Udder Success: The Story of Dairy Farming in Kiambu
Kiambu has been the top producer of milk for the past five years. It
generates about 430 million liters annually. Kenyan cows produce an average of
10.1 liters per day, although Kiambu has recorded as much as 12.6 liters per
cow.
Breeds of dairy cattle in Kiambu:
There are four types of dairy cows in Kenya:
Friesian [Friesian-Holstein]:
Jersey:
Famous for its fawn hue
and unusually big, soulful eyes, the Jersey cow is a small to medium sized dairy breed. They are well built, have a glossy coat, and are kind hearted. The
rich, creamy milk that Jersey cows produce has a high butterfat content, which
makes it extremely valuable. Compared to average milk, it has 18% more protein,
20% more calcium, and 25% more butterfat. They are known for their efficiency
in converting feed into milk and for being climate and management adaptable.
Guernsey:
Dairy cattle in Kenya's Kiambu County are fed using a variety of grazing techniques. Among these are:
1. Pasture
Grazing: Traditionally, cattle are allowed to graze freely on organic
pastures. Grasslands, bushes, and farmed fields are examples of pastures in
Kiambu.
2. Zero
Grazing: Using this approach, cows are kept inside a set space, like a
barn, pen, or a specially designated grazing area on a farm. Instead of letting
the animals graze freely, the fodder is gathered and transported to them.
3. Cut
and carry Grazing: This method of feeding cattle includes gathering grass
and delivering it to them; it is comparable to zero grazing. But the cattle can
be given brief intervals of time to graze in approved areas before receiving
more feed in the form of gathered fodder.
4. Grazing
on silage: Fermented feed derived mostly from maize, sorghum, or other
crops is called silage. In Kiambu, cattle may graze on silage crops directly in
the field or in zero-grazing systems, where silage is supplied to them as part
of their diet.
5. Fodder
Production and Grazing: A few Kiambu farmers raise fodder crops, like
desmodium, Lucerne (alfalfa), and Napier grass, for their cattle to graze on or
use as additional feed.
6. Rotational
Grazing: To allow forage to recover, this technique divides pastureland
into smaller paddocks and rotates cattle between them. Rotational grazing
promotes pasture health and helps to avoid overgrazing.
7. Mixed Grazing Systems: Depending on the amount of area available, the size of the herd, and the availability of resources, certain Kiambu farmers may combine various grazing techniques. For instance, a farmer might pasture graze during the rainy season and practice zero grazing for a portion of the year.
Kiambu County's grazing practices are impacted by a number of variables, including farmer preferences, weather patterns, the size of the herd, and land availability. Every method has benefits and drawbacks, so farmers can select the best strategy for their unique situation and objectives.
Healthcare and Disease Management
The common diseases include tuberculosis, East Coast
Fever (ECF), rabies, epizootic or ulcerative lymphangitis, anthrax, cattle
plague (rinderpest), and foot-and-mouth disease (FMD). Foot and mouth disease
is extremely contagious and spreads swiftly, particularly on farms with
small-scale cattle.
The government employs various strategies to manage
diseases affecting livestock. These measures include:
1. Disease Surveillance and
Monitoring: Kiambu County's veterinary department
conducts regular surveillance and monitoring of livestock diseases. This involves
monitoring disease outbreaks, conducting surveys, and collecting data to assess
disease prevalence and distribution.
2. Veterinary Extension Service:
The County provides veterinary extension services to educate livestock farmers
on disease prevention and control measures. Extension officers offer training,
workshops, and demonstrations on topics such as vaccination, hygiene, and
biosecurity practices.
3. Vaccination Programs:
Kiambu County implements vaccination programs to protect livestock against
common diseases. Vaccines are provided to farmers at subsidized rates or free
of charge, targeting diseases such as foot and mouth disease, anthrax,
contagious bovine pleuropneumonia (CBPP), and Rift Valley fever.
4. Disease Diagnosis and Treatment:
Veterinary clinics and hospitals in Kiambu County offer diagnostic services and
treatment for livestock diseases. Farmers can bring sick animals for
examination, diagnosis, and appropriate treatment by qualified veterinarians.
5. Quarantine and Movement Control:
In cases of disease outbreaks or to prevent the spread of contagious diseases,
Kiambu County may impose quarantine measures and control the movement of
livestock. This helps contain the spread of diseases within and beyond the
county borders.
6. Livestock Identification and
Traceability: Kiambu County promotes livestock
identification and traceability systems to enhance disease control and
management. This may involve the use of ear tags, microchips, or other
identification methods to track the movement and health status of individual
animals.
7. Community Outreach and Awareness
Campaigns: The County organizes outreach programs and
awareness campaigns to engage livestock farmers and communities in disease
prevention and control efforts. These campaigns raise awareness about disease
risks, promote good husbandry practices, and encourage early detection and
reporting of disease symptoms.
8. Collaboration with Stakeholders:
Kiambu County collaborates with national government agencies, non-governmental
organizations (NGOs), research institutions, and other stakeholders to address
livestock health challenges effectively. This collaborative approach
strengthens disease control efforts and enhances resource mobilization for
disease management programs.
By implementing these strategies, Kiambu County
endeavors to safeguard the health and productivity of livestock, thereby
supporting the livelihoods of farmers and contributing to food security and
economic development in the region.
