collect news from newspaper about milk production and impurities in milk prepare a note and display it on wall magazine
Answers
Milk production and marketing
The per capita consumption of milk among the masses of Pakistan is not at an optimum level due to a gnawing gap between the demand and supply and rising prices. The major share of production of milk is from buffaloes (66 per cent) followed by cows (32 per cent) and sheep and goats (two per cent).
Buffalo is the main producer and dairy farmers, on an average, keep 75 milking buffaloes and three cows. The milk produced thus fetches higher price due to its quality and fat percentage value. Each farm raises around six dry and 14 pregnant buffaloes, and 11 calves with one breeding bull.
The start-up investment of a dairy farm is on the means of production like machine, raw material, tools and buildings etc., and includes the cost of plot or land, shed, animals, water and electricity connections, and fodder-cutting machine.
According to a study in Hyderabad region, the average initial investment comes to Rs34,83,208 per farm with 97 animals. The fixed cost includes rent of space, containers for keeping milk, iron chains, pegs and ropes for animals, and the labour to take care of the place and animals.
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On an average, each dairy farm incurs Rs20,7,865 per year as fixed cost which includes Rs13,774 for chains or ropes, Rs10,010 on a tank for milk, Rs2,761 for tub, Rs1,320 for balti, and Rs1,80,000 for permanent labour. As each farm has 97 animals, therefore the fixed cost comes to Rs2,142 per animal on a yearly basis.
The total fixed costs after adding variable for each unit represent the aggregate and unitary costs on each category of farm in the study area.
Producers contact city buyers to sell the milk. Terms and conditions are decided mutually with the written agreement quite very rare. Once the deal is finalized, the producer is bound to supply the agreed quantity and the buyer has to accept the agreed price.
Milk prices are prone to seasonal fluctuations as production increases in winter and price decrease in the open market without benefiting the consumer. In summer the price increases because of the demand of curd and Lassi.
The market forces play an important role in determining the price as according to the survey, retail per litre price in winter is Rs19 and in summer Rs21, bringing the average to Rs20 per litre. The market at producer’s level is fairly competitive.
Conclusion and recommendations: The information is collected from peri-urban areas of Hyderabad city and the study findings reveal that the milk production is labour-intensive. There are a number of biological, technical and socio-economic constraints like the shortage of feed, high mortality rate, poor genetic potential, high input cost and scarcity of sources and inadequate marketing system. All these render this sector undeveloped and in a miserable condition.
Milk is transported through pick-ups, public transport and motorcycles for long distances and bicycle and horse or donkey carts for short distances. Poor road linkages between rural and urban areas do not allow producers to transport milk to distant markets due to its perishable nature.
Lack of quality check is the most neglected aspect of the whole system. There is no test at any stage along the marketing chain. For example, those who handle milk right from the beginning till it reaches the final consumer are not conscious of hygiene. Many shops in urban areas are exposed to dust and flies. Very few shops have refrigeration facility; the milk is of poor quality. The containers used in transportation are unhygienic since it is a difficult to clean them. Adulteration is another issue.
The sale and purchase of milk is done directly. But in some cases commission agents also negotiate the prices. They bargain with the seller to reduce the price while negotiating with the purchaser higher rates. Milk is usually sold in litre, kilogramme or maund and the agent charges Rs10 on sale every 40 litres.
Animals with high genetic potential for milk production always remain the cornerstone of production strategy. Pakistan owns a quite a number of breeds having the characteristics of high milk production and are well adapted to local environment. There is a need for genetic evaluation and breed organization techniques. Artificial insemination is also required to be extended in the province.
Superior fodder should be identified and propagated in the field. Year round fodder production systems should be devised. Legume, non-legume crop combination can improve the feeding status of livestock. Better feeding could be achieved if vertical expansion of production is followed. Different rations should be formulated to achieve better utilization of nutrient in animals. Feeding should be aimed at keeping in view the physiological stage of the animal rather than feeding it haphazardly.
India is one of the country prioducing milk in large quantities.
Large quantities of milk is exported from India.
Milk is obtained from cows and buffaloes and is one of the important part of agriculture which which helps to make living of many people.
Many people are self employed with this milk production.
Production of milk is a good business as it helps the people to grow economically.
Government also helps the people in mil production businness.
Nowadays the milk which is sold in the market is adultered with many harmful and other adulterants which is harmful for the health of the common people.
Some of the adulternats which are mixed in the milk has been discussed below:
1. Addition of water, pure or impure.
2. Addition of colouring matter.
3. Addition of preservatives.
4. Addition of substances used for thickening after dilution.
1. The commonest method of adulterating milk, and the one often most difficult of detection, is by dilution with water. If the water thus used is pure it does no harm other than to defraud the consumer; but if impure, as it often is when drawn from wells near manure heaps, in barnyards, or country privies, it may prove fatal.
2. The normal whiteness and opacity of milk is due to its fat globules. If milk has been much diluted it becomes pale and bluish, and both milk and cream are sometimes artificially coloured with anilines or other pigments. This form of fraud is less injurious to health than the others, for but very minute quantities of colouring matters are employed. Annotto is the commonest dye used to impart a yellow colour to milk, cream, and butter. It is prepared from the seeds of a tropical American tree (Bixa orellana). It is detected by allowing the milk to stand in a tall glass, when the lower stratum will contain the pigment associated with the casein instead of remaining colourless, while the naturally yellower cream floats on top (Hird). The cow's food may sometimes colour the milk red or pink, and it may be so stained by traces of blood, in which latter case the lower layers are of deeper hue than the upper.
3. Various substances are added to milk and its products - condensed milk, butter, cheese, and koumiss - to keep them from souring. These are usually sodium bicarbonate, borax, or boric acid. Salicylic acid and formaldehyde are less often used. In small quantities they do not affect its taste or hurt the digestion of adults, but they may be injurious and even fatal to infants, and their use should never be tolerated. Salicylic acid is sometimes put into beer for a similar purpose, although this is prohibited by law. The presence of boric acid is detected by mixing one part of milk with two parts each of hydrochloric acid and saturated turmeric tincture. After drying on a water bath and adding a little ammonia, a dark-blue colour appears which changes to green.
4. Both milk and cream, after dilution with water, are sometimes thickened again with such substances as flour, arrowroot, farina, whiting, chalk, tragacanth, or carbonate of magnesia, which disguise the natural blueness of the attenuated fluid. Effervescence in milk produced by addition of a strong mineral acid shows the presence of carbonates. Sugar is added to raise the specific gravity of diluted skimmed milk.