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Control theQuality of YourMilk and Make

More Profit

TRAINING GUIDE FOR TRAINERS

OF SMALL-SCALE MILK TRADERS IN KENYA

APRIL 2003

SMALLHOLDERDAIRY PROJECT

SDP

C O N T R O L T H E Q U A L I T Y O F Y O U R M I L K A N D M A K E M O R E P R O F I T

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T R A I N I N G G U I D E F O R T R A I N E R S O F S M A L L - S C A L E M I L K T R A D E R S I N K E N Y A

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Contents

Preface 4

Introduction 5

Part 1Checklist for Course preparation 7

Part 2Checklist for Course delivery 8

Part 3Course Content 10

Day 1Causes of Milk Spoilage 11

Day 2How to Ensure Good Quality Milk 17

Day 3Practical Day 32

Day 4Review of Days 1-3 32

Annex 1: Pre-Evaluation Questionnaire 35Annex 2: Post-Evaluation Questionnaire 37Annex 3: Sample Certificate of Participation 39


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Preface

This Training Guideline for Trainers covers milk quality andtesting requirements of small-scale raw milk traders. It has beenproduced through collaboration between FAO, the DFID fundedMoALD/KARI/ILRI Smallholder Dairy Project, Land O’ LakesInc. and the Kenya Dairy Board in support of dairy developmentefforts in Kenya. The Guideline has been produced to fill animportant gap in the provision of training materials forimprovement of milk quality in the country by addressing thespecific needs of small-scale milk businesses.

The Guideline for Trainers and that of traders that accompaniesit outlines the lessons to impart during a recommended four-daytraining course. Besides containing the material contained in theGuideline for Traders, this Guideline for Trainers containsadditional material to guide the trainer. Emphasis is placed onuse of participatory methods during training, examples of whichare given. Recommended trainers should be those with basicknowledge of milk quality control. These could be public(regulatory) or private sector officials with responsibility fortraining to ensure good milk quality. The contents are practicaland simple and can therefore also be used by trained trainers whoare milk market agents themselves. A prototype certificate ofparticipation is given at the back. It is recommended that such acertificate be provided to all participants at the end of the four-day training course. It is hoped that this training course will formpart of a certification programme to be administered by the KenyaDairy Board or those they authorize to do so following amendmentof relevant regulations.


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Introduction

Knowledge of the basic concepts and practice of milk quality controland hygiene is essential to ensuring good milk quality. Theemphasis in the training course in which this Guideline will beapplied is participatory diagnosis of problems related to milk qualitycontrol and practical sessions in milk quality control. The objectivesare to equip participants with knowledge and skills that shouldenable them to: a) Appreciate the causes of milk spoilage; b) Uselimited number of milk quality tests; c) Enhance theirunderstanding of the relationship between milk quality and thesuccess of their milk marketing business; d) Equip some amongthe traders to be able to train their peers (training of trainers).

The recommended duration for conducting this course is 4 days,with about 4 hours for indoor sessions, divided as follows:

Day 1. Start with introductions and course pre evaluationexercise (Annex 1) before starting indoor instructionsand discussing the following:

Session 1. Causes of milk spoilage (2 Hours)

Session 2. Why you need to know about milk qualitycontrol (0.5 Hour)

Session 3. What is milk quality control (0.5 Hour)


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Day 2. Review of previous day’s sessions before discussingthe following:

Session 4. How to ensure good quality milk,including:

a. Advice to give to the farmer (0.5 Hour)

b. Hygienic milk handling (1 Hour)

c. How to test milk quality (includes practical exercises- 1 Hour)

d. How to preserve your milk to reduce spoilage (0.5Hour)

Day 3. Individual practical exercises under normal workingcircumstances in the field

Day 4. Review of days 1-3, course evaluation and issuing ofcertificates (4 Hour)

Prototype pre- and post- training evaluation questions are includedin the appendix to help you assess where to the aspects that requireemphasis and assessment of what is learnt.


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✓

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1.1 Recruit and Invite participants: Compile a list of about20 participants of similar background in terms of milktrading and knowledge of milk quality.

1.2 Prepare Venue: Venue should be within milk source orsale area. Identify and book a suitable meeting room beforehand. Arrange for food or snacks to be served at anappropriate time depending on time of training.

