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Symposium: Milk Handling and Utilization in the Developing Nations¹

Milk Handling Under Primitive Conditions

Food Science Department, Cornell University, Ithaca, New York

ABSTRACT

The topic of my paper, Handling Milk Under Primitive Conditions, is not in the usual sense an academic one. However, the first steps to be taken in improving the dairy industry under unfavorable climatic and primitive conditions are similarly not academic. Nevertheless, national and international agencies usually assign experienced dairy specialists or dairy scientists as advisers to countries asking for assistance. From the viewpoint of these experts, the most important task appears to be the improvement of local conditions and of the quality of the products made. With this, however, he finds himself in the midst of almost uncountable problems, handicaps, and difficulties.

Among these technically unsophisticated people (otherwise described as a technically young country) we will find most customs and foods at all levels of activity strange by our usual standards. Until we gain direct contact with the many levels of the local inhabitants, it would be unwise to use our common yardstick of evaluation in expressions of excellent to the lower descriptions of poor. Not everything different from our methods of approach is wrong.

¹ Presented at the Sixty-First Annual Meeting of the American Dairy Science Association, Oregon State University, Corvallis, June, 1966.