Technical and investment guidelines for milk cooling centres
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
FAO ;
Resumen
Descripción
Dairying is an essential part of integrated farming systems in developing countries and countries in transition, where milk accounts for a significant share of livestock GDP. Milk and dairy are an important subsector in the national economies of many developing countries, providing food, regular incomes for households and sustainable livelihoods for rural farmers and small and microenterprises. This book examines and provides guidance on the options for investing in milk collection and cooling s ystems for smallholders. As cooling is the most widely used technique for preserving raw milk, the publication focuses on the planning, feasibility, startup and operation of milk cooling centres (MCCs). It reviews small-scale milk cooling and preservation technologies employed around the world; discusses the steps to be followed when establishing a new MCC and selecting appropriate equipment and technology for its sustainable operation, especially in developing and transitional countries; and ex amines precooling options that minimize the overhead costs of cooling milk – nine milk cooling options and configurations are discussed in detail. Investors and farmers can select the option best suited to their location, depending on milk availability and access to roads, power, water, etc. Various power supplies and renewable energy options for MCCs are discussed, and the potential for using renewable energy such as solar, wind and geothermal power is reviewed and explored. The book also discu sses basic economic indicators and financial analysis methods for operating MCCs cost-effectively. This book aims to serve as a reference and guideline document for small and microenterprises, small-scale organizations, non-governmental organizations, government agencies, the manufacturers of bulk milk coolers for small and microenterprises, and teaching and educational institutions offering courses in dairying, food sciences and technology.