1.3 Get an assistant trainer: Two trainers, one being a headtrainer and an assistant are ideal.

1.4 Prepare teaching materials: Ensure the course teachingmaterials such as Training Guide for Traders, flip charts, feltpens, white or black board, notebooks etc., are ready. Videoclips that demonstrate milk quality control can also be usedwhen available.

1.5 Prepare materials for practical exercises: Ensurerequired materials for practical exercises such as chemicals,testing equipment and milk samples are prepared and madeready for use at least 2 hours before the practical sessions.Adequate provisions for the practical day out should also bemade.

1.6 Prepare certificates of participation: Arrange thesebefore-hand using the prototype in Annex 3. Fill the namesof the traders trained on the certificates on the 3rd day whenthe traders will be on a practical day out. In addition, ensureto identify an official (e.g., from the Kenya Dairy Board) topreside over the closing ceremony.

1.7 Make adequate copies of the pre-evaluation andpost-evaluation forms. These forms are provided inAnnex 1 and 2, respectively.

PART 1. CHECKLIST FOR COURSE PREPERATION


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2.1 Conduct the pre-evaluation exercise: Go through the pre-evaluation exercise to identify areas that will need emphases andto ensure maximum learning impact. This is also aimed atobtaining a permanent record of essential information about thetrained traders and evaluating their level of knowledge andinterest in the course. (see Annex 1

2.2 Conduct participatory introductions: Start the first session onDay 1 with participatory introduction by participants. Ask each ofthem to find out the name and details of their neighbour such asthose illustrated in the box below and to report those details.This helps to relax the participants.

EXAMPLES OF QUESTIONS TO ASK IN PARTICIPATORYINTRODUCTIONS

� What is your name?

� When did you start selling milk?

� How much milk do you sell?

� What else do you do: For work? As a hobby?

� Why are you attending this course?

� What do you hope to get from the course?

After five minutes of interviewing each other, ask participantsreport about the partner they have interviewed

2.3 Ensure level expectations: Capture the expectations of theparticipants before explaining the objectives of the training. Thetrainers also present their expectations.

� What are the expectations of participants from the course?

� What are the expectations of participants from facilitators?

� What are the expectations of facilitators from participants?

✓

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PART 2. CHECKLIST FOR COURSE DELIVERY


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After expectations have been discussed, the trainer can write these downon a flip chart paper, which can be stuck to the wall during the training.Participants are then able to use the list to monitor whether theirexpectations have been met or not or have changed.

EXAMPLES OF EXPECTATIONS OF PARTICIPANTS

� Fully understand the concept of milk testing and skillsrequired.

� How to screen and identify adulterated milk

� How to preserve milk to reduce spoilage.

� Acquire skills in training other milk traders.

� Certificate of participation to be given.

� To be able to obtain a license from after completing thecourse

EXAMPLES OF EXPECTATIONS OF PARTICIPANTS FROM THEFACILITATORS

� Learn about milk testing

� Acquire new skills in milk handling

� Expect certificates at the end of the course

� Clarity in presentation

� Practical field experience

� Time conscious team

EXAMPLES OF EXPECTATIONS OF FACILITATORS FROMPARTICIPANTS

� Attentiveness

� Free discussions

� Cooperation


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2.4 Set group rules with the traders: For the four-day learningperiod participants develop their own rules. Ensure that eachrule is widely accepted.

EXAMPLES OF RULES SET BY PARTICIPANTS

� All sessions must start with prayer

� Punctuality, after setting time to start

� Active participation by everyone

� Everyone to attend all the sessions

� Respect each other’s opinion

� No smoking

� Close with prayer

2.5 Conducting discussions: As far as possible during instructionsand discussions, elicit responses for various questions from theparticipants and appreciate those responses that are correct.

2.6 Ensure active participation in practical exercises: Groups forpractical sessions (Day 2) should be formed randomly and eachgroup should not exceed three (3) participants in order to ensureactive participation in the exercises. Encourage participants to tryall milk quality control options during the practical day out (Day3).

2.7 Review all sessions: At the start of each day, review all sessionsdelivered each day before starting the day’s sessions. In particular,review the practical day out (Day 3) on Day 4 by encouragingparticipants to discuss what was useful, not useful and difficultiesfaced. Discuss the resolution of the problems with them.

