WOLLEGA UNIVERSITY

SCHOOL OF VETERINARY MEDICINE

MILK PRODUCTION, PROCESSING AND MARKETING SYSTEMS IN

ETHIOPIA: A REVIEW

BY

GEMECHIS AMENTE

A PAPER SUBMITTED FOR THE COURSE: SENIOR SEMINAR ON ANIMAL

HEALTH AND PRODUCTION

APRIL, 2022

NEKEMTE, ETHIOPIA
 MILK PRODUCTION, PROCESSING AND MARKETING SYSTEMS IN
ETHIOPIA: A REVIEW

BY
GEMECHIS AMENTE

A PAPER SUBMITTED FOR THE COURSE: SENIOR SEMINAR ON ANIMAL

HEALTH AND PRODUCTION

ADVISOR: Dr. ZELALEM A. (DVM, MSc, ASSOCIATE PROFFESOR)

WOLLEGA UNIVERSITY

SCHOOL OF VETERINARY MEDICINE

APRIL, 2022

NEKEMTE, ETHIOPA
APPROVAL SHEET

This seminar paper entitled: Milk Production, Processing and Marketing Systems in
Ethiopia: A review has been submitted by Gemechis Amente for presentation with my
approval as a school advisor.

1. Name of Student Signature Date of Submission

Gemechis Amente _________________ ________________

2. Advisor’s Name Signature Date of Submission

Dr. Zelalem Abera _________________ ________________

3. Evaluators:
A. Main Evaluator’s Name Signature Date of Evaluation
______________________ _________________ _________________
B. Co-Evaluator’s Name:
______________________ _________________ _________________
 TABLE OF CONTENTS
Contents Pages
ACKNOWLEDGEMENTS.....................................................................................................I
LIST OF FIGURES................................................................................................................II
LIST OF ABBREVATIONS................................................................................................III
SUMMARY............................................................................................................................IV
1. INTRODUCTION................................................................................................................1
2. MILK PRODUCTION, PROCESSING AND MARKETING SYSTEMS....................3
2.1. Dairy Development in Ethiopia....................................................................................3
2.2. Milk Production System in Ethiopia............................................................................4
2.2.1. Cattle production under pastoralism........................................................................5
2.2.2. Dairy cattle production system in highland smallholders........................................6
2.2.3. Per-urban or small scale dairy production system...................................................6
2.2.4. Urban or commercial dairy production system........................................................6
2.3. Milk Processing System in Ethiopia............................................................................8
2.3.1. Traditional milk processing in Ethiopia...................................................................9
2.3.2. Modern milk processing system in Ethiopia...........................................................12
2.3.3. Constraints of milk processing...............................................................................13
2.4. Milk Marketing Systems in Ethiopia.........................................................................13
2.4.1. Informal milk marketing systems............................................................................14
2.4.2. Formal milk marketing systems..............................................................................15
2.4.3. Milk marketing channels and outlets......................................................................15
2.4.4. Milk distribution and retailing................................................................................16
2.4.5. Milk and dairy products exports and imports.........................................................16
3. CONCLUSION AND RECOMMENDATIONS.............................................................17
4. REFERENCES...................................................................................................................18

II
ACKNOWLEDGEMENTS

First of all, I am too pleased to thanks God, for giving me strength, power and granting me
hope, love, patience, and blessing and also for his commitment and protection to me and my
family.

My wonderful and deepest appreciation goes to my advisor Dr. Zelalem Abera who advised
me starting from the beginning review up to presentation of the final draft. No words to
mention for his management, very nice approach, admirable assistance and open information.

My honest appreciation is extended to Wollega University School of veterinary medicine for

their allowable to use any logistic and other access, especially internet service that is needed
to complete review of current topic or seminar paper work.

At the last but not the least, no phrase or words in any language can ever express my deep
sense of love and gratitude to my wife for her supporting me morally and financially.

I
LIST OF FIGURES PAGES

Figures

1: Linkages among the various actors in the Ethiopian dairy value chain................................4

2: Flow scheme for processing of various traditional fermented milk products.....................11

II
LIST OF ABBREVATIONS

AFC Age at First Calving

AI Artificial Insemination
ARC Agricultural Research Council
Ca Calcium
CP Crude Protein
CSA Centre of Statics Agency
DDE Dairy Development Enterprise
DM Dry Matter
FAO Food and Agricultural Organization
GDP Gross Domestic Product
Kg Kilogram
ME Maintenance energy
NAIC National Artificial Insemination Centre
NGOs Non Governmental Organizations
RT Room Temperature
SNV Netherlands Development Organization
TLU Total Livestock Unit
UNICEF United Nations Children's Fund
UNRRA United Nations Relief and Rehabilitation Administration

