Page 195 - Agriculture_Form_3

Agriculture for Secondary Schools

Product Suitable packaging Labelling tips
Small cups or sealed plastic Include flavour (if any), expiry
Yoghurt
containers date
Wrapped in butter paper or Storage instructions and
FOR ONLINE READING ONLY
Butter
containers production date
Glass or plastic jars with tight State ‘pure ghee’, no water
Ghee
lids content
Wrapped in clean cloth or
Cheese Type (soft/hard), date, and weight
sealed bags

Setting fair prices
Setting the right price is an important part of marketing milk products. The price
should cover all costs of production, such as ingredients, fuel, and packaging,
and include a small profit. , it fair and affordable for local buyers. The price
may change depending on the quality and size of the product, the availability of
similar products in the market, and the type of customer. For example, customers
who buy in large amounts may be given a lower price. It is also a good idea to
offer products in different sizes to suit the needs of different buyers. Milk product
producers can learn how to set fair prices by checking prices in local shops and
comparing them with their production costs.

Storage and transport needs
Milk products spoil at different speeds depending on their ingredients, water
content, and how they are stored. On one hand, products with more moisture,
for example, fresh milk and yoghurt spoil very quickly if they are not kept cold.
These need a refrigerator, a cool box, or some form of cooling system. On the
other hand, milk products such as ghee have little or no water and can stay fresh
longer even without refrigeration. Butter and cheese fall somewhere in between
and still need a cool place to stay fresh longer.

When planning to sell milk products, it is important to match the product to the
available storage and transport conditions. For example, a person without access
to a refrigerator or cooler may find it easier to sell ghee or butter than fresh milk
or yoghurt, which spoil more easily. Understanding how long each product can
last, and how it should be stored or transported, helps to reduce waste and protects
the quality of the product. The key differences in shelf life, storage needs, and
transport difficulty are shown in Table 9.4.

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