AGRIBUSINESS: WHY GOAT MILK FETCHES MORE CASH THAN COW’S.

AGRIBUSINESS: WHY GOAT MILK FETCHES MORE CASH THAN COW’S. Dairy goat farming is on a steady rise not only in Kenya but throughout the region. Steady rise in demand Unconfirmed projections show a steady increase in demand for goat milk; up from the current 2 per cent in terms of milk consumption. Cow milk is still and will continue to be the most consumed. Studies have shown that goat milk has more beneficial fatty acids. It also has low cholesterol content compared to cow milk. Subsequently people drinking goat milk have lower chances of getting heart problems. In addition, goat milk is relatively rich in potassium and phosphorous. Potassium reduces blood pressure by dilating or relaxing blood vessels further serving to reduce blood pressure. Read: Goat business. AGRIBUSINESS: WHY GOAT MILK FETCHES MORE CASH THAN COW’S. Benefits of keeping goats.

AGRIBUSINESS :The impact of weather on cow's milk.

AGRIBUSINESS :The impact of weather on cow's milk. Dairy cattle in a farm. Feeding balanced rations that meet the chemical and physical needs of the cow is imperative for their good milk production.Milk composition is economically important to the producers and processors and nutritionally vital to the consumers. AGRIBUSINESS :The impact of weather on cow's milk. A rising trend of health conscious consumers and the introduction of milk pricing system based on quality has compelled processors to focus on the milk component rather quantity. AGRIBUSINESS :The impact of weather on cow's milk. AGRIBUSINESS :The impact of weather on cow's milk. Paul Mambo, a dairy consultant with SNV Kenya, says that many factors affect and alter the milk components among them nutrition, genetics and environment, season, age of the cow, stage of lactation, level of production and diseases.Farmers should, therefore, ensure the feeds they offer their cows are balanced, that is, have energy, protein, minerals and vitamins. “The major milk components are water, fat, protein, lactose and minerals. Nutrition or the feeding management practices in a dairy farm can have a major impact on the levels of milk fat and protein concentration. Fat concentration is sensitive to dietary changes,” he says.AGRIBUSINESS :The impact of weather on cow's milk. AGRIBUSINESS :The impact of weather on cow's milk. According to him, milk fat and protein component tend to be high during the rainy season and lowest during the dry seasons, variations that are attributed to changes in both the type of feed and climatic conditions. When cows go out for pasture in the dry periods, the milk fat is reduced and it is at this time when some farmers cannot afford quality fodder and quite often turn to rice and wheat straws.

Agribusiness: Agricollege makes money from yoghurt.

Agribusiness: Agri-college makes money from yoghurt. Bukura college starts to produce its own milk products after years of focusing on training only.

The college has set up a milk processing plant to make yoghurt, mala and pasteurised milk as it seeks to turn around its fortunes and train all-round agri-entrepreneurs.

AGRIBUSINESS: How to get more milk from cows..

AGRIBUSINESS: How to get more milk from cows.Dairy business is a hot venture now with alot of farmers leaning on genetics,improved nutrition and better farm management practices. The role of technology in harnessing the profit in agribusiness cannot be overemphasized and the wise farmers and investors are tapping it. Watch.

AGRIBUSINESS: EGG POWDER.

 Eggs are very nutritious and vital for growth and development.Eggs contain essential nutrients and vitamins that propels growth and increase in intelligent quotient(I.Q),which is why its essential for growing children.

 Eggs can be referred to as a power-food because of its immense benefits  and its also called a power pill.

  Eggs contains 77 calories,6 grams of protein and 5 grams of healthy fat.Eggs are rich in omega-3-fatty acid, vit A,B2,B12,B5,B6,E,D and K.

It also contains folate,calcium zinc,phosphorus and selenium.

Eggs also contain all the essential amino acids in the right ratio so that our bodies are equipped to utilize them.

 The egg yolk contains lutein and zeaxanthin which reduce the risk of cataracts and macular degeneration in the aged. Choline is also vital component of egg and its used to build cell membrane ,with the major role of producing signal molecules in the brain.

 Eggs are essential for brain health because of the role of choline.   Eggs can be referred to as a magic pill because of the nutrients it contains and versatile uses..Eggs are useful in the pharmaceutical industry,beauty industry, creative arts and food and beverage industry.

 Eggs can be presented in powdered form to extend the shelve-life,make it handy and easy to store. Eggs can be powdered as whole eggs,that's the egg white and yolk together.

Eggs can also be separated into egg white and egg yolk and powdered separately. The advantage of this is that different industries use the yolk and egg white separately as a raw material for their products,thus this separation will reduce cost and prevent waste

Powdered whole eggs are handy and cost effective.The powdered eggs can be packed easily without the risk of cracks and transported long distances.The whole powdered eggs gives same nutritious value as shelled eggs but more volume than the shelled eggs.

 The powdered whole eggs can be prepared with water or milk depending on taste and can be used for various dishes.