1.8 Conduct the post-evaluation exercise: This is to help youobtain a permanent record and help you judge whether theobjectives of the whole course have been achieved (see Annex 2).

✓

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DAY ONE

Session 1

3.1 CAUSES OF MILK SPOILAGE (2 Hrs)

You no doubt face many constraints or problems in marketing yourmilk. Many of these constraints or problems cause milk spoilageor are the result of it. The constraints1 or problems may include:long distance or duration to resale point, type of containers used,how the containers are washed, method of preservation, low profit,lack of training etc. All these factors relate to milk spoilage.

1PART 3. COURSE CONTENT

1 Go through constraint ranking as shown be Example 1 and 2 on next page. As shown in Example 1, elicitthe major constraints or problems the traders face and ask the traders to rank them. From the ranking,identify all constraints that may be related to poor quality control e.g., spoilage, long distance and/or timeto resale. Use their current knowledge as the starting point for further explanations. One of the constraintsis likely to be milk spoilage. Ask what they know about milk spoilage and its causes e.g., unhygienichandling, type of containers, method of washing containers, method of milk preservation etc.


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Relationships between you and various stakeholders in milkmarketing, whether positive (e.g., provision of training) or negative(e.g., harassment) may also have influenced your business and thequality of milk that you sell. If you are in a formal training session,your trainer can discuss with you more examples on theserelationships. Ensure to let him/her know all the constraints thatyou face, what you already know about the causes and effects2 ofmilk spoilage, and your relationships with various stakeholders3.

Example 1

Ranking of constraints faced by mobile milk traders in Nakuru in 2001

Constraint RankOfficial harassment 1Milk spoilage 4Insecurity (thugs) 2Lack of trading license (requirements for fixed premises unaffordable) 3Non-durable containers(cannot invest in more costly containers due to risk of confiscation) 5Unreliable consumers who may not pay 8Bicycle riding is tiresome 11Lack of market to sell more milk 7Poor roads that damages bicycles frequently 6Hard work (may loose customers if supply is interrupted) 12Lack of investment capital to upgrade business 9

Seasonal fluctuation in milk supply 10

2 Go through a ‘problem tree’ on causes and effects of milk spoilage as illustrated in Example 2.3 Elicit who the main stakeholders are and the relationships between the milk market agents with thestakeholders using Venn Diagrams. Go through stakeholder analysis (how the traders relate to thosethey interact with) as illustrated in Example 3. Use this information as basis for showing them allpotential sources of assistance and information relevant to their trade. This is aimed at enabling thetraders to understand relationships with stakeholders and information services available from thoseidentified and not identified.


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Example 3Venn Diagram illustration of stakeholder relationships by small mobile milk traders inNakuru in 2001 (circles for stakeholders considered unfriendly by traders are dotted).

Example 2Problem tree on the causes and effects of milk spoilage

LOSS OF PROFIT POOR IMAGE LOSS OF CUSTOMERS

EFFECTS

CORE PROBLEM

CAUSES

NO PROPER ADULTERATION POOR CLEANING POOR MILKING LACK OFPRESERVATION EG WATER ADD OF CONTAINERS HYGIENE TRAINING

MILK SPOILAGE/WASTAGE

THUGS

CONSUMERS

MINISTRY OFHEALTH

POLICE

KDBNAKURUMOBILE MILK

TRADERS

FARMERS

BICYCLEREPAIR SHOP


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Session 2

3.2 WHY YOU NEED TO KNOW ABOUTMILK QUALITY CONTROL (0.5 Hr)

Milk has nutrients4 that make it suitable for the rapid multiplicationof bacteria that cause spoilage5. Unhygienic production, poorhandling and undesirable practices such as addition of water orother substances introduce the bacteria or germs and that causethe spoilage6. The resulting wastage can make you loose profitsthat you would have otherwise made. Unhygienic handling canalso affect human health. Your trainer can explain the details forgreater understanding7. In addition, regulatory authorities will likelyrequire that you undergo a training course that covers the contentsof this guideline before they may issue you with a license to tradein milk.

