Crianceros de Canela participate in a workshop to improve the production of their own cheeses in Chile

Published 2021년 7월 7일

Tridge summary

The article highlights a collaborative effort between the INIA Intihuasi Agricultural Research Institute and goat farmers from the Canela commune to improve the production of goat cheese through a series of workshops. These workshops aim to empower the farmers by providing them with control over their recipe and quality standards, with a focus on understanding the cheese-making process, quality, and safety aspects. The initiative also seeks to highlight the nutritional benefits of goat's milk and aims to enhance the local cheese industry, allowing farmers to sell their product at fair prices with local distinctiveness. The Instituto de Investigaciones Agropecuarias (INIA) is a key player in the development of the Chilean agri-food sector, executing around 400 projects annually across five strategic areas to foster sustainable and innovative solutions for the agricultural community.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Sprayers - Nebulizers We manufacture in Chile With the aim of learning and empowering themselves in the production of goat cheese, breeders from the Canela commune who are part of the project "Transfer and strengthening for the modernization and sustainability of the goat category" of the Lagged Zones Program Executed by the INIA Intihuasi Agricultural Research Institute, they work in the first goat milk workshop, where they will later learn more about cheese making and finally the defects that the cheese could have. Claudia Torres Agricultural Engineer from the University of Chile highlighted the objective of the workshops “the idea is that producers have control of their recipes and become empowered by it, we want an informed producer who can defend what he does, who is sure of the product is making and selling. We have three stages of workshops, the first is the elaboration of their own cheeses and then we get together to taste the cheeses and see the nuances between them. Then ...

Source: CLportalagro