Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/28861
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Integrated food safety and nutrition assessments in the dairy cattle value chain in Tanzania
Author(s): Häsler, Barbara
Msalya, George
Garza, Maria
Fornace, Kimberly
Eltholth, Mahmoud
Kurwijila, Lusato
Rushton, Jonathan
Grace, Delia
Keywords: Dairy value chain
Tanzania
Food safety
Food security
Issue Date: 30-Sep-2018
Date Deposited: 26-Feb-2019
Citation: Häsler B, Msalya G, Garza M, Fornace K, Eltholth M, Kurwijila L, Rushton J & Grace D (2018) Integrated food safety and nutrition assessments in the dairy cattle value chain in Tanzania. Global Food Security, 18, pp. 102-113. https://doi.org/10.1016/j.gfs.2018.05.003
Abstract: The consumption of even small amounts of animal-source foods has the potential to improve nutrition, especially in vulnerable households. However, scaling up their production bears food safety risks that are often overlooked due to a disconnect between human nutrition and animal sciences. The aim of this scoping study in Tanzania was to identify opportunities for nutritional and food safety benefits from cow milk. Questionnaires were administered to 156 producers and 157 consumers in 10 villages in Lushoto and Mvomero districts. Farmers reported that veterinary medicines such as oxytetracyclines, penicillin and streptomycin were frequently given to cattle, and a majority did not discard milk during or after treatment. Less than half of the producers boiled milk, although sale of fermented milk, made by spontaneous fermentation of raw milk, was common. Cattle management was characterised by low levels of biosecurity, hygienic practices and disease control. A majority of consumers reported not to have enough food to meet their family needs. The Food Consumption Score was acceptable for all households, but significantly higher for households with dairy cattle. When making purchasing decisions, the appearance of milk and trust in the supplier were more important considerations than hygiene practices observed. A total of 26% of consumers reported to consume raw milk “usually” or “sometimes” and 54% of consumers reported to drink fermented milk “usually” or “sometimes”. Consumers had a positive attitude towards milk and concern for quality but most thought there was no risk of illness from milk consumption. The findings promote understanding of the complexity surrounding the local food environment and practices related to the production and consumption of dairy products and allow shaping recommendations for nutrition-sensitive livestock interventions.
DOI Link: 10.1016/j.gfs.2018.05.003
Rights: This article has been published under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND) https://creativecommons.org/licenses/by-nc-nd/4.0/
Licence URL(s): http://creativecommons.org/licenses/by-nc-nd/4.0/

Files in This Item:
File Description SizeFormat 
1-s2.0-S221191241730086X-main.pdfFulltext - Published Version1.31 MBAdobe PDFView/Open



This item is protected by original copyright



A file in this item is licensed under a Creative Commons License Creative Commons

Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.

The metadata of the records in the Repository are available under the CC0 public domain dedication: No Rights Reserved https://creativecommons.org/publicdomain/zero/1.0/

If you believe that any material held in STORRE infringes copyright, please contact library@stir.ac.uk providing details and we will remove the Work from public display in STORRE and investigate your claim.