Page 193 - Agriculture_Form_3

Agriculture for Secondary Schools

(b) What steps should the pupil follow to ensure better results next time?
3. Your class is learning how to make ghee from milk.

(a) What two milk products must be made first before making ghee?

(b) What signs can you use to tell that the ghee is ready?
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4. A group of students are preparing to make soft cheese during their practical
lesson. Then, they realise that they don’t have rennet.
(a) Suggest safe and available alternatives they can use to curdle the milk.

(b) Explain how they can drain and press the curds using local materials.

Marketing of milk and products

After producing milk and milk products such as fresh milk, mala, yoghurt, butter,
ghee, and cheese, it is important to plan how these products reach consumers.
This is known as marketing. Good marketing strategies help to increase income,
reduce waste, and make dairy processing more useful and profitable.

Marketing involves many activities such as identifying buyers, choosing the right
packaging, setting fair prices, and deciding where and how to sell and promote
the product. By learning on how to market well, a dairy cattle producer can begin
to think of milk processing not just as a skill, but also as an opportunity for
business.
Selling dairy products locally
In small-scale settings, most milk products are sold within the local community.
Common selling points include local markets, shops, roadside stalls, schools and
households. Some producers also take advantage of community events such as
market days and agricultural shows to reach more customers. In many cases, milk
products are sold directly to buyers through word of mouth or home delivery,
especially where strong relationships with neighbours or regular customers exist.
Some milk processors may also supply their products regularly to food vendors
or school canteens. Figure 9.15 shows how students can sell milk products neatly.

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