III
SUMMARY

Dairy production in Ethiopia is mainly a smallholder subsistence industry with only a few
small and medium-sized commercial dairy farms. This seminar is aimed to review on
production, processing and marketing system of milk in Ethiopia. Four major dairy
production systems are identified in Ethiopia, namely: Smallholder dairy farming system in
the highland is the predominant milk production system using indigenous cattle; Urban and
peri-urban dairy system which produces only 2% of the total milk production of the country;
Pastoral/agro-pastoral system in the lowlands which accounts for 27% of the milk production;
Parastatal large-scale dairy farms. Milk processing is usually designed to remove water from
milk or reduce the moisture content of the product, but it is not well developed in Ethiopia.
The Ethiopian milk marketing system is poor. Milk products in Ethiopia are channelled to
consumers through both formal and informal milk marketing systems and only 6.8 percent of
the total milk produced is marketed and milk and milk products are distributed. Because of
the perishable nature of milk, as well as poor handling practices from production to
consumption, the amount produced is prone to significant post-harvest loss. Ethiopia is not
known to export dairy products. However, some insignificant quantities of milk and butter
are exported to a few countries. Therefore, the major constraints of handling and processing
of milk and milk products includes un improved of milk and milk processing utensils, lack of
access and high price of cooling facilities, low milk production process and adulteration or
milk quality problem. Generally, traditional handling, processing and marketing of dairy
products are mostly practiced in large parts of Ethiopia. Traditional processing methods
require optimization through further studies in order to use different methods of preservation
such as smoking, different species of plant material in terms of health hazards calls further
investigation. To maximize traditional processing methods, milk production and market
access, better to follow the modern methods of milk and milk product preservation, and use
by improve genetic potential of local dairy cattle through AI service and market chain for
milk and milk products is warranted respectively.

Keywords: Ethiopia, Marketing, Milk, Milk Product, Processing, Production

IV
1. INTRODUCTION

Livestock is an integral part of agriculture contributing to the household livelihood and

economies of developing countries (Herero et al., 2013). Livestock production and marketing
of its products are essential to the livelihoods of more than one billion people in Africa and
Asia (McDermott et al., 2010).

Ethiopia is one of Sub-Saharan Africa’s developing countries with a large potential in

livestock. However, milk production is very low (Duresa et al., 2014). The livestock
population of Ethiopia is estimated to be about 65.35 million heads of cattle, 39.89 million
sheep, 50.50 million goats, 2.11 million horses, and 8.98 million Donkeys (CSA, 2020). The
livestock production sub-sector has a huge contribution to the national economy and
generating income to farmers, creating job opportunities, ensuring food security, providing
services, contributing to asset, social, cultural and environmental values, and maintain
livelihoods (Sintayehu et al., 2010). The subsector is mainly of smallholder farming system
having multipurpose use and contributes about 16.5% of the national Gross Domestic Product
(GDP), 35.6% of the agricultural GDP, 15% of export earnings and 30% of agricultural
employment (CSA, 2015).

In Ethiopia, dairy production is one of the sub of livestock production that contributes to the
level of the owners through important sources of food and income; even though dairying has
not been fully exploited and promoted in the country reported the average milk intake of
Ethiopia is 17 lt per capita which is below estimated standard for African per capita
consumption. Milk production systems can be broadly categorized into urban (peri-urban)
and rural milk production systems based on location (Redda, 2001; Asrat et al., 2013), while
based on market orientation, scale, and production intensity, dairy production systems can be
categorized as traditional smallholders, privatized state farms, and urban and peri-urban
systems (Ahmed et al., 2004).

The major constraints on intensification of livestock in general and dairy are unavailability of
adaptable high-yielding improved genetics, lack of feed, animal diseases and poor animal
health, extension and market services. In Ethiopia, genetic improvement of indigenous breeds
through crossbreeding and upgrading, and the accelerated production of crossbred cows from
farmers’ indigenous breeds through artificial insemination (AI) started more than 40 years

1
ago following the establishment of the National Artificial Insemination Center (NAIC).
However, the number of improved breeds in the country is still too small to transform the
current subsistence-based smallholder dairy system to market oriented commercial dairy
production and boost milk production to meet current and predicted future domestic demands
(CSA, 2019). Ethiopia’s dairy value chain has been assessed in the past by Yilma et al.,
(2011).

