VALUE CHAINS IN THE DAIRY SECTOR
Student Projects
ANSC 472

Project details

 

Formal supply chain projects

 

 

Project 2

 
Students

Project Title

MILK SAFETY AND QUALITY: IDENTIFYING INNOVATION PRACTICES ENHANCING SAFETY, QUALITY AND AFFORDABILITY OF FRESH MILK IN THE FORMAL SUPPLY CHAIN.

Students

Students undertaking the project (L - R): John K. Kimani, Joseph C. Mwangi, Patrick B. Kinyua and James W. Chege .

Project background

Kenya has a fast growing dairy industry which has opened up viable economic opportunities to diverse actors in the supply chain. The actors operate in two distinct supply chains; formal and informal. EADD, 2008 report outlines that, despite formal dairy sector being small in absolute terms, it’s the fastest growing agricultural sub-sector in Kenya. The actors are under continuous pressure to ensure food safety, quality and to reduce post harvest spoilage. Need is increasing for a coordinated supply chain that secures safe, high quality and affordable fresh milk and dairy products. A challenge to continued growth of the dairy industry is enabling all the actors to share the benefits of the presented economic opportunities while ensuring that consumers enjoy safe, high quality and affordable fresh milk.

Project Justification

The stiff competition for a share of the growing milk market has provoked the need for  innovations to solve the problems of safety and quality while ensuring milk affordability. A value chain analysis is therefore to be conducted within Nakuru milk-shed to provide lessons for application of innovations enhancing safety, quality and affordability of fresh milk and dairy products in the supply chain.

Specific Learning Outcomes expected from participants on completion of case study

The aim of the study is to identify innovation practices enhancing safety, quality and affordability of fresh milk in formal supply chain.
  1. To have identified the actors in the milk supply chain within Nakuru milk-shed
  2. To havei dentified constraints in meeting safety and quality of fresh milk in the formal supply chain.
  3. To haveidentified strengths , weaknesses, opportunities and threats of  innovations applied to meet safety and quality requirements for fresh milk along the formal supply chain
  4. To have identified strengths, weaknesses, opportunities and threats in sharing information among the actors in the supply chain.
  5. To have identified the perception of the consumers on safety, quality and affordability of fresh milk.

Status

Funded: On-going