4 List the milk constituents and use the Pie chart in Example 4 to explain. This is aimed at enablingtrainees to understand the nature of milk and its predisposition to spoilage.5 Explain bacterial requirements for growth e.g. Nutrients (sugar/carbohydrates, fat and protein), water,oxygen, low acidity and room temperature. Discuss how milk becomes suitable for faster growth andillustrate multiplication of bacteria in milk by division. This will enable trainees to understand microbialinfluence on keeping quality of milk.6 Different bacteria require/ breakdown different nutrients (i.e. sugar, fat and protein) causing spoilage ofmilk.7 Give examples of the diseases and potential health problems that can be passed through milk such asbrucellosis (this is a malaria like disease) bovine TB, (similar to human TB) and antibiotics in milk (maymake someone not respond to treatment)


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Example 4Pie Chart illustration of milk composition

Potential sources ofcontamination

Bacteria in milk multiplies very quickly, if milk is not cooled

Bacterial multiplication by division as below

2 4 8 16 32 1,000,000


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Session 3

3.3 WHAT IS MILK QUALITY CONTROL(0.5 Hr)

Milk quality control is the practice of specified hygienic methodsand use of approved tests to ensure good milk quality8. The testsare designed to help you reduce milk spoilage. See Section 4 fordetails on these methods and tests9. You will need to practice thetests with a trainer to ensure that you are able to use them properly.

8 Introduce quality control concepts, hygienic standards, handling and the tests used9 Explain the characteristics of tests used in milk collection (easy, cheap and quick to carry)


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2 DAY TWO

Session 4

4.4 HOW TO ENSURE GOOD QUALITY MILK

This Section will take you through four steps, namely:

a. Advice to give to the farmer

b. Hygienic milk handling

c. How to test milk quality

d. How to preserve your milk to reduce spoilage

a. Advice To Give To Farmers (0.5 Hr)

Quality control and assurance must begin at the farm10. That way,the milk that you collect will have fewer bacteria that cause spoilage.Therefore, advice the farmer supplying you with milk to do thefollowing:

� Keep clean and healthycows

� Keep clean milkingenvironment

10 Go through the sources of milk contamination at the farm and control measures (i.e. The cow, Themilker, The container, milking environment, water, flies etc.). This is to enable participants to acquireon-farm hygienic practices and to pass the same to farmers who supply them with milk.


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� Wash hands with soap

� Wash udder with clean cloth

Wash udder with clean cloth

Make the first draw into a strip cup and throw away

� Make the first draw into a strip cup and throw away

� Use clean containers to milk

� Cows with mastitis should be milked last and their milkdiscarded

Wash hands with soap


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� Milk from cows undertreatment should not be solduntil 4 days after lasttreatment

� After every milking, dipteats into “antiseptic dip”

� During milking, the milkershould not: a) have longnails, b) sneeze or cough, c) smoke

After every milking, dip teats into“antiseptic dip”

After milking, cover the milk to avoid contamination

� After milking,cover the milkto avoidcontamination

During milking, the milker should not...

...have long nails ...sneeze or cough...smoke


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b. Hygienic milk handling (1 Hr)

Ensure that you always use a metal (e.g., made of aluminum)container and not plastic containers.11

When transferring milk between containers, try to pour, not scoop.Scooping may introduce spoilage bacteria12

✓ ✘

✓When transferring milk between containers, try to pour, not scoop

✘11 Let the participants list the advantages and disadvantages of both metal and plastic containers and theeffect of each type of container on milk quality. Some advantages of metal over plastic containers are:ease of cleaning, wide mouth, attractive, keeps fresh milk longer etc.12 Discuss how repeated dipping of scoop into milk by scooping can introduce contamination if forexample the scoop is kept on a table before being re-used


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Rinse milk container inrunning water

Before re-using the milk container13,

� Pre-rinse thecontainer soonafter use

� Thoroughly scrubthe milk containerwith warm waterand detergent orsoap (usingsomething like ahand brush or“Super-brite”)

� Rinse milkcontainer inrunning water Thoroughly scrub the

milk container

13 Explain the cleaning procedure step by step, and emphasize that this is necessary to kill spoilagebacteria.


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� Dip rinse container in boiling water for at least one minute

� Air-dry milk container in the open in inverted position.

Dip rinse container in boiling water

Air-dry milk container


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c. How to test your milk before receiving (1 Hr)

You can ensure that the milk that you receive from the farmer is ofgood quality by doing one or more of the following four basic tests.

i) Using your senses of sight, smell and taste to test the milkThis should be the first test you perform. It simply requires theuse of your senses to test the milk. It is easy and straightforward,allowing you to segregate poor quality milk before receiving. Milkthat cannot be adequately judged this way should be subjected toother more sensitive and objective tests. No equipment is required,but the milk grader must have good sense of sight, smell andtaste14.

