Toward Improving Production and Processing Techniques and the Quality of Milk and Dairy Products from Cows in Extensive and Semi-Intensive Farms in Guinea

The project aims to improve milk production, processing, and quality in Guinea, particularly in the major dairy regions of Fouta Djallon (Labé, Mamou, Pita). Its primary objective is to strengthen food security by leveraging local knowledge and integrating technological innovations.

Specific actions include:

- Promoting local milk production and processing practices.

- Combating the main diseases affecting cattle farming.

- Genetic and zootechnical characterization of local breeds to increase productivity.

- Optimization of cow feeding according to seasons and genetic types.

- Development of milk and cheese preservation and processing technologies, leading to standardized and certified products.

Expected innovations include:

- Diagnostic tools and preventive programs for bovine diseases.

- Techniques for utilizing rice straw (pressing, urea treatment, enriched storage).

- Formulation of pelletized feed supplements based on local byproducts.

- Development of bio-coagulants for cheese production.

The project also aims to strengthen academic capacity at the ISSMV in Dalaba (through training for doctoral students and master’s/engineering students) as well as to provide training for stakeholders in the sector. Ultimately, it aims to increase milk production on farms by 30 to 40 percent.