Milk processing in the rural area used only traditional milking utensils for collecting or
milking, storing and processing was observed. Due to technical and economic constraints, the
major dairy products found in the rural area were yogurt-like fermented/sour milk (Ergo),
traditional butter (Kibe), traditional ghee (Neter Kib ) and cottage cheese (Ayib) (Abebe et al.,
2013). Much of the milk produced in Ethiopia by rural stallholder farmers are either sold
and/or consumed as fresh milk, fermented milk and milk product such as butter, ghee, cottage
type cheese where it is processed on farm using traditional technology. The informal
(traditional) market has remained dominant in Ethiopia. The traditional processing and trade
of dairy products, especially tradition soured butter, dominate the Ethiopian dairy sector and
only 5 percent is marketed as liquid milk. Generally, there is no well organized information
on production, processing and marketing system of milk and milk products in different parts
of Ethiopia. Therefore, this review is aimed to organize information on production,
processing and marketing system of milk and milk products in Ethiopia.

2
2. MILK PRODUCTION, PROCESSING AND MARKETING SYSTEMS

2.1. Dairy Development in Ethiopia

According to Ahmed et al., (2003), in the first half of the 20 century, dairying in Ethiopia
was mostly traditional. Modern dairying started in the early 1950s when Ethiopia received the
first batch of dairy cattle from United Nations Relief and Rehabilitation Administration
(UNRRA). With the introduction of these cattle in the country, commercial liquid milk
production started on large farms in Addis Ababa and Asmara (Ketema, 2000). Government
intervened through the introduction of high-yielding dairy cattle in the highlands in and
around major urban areas. The government also established modern milk processing and
marketing facilities to complement these input-oriented production efforts (Ahmed et al.,
2003).

In 1960, UNICEF established a public sector pilot processing plant at Shola on the outskirt of
Addis Ababa in order to enhance growth of the dairy sector. The plant started by processing
milk produced by large farms. The plant significantly expanded in a short period and started
collecting milk from smallholder producers in addition to large farms. This led to further
expansion of large dairy farms. During the second half of the 1960s, dairy production in the
Addis Ababa area began to develop rapidly as a result of the expansion in large private dairy
farms and the participation of smallholder producers with indigenous cattle facilitated by
establishment of milk collection centres (Ahmed et al., 2003). Subsequently, different dairy
development projects were launched in different parts of the country. The distribution of
exotic dairy cattle, particularly the Holstein Friesian, in different parts of the country,
especially around the major urban areas, also contributed to the further development of
dairying in Ethiopia (Ahmed et al., 2003).

There are various players (from individuals to institutions) in the dairy sector that play sundry
roles at different levels. These include: farm input suppliers, producers of different scales,
cooperatives and unions, extension service providers, traders, processors, distributors,
industry facilitators, development partners and consumers as end users. Earlier studies
(Lemma et al., 2008; Yilma et al., 2011), reported that weak linkages among the different
actors in the dairy value chain (Figure 1) are some of the important factors that contribute to
the poor development of Ethiopia’s dairy sector (Lemma et al., 2008; Yilma et al., 2011).
3
Figure 1: Linkages among the various actors in the Ethiopian dairy value chain
Source: (Yilma et al., 2011)

2.2. Milk Production System in Ethiopia

Milk production in Ethiopia is primarily a smallholder subsistence industry, with only a few
small and medium-sized commercial dairy farms. In 2019, nearly 6.7 million dairy cows
nationwide produced an estimated 3.6 billion liters of milk, with most (over 95%) coming
from local breeds (CSA, 2019). Ethiopia’s per capita milk consumption ranged from 32.8 to
36.5 litres per head/year for the period 2003 to 2012 (Yilma et al., 2017), which is lower than
the 110 litres per head/ year in neighbouring Kenya (Corne et al., 2016).

Beyene (2004) identified four major dairy production systems, namely: Smallholder dairy
farming system in the crop-livestock mixed farming system in the highlands; Urban and peri-
urban dairy system found around and inside the big cities; Pastoral/agro-pastoral system in

4
the lowlands; Parastatal large-scale dairy farms. Based on the area's agro-ecology, socio-
economic dynamics of the human population, and the types and breeds of livestock utilized
for milk production, Getachew and Gashaw (2001) distinguished the Ethiopian milk
production system in to five categories. These are traditional pastoral livestock farming,
traditional highland mixed farming, the emerging smallholder dairy farming, urban and peri-
urban dairy farming and specialized commercial intensive dairy farming (Asaminew, 2007).

In accordance with this, the overall goal of meeting food self-sufficiency in the country
includes plans for increased milk production, which is based on improvements in smallholder
milk production system. About 93 percent of the total milk production in Ethiopia is
produced by the smallholder dairy farmers living in the villages and exercising, in most
instances, traditional dairy productions are the main source of milk even though they are kept
primarily as draught power source with very little or no consideration given to improving
their milk production capabilities and focuses on butter production rather than fluid milk
(Alemayehu et al., 2012).