Procedure:

� Open a can of milk.

� Immediately smell the milk andestablish the nature and intensity ofsmell, if any. (The milk may smellnon-fresh or foreign odors may bedetected).

� Observe the appearance of the milk(look at color of milk, any markedseparation of fat, color and physicalstate of the fat, foreign/physical dirt).

� If still unable to make a clear judgment,taste the milk, but do not swallow it.Spit out the milk you have tasted. smell the milk

14 Prepare samples of poor quality milk in advance and present them to the participants to confirm throughtheir senses of smell, sight, touch and taste as shown under ‘Procedure’ . Explain to the participants the risk/danger of tasting raw milk.


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� Touch the milk can to feel whether warm or cold. This willindicate to you how long milk has taken since milking andwill influence the lactometer test for adulteration (seebelow).

Judgment:

Abnormal appearance, smell or taste that may make you reject themilk could be caused by:

� Type of feed oratmospheric taint

� Cows in late lactation.

� Bacterial taints

� Chemical taints ordiscoloring.

� Advanced acidification orsouring

� Boiling of milk

Marked separation may be caused by:

� Milk previously chilled and subjected to disturbance duringtransportation

� Adulteration by other solids (may also show as sediments orparticles)

� Boiling, if milk fat is hardened


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ii) Clot on Boiling TestThis test is quick and simple. It allows you to reject milk that hasstayed for too long and has developed high acidity15 or colostralmilk that has very high percentage of protein. Such milk does notstand heat treatment.

Procedure and judgment:

Boil a small amount of milk in a spoon or other suitable container.If there is clotting, coagulation or precipitation, the milk has failedthe test and should be rejected.

iii) Alcohol TestThe test is also quick and simple. It allows you to detect bad milkthat may have passed all the above tests. It also detects lower levelsof acidity (compared to clot on boiling test) if the milk has stayedtoo long, colostrum or milk from a cow with mastitis.16

Boil a small amount of milk in a spoon

15 If need arises, you may explain that milk clots on boiling when acidity is 0.26% lactic acid and above16 If the question arises, you may explain that it is possible to distinguish between clots due to acidity/souring and colostrum or mastitis by use of alizarin alcohol which changes colour if clots are due toacidity (Alizarin alcohol is prepared by dissolving alizarin dye in 70% ethanol alcohol, the dye changescolour from brown to yellow when mixes with sour milk).


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Procedure and judgment:

Use a syringe to draw equal amounts of milk and 70% of ethanolalcohol solution17 in a small tube (such as those used to administermedicine to children). Mix 2 mls milk is with 2 mls 70% alcohol.

If the tested milk sample coagulates,clots or precipitates, it will have failedthe test and the milk should be rejected.Because this test is quite sensitive, milkthat passes this test can keep for some hoursbefore it goes bad.

Use a syringe to drawequal amounts of milk

Mix 2 mls milkwith 2 mls alcohol

sample coagulates, clots– failed the test

17 70 % Ethanol solution is prepared from 70 mls of 96% or absolute alcohol (which is what you usuallyget in the chemist) and 26 mls distilled (or battery) water. You may ask the chemist to pre-dilute theethanol to 70% for you. Milk will clot on 70% ethanol alcohol test when the acidity is 0.21% lactic acidand above.


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Equipment used for determination of milk density

iv) Lactometer TestAs you know, some milk suppliers can adulterate milk with addedwater to cheat on the quantity of milk they sell to you or to addother solids to make it look thicker. Addition of anything to milkalso introduces bacteria that will make your milk to spoil quickly.Here is how to test the milk to check whether the milk has beenadulterated. The test is based on the fact that milk has a heavierweight or density (range = 1.026 - 1.032 g/ml) compared to water18

(1.000). When milk is adulterated with water or other solids areadded, the density of milk changes from its normal value to lowerweight (if water is added) or higher weight (if solids are added)abnormal.19 The equipment used to determine milk density iscalled a lactometer. Most lactometers are usually marked from “0”(representing specific gravity of 1.000 g/ml) to “40” (representingspecific gravity of 1.040 g/ml).

