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Dairy Industry and Business

Background:
The dairy industry in Uganda is growing and presents potential opportunities for investment and poverty alleviation. Uganda has an advantage of a favorable climate for dairy production, implying that it has potential to further increase its milk production provided the challenges in the dairy sector are addressed.
The sector is faced with a challenge of inadequate skills in improved production technologies, processing and value addition, which could be a source of revenue. There is also lack of adequate extension services, artificial insemination and lack of adequate feed resources, all of which hinder the genetic potential of dairy animals (MAAFI/ILRI, 1996).

To increase productivity there is need to improve all year-round fodder availability and strategic supplementation of legumes. This will ensure increased milk production and its products such as yogurt, butter, cheese, ghee and ice cream whose demand is steadily increasing.

Objective:
It is to impart practical and business skills in milk production, value addition and entrepreneurship.

The specific objectives of this programme are;
1. Produce graduates with the skills in dairy farm planning, structures design and construction, breeds selection, natural breeding  and artificial insemination, pasture management, feeds formulation and feeding, quality production of milk and dairy products, dairy products processing and value addition (ice cream, ghee, cheese and butter), manure management and bio gas production and dry season feeding hay and silage
2. To contribute to the development and transformation of the underutilized dairy production sector. 
3. To produce skilled graduates who are job creators in milk and dairy products enterprises.

 
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Program offered:

  • Artisan skills certificate
  • Ordinary skills certificate
  • Ordinary skills diploma
  • Degree

Minimum Programme Duration: One year for Certificates, two years for diplomas, and three years for degrees.

Target group: Those interested in building attractive industrial, business, professional and service careers associated with the Dairy sector.

 
Minimum Entry Requirements
  • For artisan skills development certificate, the minimum is a school leaver with a good grade.
  • For professional skills qualification (ordinary certificate, ordinary diploma, and degree), the minimum is an ordinary level certificate.
  • Graduates of tertiary institutions and farmers are encouraged to apply because this program is designed to nurture skills, employment and enterprises for all.
  • O-level certificate entrants will undertake a bridging course when proceeding from diploma to degree level.
This programme offers work opportunities as one or more of the following;
  1. Ice cream and butter processing technician
  2. Yoghurt and ghee processing technician
  3. Farm information and records manager
  4. pasture and fodder technician
  5. Milk quality control technician
  6. Artificial Insemination technician
  7. Dairy product packaging and sales professional
  8. Bio gas technician
  9. Manure soil technician

Further Information
Visit the AFRISA Secretariat in the Veterinary Complex, Makerere University Main Campus.
Call +256-312 514 068 / +256-414-554 685 or send an email to <info@afrisa.org> or <dean@vetmed.mak.ac.ug>

 
 
     
 
 
Right reserved © 2017 Africa Institute for Strategic Animal Resource Services and Development| P. O. Box: 7062 Kampala Uganda;
Tel: +256-312-514068; | Fax: +256-312-312-514068; | Email: info@afrisa.org