2.2.1. Cattle production under pastoralism

According to Zegeye (2003), Pastoralism as a system mainly operating in the rangelands

where the peoples involved follow animal-based lifestyles, which requires of them to move
from place to place seasonally based on feed and water availability. For food, pastoralists
mainly depend on milk, and their accumulated wealth and savings are in the form of live
animals. Milk production under the systems is strictly seasonal and range condition-
dependent being surplus in the wet season and restricted in the dry season. According
Getachew and Gashaw (2001), the lowland accounts for 27% of the milk produced. Dairy
production is practiced almost all over Ethiopia involving a vast number of small scales,
medium scale and large scale dairy farms. The rural dairy system is part of the subsistence
farming system and includes pastoralist, agro pastoralist and mixed crop-livestock producers
(mainly in the highland areas). The milk produced is mainly used for home consumption and
feed requirements are entirely satisfied from native pasture, crop residues, and stubble
grazing or agricultural by-products (Adebabay, 2009).

5
2.2.2. Dairy cattle production system in highland smallholders

Highland smallholder production system operates in most highlands of Ethiopia, with

increasing population, there is an ever- decreasing share of pastureland for grazing; and with
the corresponding increase in the cultivated area, there is a need to continuously produce
more animal draught power. As a result, the rural farmers in these areas incorporate small-
scale dairy production with crop farming with the objective of producing animal power
(oxen) for tilling the land (Zegeye, 2003).

As reported by Getachew and Gashaw (2001), the highland area can be regarded as a mixed
farming system, in which crop and livestock are interdependent. The highland smallholder
milk production using indigenous cattle is the predominant milk production system. Though
most of the systems of cattle and milk production are composed of the local Zebu, very few
of the nation’s crossbred cattle are believed to account for much of the milk production in the
mixed farming system. Moreover, similar author added his idea as cattle constituting 72.4%
of the total TLU, out of which cows (28%) dominates the other herd composition. On the
other hand, 40-45% of the cow’s populations are on milk each year (Getachew and Gashaw,
2001).

2.2.3. Per-urban or small scale dairy production system

Per-urban milk production system is developed in areas where the population density is high
and agricultural land is shrinking due to urbanization. It possesses animal types ranging from
50% crosses to high grade Friesian in small to large sized farms and contributed only 2% of
the total milk production of Ethiopia. This sector owns most of the country‘s improved dairy
stock (Gebre et al., 2000). The main source of feed is both home produced and purchased hay
and the primary objective is to get additional cash income from milk sale. This production
system is now expanding in the highlands among mixed crop–livestock farmers and serves as
the major milk supplier to the urban market (Azage et al., 2013).

2.2.4. Urban or commercial dairy production system

Urban dairy farming is a system involving highly specialized, state or businessmen owned
farms, which are mainly concentrated in major cities of the country. They have no access to

6
grazing land. Currently, a number of smallholder and commercial dairy farms are emerging
mainly in the urban and peri-urban areas of the capital (Felleke and Geda, 2001; Azage et al.,
2013).

Commercial or Urban dairy farming is a more specialized farming practiced in state sector
and very few individuals on commercial basis. These farming systems with combination to
per urban and urban small scale dairy farmers produce 2% of the total milk production of the
country. Farmers use part or all of their land to grow fodder crops for their dairy cattle. The
dairy animals do not provide draft, but their manure is used as fertilizer on crops, milk is the
main source of farm income. It is mainly under taken by small farmers using family labour,
but commercial farmers using herd labour also practices this system on a large scale. The
herd is dominated with improved/cross breed dairy cattle and the production system is market
oriented and milk production is for sales. As compared to other systems they have relatively
better access to inputs (e.g. feeds) and services (e.g. artificial insemination) provided by the
public and private sectors and use intensive management system. Marketing of fluid milk is
arranged through direct contact between producers and consumers, and/or involves
wholesalers/ processors, cooperatives, and retailers (Ayenew et al., 2008).

Cattle graze on owned or rented land. The main feed resources are agro-industrial by-
products, purchased roughage and in addition they use crop residue and pastureland (Belete et
al., 2010). Special inputs are linked to the type of genotype and involve artificial
insemination and supplementary feeds to grazing and stall-fed roughages (Yilma et al.,
2011). Existence of the urban and peri-urban dairy farming is mainly motivated by
availability of good market filling in the large demand-supply gap for milk and milk
products, need for creation of employment opportunities. Urban dairy systems in general are
in cities and/or towns and focuses on production and sale of fluid milk, with little or no land
resources, they used stall feeding practices (Ayenew et al., 2008). Type of feed commonly
used in this production system includes purchased concentrates and roughages of
conventional and non-conventional sources (Asrat et al., 2013). The primary objective of
milk produced in pre-urban and urban is to generate additional cash income (Belete et al.,
2010). They are main milk supplier to the urban market (Ayenew et al., 2008).

