Manufacturing/Production, Product Development & Ingredient Innovations
Goat cheese production
*Please note that only American citizens and green card holders may apply for this assignment.
Land O’Lakes International Development is pleased to offer a volunteer position in Lebanon for someone with expertise in Goat Cheese production and training for the Farmer to Farmer Program. Your time is donated and all expenses such as airfare, lodging, meals and an interpreter are covered by the program.
Start Date: ASAP
Length of Assignment: 15 days
Country: Lebanon Region: Kab Elias – Bekaa
Small ruminants in Lebanon contribute to 25% of milk production. Lebanese goat population counts 403,800 animals of which most of it (96.8%) is Baladi breed. The goat milk sector in Lebanon continues to improve for many years. Although there were the biological, sanitary and socio-economic constraints, milk production has increased from 21.2 (2008) to 34 (2010) thousand tons.
Goat products have a distinctive and relatively strong flavor compared to cow milk products. Technological parameters influence cheese flavor intensity, since the specialized microorganisms that come into play in characterizing the final product vary in intensity in artisanal products versus mass-produced goat cheese products. The original products market is expanding not only in Lebanon, but in the whole Mediterranean area as well. The trend towards healthy eating and greener food has led to an increase in the economic importance to goat milk products.
The host organization being a producer of cheese from goat milk is looking to increase the types of production and thus is requesting the assistance from an expert in goat cheese production to train them on the best technique to produce new type of goat cheeses that are mainly imported to Lebanon and has a high market shares, mainly Feta and other fresh goat cheeses. The expert will work with the host on:
Specify what culture and Rennet we need to arrange beforehand.
Specify what equipment is needed for production
Develop fresh goat cheese log and spread and Feta cheese
Identify the production steps and process and document it
Identify the cultures needed for that, temperatures, needed equipment
Identify packaging material needed and possible suppliers
Add different flavors for the log and spreads and identify suppliers for the “clean” herbs …
Provide guidance on how to extend shelf life of fresh goat cheese (spread and log) without adding preservatives
To develop goat cheese spread and log with taste and texture similar to international market Leaders.
To develop Feta cheese from goat milk with taste and texture similar to leading international brands.
To assist the host on increasing the shelf life of their products without the use of preservatives.
Host organization trained on the production of Feta and fresh goat cheese with all its needed equipment and materials
Increased host revenue due to the production of Feta and new types of goat cheese
Deliverables. Each volunteer must submit a Final Report to the F2F Program, which includes the following sections:
A. A summary of tasks and observations from site visits
B. A list of 3-5 specific and actionable recommendations for the host organization(s).
C. A section listing the assignment objectives above and how they were met or why they were not met.
C. A short summary of the assignment with relevant photos that can be posted.
Upon return to the United States, the volunteer is requested to communicate his or her F2F experience. Outlets to share the volunteer experience include home groups (e.g., civic and religious groups, professional associations, etc.), workplace presentations, local newspapers, community or workplace newsletters, personal blogs and social media sites. It is important to give recognition to USAID for funding F2F. At least two outreach events are requested and should be communicated to Aimee Foster at firstname.lastname@example.org and Sadie Paschke at email@example.com. Volunteers will receive occasional surveys requesting information about completed outreach activities during each period.
Key Experiences and Qualifications:
The recruited volunteer is expected to have the following skills and qualifications:
Educational Background: University degree in food production or equivalent
More than 10 years of practical knowledge and experience in Goat Cheese production
Training Skills, including training in group settings.
Good writing and computer skills
Sufficiently physically fit, with appropriate medical clearance.
Familiar with conducting trainings through translators/interpreters
Requirement of the Program: Only U.S. citizens or Green Card holders are eligible to apply.
About Land O'Lakes Venture37
Since 1981, we’ve been delivering market insights and technical expertise to agricultural development projects around the world. Through our affiliation with Land O’Lakes, Inc., one of the U.S.’s largest farmer-owned agribusinesses, we’re Feeding Human Progress by improving agricultural systems.