling method. A total of 60 raw milk samples were collected hygienically from each presumed critical points and examined for their microbial and gross nutrient composition analysis. The main proximate and mineral values evaluated were ash, protein, fat, total solids and solid not fat; and Ca, Fe, Zn and P, respectively. The main microorganisms assessed were. aerobic mesophilic bacterial count, Coliform count, and fecal coliform count, E.coli count, Salmonella, Staphylococcus species and Yeast and Mold Counts. About 99% of participants in the areas market whole milk and 94% of the milk produced per households was sold. About 96.1 and 23% of the participants stated that milk production and marketing in areas maintain household food security and projitable farm activity respectively. The major challenges of milk production and marketing in the areas were; feed shortage, high feed cost, disease, shortage of land for grazing, and price fluctuation during fas ting season, long term contract for milk marketing and milk quality, respectively. Besides, lack of training for producers, lack of awareness on standard milk and milk product production and marketing, lack of aseplic milk handling and use of traditional flavor plants on milk microbial load were major knowledge gap in the areas. The mean ash content for Sebeta, Holeta and Sululta samples collected from farmers were O. 60±0. 032, 0.77±0.025 and 0.50±0.007 mgl100gm, respectively. There was significant difference (p<0.05) in ash content among critical points and between districts. Besides, protein and fat have showed a significant difference among critical points(p