Milk is either sold to dairy cooperatives, on the local informal market or directly to
consumers from the farmers’ gates (Azage et al., 2007). As compared to other systems they

7
have relatively better access to inputs and services provided by the public and private sectors,
and use intensive management (Azage et al., 2013). The production system is dominated by
crossbred dairy cows and most of dairy product is characterized by market orientated and by
the types of inputs particularly feeds. Although some farmers produce good quality milk,
hygienic quality and composition of most milk marketed in such production systems is poor
(Tsehay, 2002).

2.3. Milk Processing System in Ethiopia

The majority of rural households milking of cow is done twice per day morning and evening.
The dams suckled by the calves for a few minutes before milking and allowed for sometimes
to stay with dam there after (Alganesh, 2002). The cows are milked in the shade grazing field
in front of the home stage none of which clean environment for milking (FAO, 2010).

Hand milking is performed by massaging and pulling down on the teats of the cow. Milking
animals are kept with the rest of stock in the shade or enclosure during the night. Milking is
done in the shade of grain feed in front of the homestead or under a tree, however, as this area
is not kept clean except for dung removal milking cows usually become solid with dung urine
and other. Good hand milking practice increase milk yield in dairy farm. These are milking
environment milking must be carried out in shade or roofed milking place which is clean and
dry (Lemma, 2004).

Milk is the most easily contaminated and perishable product of animal origin. These are
mainly due to its high nutritional value creating an ideal medium for the growth of spoilage
as well as pathogenic microorganisms. The handling and safety of milk and milk products is
of great concern around the world, this is especially true in the developing country where
production of milk and various dairy products takes place under unsanitary condition and
poor production sale must consider the health of consumer (Almaze et al., 2001).

These problems can sever in Ethiopia, where most of the milk produced is marketed to
consumer without being pasteurized and where there is no functional official quality control
standard. In most part of the countries milking container are normally made from woven
grasses, calabash, hollowed wood, skin, clay pat, in which disinfection is difficult and rinsed
with cold water, smoked by burning chip of acacia busia (FAO, 2010). In most case the

8
practice for limiting spoilage of milk in Ethiopia are limited to certain treatment that include
immediate boiling of milk after its production and sanitizing methods, which include
smoking of the vessels used to processing or storage of milk and milk product. This practice
of smoking of vessel by burning wood chips of specific tree and shrubs has an advantage
(FAO, 2010).

2.3.1. Traditional milk processing in Ethiopia

Milk processing is usually designed to remove water from milk or reduce the moisture
content of the product. Generally milk processing is not well developed in Ethiopia.
Smallholder milk processing is generally based on sure (fermented milk). Each household
accumulates milk either from a single milk animal or large number of animal and that is
processed in to different products such as; butter, cottage, cheese, whey and concentrated
fermented milk. In Ethiopia, butter milk is converted in to local cheese which is reserved for
home consumption and considered as a staple food by many smallholders (Desalegn, 2013).

Ergo (Ethiopian naturally fermented milk): Ergo is one of the most common traditionally
made fermented milk products in Ethiopia. As indicated by (Desalegn, 2013), it is made by
natural fermentation of milk under ambient temperature, without the addition of starter
cultures using traditional utensils under non hygienic environment. Ergo is the most natural
milk preservation originated from the in ability of livestock owner to control the keeping
quality of the milk, in Ethiopia, Ergo makes the base of further processing of milk in to more
stable fermented milk products .The relatively low pH of Ergo, ranging from 4.3 to 4.5
retards the growth of pathogens and spoilage bacteria enabling its further storage (Desalegn,
2013).

Traditional butter (Kibe): Traditionally small holder butter making is based on sour milk.
Milk for churning is accumulated over several days by adding fresh milk to the milk already
accumulated. Since butter is always made from fermented milk there is no tradition of using
cream. These traditional sold of butter by women are common in every community of the
country. In traditional butter making milk is collected over period of 3-4 days in clay pot or
other materials. The churn is then stopped with a plug, pieces of skin or leather or other
similar materials stretched over the opening and securely tied. Then after the churn is

9
vigorously agitated or churned in such a way that air is incorporated in the liquid (Desalegn,
2013).

Although different materials can serve as churn for butter making, clay pot and bottle gourd
are the most commonly used material. The brak point that is the point when butter starts to
form can be detected by a change in the sound of the milk up on agitation. After butter
granules have coalesced in to large grains, the churn is rotated on its base. This collects the
grain in the centre and forms lumps for butter, the butters then skimmed off. Kneaded in cold
water and washed to remove visible residual butter milk (FAO, 2005). Of the total milk
produced, around 40% is allocated for butter (Felleke, 2001).

