A New Beginning for Dharan Dairy

After years of struggling due to the COVID-19 pandemic, Dharan Dairy has stepped into a new chapter of revival this time with stronger foundations in food safety, hygiene and product innovation. With operations restarting at a small scale, the dairy faced challenges similar to many emerging dairy SMEs in Nepal, lack of trained manpower, limited technical exposure and outdated processing knowledge.

To support Dharan Dairy comeback, Planeteer Innovative and Research Consultancy Pvt. Ltd. organized two important training programs:

1. 2day Food Safety Management System (FSMS) Training.
2. 2day New Product Development Training, focused on creating moringa infused flavored mohi. 

These back to back training sessions helped build new skills, strengthen safety practices, and introduce innovative products, bringing Dharan Dairy one step closer to quality led growth.

In this blog we will explore how these training sessions helped transform daily operations, improve hygiene standards and open new opportunities for product diversification in Nepal’s dairy sector.

1. Background: Dharan Dairy’s Journey of Revival

Dharan Dairy was once a well-functioning dairy unit in Sunsari district. Like many small enterprises, it was hit hard by the pandemic. The dairy finally closed because of little finance, supply chain difficulties and low market demand. 

After years of inactivity, the dairy decided to resume operations on a small scale. However, restarting a dairy after a long gap is not easy. The team needs new skills, better safety practices and the ability to prepare products that meet today’s market expectations.

Recognizing this need, Planeteer Innovative and Research Consultancy, under the program Prabidhi Sanga Sahaj Pahuch (प्रविधि संग सहज पहुँच), designed two specialized training programs to support Dharan Dairy’s revival:

• FSMS Training: To improve hygiene, sanitation, quality control and good manufacturing practices
• Product Development Training: To create a high value functional beverage, moringa infused mohi

Together, these training prepared the team to operate the dairy safely and more productively.

2. Strengthening Foundations: FSMS Training for Dairy Staff

Food safety is the heart of any dairy business. Even a small mistake like unclean utensils or improper temperature control can lead to contamination, spoilage and health risks.

The two-day FSMS training provided Dharan Dairy staff with the knowledge and skills required to maintain safe and hygienic operations.

Below is an easy to understand breakdown of the major topics covered and how they help the dairy in daily operations.

2.1 Understanding FSMS in the Dairy Sector

The training started with the basics of what FSMS is, why it matters and how it applies to dairy products.

Staff learned:

• The role of sanitation in preventing contamination
• Why dairy products are highly sensitive to hygiene conditions
• How foodborne illnesses spread
• How clean processing directly improves product taste and shelf life

This first session helped participants understand that food safety is not a rule but a responsibility towards customers, towards the brand and towards the community.

2.2 Hygiene and Sanitation Practices

This was one of the most important parts of the training.

Participants practiced:

• Proper handwashing techniques
• Use of protective clothing like aprons and caps
• Cleaning of utensils, containers and pipelines
• Correct methods of using detergents and sanitizers
• Practices to avoid cross contamination
• Waste disposal methods
• Basic pest control techniques

These sessions included real demonstrations inside the dairy, not just classroom theory. Trainees used actual equipment and cleaning materials so they could easily repeat the process later.

2.3 Good Manufacturing Practices (GMP)

The trainers introduced several GMP techniques relevant to small scale dairies:

• Maintaining cleanliness during milk heating
• Hygienic handling during Paneer and Khuwa preparation
• Proper storage methods to maintain product freshness
• Checking equipment to ensure it is clean before use

GMP helps the dairy reduce wastage, improve consistency, and ensure every batch meets similar quality standards.

2.4 Personal Hygiene of Food Handlers

Dairy workers play a crucial role in maintaining hygiene. During the training, staff learned following things:

• The importance of clean clothing
• Why nails must be trimmed
• How to avoid contamination during coughing or sneezing
• Why jewelry should not be worn during processing
• When and how to wash hands during production

These small steps make a big difference in food safety.

2.5 Cleaning and Disinfection of Equipment

This session involved hands on cleaning of:

• Milk cans
• Utensils
• Working surfaces
• Heating equipment
• Packaging tools

Participants practiced step-by-step cleaning: 

This systematic method reduces bacterial growth and improves product quality.

2.6 Packaging and Labeling Basics

The training also introduced the importance of:

• Proper packaging materials
• Clean packaging conditions
• Labelling requirements (name, ingredients, date, batch code, etc.)
• Storage conditions to maintain freshness

Correct packaging helps build consumer trust, reduce spoilage and comply with Nepal’s food safety standards.

2.7 Hands-On Practice in Dairy Product Preparation

One unique feature of this FSMS training was integrating food safety lessons into product making activities.

Participants practiced making:

• Paneer
• Khuwa based sweets

Trainers highlighted hygiene checkpoints during every step. This helped participants understand why safety measures matter, not just how to follow them.

