EXTENSION REQUIREMENTS FOR RURAL WOMEN TO PRODUCE HEALTHY MILK AND DAIRY PRODUCTS IN FAYOUM GOVERNORATE | ||
| Fayoum Journal of Agricultural Research and Development | ||
| Article 13, Volume 27, Issue 2, July 2013, Pages 69-86 PDF (792.63 K) | ||
| Document Type: Research articles. | ||
| DOI: 10.21608/fjard.2013.194657 | ||
| Author | ||
| Hanaa Mohamed Hawary | ||
| Department of Agricultural Economics - Faculty of Agriculture - Fayoum University | ||
| Abstract | ||
| The study aimed to determine the nutrition awareness level of respondents(rural women),define relative advantage of information sources in the field of producing safe and healthy milk and manufacture its products, determine the implementation degree of the Recommendations in relation to the same field, and finally define the association between The studied variables and the implementation degree of the Recommendations. Study was conducted at Fayoum Governorate, Fayoum Etsa and Ibshway districts, were selected as representive 59.3% of the total population of Fayoum Governorate, and 60.4% of the total number of households. One village from each district was selected . a random sample of rural women was selected (34 women from each village) so the total number of respondents Researched to 102 respondents4 findings could be summarized as follows: The nutrition awareness level of more than two thirds of respondents(68.6%), fall in high category of awareness self experience, friends and neighbors, were the most important sources of information .the exposure to information sources was either average (64.7%) or low (33.3%) and more than half of the respondents (56.4 %)had low benefit of it compared to 1.9% who had high . findings also indicate that the most important practices which were more interested to the respondents in the field of producing safe and clean milk were: periodic disclosure on animals and isolate the infected ones (3.37), but in relation to factors concerning milking ,these practices were: Choosing appropriate pots in terms of shape and composition (3.52). The most important practices concerning safe and healthy dairy production were as follows: a)for practices of cheese cottage it was sintering according to the air temperature (3.39). b – cream, it was cream separators using Lafraz (3.34), C -for butte, it was washing and squeeze (3.7), D – for margarine: it was filtering, packaging and storage (3.88) E –for yogurt it was: incubation (3.57), findings showed that about half of respondents (51%) fall into the high of application level and there was an association relationship < br />between the level of application of respondents practices for the production of dairy healthy, safe and manufacture of its products and: wife age, educational level of both wife, and husband, work of both wife, and husband, type of animal tenure, standard of living, cultural opines cosmopolitenes, and finally benefits of information sources. Findings also showed that the majority of respondents (85.3%) produced dairy products of self consumption, or to compliment relatives and neighbors (60.8%), or to got an additional income for family (49%). | ||
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