Milk Market Performances and Cofounding Factors along Milk Value Chain in Pastoral Area:A Case of Borana Pastoralists,Borana Zone,Ethiopia

The study was conducted in Borana zone with the objectives understanding the milk market performance and challenges along the value chain.The primary data was collected from 123 households that drawn proportionally following multistage sampling based randomly selected households.Additionally,relevant information was collected from different sectors besides relevant literature session.Similarly,Focused Group Discussions,key informant interview and visual observations were also undertaken to collect the primary data.In the course of data collection,different set of checklists were used for different groups of actors to guide survey data collection,group discussions and key informant interview.The study found that input supply,natural calamity,marketing system,declining of livestock productivity,infrastructure and hygiene are among the major challenges along the dairy value chain.Above all,the dominance of value chain actors by pastoralists coupled with fragmented milk marketing system was the critical factors that stunted the milk market system in the study area.As a result,the performance of milk value chain is fragmented and distorted.Moreover,the supply of milk to the market become meager even though the milk selling practices have been flamed.Additionally,the dilution of pure drought resistant Borana cattle called“Qorti”is at its critical level of its extinction which challenges the milk production.Thus,it is important to enhance the milk marketing,encouraging milk supply and improving milk productivity.

Physicochemical Properties and Microbiological Quality of <i>ititu</i>(Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

The study was conducted to investigate the physicochemical properties and microbial quality of ititu produced in the Borana zone. A total number of 35 ititu samples, 30 traditionally made plus 5 laboratories made ititu, were analyzed for their physicochemical properties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± 0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, respectively for traditionally made ititu. The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29, 3.47 ± 0.51, 8.06 ± 1.28, 3.79 ± 0.91 and 3.15 ± 0.17 log10cfu/ml, respectively for traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/ml, 0 and 0, respectively. Significant (P < 0.05) differences were observed between traditional and laboratory-made ititu for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were 33.33% and 6.67%, respectively for traditionally made ititu while not detected for laboratory-made ititu. The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for ititu making in order to make it safe from the public health point of view.