Traditional Dairy Processing Sustains Over One Hundred Families in Tangail Village
Photo Collected
MIRZAPUR, Tangail — In the village of Ufulki, located within the Jamuki Union of Mirzapur Upazila, a generations-old cottage industry remains the primary livelihood for over 100 families. Residents of the local Ghoshpara area continue the ancestral trade of processing milk into ghee, chhana (curd cheese), and sour yogurt for distribution across Bangladesh.
The production process, which takes place daily between 11:30 a.m. and 5:00 p.m., relies on specialized machinery locally referred to as “milk-breaking machines.” These devices, operated either manually or by electricity, separate cream from raw milk to facilitate the production of various dairy goods. On an average day, the village processes between 70 to 80 maunds of milk, though supplies occasionally fluctuate to as low as 50 maunds.
Deepak Kumar Ghosh, a local resident, noted that the industry bridges religious divides, with approximately 80 Hindu and 20 Muslim families currently employed in the trade. He explained that manual operation allows for the processing of about eight maunds of milk per hour, a rate that increases significantly when using electric-powered machinery.
Regarding yields, one maund of milk typically produces roughly 1.25 kilograms of ghee and seven to eight kilograms of chhana. However, producers are increasingly pivoting toward sour yogurt, citing higher profit margins compared to chhana. Financial data provided by Ghosh indicates that while processing a maund of milk costs approximately 2,900 taka—including procurement at 60 taka per kilogram, labor, and fuel—the resulting chhana and ghee generate a profit of slightly over 300 taka. In contrast, producing sour yogurt from the same volume can yield a profit of approximately 1,800 taka.
The finished products are supplied to major hubs, including Mirzapur, Tangail, and various markets in Dhaka such as Keraniganj, Chawkbazar, and Kochukhet, as well as Narayanganj. Ratan Ghosh, another resident, stated that milk is sourced from various local markets, including Delduar, to meet the steady demand of regional wholesalers.
Long-time practitioner Abdul Khalek, who has been involved in the trade since childhood, noted that consumer demand for ghee increases during the winter months, providing a boost to local revenue. Despite the challenges of maintaining a traditional business in a modern economy, the community remains resilient.
Sushil Chandra Gope, a former Union Parishad member, emphasized that the industry supports not only the production families but also more than 80 independent vendors who purchase the goods wholesale to sell as street hawkers. Gope expressed that with government support, the village could preserve this ancestral profession for future generations.
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