Socio-economic status of small scale processors and marketers of dairy products in Ogbomoso, Nigeria

G O Tona

Department of Animal Production and Health, Ladoke Akintola University of Technology,
P.M.B. 4000, Ogbomoso, Nigeria
gotona@lautech.edu.ng

Abstract

The study was conducted to assess the socio-economic status of small scale processors and marketers of dairy products (fermented milk, soft cheese, butter and yoghurt) in Ogbomoso North Local Government Area (LGA), Oyo State, Nigeria.  A random sampling technique was used in selecting one hundred and eight (108) dairy products marketers from the registered list of one hundred and forty four (144) dairy products marketers, and an interview schedule was used to elicit information. Primary data was collected using structured questionnaire and oral interview on the respondents. The method used in the soft cheese processing was documented. Respondents used the liquid extract from the stems and leaves of Sodom apple plant (Calotropis procera) as coagulating agent during the soft cheese processing.

Soft cheese was the dairy product most commonly marketed. The small scale processing and marketing of dairy products, particularly soft cheese was profitable and contributed to an enhanced family income. The marketers claimed to make profit of between fifteen thousand naira and thirty five thousand naira [ N 15,000 ($100) and N 35,000 ($233.33)] monthly, which helped to support their household’s economy.

Keywords: cheese, gender, increased household income, milk, women

Introduction

Dairy products play important roles in human nutrition as they are considered as the best, ideal and complete food for all age groups (Kumar et al 2011). They are good sources of protein, fat and major minerals such as Ca, P, Mg, K and Na (Tona et al 2013). There has been an increased demand for dairy products in Nigeria due to the increasing population growth and high incomes occasioned by minimum wage increases (Akunnakwe 2011). One of the ways in which protein consumption in Nigeria could be increased is through effective marketing. Asogwa and Okwoche (2012) defined marketing as a process of satisfying human needs by bringing products to people in the proper form and at a proper time and place. FAO (2010) also reported that small-holder milk production is an avenue for global food security for the milk producing households and could also help to create enormous job opportunities throughout the dairy production chain. In Nigeria, most of the foods consumed are grossly deficient in protein such that the larger proportion of the people feed on foods richer in carbohydrate than protein. However, raw milk can be processed into protein rich milk products such as fermented milk, cheese, butter and yoghurt. There is need for continuous production of milk and its products as sources of protein which contribute to the national nutritional well-being of Nigerians. Ikpefan (2010) stated that in developing countries such as Nigeria, there is mass poverty, high unemployment and inflation. DFID (2006) defined poverty as a condition in which an individual earns below one United States dollar ($1) per day, and this could be characterized by malnutrition, ill-health and poor or no housing. Poverty in Nigeria has inspired many studies, all of which showed that poverty existed both at micro and macro levels (World Bank 1996). This ugly situation has no doubt affected the economic, social and other activities of both rural and urban dwellers, and this calls for poverty reduction. Ajadi (2010) mentioned that complete eradication or alleviation of poverty is the key to the development of a country like Nigeria.

Though some research works carried out earlier by Imam (1998) and Ajadi (2010) reported that extensive empirical analysis have been carried out to determine the quantitative effort of the Nigerian government and individuals in reducing poverty, little attention has been paid to the socio-economic status of those who specialize in the processing and marketing of dairy products. This study was thus carried out to evaluate the type of dairy products marketed, distribution of income and profit accrued and means of utilizing the profit, and the problems associated with the processing and marketing of dairy products in Ogbomoso North LGA, Oyo State, Nigeria.

Materials and methods

The study Area

The study was carried out in Ogbomoso North LGA, Oyo State, Nigeria. The site is located within the derived savannah ecological zones, within the Latitude 8^o 15´N and Longitude 4^o 15´E (Oguntoyinbo 1978). The annual rainfall is about 1500 mm and occurs from April to November with the dry season between December and March. The main occupation of the populace is farming and trading. The domestic livestock mainly reared are chickens, sheep and goats, while the Fulani herdsmen engage in cattle rearing. The Ogbomoso North LGA was purposively selected because of the greater concentration of soft cheese sellers in the area. They are all female and most of them converge daily at a market place called Sabo market.

Study population, sampling technique and sample size

The population of this study comprised of one hundred and forty four registered dairy products marketers in the Ogbomoso North LGA. Random sample technique was used in selecting 108 marketers, which represented 75% of the dairy marketers registered in the LGA.

Data collection

Primary data were collected by means of structured questionnaire and oral interview. Initially validated and pre-tested interview schedule was used to collect relevant information from the dairy products sellers. The questionnaire contained information on the socio-economic background of the respondents, distribution of respondents based on the type of dairy products marketed, distribution of income and profit accrued and means of utilizing their profit and problems associated with the processing and marketing of dairy products in the study area.

