3rd Dec 2020 to 9th Dec 2020: The Dairy Product Diversification Training was organized by Livestock Research and Extension Division (LRED) under the Department of Livestock, Ministry of Agriculture and Forests from 3rd to 9th December at Milk Processing Unit (MPU) Tshelungkha, Esu Geog Haa. This hands-on practical training on product diversification was attended by the Highland Extension Officials serving under Thimphu, Haa, Paro, Wangduephodrang, Gasa, Yak Farm and also officials from National Highland Research & Development Centre, (NHRDC) Bumthang. The members from Haa Valley Yak Cooperative has also attended this practical training with the officials. The resource person from National Dairy Research & Development Centre Yusipang, Regional Livestock Development Centre Wangduephodrang, Haa Dzongkhag and Brown Swiss Breeding Farm Bumthang were invited.
The training program was graced by Hon’ble Director, Department of Livestock (DoL), MoAF. The Chief from LRED, Program Director, National Research Centre for Riverine and Lake Fisheries Haa and Dzogkhag Livestock Officer Haa were some of the officials present during the opening of the training program. The main purpose for conducting this training was to come up with dairy products with proper levelling, packaging and for developing strategic marketing value chain for the highlanders.
During the opening, the Director informed the participants that it is important to have yak product diversification and value chain in place for marketing as a sustainable program for the herders for income generation for betterment of their livelihood. The other important messages shared was on the advantages of having our own capable resource person for product diversification. The Chief, LRED informed the Highland Extension officials that after this training, we should come up with a strategy to address all the pertinent marketing issues faced by the herders and to develop proper product processing and marketing value chain.
The participants were engaged in receiving milk for testing and quality assurance for product processing through organoleptic and milko tester. During the entire training period, the products such as Gouda cheese, Quark Cheese, Mozzarella Cheese, Casiocavalleo cheese, Paneer, Rusgulla, Gulab jamun,Gee and Yoghurts were processed. All the participants have their plans to prepare at least product in their respective areas to address marketing issues. The yak cooperative members were also engaged in dairy product processing and created awareness on the importance of milk hygienic for cheese processing.
The training is supported by the Resilient Mountain Solutions Program, ICIMOD, Nepal and the National Highland Development Program, Department of Livestock.