Goat milk safety and consumption

in Abergelle, Ethiopia

International Livestock Research Institute (ILRI) – World Food Prize intern

Addis Ababa, Ethiopia

August 2013

Sarah Warren

OUTLINE

Personal Background

Food Safety in the Sheep and Goat Value Chain

Project

Introduction to my Project

Methods

Results

Acknowledgements

PERSONAL BACKGROUND

Nicholasville, Kentucky, USA

FOOD SAFETY IN SHEEP AND GOAT VALUE CHAIN

Food Safety and Zoonoses, “Safe Food Fair

Food”

Roles in the process of the value chain, from

production to market and consumption

Diseases and their effect on production

MY PROJECT: GOAT MILK SAFETY AND

CONSUMPTION IN ABERGELLE

Wanted to test perceptions and realities on

goat milk production and consumption in

Abergelle

Test the milk to see what is actually in it,

compare to perceptions

METHODS

2 villages (Zaquala and Tanqua)

11 questionnaires

2 enumerators

Open ended, multiple choice questions

ABERGELLE VILLAGES

ZAQUALA TANQUA

ENUMERATORS

ZAQUALA – TESFAY GLINORIAN TANQUA – HAILAI HAGUS

METHODS – GOAT MILK SAMPLES

Collected 19 samples

Processed them at Holetta Agricultural

Research Center in the Dairy Lab

Microbial Analysis and Chemical Constituent

Analysis

METHODS - MICROBIAL ANALYSIS

15 samples were tested in this analysis

Serial Dilution with Pepton water

Plate Count agar, incubate for 24 hours

Mark colonies, count bacterial colonies and

contaminations

METHODS – MICROBIAL ANALYSIS: SERIAL

DILUTION

METHODS - CHEMICAL CONSTITUENTS ANALYSIS

8 samples, combined based on herd

Water:Milk ratio accounted for to fill the tubes

Analyzed: Fat, Lactose, Protein, and Total Solids

percentage content

Lactoscope

LACTOSCOPE

Cleaning the Lactoscope

Milk Analysis

RESULTS - QUESTIONNAIRES

Generally, goat milk was believed to be safe,

healthy, and important.

Milk and goats are susceptible to disease, so

villagers take precautions.

Women not allowed to drink goat milk.

Production and consumption levels vary with

season.

RESULTS - QUESTIONNAIRE

Goat Milk

Collection

Store in smoked container, in a cool place

Churn, Separate

Milk Butter

Ferment Yogurt

Boil, Separate

Skim Milk

Drink Whole Milk

Drink Boil

Whey, Soft

Cheese

-Use (cooking, cosmetics) - Sell at market

Other Info: - Sometimes villagers prepare a dish called “tagamino” to which they add yogurt - Prepare a traditional cheese, called “agip”

RESULTS – QUESTIONNAIRES: WEBA TREE

Thought to have

medicinal

properties, the

leaves of these

trees would be

smoked into the

milk container

prior to milk

storage, lining the

pot with the

residue.

RESULTS – QUESTIONNAIRES: WEBA TREE

RESULTS – QUESTIONNAIRE: PROCESSING AND

STORAGE

Raw Milk

Storage (above)

Butter Storage -

>

Churning milk

by suspending

container by

strap and

agitating

(above)

<- Milk collection pot

Storage containers with “lids”

(below)

<- Child’s milk drinking cup

RESULTS – MICROBIAL ANALYSIS

The colonies were counted at the highest

dilution

Ranged from 5-106 colonies

RESULTS – CHEMICAL ANALYSIS

Sample Fat % Protein % Lactose % Total Solid

%

Z31, Z32,

Z33 3.52 5.97 2.35 11.84

T11, T12,

T13 14.71 9.06 5.14 28.94

Z11, Z12,

Z13 9.65 6.27 4.74 20.66

Z21, Z22 15.24 8.48 5.6 29.32

Z41, Z42 19.18 9.5 6.54 35.23

A21, A22 16.07 6.63 4.73 27.42

A11 10.87 6.31 3.31 20.28

T21, T22 16.65 9.1 5.93 31.69

Average for

goat milk 3.5 3.1 4.6 12

Found higher

contents than

the average for

goat milk,

maybe due to

first milk

CONCLUSIONS

Women need to drink milk (break taboo,

education?)

Test vaccines from Woreda Ag Center

Milk seems to be healthy enough, though a

large number of bacteria was found in some

samples, suggesting there is possibility of

disease

ACKNOWLEDGMENTS – THANK YOU!!

Dr. Tadelle, Grum, “Team Mike,” and the whole

Biotech department

Holetta Dairy Research Center

Respondents in the Abergelle village

My Ethiopian mom, Tigist

Barbara Szonyi, the best advisor ever

BARBARA AND TIGIST!