A study was conducted to assess knowledge gap and identify constraints on production and consumption of standardized dairy products. Only 20, 10, 16.7, 3.3 and 6.7% had knowledge about standardized dairy products, hazard consequent of using substandard dairy products, proper standards during milk production, hazard analysis critical control point system and what to check during shopping labeled dairy products, respectively. All respondents had not consumed ghee, milk powder, ice cream and cream. About 77, 7, 60 and 67% were wash udder, use towel, check abnormal appearances, and not avoid milk from udder treated cows, respectively. Different sources of contamination of milk were less dangerous (43.3%) and not dangerous at all (30%). Milking (100%), milk handling (90%), milk processing (100%), milk marketing (90%) were done by female. During wet season, price of milk and butter were 8.00 ETB per liter and 93 ETB per Kg, respectively. During dry season, price of milk and butter were 9.00 ETB per liter and 106 ETB per Kg, respectively. Thus, knowledge was poor on standardized dairy products and awareness creation, supply of value added milk products and improved milk production technologies were needed.
Key words: Knowledge gap, standardized dairy products, production, consumption, gender role.
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