Milking and milk handling
Maintaining milk quality and safety involves adherence to strict milking practices, milk handling procedures, and hygiene standards. Here's an outline of the key steps involved:
Milking Practices:
Pre-milking
preparation: Before milking, cows' udders should be
cleaned and dried to remove dirt and bacteria. This can be done using clean
water and a sanitizing solution.
Milking
Equipment: Ensure that milking equipment, such as udder wipes,
teat cups, and milking machines, is clean and properly maintained to prevent
contamination.
Milking Technique:
Train milkers to use proper milking techniques, including gentle hand milking
or the correct attachment of milking machine teat cups, to prevent injury and
minimize stress on the cow.
Post-milking Care: After milking, apply a teat dip or sanitizing solution to protect the udder from infection and promote healing
Milk Handling Procedures:
- Immediate Cooling: Milk should be cooled immediately
after milking to below 4°C (40°F) to slow bacterial growth and preserve
freshness.
- Filtering: Use a clean milk filter to remove debris and
sediment from the milk before storage.
- Storage: Store milk in clean, food-grade containers or
bulk tanks that are properly sealed and refrigerated to maintain quality
and prevent contamination.
- Transportation: If milk is transported from the farm to a collection center or processing facility, use clean and sanitized containers or tanker trucks to prevent contamination during transit.
Hygiene Standards:
Personal Hygiene:
Milk handlers should practice good personal hygiene, including regular hand
washing with soap and water before and after milking, to prevent the spread of
bacteria.
Farm Hygiene:
Maintain a clean and hygienic milking environment by regularly cleaning and
sanitizing milking equipment, utensils, and facilities.
Cow Hygiene:
Keep cows clean and dry to minimize the risk of mastitis and other udder
infections. This may involve regular grooming, providing clean bedding, and
managing manure buildup in the barn or milking parlor.
Water Quality:Ensure that the water used for cleaning equipment and utensils meets safety standards and is free from contamination.
Quality Assurance and Monitoring:
· Implement
quality assurance programs to monitor milk quality and safety at various stages
of production, from milking to storage and transportation.
· Conduct
regular testing for microbial contaminants, antibiotics, and other adulterants
to ensure compliance with food safety regulations and quality standards.
· Maintain
records of milking practices, milk handling procedures, and hygiene standards
to track compliance and identify areas for improvement.
By following these milking practices, milk handling
procedures, and hygiene standards, dairy farmers in Kiambu County can maintain
high quality, safe milk that meets consumer expectations and regulatory
requirements. This helps to safeguard public health, ensure food safety, and
enhance the reputation and competitiveness of Kiambu's dairy industry.
MARKETING AND VALUE ADDITION OF MILK IN KIAMBU COUNTY:
Marketing:
1.
Focus on local customers: To effectively customize
marketing initiatives, it is important to comprehend the demographics and
inclinations of Kiambu County's consumer base.
2. Promote health benefits by
stressing the nutritious value of milk and its function in promoting growth and
healthy lifestyles.
3. Make use of local channels: To
directly contact customers, become involved with neighborhood events,
cooperatives, and local markets.
4. Make use of digital platforms: To
spread the word and establish a connection with potential clients, use social
media, regional online forums, and mobile apps.
5. Form alliances with nearby companies:
Working together to promote and market milk products with Kiambu County's
eateries, cafés, and supermarkets.
Value
Addition:
1.
Expand product offering: To accommodate a variety of
consumer tastes, they have added value-added items such as flavored milk, yogurt,
cheese, and butter.
2. Guarantee quality standards:
Strict quality control procedures have been put in place to keep milk products
safe, pure, and fresh.
3. Innovation in packaging: To
improve the ease and appeal of milk products, they have made investments in
eye-catching and environmentally responsible packaging options.
4. Encourage local sourcing: To help
local farmers and advance sustainability, they place a strong emphasis on using
milk that is sourced locally.
5. Provide informative workshops:
They arrange talks and exhibitions to instruct customers on the health
advantages of milk and how to include dairy products in their diets.
CHALLENGES THAT KIAMBU PEOPLE ARE EXPERINCING
· Fluctuating
milk prices.
· High
input costs.
· Climate
variability.
· Disease
outbreak.
· Water
scarcity.
· Poor
infrastructure.
· Inability
to implement best and modern practices in dairy farming.
In order to successfully address these issues,
government agencies and dairy industry participants must work together to give
Kiambu dairy farmers infrastructure, support, and training.
There are a couple of successful stories in Kiambu County, but I will give you one illustrations:-At the age of six, Alphaxard Ndung'u began his business with a single dairy cow at his parent's farm in Kiamumbi, Kiambu County. He argues that in any agribusiness business, consistency is essential, and he has now raised the number to thirty, including heifers and dairy cows.
In conclusion, dairy farming in Kiambu has
tremendous potential for expansion and development even though it also presents
a number of difficulties. Kiambu has the ability to grow its dairy industry and
add to the economic success of the area because to its committed farmers and
rich agricultural heritage. Through strategic investments, innovation, and
teamwork, Kiambu can overcome major obstacles and fully realize the potential
of its dairy industry, guaranteeing a prosperous and sustainable future for
future generations.
