Value Chain and Added Value in Goat Milk-Based Enterprise: A Case Study of Kefir Jember
DOI:
https://doi.org/10.64268/josce.v1i1.5Keywords:
Goat milk, Kefir products, Micro-enterprise, Value chain analysisAbstract
Aim: This study aims to analyze the value chain and measure the added value generated by a small-scale goat milk processing enterprise (Kefir Jember) in producing goat milk kefir drinks and kefir facial masks.
Method: A descriptive quantitative method was applied, using value chain analysis and the modified Hayami method to evaluate the economic contributions of primary and supporting activities. Data collection involved direct observation, structured interviews with open-ended questionnaires, and analysis of production and financial records.
Findings: The findings reveal that Kefir Jember successfully integrates key primary activities, such as sourcing, production, and marketing, along with supporting activities including infrastructure, human resource training, and simple technology use. The added value calculation demonstrated significant profitability, especially for kefir facial masks, which generated substantially higher added value compared to kefir drinks. These results highlight the economic benefits of diversifying goat milk products into innovative health and cosmetic items.
Significance: The study provides valuable insights for micro-scale agro-enterprises on how strategic value chain management and product diversification can significantly enhance profitability. Practically, these findings could guide similar small-scale businesses in improving operational efficiency, product competitiveness, and sustainable economic growth.
References
Acosta, A. (2018). World livestock: Transforming the livestock sector through the sustainable development goals. In World livestock: Transforming the livestock sector through the Sustainable Development Goals. Rome: Food and Agriculture Organization of the United Nations. https://www.zbw.eu/econis-archiv/handle/11159/2459
ALKaisy, Q. H., Al‐Saadi, J. S., AL‐Rikabi, A. K. J., Altemimi, A. B., Hesarinejad, M. A., & Abedelmaksoud, T. G. (2023). Exploring the health benefits and functional properties of goat milk proteins. Food Science & Nutrition, 11(10), 5641–5656. https://doi.org/10.1002/fsn3.3531
Dubeuf, J.-. P., Genis, J. C., Morand-Fehr, P., & Ruiz Morales, F. D. A. (2023). The contribution of goats in the future redesigning of livestock activities and value chains. Small Ruminant Research, 227. Scopus. https://doi.org/10.1016/j.smallrumres.2023.107065
Gërdoȩi, B., Skreli, E., Zhllima, E., & Imami, D. (2017). Determinants of long-term business relationships in the dairy value chain in transition countries: The case of Albania. Studies in Agricultural Economics, 119(3), 139–147. Scopus. https://doi.org/10.7896/j.1709
Gómez-Ruiz, W. J., Pinos-Rodríguez, J. M., Aguirre-Rivera, J. R., & García-López, J. C. (2012). Analysis of a goat milk cheese industry in a desert rangeland of Mexico. Pastoralism, 2(1). Scopus. https://doi.org/10.1186/2041-7136-2-5
Grispoldi, L., Karama, M., El-Ashram, S., Saraiva, C., García-Díez, J., Chalias, A., & Cenci-Goga, B. (2022). Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy. Italian Journal of Food Safety, 11(2). Scopus. https://doi.org/10.4081/ijfs.2022.10070
Gürel, D. B., Ildız, M., Sabancı, S., Koca, N., Çağındı, Ö., & İçier, F. (2021). The Effect of Using Cow and Goat Milk on Antioxidant, Rheological and Sensory Properties of Kefir. Turkish Journal of Agriculture-Food Science and Technology, 9(1), 7–14.
Khemiri, H., Darej, C., Attia, K., M’hamdi, N., Chouchi, I., & Moujahed, N. (2023). Assessment of the main factors affecting goat milk yield and composition in the North West region of Tunisia. Mljekarstvo, 73(2), 105–117. Scopus. https://doi.org/10.15567/mljekarstvo.2023.0204
Le Féon, S., Papadakis, A., Yannou-Le Bris, G., Auberger, J., Chatzitheodorou, D., Aubin, J., & Pénicaud, C. (2023). Life cycle inventory and life cycle impact assessment datasets of PDO Feta production in Stymfalia region, Greece. Data in Brief, 48. Scopus. https://doi.org/10.1016/j.dib.2023.109207
Lie, H., Rich, K. M., Kurwijila, L. R., & Jervell, A. M. (2012). Improving smallholder livelihoods through local value chain development: A case study of goat milk yogurt in Tanzania? International Food and Agribusiness Management Review, 15(3), 55–86. Scopus.
Maldonado, S., Bernal, R., Burgos, L., & Santapaola, J. (2012). Production and commercialization of goat milk and cheese in northwest Argentina. In Goats: Habitat, Breeding and Management (pp. 1–38). Scopus.
Mazhari, M., & Rasoulzadeh, M. (2021). Value chain analysis of Damask rose in Khorasan Razavi Province. Journal of Agricultural Economics and Development, 35(3), 291–306.
Mbindyo, C. M., Gitao, C. G., & Peter, S. G. (2018). Constraints affecting dairy goats milk production in Kenya. Tropical Animal Health and Production, 50(1), 37–41. Scopus. https://doi.org/10.1007/s11250-017-1397-2
Msalya, G., Lie, H., Mfinanga, V., Ringheim, A. S., Sandvik, R., Åsli, M., Christophersen, O. A., Haug, A., Mushi, D. E., Mwaseba, D., Kifaro, G. C., & Eik, L. O. (2016). Public-private partnership for sustainable production and marketing of goat’s milk in light of climate change. In Climate Change and Multi-Dimensional Sustainability in African Agriculture: Climate Change and Sustainability in Agriculture (pp. 505–524). Scopus. https://doi.org/10.1007/978-3-319-41238-2_27
Rai, D. C., Rathaur, A., & Yadav, A. K. (2022). Nutritional and nutraceutical properties of goat milk for human health: A review. Indian Journal of Dairy Science, 75(1). https://epubs.icar.org.in/index.php/IJDS/article/view/121647
Razali, M. F., Narayanan, S., Md. Hazmi, N. A., Abdul Karim Shah, N. N., Mustapa Kamal, S. M., Mohd Fauzi, N. A., & Sulaiman, A. (2021). Minimal processing for goat milk preservation: Effect of high‐pressure processing on its quality. Journal of Food Processing and Preservation, 45(7). https://doi.org/10.1111/jfpp.15590
Sacco, P., Don, D., Becce, L., Carabin, G., Mandler, A., & Mazzetto, F. (2023). Sustainability Performance of Mountain Food Value Chains. Lecture Notes in Civil Engineering, 337 LNCE, 901–908. Scopus. https://doi.org/10.1007/978-3-031-30329-6_92
Tarazona, E. Z., Marín, J. L. P., Castañeda, I. Y. R., Rios, A. M. G., Suarez, R. T., García, J. A. L., Padilla, C. R., Ruíz, C., Flores, A. G., & Colonia, C.-U. (2025). Chemical and food processes applied to goat’s milk: Non-Conventional Derivatives. https://editorialmarcaribe.es/ark:/10951/isbn.9789915975290/ebook.pdf
Verma, A. K., Singh, T. P., Rajkumar, V., Chatli, Manish. K., Kushwah, T., Nanda, P. K., Curros, B., Lorenzo, J. M., & Das, A. K. (2025). Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties. Food Reviews International, 1–36. https://doi.org/10.1080/87559129.2025.2479122
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Yuni Dwi Puspita Ningsih, Dhanang Eka Putra
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
