The Department of Food Science and Technology is conducting a two-day probiotic yoghurt production training that ends Wednesday, July 27, 2016.
The training brings together over 60 farmers drawn from the counties of Kiambu, Homabay, Vihiga, Muranga, Migori and Narok to spread the gospel of value addition in dairy products. These farmers are expected to create awareness, and escalate the skills and knowledge to more relevant farmers across Kenyan counties.
Agriculture is the backbone of the Kenyan economy with livestock farming contributing 12 per cent to the Gross Domestic Product of the country. Of the twelve, four per cent is from dairy farming.
Acknowledging this, Vice Chancellor, Prof. Mabel Imbuga said JKUAT is committed in her strife for value addition of agricultural products identifying a number of value added food science products such as probiotic yoghurt, jams, honey, and porridge which JKUAT currently produces.
Prof. Imbuga encouraged the farmers to make use of the training, get skills that will help improve the food security of the country and improve their economic status.
“Open up your mind, go back home and impart the knowledge and skills you have gained from the training to the rest of the society,” said Prof. Imbuga.
Probiotic yoghurt is indeed good for the health, especially in regulating digestive system, maintaining respiratory function, lowers cholesterol, boost immunity and lessens lactose intolerance.
The training is held in collaboration with Western University, Heifer International and Yoba for life, a network organisation, which promotes public health and economic development of communities throughout Africa
Those who spoke during the function included Deputy Vice Chancellor (Academic Affairs), Prof. Romanus Odhiambo, Associate Dean, Faculty of Agriculture, Prof Losenge Turoop, Chairman, Department of Food Science and Technology, Dr. Arnold N. Onyango and the Coordinator of the training, Mrs. Pamela Odhiambo.