The history of dairy farming dates back to the early days of human civilization. The first evidence of dairy farming can be found in the Middle East, where people were milking goats and sheep as early as 8,000 BC. Dairy farming spread to other parts of the world, including Europe, Asia, and Africa, as people migrated and traded with each other.

In the early days of dairy farming, milk was consumed fresh or made into simple dairy products, such as cheese and yogurt. As technology advanced, dairy farmers began to develop more sophisticated methods of milk production and processing. In the 19th century, the development of the steam engine and the refrigerator led to a revolution in dairy farming. These technologies made it possible to transport milk long distances and to store milk for longer periods of time. This led to an increase in the demand for dairy products and growth in the dairy industry.

Dairy farming is a long-term milk production activity, from which milk is either processed on-site or transported to a dairy factory for processing and eventual retailing. Most dairy farms sell the male calves born by their cows, usually for veal production, or breeding depending on the quality of the bull calf, rather than raising non-milk-producing stock. Many dairy farms also grow their own feed, typically including corn, and hay. This is fed directly to the cows or is stored as silage for use during the dry season. Dairy farming has been part of agriculture for thousands of years. In Kenya, dairy farming is mostly done is small scale by thousands of farmers.

Expected Yield: An average cow will produce 30kg of milk in a day. However, breeds like freshian will produce up to  50-70kg.

Growing Season per Year:  Animal should calf once every year.

Nutritional Value:  Total fat 27g 415, saturated fat 17g 855, polysaturated fat 0.7%, monosaturated fat 9g, cholestoral 72mg 24%, sodium 1696mg 70%, potassium 97mg 2%, carbohydrates 3.4g 1%, sugar 0.9g, protein 38g 76%, vitaminA 17%, calcium 125%, vitaminD 5%, vitaminB12 23%, iron 4%, vitaminB6 5%, magnesium 12% .

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