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October 1, 2025Journal of the Bangladesh Agricultural UniversityOpen Access

Traditional techniques and practices in the processing, quality assurance and marketing of sweetmeats and fermented dairy products in some selected areas of Bangladesh

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Authors

MHMohammad Rashidul HaqueMTMd Toki TahmidMHMuhammad Tofazzal Hossain

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Overview

Analysis reveals sweetmeat and dairy product manufacturing constraints in Bangladesh, highlighting marketing opportunities.

Key Points

  • Dairy product manufacturing is a primary occupation for 86.67% of sweetmeat shopkeepers, indicating strong tradition and economic importance.
  • The majority of raw milk is sourced from vendors (50.47%), while local dairy farmers supply about 32.71%, impacting quality.
  • Quality assurance practices are prevalent, focusing on chhana yield, though only 26.17% use lactometers for measurement.
  • Seasonal and regional variations substantially influence production and pricing, with urban areas seeing higher costs due to demand.

Cite This Study

Haque et al. (2025) studied this question.

synapsesocial.com/papers/68dd89d7fe798ba2fc4979d8https://doi.org/10.3329/jbau.v23i3.84633
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Quality Assessment of Processed Milk Products in Bangladesh in the framework of Six Sigma Analysis2018
  2. 2Assessment of the Present Status of Milk Handling and Management Practices in Some Areas of Bangladesh2024
  3. 3Insights into the Microbial Diversity, Functional Attributes, and Nutritional Proficiency of Yogurts Cultivated in Bangladesh2024
  4. 4A comprehensive study on the traditional fermentation practices and contemporary perspectives of Mishti doi in Bengal2025
  5. 5Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened <i>dahi</i> ( <i>misti doi</i> )2025