Document Type : Research articles.
Author
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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