Page 196 - Agriculture_Form_3

Agriculture for Secondary Schools

Table 9.4: Shelf life and storage needs of common milk products

Shelf life Transport
Product Storage needs
(unrefrigerated) difficulty
Fresh 6 - 12 hours Must be sold or High
FOR ONLINE READING ONLY
milk boiled quickly
Mala 3 - 4 days Keep cool; sell soon Medium
Use coolers or
Yoghurt 2 - 3 days Medium
insulation
Covered and kept
Butter 5 - 7 days Low
cool
Ghee 3 - 6 months Dry and sealed Very low
1 - 2 days (soft) Cool, wrapped or
Cheese Medium
5 - 7 days (firm) sealed

Promoting dairy products
Promotion is the way customers learn about a product and decide to buy it. In
rural areas, the best promotion methods are often simple and low-cost. These
may include telling family, neighbours, and friends about the product, giving
free samples to new customers, or displaying the products at markets and events.
Sellers can also make posters or signs that show the product name and price to
attract attention. Offering small discounts to regular or bulk buyers can also help
increase sales.
Generally, choosing the right marketing approach for each milk product requires
careful planning and understanding of its characteristics. To reduce waste and
increase profits, sellers must think about who will buy the product, how long it
can last, and how it should be stored or transported. Products such as fresh milk
sell quickly but spoil fast, while ghee lasts for months and is easier to transport.
Some products, such as yoghurt, are popular with specific groups, for example,
young people or school canteens. These differences are important when deciding
what to sell and how to promote it. A comparison of common milk products
based on shelf life, cooling needs, common buyers, and marketing advantages is
provided in Table 9.5.

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