M. D. SINGH , L. Harrynanan and G. Rawlins INFLUENCING FOOD SAFETY & SECURITY THROUGH TRAINING IN FRESH COTTAGE CHEESE PRODUCTION FROM GOAT'S MILK IN TRINIDAD AND TOBAGO M. D. SINGH , L. Harrynanan and G. Rawlins

Overview Background/History Activities Results Conclusion

Background/History The local Goat/Sheep farming Industry has not been able to meet the demands of the local consumer In the Caribbean small ruminants have been reared primarily for meat There is greater income benefits to be derived from value added products when compared to solely primary products

Background/History MFP National Agricultural Plan 2011-2015 Commodities Current Consumption (kgs) Current Production (kg) Target Production 2012-13 (kg) Target Production 2013-14 (Kg) Target Production 2014-15 (kgs) Milk from Goats No data available 20,000 40,000 60,000 80,000

Several Institutions are assisting with the development of the industry: The Ministry of Food Production The Sugar Cane Feeds Center CARDI T&T Goat & Sheep Society IICA UWI

Activities: IICA Market Survey Twelve (26%) of the 47 of the supermarkets surveyed sold goat milk 26% of Supermarkets sold Goat’s Milk Milk sold in tins 87.6% Imported <6% local

Activities: IICA Market Survey Twelve (26%) of the 47 of the supermarkets surveyed sold goat milk 70% of Supermarkets sold Imported Goat’s Cheese 23.1 % sold local cheese

IICA Market Survey The survey also highlighted the fact that there is a greater demand for small ruminant milk and milk products Vast potential for producing value added products from local goat’s milk, its nutritional content and the need to increase knowledge and understanding of appropriate food safety practices in handling the milk for the various processes.

Activities: Dairy Workshops Producers, community groups & students get training in value added products from goat’s milk IICA conducted 5 Technical sessions from 2011 to 2014 Trained over 100 persons from both in Trinidad and Tobago

Activities: Dairy Workshops 40 participants received training: entrepreneurs & students from the UTT & UWI) in 2012 Topics: nutritive value of goat’s milk, food safety principles and practices, quality assurance in handling milk and milk products, and value added products from goat’s milk. Facilitators: Dr. Lisa Harrynanan, AHFS Specialist, IICA & Ms Michele Singh, UWI

Training workshops Food Safety principles in the production of safe value-added products from goat milk (collaboration with TTGSS & UWI)

2012

Workshops in Value Added Products yogurt, cheese & ice cream from goat milk (TTGSS & UWI) Ministry personnel also benefitted from value chain development training – Edric, Yvonne, Haywood

Practical Session Hands on training in the production of Ice cream, Yogurt and Cheese from pasteurized goat’s milk. High quality pasteurized Milk obtained from local farmers Participants engaged in product sensory evaluations where they were able to taste and critique products made from the goat’s milk.

Agric Health & Food Safety Training workshops Food Safety principles (APDP, CFDD, PH) Agric Health & Food Safety

Activities: Dairy Workshops The APDP trained in : Yoghurt from goat’s milk IICA collaborated with University of the West Indies, Food Technology Department to facilitate the session

APDP Interns at Food Tech Lab

Activities: Dairy Workshops- CWA, Guyana A practical session on cheese-making was delivered by UWI and IICA as part of the workshop. Goat’s milk from Lindsay Gay’s farm in Trinidad was exclusively exported to Guyana for use in the cheese-making session. Over 40 participants were shown the basic technology for cheese-making from goat’s milk. the IICA & UWI teams demonstrated cheese-making and other value added products to agro-processing students from the Guyana School of Agriculture.

2-day workshop VALUE-ADDED PRODUCTS FROM GOAT’s MILK October 1-2, 2014 Blenheim Sheep Station, Tobago Milk Processing & Introduction to Practical session Food Hygiene and Sanitation Soft Cheese from Goat’s & Cow’s Milk Yoghurt Introduction to GMPs Labelling and packaging Regulations Facilitators: Dr. Lisa Harrynanan; Ms. Michele Singh, Mr. Wayne Watts

Training in Tobago 23 persons trained: Agroprocessors; marketing department; educators; entrepreneurs

Training in Trinidad

Practical Session

Women, entrepreneurs receive training from IICA& UWI

IICA Project Supports Study Tour to FVSU The participants had an opportunity to tour University’s dairy goat milking processing plant located at the Dairy Goat Research Centre. Observe the facility for the storage and pasteurization of milk; demonstration processes for making ice cream from goats’ milk and subsequent tasting of the ice cream; and the process for making soap from goats’ milk.

Conclusion Through IICA & UWI: over 100 women, entrepreneurs and agro-processors trained to make soft cheeses, yogurt & ice cream from goat’s milk in a sanitary & safe way Larger volumes of goat’s milk are required to meet the growing demands High quality fresh cheese can be produced which can compete with the high priced imported products

Way Forward Participants from both Tobago and Trinidad will be exposed to advanced cheese making among other value added products in 2015 New IICA project in collaboration with TTGSS to assist dairy farmers in producing milk of high quality

Acknowledgements IICA UWI, ST. AUGUSTINE