Training of Trainers in dairy sector

A two-stage training of trainers (ТоТ) on dairy value chain was organized within the framework of EU-funded project "Sustainable Development in Rural Areas of Uzbekistan".

The first stage on the topic “The physiological characteristic of milking cows and prevention of diseases specific to this species” had been organized in Andijan and Kashkadarya Regions from February 26 to March 10. The training audience included farmers, veterinarians, technician and teachers from partner colleges and institutions. Mr. Paul LIBMANN, veterinarian from France, led the two 6-day trainings and shared the knowledge on physiologies of milking cows and pathologies.

The following topics were covered in the training

  • Bovine Anatomical-Physiological And Behavioral Characteristics
  • Cattle Handling
  • Clinical Examination
  • Medical Acts
  • Several Infectious Diseases
  • End Of Pregnancy/ Calving/Complications/ Adaptation Of The Calf
  • To Air Life/ Colostrum
  • Neonatal Pathologies
  • Mastitis
  • Respiratory Diseases
  • Lameness
  • Bovine Digestion
  • Dietary Diseases: Acidosis/Ketosis
  • Trace Elements Deficiency and other Deficiency diseases
  • Treatments
  • Immunity
  • Reproduction
  • Parasitism: Internal/External

The first training course completed in Uzbekistan followed by the intensive training at the Breeding Center in Poisy (France) for 7 selected participants.

During next stage, all participants were trained on the following topics:

  • Cattle Breeding, Selection and Management
  • Introduction to the Breeding Center
  • Cow Diseases Diagnosis
  • Management of the Farm (discussion about how the Poisy Breeding Center is managed and monitored, including technologies used for efficient and effective management)
  • Milk Processing and Techniques of Making Cheese
  • Genetics and Reproduction
  • Pregnancy and Pregnancy Detection
  • Farm Management and Fertilizers
  • Practical Training: Techniques of Removing Calf Horn
  • Fodder and Haystacks
  • Practical Training: Milk Quality and Milking Procedures

In addition, all participants visited farms and milk processors to share experience and best practices. In fact, most participants had an opportunity to witness robotized milking process in a modern European farm as well as get an insight on how French cheese is made, including Question and Answer sessions for each visit to learn European know-how on how milk is processed and cheese is made.

Here some feedback from the participants:

«I have gained much knowledge and experience from the theoretical and practical training held in March 12-16 at the Poisy Breeding Center in Poisy, France, organized in the framework of the European Union project in the Dairy Value Chain.

The Breeding Center (Centre d’elevage de Poisy) in Poisy, I believe, plays an important role in the development of livestock sector of France in general and the Auvergne-Rhône-Alpes region in particular.

I actively participated in all the in-class trainings and outdoor practical sessions, which were well-organized and taught by highly qualified experts and pedagogues. I have to admit that the agenda of the 5-day training included cutting-edge, interesting and current topics of today’s livestock and dairy industry.  On the ground of the overall program, I gained an in-depth knowledge on many subjects, including but not limited to, the organization of animal husbandry, development of breeding practices, reproduction, and pregnancy detection of the cows, overall care and healthy lifestyle of the cows, the technology of milking, preparing feed/forage for cows, determining the quality of milk and special requirements applied on milking procedure, the most common diseases of cows and how to treat and prevent them, cattle care and horn removal techniques, creating a nutritional (feed) reserves for cattle during the year, cultivation, harvesting and preserving of crops, milk processing and cheese-making, and automatized milking.

Besides those, I gained valuable experience from trainings held in farms and milk processing units both at the center and other places during the educational tours.

In this regard, I would like to express my personal gratitude to ADECIA, GIZ as well as the Breeding center for organizing this training and, on behalf of the Agriculture Institute of Andijan, I thank all the event organizers».

Komil KOMILOV (Andijan)

«The training in France was exciting and interesting for us. Though it is usually tough to learn something during such a short period of time, but this training – I must confess – was exceptional. The intensive and comprehensive curriculum was highly structured, effective and most importantly, interesting. I very much liked the skills of the teachers as well as the well-structured operation of the farm of the center. After this training, I am sure I can apply the gained knowledge and experience to our local farms. Thank you. I am glad I had an opportunity to participate in this training».

Saida TOSHNIYAZOVA (Kamashi, Kashkadarya)