The performance of the clay pot churn was compared with those of a locally made and an
imported wooden churn. The locally made churn is static, cylindrical, has a hand-operated
revolving beater and a capacity of 30 litres. The imported wooden churn is also cylindrical
but is fitted with fixed beaters and is rotated by hand. Its capacity is 31 litres. The traditional
ear then ware churn has a capacity of 24 litres, the churning action is achieved by rocking the
churn back and forth (Anonymous, 2003).

Arrear (Defatted Butter): Defatted butter milk is a semi-liquid product that remains after
butter making. Arera is a local name for defatted butter milk in Ethiopia. It has athin
consistency and basically contains the casin protein of milk .Its test and odour is similar to
those of ergo. It is either consumed in that form or cooked to produce Ayib. The consumption
of defatted butter milk depends on the standard of living of the family. In contrast to other
traditional dairy product Arera comprises 91.5% moisture, 3.1% protein, 1.4% fat, 3.4%
carbohydrate and 0.6% ash. A hundred gram of Arera gives 95 milligram calcium, 84
milligram phosphorus, 1 milligram iron 0.03 milligram of thiamine, 0.21 milligram riboflavin
and 0.10 milligram niacin (Hennery, 2006).
Cottage Cheese (Ethiopian traditional Ayib): cottage cheese is a while, soft curd type of
cheese in which it’s produced in many regions of the country. It is made from butter milk
obtained after churning of sour whole milk (Ocnnor, 2007). For the production of this
traditional Ethiopian cottage cheese called Ayib, butter milk is heated in a low fire to about
50 °C. When the curd and whey separate, the headings stopped and an whey separate, the
heating’s stopped and the contain of the pot are allowed to cool, straw is introduce into the

10
milk pot to serve a sieve, the whey is drained off and the cheese curd is kept in a clean bowl
or pot. From the total milk produce 9% is allocated for cheese making (Ocnnor, 2007).

Whey (Aguat): Aguat/whey is the liquid that remains after most of the fat and protein in the
milk are removed during cheese making. Whey should be fed to animals; calves, cows and
dogs or consumed by humans. Aguat contains valuable nutrients, 0.6 to 0.65 whey proteins,
0.5 to 0.7 minerals and about 0.75% protein (Azage et al., 2013). The whey from cheese
making vary according to the type of cheese made and, therefore, the content of protein, salts
and lactose also vary. Whey proteins extracted from whey by ultra filtration have also found
many uses in the food industry (Figure 2).

Figure 2: Flow scheme for processing of various traditional fermented milk products
Source: Gonfa (et al., 2001)

N.B (1) Kussa is a traditional storage utensil made up of calabash, clay pot or hollowed
wood. (2) Smoking is done using burned stems of selected plants. (3) Cleaning is done using
plant fiber materials commonly known as foxso. (4) RT-room temperature (5) Wesso is a
traditional utensil, which may be either a calabash, larger clay pot, hollowed wood or animal
skin for the purpose of churning.

11
2.3.2. Modern milk processing system in Ethiopia

Organized milk collection and processing was introduced in the country mainly in Addis
Ababa in the 1960’s. Only one milk processing plant was functional in 1960, while
processing and distribution in Addis Ababa was run by a government agency Sholla Dairy
(Yilma et al., 2011). Dairy cooperative and unions plays a significant role in ensuring
sustainable supply of raw milk to the dairy industry by coordinating the flow of milk from the
members and assisting them by supplying the required dairy farm inputs. Others reported that
180 cooperatives engage in milk production and marketing operations in various parts of the
country. According to the same author there are a total of four (two each in Amhara and
Oromia Regions) milk production and marketing cooperative unions that are formed by
cooperatives for better marketing capability and bargaining power. Ada'a Dairy cooperative
is the most successful, while Selale and Asela Dairy cooperative Unions are currently
performing fairly well (Yilma et al., 2011).

Milk processing is now in the hand of the private sector but is struggling against unfair
competition from the informal sector and imported similar dairy commodities. The quality
assurance system is weak and competition from imports is mainly based on quality difference
rather than price. The collection points have the role of collecting the milk that will later be
transported in the processing places, shortly after the milking. Practically, the milk should
arrive at the processing places two hours after milking. Improvements in processing and
quality assurance and efficiency are necessary for survival in increasingly liberalized,
regional and global market (Adelina and Gheorghe, 2016). This will require self-regulation
rather than control from the government. This implies the industry will have to organize itself
to better face challenges of the economic order of the region and global as whole (Geleti et
al., 2014).