18 Range of density of milk is from 1.026 - 1.032 g/ml, compared to water, which is 1.000 g/ml.19 Prepare samples of milk with different levels of adulteration, label/ code them and let each group carry out thelactometer test and to report their findings


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Procedure:

Ensure that the milk has been left to cool at room temperature forat least 30 minutes20 and its temperature is about 20oC. Mix themilk sample and pour it gently into a measuring cylinder measuringabout 100 mls. Then let the Lactometer sink slowly into the milk.Read the lactometer reading just above the surface of the milk.

Equipment used for determination of milk density

If the temperature of the milk is different from the calibrationtemperature of the lactometer (about 20oC), then use this correctionfactor: For each oC above the calibration temperature add 0.2o

lactometer reading from the recorded lactometer reading, and foreach oC below calibration temperature subtract 0.2o lactometerreading from the recorded lactometer reading. These calculationsare done on the lactometer readings i.e., 29 instead of the truedensity of 1.029 g/ml.

Judgment:

Normal milk has specific gravity of 1.026 -1.032 g/ml (or 26 - 32 onthe lactometer reading). If water has been added, the lactometerreading will be below 26. And if any solid such as flour has beenadded, the reading will be over 32.

20 If milk is tested immediately after milking, it will show a lower density because during milking, a lot ofair is incorporated and the temperature is higher (>37∫C) than the lactometer calibration temperature.


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Keep the milk in a cool place

in cold water

in a hole in a shade

OTHER TESTSThere are other tests that are not essential for you. Ask your trainerif you wish to know them21.

d. How to preserve your milk to reduce spoilage (0.5 Hr)

In order to ensure that you further increase the shelf life of yourmilk after receiving it, you need to keep it in a cool place22. If youdo not have a refrigerator, you may keep the milk in cold water orin a hole in a shade.23

21 You may mention the following other tests but there is no need to go through them (refer anyoneinterested to the references at the end of this manual):1. Acidity tests2. Resazurin test3. Butterfat test4. Freezing point determination.Mention that these tests do what the above tests can do with greater precision, but they are not practicalwithin their circumstances.22 Use a graph to illustrate the influence of temperature on bacterial growth (See illustration).23 To enable participants to know other milk cooling methods to lengthen shelf life of milk and reducespoilage


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Lastly, ferry your milk quickly to your customers and make themhappy. Remind them to always boil before drinking.

Remind the customer toalways boil before drinking

Ferry your milk quicklyto your customers


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REMEMBER

Proper hygiene practice in milkproduction and handling is keyto the longer shelf life of milk

Cooling of milk will slow downthe multiplication of bacteriaand prolong shelf life.

But milk that already has manybacteria in it will not keep aslong even when cooled

40,000 —

30,000 —

20,000 —

10,000 —

0 —

Time in Hours

Nu

mb

er o

f B

acte

ria

in m

ilk

EFFECT OF TEMPERATURE ON GROWTH OF BACTERIA

Temperature 200C

Temperature 10C

Temperature 50C

1 2 3 4 5 6

Example 5

How temperature and time affects bacterial multiplicationin milk


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3 DAY THREE

Practical day out to go and practice the quality control and hygienetests under normal milk marketing routines24

DAY FOUR

Review of Days 1-3 and evaluation (4 Hr)

1. Review of Days 1-2 (0.5 Hr)

2. Review the practical day out (Day 3) by encouragingparticipants to discuss what was useful, not useful anddifficulties faced. Discuss the resolution of the problemswith them. (1.5 Hr)

3. Conduct the post-evaluation exercise to help you judgewhether the objectives of the whole course have beenachieved. (see Annex 2) (1 Hr)

4. Closing ceremony25 and presentation of certificates ofattendance to the participants by an invited guest (e.g.,government or KDB Official). (1 Hr)

24 Ask the participants to go and try out the tests under their normal working conditions and report backtheir experiences and observations the following day (make the required chemicals and equipmentavailable to all traders).25 Brief the official before hand and prepare a short programme for the ceremony that includes anintroduction of the participants to the official followed by presentation of the certificates.


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Other Sources of Information:

1. Milk Processing Guide series Volume 2, FAO/TCP/KEN/6611Project; Training program for small scale Dairy Sectorand Dairy Training Institute—Naivasha.

