ASSESSMENT OF TRADITIONAL BUTTER PRODUCTION, HANDLING, MARKETING AND ITS PHYSICO-CHEMICAL PROPERTY IN TULLO AND MESELA WOREDAS OF WEST HARARGHE ZONE, OROMIA, ETHIOPIA

Abstract

Across-sectional survey was employed to assess butter traditional production, handling and marketing practices in Tullo and Mesela Woredas of West Hararghe Zone, Oromia, Ethiopia. Semi-structured questionnaire and focus group discussion were the methods utilized for data collection. The questionnaire were pre-tested and administered to 140 respondents, with 77 from Tullo and 63 from Mesela Woreda. Additionally, a total of 30 samples each weighs 50 gm butter from each producer for physicochemical analysis were obtained from 30 producers that participating in the survey. The data for physio-chemical property analysis was collected from Haramaya University Dairy Technology Laboratory. Statistical Package for SPSS was used to analyses the data. Results show that, women and daughters were entirely responsible for butter production and handling in the study areas. In Mesela Woreda, 47.6% of the respondents were used bottle guard churners and 52.4% used plastic churners for butter making. In Tulo Woreda, 49.6% used bottle guard while 50.4% used plastic churner for butter making. About 60.3% and 64.9% of the respondents in Mesela and Tulo Woreda, respectively utilized butter for cosmetics purpose. About 39.7% and 45.4% of the respondent in Mesela and Tulo Woredas, respectively used Sheketi (traditionally prepared equipment) to handle butter. As the result indicated 100%, female has responsibility to sell butter in the study districts. 61.9% and 72.7% in Mesela and Tulo Woreda, respectively, butter buyer conceder freshness as quality factor. In the study districts the overall mean value of moisture content of butter was 18.43±0.37 and 18.67±0.53 which is higher than the value of standard butter (16%). The fat content of butter collected from Mesela and Tulo Woreda were 77.91±0.50 and 78.64±0.50, respectively that indicates lower than the value of standard (80%).To concluded that from the results for physicochemical property indicates the butter produced in study districts has lower quality. It is recommended that efforts should be made to improve awareness among butter producers, especially on modern dairy handling and processing practices. This could help improve product quality and safety. Regular training on butter production is important to ensure butter meets both local and international standards