The trend of processed dairy products (butter, Ayib, and some cheese varieties) is increasing
and there are only for milk processing units. Keeping in the view the recent trend, the
investment in processing units of milk make a good investment sense. For example, the major
sources of milk to Addis Ababa are the private farms around it, and the smallholder urban
dairy within the city, using grade and cross-bred cows. The total milk production from these
5,170 dairy farms amounts to 34.95 million litres per annum. Out of this 73% is sold, 10% is

12
left for consumption at home, 9.4% goes to calves, and 7.6% is processed mainly into butter
and Ayib (Bekele et al., 2015).

The other sources of milk to Addis Ababa are DDE Sholla (now Lame Dairy), Sebeta Agro
Industry (Mama), Lema Family Milk enterprises, Genesis Farm and recently Ada’a Dairy
Cooperative that collect milk from farmers as far away as 150 km radius. Products
Pasteurized Milk, Cheese, Butter, Yoghurt, Ghee, Cream and Ice Cream Status produced,
Milk Ice, Ice Confection, Flavoured Milk, Chocolate Milk, Fermented Skim Milk, Sterilized
Milk ,Milk Powder Status is imported diversified dairy products production in Ethiopia Milk
processing in the rural area used only traditional milking utensils for collecting or milking,
storing and processing were observed. Due to technical and economic constraints, the major
dairy products found in the rural area were yoghurt like fermented/sour milk (Ergo),
traditional butter (Kibe), traditional ghee (Neter Kibe), and cottage cheese (Ayib) (Abebe et
al., 2013).

2.3.3. Constraints of milk processing

The major constraints pertaining and processing of milk and milk products is lack of clean
water for cleaning purpose. In this case washing the udder of the animal, the hands of milkers
and milk containers are decisive factor in production of clean milk. In different part of the
country; water used by smallholder farmer was found to contaminant bacteria including
pathogens. The other constraints of handling and processing of milk and milk products are
unimproved of milk and milk processing utensils and lack of access and high price of cooling
facilities (CSA, 2010; Asfaw, 2009). Due to the low milk production in the country one of
constraints of milk and its products, This mainly due to un hygiene condition at one more of
the dairy chain from production up to consumption which in turn might be attributed to in
adequate dairy infrastructure coupled with limited knowledge of hygienic production and
handling of milk and milk products (FAO, 2003).

2.4. Milk Marketing Systems in Ethiopia

Products wound to market place where commodities are traded. A market can be visualized
as a process in which goods is transferred from sellers to buyers who may be final consumers
(Debraha, 2001). Overall, it is important for government to implement appropriate pricing

13
and marketing policies as well as provided facilitating institution include agricultural
extension for providing information, education and training; necessary to support
technological change (Senait et al., 2001).

Marketing includes all activities performed in moving commodities from the producer to the
consumer (Woldemichael, 2008). It also includes all the exchange activities of buying and
selling; all the physical activities performed to give the commodity increased utility; and all
the auxiliary activities such as financing, risk bearing and disseminating information to
participants in the marketing process. It involves the transfer of ownership of products
through buying, selling, pricing, and renting and physical movement as well as
transformation of the commodity into more usable forms through transportation, handling,
storage, processing and packaging. Therefore, marketing involves sales, locations, sellers,
buyers and transactions (Sintayehu et al., 2008).

2.4.1. Informal milk marketing systems

Milk marketing is an incentive for farmers to improve production. It stimulates production,

raise milk farmers’ income and living standards and create employment in rural areas
(Asaminew, 2007). Provision of improved and sustainable milk marketing arrangements in
villages is therefore important in the aspiration for advancement of the sector. The Ethiopian
milk marketing system is not well developed. This can be reflected from the fact that only 5%
of milk produced in rural areas is marketed as liquid milk. This has resulted in difficulties of
marketing of fresh milk where infrastructure especially transportation facilities are extremely
limited and market channels have not been developed. In the absence of an organized rural
fresh milk market, marketing in any volume is restricted to the urban and peri-urban areas
(Getachew, 2003).

Mohamed et al. (2004) reported that milk products in Ethiopia are channelled to consumers
through both formal and informal milk marketing systems. In the informal marketing system,
the smallholder sells their surplus supplies to neighbours or in the local market, either as
liquid milk or in the form of butter or a cottage-type cheese (ayib) (Mohamed et al., 2004).
The informal market involves direct delivery of fresh milk by producers to consumers in the
immediate neighbourhood and sale to itinerant traders or individuals in nearby towns
(Asaminew, 2007).

14
2.4.2. Formal milk marketing systems

Formal marketing system, which is usually controlled by the government, includes organized
collection, processing and distribution of fresh milk and other dairy products at official,
government-controlled prices (Zegeye, 2003). The Dairy Development Enterprise of Ethiopia
is an example of formal marketing systems in Africa. The formal marketing system, in which
the milk from the state farms, private farms and subsistence producers within the radius of
150 km around Addis Ababa, is collected at the roadside (milk collection and chilling
centres) and taken to a central processing plant (Mohamed et al., 2004).