2. Code of hygienic practice for production, handling anddistribution of milk and milk products (KEBS)


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ANNEX 1:PRE-EVALUATION QUESTIONNAIRE

Dear participant,

Welcome to the course on MILK TESTING. Let me first congratulate youfor having spared your time to attend this course. In order to serve you betterwe would like to get some background information about each participant.This is necessary to enable us fine-tune our training to the real needs of eachone of you and the group as a whole. Please take a few minutes to answer a fewquestions spelt out on this form. The purpose of this questionnaire is to learnmore about your experiences, skills and interests in the dairy enterpriseactivities.

Name: _________________________________________________________

Name of organization/Business or firm:_________________________________________________

Type of your Business: Own/ family enterprise/private firm/self help group/other __________________________________________________ (specify)

Your present position in the business:employee/own business___________________________________________

Years with the business/organisation/firm: ____________________________

Your present duties: ______________________________________________

Quantity of milk sold per day __________. Source ____________Sales area ______________________________________________________

1. How important is training to your job / business?a) Critical b) Very important c) Important d) Marginal e) Not at all


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2. Have you previously participated in other programmes designed toimprove your skills as a trainee?.if so, give the title of the course(s) and duration(s):

i). ________________________________________________________ii). _________________________________________________________iii). _________________________________________________________

a). What did you find useful in these courses_____________________________________________________________________________________________

b). What skills from the course have you used in your job?____________________________________________________________________________________________________________________________________

c). What did you dislike about these courses?_____________________________________________________________________________________________________________________________________

d). What skills from these courses have you not used in your job?____________________________________________________________________________________________________________________________________

3. Describe what you feel are the most important elements in goodsuccessful training (not more than five).____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4. Give reasons why you think milk testing is important in the dairybusiness.______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________


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ANNEX 2:POST-EVALUATION QUESTIONNAIRE

Dear course participant,

Having attended the 4-day training session on milk testing, please take a fewminutes to complete this form and return.

Name: __________________________________________________________

Name of organization / Business or firm: ______________________________

Type of Business: Own/ family enterprise/private firm/self-help group/other_________________________________________________________ (specify)

Your present position: employee/own business ________________________

Years with the organisation/firm: ____________________________________

Your present duties: _______________________________________________

Please indicate:

1. Whether the topics discussed in the programme were informative anduseful?. If there are exceptions please specify them.________________________________________________________________

2. What other topics would you like to be included in the programme?(if any)______________________________________________________________

3. Please indicate(a) Topics you consider to have been very helpful.

____________________________________________________________________________________________________________________________


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(b) Topics unnecessary (if any)____________________________________________________________________________________________________________________________

4. Please indicate your opinion about the teaching methods adopted duringthe programme_______________________________________________________________________________________________________________________________________________________________________________________________

5. What do you think about the duration of the programme?Would you like it increased, reduced or retained?____________________

6. What improvements would you suggest in the organization and conductof future programme?___________________________________________

7. How far have the objectives of the programme been fulfilled?What is your overall impression about theprogramme?_______________________________________________________________________________________________________________________________________________________________________________

8. General remarks / comments / suggestions, if any.__________________________________________________________________________________________________________________________________________________________________________________________

9. Do you have specific things you would particularly like to learn thatwould make this short training worthwhile to you and / or your employer?(Please specify)__________________________________________________________________________________________________________________________________________________________________________________________


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Certificate Of Participation

This is to certify that

_________________________________________

Participated in the MILK TESTING COURSE

held at the _________________________________, Kenya

in collaboration with SMALL HOLDER DAIRY PROJECT

(MoALD/ILRI/KARI) AND LAND O’LAKES INC

from 12th May 2003 to 15th May 2003.

___________________________ ___________________________Name and signature of Managing Director

Certified Trainer Kenya Dairy Board,

Dated ___________________

A.N. Nonymous

15th April 2003

(or logo of organization offering training)

ANNEX 3:SAMPLE OF CERTIFICATE OF ATTENDANCE

ILRII N T E R N A T I O N A L

I N S T I T U T ELIVESTOCK RESEARCH DFID Department for

InternationalDevelopment M A L D

M

tutor guide - qlty of milk rev - home | food and … the quality of your milk and make more profit...

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