Ecomigrant Women in Disveli Start Cheese Production
16 September, 2016
Ecomigrant Women in Disveli Start Cheese Production
Every morning since April 2016 has started the same way for three women in Disveli village, Bolnisi Municipality.
At 9am sharp they start their daily job at a small cheese enterprise located in the village to produce Sulguni, butter, and a ricotta-like dairy product from local cattle milk. The morning starts by getting fresh milk from various farms, which is later put into a pasteuriser. After cooling, it undergoes a ripening process, which takes at least 30-40 minutes. When the
cheese is ripened, it is simultaneously boiled and stretched and later kneaded into a round-shaped Sulguni.

Disveli is a village of ecomigrants from Adjara who were resettled due to a landslide that destroyed their homes in Khulo Municipality. Building the cheese cooperative in Disveli is the result of a partnership between CENN and RED (Rural Economic Development). CENN’s involvement in the establishment of the enterprise was possible in the framework of the Austrian Development Cooperation funded project, Empowered Rural Women for Sustainable Agriculture in the South Caucasus, which is implemented in a partnership with Hilfswerk Austria International and Green Lane Agricultural Assistance NGO in Armenia.

The project aims to reduce poverty in the transboundary region of Armenia and Georgia by contributing to the empowerment of women and to increasing their awareness of the importance of sustainable agriculture in the South Caucasus. Consequently, one of the cooperative's principles was gender equality, meaning that at least half its members had to be female. This empowers rural women, ensures their income, and generally improves the living conditions of the vulnerable rural population. In addition, the cooperative also assumes social responsibility for its community and invests part of the cooperative's income in a community fund that targets its development projects.

Meri Makharadze, Chairwomen of the cooperative, explains that the existence of such cooperatives and enterprises in the village is necessary as the village will have some novelty and innovation. “A person can learn a lot of things, as the project brought so many international experts to teach us the production of various cheese types with different technologies,” she said.
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Another woman involved in the cooperative and cheese production is Zaira Shainidze, who has much more experience in cheese production than others. She has worked for at least 5 years in different companies and factories. Zaira notes that she has never worked in any enterprise with such technologically advanced equipment.

“Working is much easier than with the traditional Adjaran method, which involves bigger bowls and bare hands,” she said, adding that being in the enterprise is beneficial for her as it gives her her own income and can help her family.

Currently, the cheese produced in Disveli is sold in Tbilisi in low quantities, while the butter and ricotta, while being in high demand, are only sold on the Disveli village market. Members of the cooperative hope to become more efficient and extend production and most importantly the labor force soon. The problem they currently face is that they do not have a vehicle to bring milk from cattle taken to the mountains to pasture during the summer. In addition, the cooperative is working on recommendations received from the National Food Agency in order to introduce a HACCP plan in the factory to enable them to start mass production.
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According to Makharadze, the enterprise is able to get 2.5 tons of milk every day and fully utilize it. She explains that 100 liters of milk gives around 12–13 kg of cheese, while on average they get at least 300–400 liters each day. Shainidze elaborates that once they begin mass distribution, the enterprise will be able to employee at least 10 people for cheese production, but this is not the only work at the factory, as there is also the daily cleaning of premises and equipment.

To raise awareness of the enterprise, cooperative members participated in various national and international agricultural and cheese festivals such as the Georgian Cheese Festival in 2014, the Festival of Rural Life in Yerevan in 2014 and 2015, and the South Caucasus Cheese Festival in Tbilisi in 2015. Last year in Yerevan, the Disveli cooperative was even awarded the Best Enterprise Award.

By Baia Dzagnidze

Source: Georgia Today

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How to make Sulguni cheese at home


Georgian sulguni listed among 46 mouth-watering types of cheese around the world


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