A Report on the Camel Milk Marketing Clusters in ... - ELMT Home

CARE KENYA/SITE NOV 2009
SECTION VII
Annex I
Pre-training visits to Garissa under the ELMT project
1. Background
Care Kenya has shared a lot of information and documents with SITE on the camel milk industry
in Garissa and the neighbouring districts. As part of implementation, SITE appreciated the need
to visit Garissa before the actual training to see the situation on the ground and also familiarize
with the Garissa CK team who will be our host during the training.
2. Introduction
The verification visits were carried out for three days: 12 th , 13 th and 14 th October 2009.
The Garissa office organized for our travel from Nairobi to Garissa. We were picked by their
driver Aden on 11 th Oct to our hotel in Garissa. Their livelihoods officer, Harun, scheduled our
first meeting for 12 th Oct at 9.00 am in their offices. In the meeting, we drew up the schedule of
activities for the next 3 days. The team comprised of Harun, Stella, Muhammad and Isaack.
3. Objective of the pre-training visits
1. To meet and familiarize with the Garissa Care Kenya team
2. To verify what has been read from the documents shared by Care Kenya about the Camel
sub-sector in Garissa
3. To gather information that will help adapt the curriculum and training content by way of
discussion with the milk handlers and through observations.
4. To carry out needs assessment especially on the equipment and structures.
5. To agree and finalize on training logistics
6. Findings and Discussions
The Enhanced Livelihoods in the Mandera Triangle project is an initiative of six partners funded
by USAID. These partners are:
1. Care Kenya
2. Care Somalia
3. Care Ethiopia
4. VSF Suisse
5. Save the Children UK
6. Save the Children US
i) Care Kenya – Garissa office
The Care Kenya Garissa office has participated in the training of camel milk handlers on
hygienic milk handling. Eight groups with a total membership of 197 camel milk handlers have
been trained on hygienic milk handling and therefore are not being targeted in the forthcoming
training. After the training, these camel milk handlers now boil the milk indirectly in a hot water
bath instead of direct boiling thus avoiding the burnt flavour. According to the Garissa team,
there is very little value addition done on camel milk in Garissa other than boiling the milk and
the spontaneously fermented camel milk called Susa. Stella shared with us from her experience
how practical the training should be focusing on very basic things as washing hands while
Assignment <strong>Report</strong> under ELMT compiled by SITE
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