 HOW TO USE THE EGG POWDER. 1) Pour the sachet in a clean bowl,the number of sachet will depend on the number of people to eat it.

 2) Add water /milk to the powder,depending on preference and dish.

 3) Mix until fluffy and fry.

 4) Serve as desired.

 A 10g sachet can serve 2 adult depending on serving and desire but a 10g sachet will serve 3 children.
 If you leave it to stand for a minute after mixing before you fry, it will serve more people.

 The egg powder is economical as well as easy to prepare and cheap.

 Call for yours today @ 50 naira/10g sachet.

Tuberculosis in man.

Cattle infected with bovine tuberculosis are spreading infections to humans by the following routes ;eating unpasteurized milk products form infected herds is a prime source of infection and Living and working in close proximity to infected animals also puts humans at risk. In 2014, an estimated 9.6 million people were infected by tuberculosis, according to the World Health Organization. Potentially fatal -- 1.5 million died from it the same year -- it is a disease known to be spread from human to human. But a subset of those contracting the disease today are getting it from infected animals. Tuberculosis can spread through your food, as well as the air, via infected animals.The most common culprits are infected cattle and the most common source are their infected food products, such as milk and cheese. Cows and many other animals can harbor bovine tuberculosis (TB), a disease caused by infection with Mycobacterium bovis -- a close relative of the bacteria that cause human tuberculosis. Risk of human disease rises when animal infections aren't controlled. The existence of Bovine TB among animals and humans is not unique to the Americas. The disease is found globally, particularly in Africa and parts of Asia, and in a 2012 study by the International Livestock Research Institute, more than 7% of livestock screened globally tested positive for the disease. "[In India] people are very intimately associated with their cows ... we look after the cattle, men sleep in the area where cattle are tethered ... the proximity is very close," says Krishna Prasad Hanumanthappa from the All India Institute of Medical Sciences, New Delhi. Hanumanthappa has seen the presence of both regular and bovine TB cow milk in India. Here, however, he says ingestion is not the main concern."The practice of boiling milk has been one of the greatest safeguards we've had on transmission," says Hanumanthappa. He instead worries about the disease spreading through other means. Bacteria can be excreted through fecal matter, urine, coughs, and sneezes," he explains. In most countries in Africa, bovine TB is endemic, but experts say regular milk pasteurization and slaughterhouse meat inspections are rare. "We used to see a lot of cattle slaughtered with TB lesions in the lungs of the animals ... and locals eat these products," says Simeon Cadmus, from the University of Ibadan, Nigeria. His recent study of a sample of livestock workers in Nigeria found 6-7% of traders and butchers to be infected with TB of some kind. Cadmeus also worries about people rearing cattle who live closely with their cows. "They eat, drink and stay all their lives with their cattle," says Cadmeus who adds that further studies of his among herds have found 40-60% of cattle infected. "Because of poor animal health issues ... the pastoralists also get infected," he says. Read more here; http://edition.cnn.com/2015/12/23/health/tuberculosis-from-animals/index.html

FOODS DANGEROUS TO PETS.

How to boost piglet immune response with vitamin D.

The benefits of vitamin D in pig feed go beyond the well-known function of calcium regulation and phosphorus homeostasis and its effect on bone development. Studies are showing that optimizing feed intake of vitamin D can boost piglet immunity in a number of different ways. The post-weaning phase is a critical period in a piglet's life. The development of a strong immune system at this early stage is key to securing its health and future optimum performance. However, a piglet has limited ability to mount and regulate an immune response when it is weaned from the sow at between three and five weeks old in commercial practice. Its immunity needs to develop as the passive protection from the sow's antibodies fade away and viral, bacterial and parasitic infections are at their highest risk. Any compromise to a piglet at this period has repeatedly been shown to impact negatively on its later performance. Vitamin D is an essential nutrient which is routinely added to animal feed, primarily because animals' blood levels of vitamin D vary considerably. It has become the focus of renewed attention by nutritionists and swine producers worldwide in recent years, because of findings that indicate that the benefits of vitamin D go beyond the function of the regulation of calcium and phosphorus homeostasis and its effect on bone development. Vitamin D metabolites control the expression of more than 200 genes through activation of the vitamin D receptor, which regulates or modulates gene expression within the target cell. This gives the vitamin a role in many functions in swine, including immunity, muscle function and reproduction. The vitamin D receptor is not only found in the intestinal enterocyte, the osteoblast, and the renal cells, but it is also found in a wide range of cell types whose function does not relate to calcium metabolism, such as the intestine, pancreas, heart, eye, brain, thyroid, parathyroid, muscle, or immune cells. The newborn piglet is exposed to a vast array of antigens from the moment it is born. It relies on maternally-derived immunity for protection, until it develops its own active immunity. Prior to weaning, sow's milk provides most of the nutrients that the piglet will receive for maximal growth and health. However, sow's milk provides little vitamin D. Supplementing sows with vitamin D before birth could provide a nutritional strategy to increase vitamin D status of the piglet, through placental transport or via sow's milk. story credit; pig progress.