threat to human health, or it may be adulterated with added water, which reduces its nutritional value. This kind of analysis shows exactly where the greatest risk


to milk quality is generated, and therefore where along the value chain scarce resources for improving milk quality should be concentrated.


RISK!


Quality falls dramatically here. This would be a good point in the value chain to add a “critical control point”—a procedure for reducing food safety hazards by, for example, washing hands or prevent- ing the addition of water.


CRYING OVER SPOILED MILK


In January 2012, a government study of milk safety found that almost 70 percent of samples taken nationwide in India were either watered down or contaminated with potentially toxic ingredients such as detergent and other chemicals.


SOURCES: Milk quality along the value chain: D. Grace, D. Baker, and T. Randolph, “Innovative and Participatory Risk-Based Approaches to Assess Milk Safety in Developing Countries: A Case Study in Northeast India,” paper presented at the International Association of Agricultural Economists conference, Beijing, August 17–22, 2009. Dairy superpower: Food and Agriculture Organization of the United Nations (FAO), FAOSTAT database. Crying over spoiled milk: Food Safety and Standards Authority of India, Press note, January 11, 2012, and news reports.


15 0 0 36 . 6 80 . 3 43 . . 40 5 2


24 5


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