What type of value addition can aid the marketing of meat and milk?

d) What type of value addition can aid the marketing of the following products

i) Meat:

• Processing: Converting raw meat into products like sausages, bacon, ham, or canned meat.
• Packaging: Portioning, vacuum-sealing, or attractive packaging to extend shelf life and appeal.
• Cuts: Offering specific, high-value cuts (e.g., steaks, roasts) rather than whole carcasses.

ii) Milk:

• Processing: Transforming raw milk into products such as yogurt, cheese, butter, or ice cream.
• Pasteurization/UHT treatment: Heat treatment to increase shelf life and ensure safety.
• Flavoring/Fortification: Adding flavors (e.g., chocolate milk) or fortifying with vitamins (e.g., Vitamin D).