DEVELOPMENT OF DAIRY PROCESSING SYSTEMS IN URBAN AND PERI-URBAN AREA: THE CASE OF SMALL-SCALE PROCESSORS IN SOUTHERN BENIN

Milk and dairy products contains important source of nutrients for human well-being. This dairy sector continuously subjected to economic and socio-structural changes plays an important role in Benins economy. Restructuring and implementation of appropriate conditions are two fundamental targets of dairy processing development policies,which will increase the level of production, ensure high quality of products and improve livelihood of local population. The main objective of this study was to determine the factors curbing the development of small-scale dairy processor units located in urban and suburban zone in southern Benin. Data were collected through individual interviews and group discussion based on structured questionnaire, which were designed to collect information relating to: socio-structural, processing capacity, packaging and preservation, marketing, supports and major constraints faced by dairy units. It was observed that processing units using fresh milk and powder milk have a daily capacity ranging between 21-50 L and 11-20 kg respectively. The most important dairy products are Yogurt, Wagashi and Degue. None of dairy processors units performed the qualitative analysis (microbiological, chemical or nutrient content). Because of the packing and conservation default, the cheese is sold as soon as produced then they have no preservation methods applied, this could cause losing the quality of cheese. Lack of governmental regulations and difficulties to access loans are the main constraints restraining the business activities. The finding of study provided information that should be taken into account when implementing new policies to ensure an industrialization and sustainable development of this vital sub-sector.