The Farmer to Farmer Food Safety and Quality Program (F2F FSQ) will leverage the Global Markets Program (GMaP), owned by the Global Food Security Initiative (GFSI) for this assignment. the GMaP provides a framework of competencies and two tookits, one for Primary Production and one for Manufacturing, to help growers and processors conduct a self-assessment to identify where they fall against a Basic or Intermediate Leel of food safety and quality requirements. The toolkits were created so that companies could go through the checklist on their own to identify gaps they need to address to achieve the next level in the checklist whether that is basic, intermediate or ready for accredited certification.
Although the ultimate goal of the GMaP is a pathway towards certification, we recognize that this may not be appropriate for many SMEs because of cost, time, and market demand. Some SMEs may never seek to export to international markets but rather are trying to meet changing domestic consumer/market demands and can do this without certification. Regardless, the GMaP has combined internationally recognized best practices and has sequenced them into a checklist of milestones that shows what is needed for progression through each phase. This allows any business to work towards identifying corrective actions to take to ensure improved food safety management systems and improved market access opportunities.
During production, milk is usually acidified and adding the enzymes of rennet causes milk proteins to coagulate. The solids are separated from the liquid and pressed into final form. Recently, as a value-added product of milk, cheese is becoming popular in Bangladesh and the cheese market is increasing day-by-day. From five-star hotel to household menu, cheese has become a part and parcel of various nutritious dishes.
Due to COVID-19, the milk supply chain has broken down and many farmers have had to toss out their milk after surpassing expiration dates. To avoid the continuation of extreme waste, cheese production with a longer shelf life is being considered as a possible solution. Cheese production will also meet the domestic market demand which is currently met by imported cheese. Considering this, the host is going to start mozzarella, cheddar and parmesan cheese projects on a commercial scale to meet the market demand and reduce the COVID-19 impact in milk market. The host is one of the prominent concerns of its Group of Companies. The unit produces Condensed Milk in 397 Gm. cans, Milk Powder in 1000 Gm. & 500 Gm. sachet packs and Mango & Orange Juice in 250 ml aseptic packs. This Condensed Milk Industry started operation during the year 1991 in the country and possessing the leading position in the local market. Presently, Condensed Milk is being exported in Nepal, Bhutan and some parts of India in bulk quantity. It has been well appreciated in those markets as a result it is expanding day by day in foreign markets. But they are very concerned in entering the new cheese market maintaining its international safety and quality standard.
As many companies and organizations around the world are having to acclimate to the new work environment and an inability to travel, the Farmer-to-Farmer team at Land O’Lakes Venture37 has been working on ways to adapt our program to the times. After some coordination between HQ, our teams in-country and the hosts we work with, we have had the chance to share out new assignments with a different focus: remote volunteering. With the continuation of work from home coupled with a lull in workloads, we thought this would be a great time to integrate this revised programming for interested volunteers. We are also temporarily pivoting our approach towards more ‘remote-friendly’ topics that continue to assist our host’s needs in-country while also accommodating the availability of volunteers to assist in remote volunteering.
The host’s factory is located at Shimrail, Kanchpur, Narayanganj. For quality management it has achieved the ISO certificate. It also has achieved HACCP certificate for maintaining stringent quality in all phases of production. Being the market leader, latest developed recombination, pasteurization, and flash cooling DTD technology are used to make its products fit for international standard. With this same reputation they are interested to introduce cheese products in their product line.
Objectives and Outcomes of the Assignment
To introduce the host with required ingredients, machineries, and their sources for safe and quality cheese production.
The host will be able acquire adequate information required for starting cheese production.
To provide technical guideline for following processes in safe and quality cheese production.
The host will have a guideline for following processes in safe and quality cheese production.
To suggest on how to ensure the best use of the guideline.
The host got the know how to ensure effective use of the guideline.
The recruited volunteer is expected to have the following skills and qualifications:
Educational Background: Master’s in agriculture (Dairy), or equivalent
More than 5 years of practical knowledge and experience in 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
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.