Analysis of Constraints Faced by Traditional Dairy Sweet Makers in Sustaining Business

Abstract

Traditional dairy sweet makers who practice age-old methods and indigenous knowledge in producing wide range of milk-based sweets such as pedas, barfis, kalakand, and rabri, hold deep cultural, religious and social value, form an integral part of India’s culinary and cultural landscape, contributing to both rural economies and the preservation of indigenous food practices. The study was conducted in Karnal District of Haryana state using descriptive research design to identify and analyze various constraints faced by traditional dairy sweet makers in sustaining their business. In Karnal district all the 8 blocks (Karnal, Assandh, Gharaunda, Indri, Nilokheri, Nissing, Kunjpura, Munak) were selected. The data was collected through a pre-tested structured interview schedule and analysis was done by using descriptive statistics such as frequency, percentage, mean, standard deviation and Garrett ranking technique. Lack of skilled labor is the most important constraint under manufacturing constraints in sweet making with a weighted mean score of 60.25. Costly wages for laborers, was found to be the main constraint and ranked 1st with a mean score of 57.81, under economic constraints followed by high cost of maintaining the shop with mean score of 49.69, poor economic condition with a mean score of 48.88. Capacity-building initiatives focusing on hygiene, quality standards, and the adoption of suitable modern techniques, while respecting this traditional practice is very crucial. Additionally, improving access to credit, promoting cooperative procurement and marketing systems, encouraging better packaging and branding, and leveraging digital platforms for wider reach can significantly enhance the prospects.