2.8 Key Outcomes of FSMS Training

By the end of the training, the staff achieved:

• Improved hygiene awareness
• Better sanitation skills
• Knowledge of basic quality control
• Confidence in applying GMP
• Understanding of labeling and packaging needs
• Ability to maintain cleaner operations

Overall, the FSMS training built a strong foundation to ensure that every product from Dharan Dairy is safe, clean and trustworthy.

3. Adding Value: New Product Development Training

After strengthening the safety foundation, Planeteer Innovative moved to the next step of product innovation. A dairy business grows not only by selling milk but also by adding value to it. So, the training introduced a special value added product, a nutritious and flavorful moringa infused mohi.

3.1 Why Moringa Infused Mohi?

Moringa is known as a “superfood” because it is rich in:

• Vitamins
• Minerals
• Antioxidants
• Phytonutrients

When added to mohi (a traditional Nepali drink made from curd), it becomes:

• Nutritious
• Flavorful
• Locally relevant
• Affordable to produce
• Suitable for health-conscious consumers

This combination helps Dharan Dairy stand out in the local market with a product that is both traditional and innovative.

3.2 Fermentation: The Base of Mohi

Participants were trained on:

• Milk quality assessment
• Pasteurization basics
• Cooling to the correct temperature
• Adding culture for curd formation
• Maintaining fermentation temperature
• Checking acidity and taste

Understanding fermentation helped staff produce consistent curd, the base for good mohi.

3.3 Converting Curd into Mohi

Participants practiced:

• Breaking the curd properly
• Diluting with clean water
• Maintaining the right consistency
• Balancing salt
• Ensuring a smooth texture

These steps seem simple, but small mistakes can affect taste and stability.

3.4 Adding Moringa: The Functional Upgrade

Trainers showed how to:

• Make a fine moringa slurry
• Filter it to avoid lumps
• Mix it uniformly in the mohi
• Balance the level so flavor stays mild and pleasant
• Prevent color separation
• Maintain freshness during storage

Participants tasted different versions before finalizing the best formula.

3.5 Sensory Evaluation and Group Feedback

Using sensory cards, staff rated each batch based on:

• Taste
• Texture
• Aroma
• Appearance
• Overall acceptability

Sensory evaluation taught them a scientific way to choose the best recipe before selling it to customers.

3.6 Manual Bottling, Sealing and Basic Branding

Even without printed labels, participants practiced:

• Filling bottles safely
• Using clean funnels
• Proper sealing
• Writing batch codes
• Marking dates
• Drafting basic labels

These skills are important for future commercial production.

3.7 Key Outcomes of Product Development Training

Participants gained:

• Hands on product innovation skills
• Ability to develop functional dairy drinks
• Better understanding of fermentation and hygiene
• Knowledge to run small pilot batches
• Confidence to customize flavors and improve quality
• Readiness to enter local markets with new products

This training expanded Dharan Dairy’s product portfolio and opened doors for future innovations.

4. Gender Equality and Inclusion

Out of 7 participants, 1 was a woman. Although representation was limited, she played an active role in all practical sessions. This shows that women can excel in technical food processing when given the right training and opportunities.

Planeteer Innovative continues to promote inclusion in all its programs, encouraging more women to participate in Nepal’s growing agri-processing sector.

5. Combined Impact: A Stronger, Safer and More Innovative Dairy Enterprise

With both trainings completed, Dharan Dairy is now better equipped to:

• Maintain high hygiene standards
• Produce safe and quality products
• Introduce value added beverages
• Improve consumer trust
• Prepare for market expansion
• Reduce contamination and wastage
• Build a skilled and confident workforce

The combination of FSMS + Product Development training created a powerful foundation for sustainable growth.

6. Why Such Trainings Matter for Nepal’s Dairy Industry

Many dairy SMEs across Nepal face similar challenges:

• Limited technical knowledge
• Poor hygiene practices
• Lack of product diversification
• Weak branding and labeling
• Limited market competitiveness

Programs like this help:

• Reduce food safety risks
• Improve public health
• Increase income for local dairies
• Promote innovation in traditional foods
• Build skilled manpower
• Strengthen the national dairy value chain

Such initiatives support Nepal’s vision of a stronger and more reliable food processing industry.

Conclusion

The revival of Dharan Dairy is not just a comeback story, it is an example of how proper training, guidance and innovation can transform small scale enterprises in Nepal. Through FSMS training, the staff gained the skills to maintain safe and hygienic operations. Through product development training, they learned to create a functional beverage with strong consumer potential.

With moringa infused mohi as their first value added product, Dharan Dairy is ready to explore new opportunities, build customer trust and expand its market presence.

Planeteer Innovative and Research Consultancy remains committed to empowering such enterprises with training programs that are practical, impactful and suitable for local contexts.