Method of data analysis

Descriptive and inferential statistics were used to analyse the data collected. Descriptive statistical tools such as frequency counts and percentages were employed. Data were presented in frequency tables. Data collected were analysed with the use of statistical package for social sciences (SPSS 1999).

Documented procedures for fermented milk and soft cheese production by respondents (Fulani women)

Processing of fermented milk

Fermented milk was prepared by incubating raw milk in covered calabash (local dish) for between 12 and 24 hours, at room temperature (about 27°C). No starter culture was added.

Processing of soft cheese

Preparation of the coagulant was first carried out using vegetable rennet extract of the Sodom apple plant (Calotropis procera) shown in Photo 1.  The stems and leaves of matured and fresh Sodom apple plant (C. procera) were plucked, cleansed thoroughly with water, cut into pieces and ground in a mortar with pestle to extract the juice. The extract was mixed with a little milk and sieved out and about 4 ml of the leaf extract was used in about 1000 ml of milk for soft cheese preparation.

About 1000 ml of milk was heated slowly to approximately 45 to 50°C in about 30 to 40 minutes. The milk was stirred gently during the heating process with a wooden spoon. Approximately 4 ml of the vegetable rennet extract was then added to the warm milk and the mixture was again heated with intermittent stirring to about 95°C and kept at this temperature until there was coagulation and the separation of curd and whey, when the heating was stopped. The sign of coagulation was observed within the range of 10 – 20 minutes as from the time that the extract (coagulant) was added. The curd was then further boiled for 20 minutes to inactivate the vegetable extract (coagulant) and to facilitate whey expulsion from the curd. The whey was then left to drain through small local raffia baskets into a collecting bowl. The small conical raffia baskets used give shapes and sizes to the cheese. The soft cheese was then sent for sale immediately or stored in the whey for 2 to 3 days.

Photo 1. Sodom apple plant (Calotropis procera)

Results and discussion

Socio-economic background of the respondents

All the respondents were females and between the ages of 15 and 61 years (Table 1). This indicated that only females were involved in the processing and marketing of dairy products. The mean age was 37.0 years and this indicated that the majority were in their active age. Majority were married, muslims, Fulani women, had no formal education, had between 5 and 10 years experience in dairy products marketing; and farming and petty trading were their other sources of income (Photo 2).  Similar findings had been reported by Waters-Bayer (1986), who mentioned that dairy products processing and marketing was not the sole source of income of settled Fulani women; they also sold fruits and occasionally small livestock and engaged in petty trading.

Distribution of respondents based on the type of dairy products marketed

Soft cheese and fermented milk were the dairy products most commonly marketed (Figure 1; Photo 2). Most of the respondents stated that they only sold out butter or yoghurt on request since these were in lesser demand.

Figure 1: Distribution of the type of dairy products marketed

Photo 2. Soft cheese and fermented milk sellers at a sales shop

Distribution of income and profit accrued and means of utilizing the profit

 Majority of the respondents made daily sales of between N 2,000 and N 3,000, while monthly sales range of N 35,000 to N 55,000 were made by 83% of the respondents. A high percentage of the respondents stated that they made monthly profits of between N 25,000 and N 29,900. These profits were usually ploughed back into their business by all of them. They used some of their income in purchasing the ingredients needed for the dairy products processing and also for purchasing food for their families. About sixty percent of profit acquired was reported to be invested both in the payment of children’s school fees and also for the provision of family healthcare. Half of the respondents reserved some of the profit made, in meeting other emergency needs. Similar findings were reported in a study on effect of soymilk production on poverty alleviation in Nigeria (Adeolu et al 2010). They reported that soymilk production and sales generated income and improved the family nutritional status of respondents.

Problems associated with the processing and marketing of dairy products in the study area

 All the respondents reported that they had erratic power supply (Table 3).  Electric power supply is needed to avoid pre- and post-processing spoilage of raw milk and other dairy products. Also the availability of power supply and refrigeration facilities could enhance the production of dairy products on larger scale. Respondents expressed the need for incentives from government such as the provision of soft loans. Extension agents could offer training programmes to dairy products processors and marketers on the modern, more profitable and hygienic ways of processing and marketing of dairy products.

Conclusion

• Small scale processing and marketing of dairy products, particularly soft cheese, have contributed to an enhanced family income and nutritional status.
  
  
• The marketers claimed to make profit of between N 15,000 ($100) and N 35,000 ($233.33) monthly, which helped to support their household’s economy.

Acknowledgements

The author is grateful to Mr OP Babajide who assisted during the data collection. My profound gratitude is directed to the dairy products processors and marketers who consented for their photograph to be taken. Also, thanks to all those who supplied information during the field research.

References

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Received 24 June 2014; Accepted 25 June 2014; Published 1 July 2014

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