During the challenging economic crisis, the country is passing through, businesses are trying to expand and add new production lines as an initiative to substitute some of the imported products. The host organization requesting this assignment is family-owned business established in 1999 in North Lebanon.
The company aims to introduce new added value products which will enable them to secure new local and export markets. The rising consumption of ready-to-eat (RTE) food products worldwide and the adoption of cross-cultural food trends is triggering an increase in RTE products production, including syrups such as grape syrup, maple syrup, date syrups, and other fruit syrups. Adding to their nutritional values, syrups could be used as a taste enhancer, flavoring agent and sweetener. It is currently used widely in bakery products, confectioneries, and beverages.
Currently, the company produce carob molasses and aims to increase the range of its products by developing a new product: Carob Syrup. However, the company lacks the needed expertise and knowledge to identify the best processing method of carob syrup, develop a new standardized recipe and identify the required processing line.
Thus, the organization is requesting a product development volunteer expert to assist them in developing carob syrup recipe and advising on the processing equipment required.
During the COVID-19 pandemic and the challenging economic situation, many industries are taking the advantage to improve their systems and add new products as a substitute for imported food products. The host organization owns a large organic farm with approximately 200,000 square meters: growing organic certified carob trees and different crops including aromatic herbs. Currently, the host only produce organic certified carob molasses sold locally and needs to increase their products range to be able to compete and enter new markets and ultimately reach the export market.
During the past season, and with the support of the Land O’Lakes Venture37 LINQ program, the host organization was able to process around 150 tons of carobs which produced 15 tons of carob seeds (10 % of production).
Currently the company identified a new product with high market potential, and they are interested to add it to their products list. Thus, a volunteer expert is requested to assist the host organizations in:
Developing and standardizing carob syrup recipe
Identifying the list of equipment needed for small scale production
Recommending possible equipment vendors
The recruited volunteer is expected to have the following skills and qualifications:
Educational Background: Educational degree in Food Science and Product Development
Minimum 5 years of experience in syrups product processing such as maple syrup.
Experience with carob-based products.
Experience in designing and purchasing syrups processing lines
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.