2.4.3. Milk marketing channels and outlets

Marketing outlet is the final market place to deliver the milk product, where it may pass
through various channels. A network (combination) of market channels gives rise to the
market chain. Marketing survey in Hawassa, Shashemane and Yirgalem depicted that milk
producers sold milk through different principal marketing channels (Woldemichael, 2008).
These included:

 Producer-consumer (P-C) channel- involves direct sales to individual consumers

accounting for 21%, 4.7% and 23.7% of total milk marketed per day in Hawassa,
Shashemane and Yirgalem, respectively.
 Producer → Retailer → Consumer: The channel represents average of 43% of
milk marketed per day in the milk shed. This channel represents for 16%, 38%and
76.6% of total milk marketed per day in Hawassa, Shashemane and Yirgalem,
respectively.
 Producer → Semi-whole seller → Retailer →Consumer: This channel was
identified to be operational only in Hawassa where milk semi-whole sellers
undertake both retailing and whole selling activities.
 Producer→Cooperative→Consumer: This channel was exceptional for
Shashemane and Hawassa where milk cooperatives are found and accounts for
0.81% and 10.67% of total milk marketed per day in Hawassa and Shashemane,
respectively.

15
2.4.4. Milk distribution and retailing

According to CSA (2010b), only 6.8 percent of the total milk produced is marketed and milk
and milk products are distributed both informally and formally. In the informal system, milk
is distributed from producers to consumers (neighbours and/or in local markets) and milk
products mainly in local markets. In the formal system milk is distributed by milk
cooperatives and unions and the private sector. Milk collected at milk collection centres is
supplied directly to consumers in the urban towns and the surplus is collected by large dairy
enterprises such as Lame (Sholla), Sebeta Agro Industry (Mama) and Family Milk and
transported by bulk tankers to the respective processing plants. These dairy enterprises
process and pack the fresh milk collected for distribution to consumers in urban areas through
agents and retailers. Homogenized, pasteurized and standardized (2.7–2.8 percent milk fat)
milk packaged in half litre capacity plastic packets are distributed (CSA, 2010b).

2.4.5. Milk and dairy products exports and imports

Ethiopia is not known to export dairy products. However, some insignificant quantities of
milk and butter are exported to a few countries. Butter is mainly exported to Djibouti and
South Africa (targeting the Ethiopians in Diaspora), while milk is solely exported to Somalia
from the South Eastern Region of the country. As indicated by SNV (2006), small quantities
of cream are exported to Djibouti from Dire Dawa.

The dairy imports have implications on food availability, over all imports and development of
domestic milk production. According to the 1994 report of DDE imported dairy products
have a substantial market share in Addis Ababa and have impact on the price of milk from
local producers (Belachew, 2000)

16
3. CONCLUSION AND RECOMMENDATIONS

Despite having a high dairy cattle herd, Ethiopia's overall milk production is among the
lowest in the world, especially by African standards. As a general, traditional handling,
processing and marketing of dairy products are mostly practiced in large parts of Ethiopia.
Because of the perishable nature of milk, as well as poor handling practices from production
to consumption, the amount produced is prone to significant post-harvest loss. Milk
processing is usually designed to remove water from milk or reduce the moisture content of
the product. However, milk processing is not well developed in Ethiopia, traditional
fermented milk products like, butter; represent the most marketed products next to whole
milk. Dairy products in Ethiopia are channelled both formal and informal marketing systems.
The absence of clean water for cleaning, the use of unimproved milk and milk processing
utensils, the lack of access to and the high cost of refrigeration facilities, and adulteration are
the key restrictions for the production, processing, and marketing of milk and milk products.

The perishable nature of dairy products necessitates further processing to extend shelf life or
prevent spoiling. However, the majority of Ethiopians process and handle dairy products in a
traditional manner. As a result the perishability of the dairy product does not perfectly
control. Therefore, there are many constraints that affect the dairy products when the
processing and handling is traditional. Rural people in Ethiopia sold high amount of milk
through informal chain but little amount of milk is sold through the formal market chain. In
general, Ethiopia has large number of livestock but its production and productivity remains
low. Therefore, the following recommendations are forwarded for future action including:-
 Training about milk production system and constraints for the livestock owners,
choice of representative feed availability and climate stations for livestock enterprises,
particularly in the arid and semi-arid regions and recordation of additional inputs to
milk product marketing, especially in highly potential red zones must be applied.
 It is better to mitigate feed shortage through planting improved forage through
irrigation and feed storage systems for dry seasons.
 In addition to this, use AI service to increase milk production by improving genetic
potential of local dairy cattle, use modern production system with improved
technology in rural area must be applied.

17
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