Dairying
Milk complements all diets and is valuable for growing children, pregnant and lactating women, older people and convalescing adults. It can be used in a great variety of recipes and can being milk products such as cheese; yoghurt and ice-cream. For these reasons the value of milk as a human food cannot be over-emphasized, even though a few groups of people or individuals lack the enzyme lactase, which breaks down the lactose or milk sugar, making it difficult for them to digest. Despite its food value, only 20% of milk obtained from animals for human consumption is produced in tropical regions, even though these parts of the world have 74% of the human population and 69% of the bovine populations. Efforts are being made in a number of countries to expand home production but in sub-Saharan Africa, for instance this expansion has not kept pace with the increase in human population. Milk can be produced extensively, semi-intensively or fully intensively within the constraints that are operative in any given region. However, the degree to which constraints can be overcome depends to some extent on the farmer's knowledge, ability and the capital available for investment. The issues of dairying and the constraints that affect farmers in tropical zones receive particular attention in Dairying, a new book in The Tropical Agriculturalist series. It also gives practical details of the rearing, husbandry, management, feeding and nutrition of milk cows, calves and heifers. Many examples of milk production systems and milk cow regimes are described and attention is focused on milk breeds and cattle breeding as well as milk processing, products and marketing. Dairying by Richard Matthewman published by Macmillan in association with CTA. Available at CTA for ACP readers.
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| Format: | News Item biblioteca |
| Language: | English |
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Technical Centre for Agricultural and Rural Cooperation
1994
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| Online Access: | https://hdl.handle.net/10568/49348 http://collections.infocollections.org/ukedu/en/d/Jcta50e/ |
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