fao-ebrd project “support to sustainable value chains ... training tusheti...name, surname giorgi...
TRANSCRIPT
FAO-EBRD Project “Support to Sustainable Value Chains through
the Development of Geographical Indications in the Dairy Sector”
Training on certification
for Tushetian Guda producers
Tusheti, Georgia
24-26 June 2019
Project implemented in collaboration with
Contents
Background and objectives ...................................................................................................................................... 3
Material ............................................................................................................................................................................ 3
Certification scheme and internal control system .......................................................................................... 3
Food safety ..................................................................................................................................................................... 5
Inventarisation for ENPARD III .............................................................................................................................. 6
Issues and challenges ................................................................................................................................................. 7
Next steps ........................................................................................................................................................................ 8
Annex 1 – list of participants ................................................................................................................................... 9
Annex 2 – Inventories of binas ............................................................................................................................... 9
Background and objectives This report summarizes the outputs of the training carried out on 25 June 2019 in Tusheti by
Ia Ebralidze, Tamar Noniashvili and Stefania Manzo. The aim of the training was to was to
organize a simulation exercise on certification for the Tushuri guda association (TGA)
following the one organized for the other pilot Sulguni in May 2019 an discussion with TGA
president, members and provide practical guidelines on internal control and instructions for
record keeping, in view of the real upcoming implementation of the certification process.. In
this occasion, in view of the issuance of the food safety guidelines for Tushetian Guda, a
practical presentation was also carried out on the food safety aspects envisaged in the
guidelines. The training/simulation was implemented at the bina of Pridon Gafrindauli (TGA
member) situated in Vakisdziri village. The list of participants can be found Annex 1.
Material After the May misison with the certification expert, the control plan for Tushuri guda has been
completed with key elements and guidliens provided in annex to facilitate the establishement
of the inetrnal control system. A processign sheet has also been provided to facilitate record
keeping, as well as a model of contract between TGA and its members. This material has been
translated in Goeergian and delivered to TGA.
Certification scheme and internal control system
Ia Ebralize presented the certification scheme, its objectives and explained various steps of the
process, i.e.: conformity control of the raw material, processing, product quality;
packaging/labeling, and the related means of verification, i.e. observation, documentation and
interviews, based on the developed control plan.
After the general presentation, the main points discussed were:
2) Identification/traceability of gudas. Currently, producers indicate the production date of
cheeses though a wooden tag on the guda. Producers’ proposal on guda traceability is to
indicate on the tag:
- name of producer;
- lot number (i.e. identification number assigned by the producer as record of the
product batch)
- number of cheeses in the guda.
2) Record keeping. Specific self-control forms were discussed and distributed to the
producers, to facilitate their recordkeeping. These forms include:
A production flow-chart, detailing the actions and steps from the raw material to
the final product;
A self-control checklist, for records on milking animals, milk production, guda
purchase and utilization;
A temperature register for cheese storage/ripening.
Temperature registration form. The producer is equipped with thermometer
After, Ia Ebralize also briefly explained about the need to undersign a GI Agreement between
TGA and its members (following the example form prepared by Jean-Claude Pons). This
represent a formal commitment from both sides and allows to officially implement the
internal control process for certification.
Food safety
Tamar Noniashvili presented the main good hygiene practices and practical recommendations
contained in the draft Tushetian Guda food safety guidelines, for each stage of the production
process, i.e.:
1) Milk production (animal health and disease prevention;milking process);
2) Cheese-making (equipment and infrastructure);
3) Cheese ripening and storing (storage room conditions and temperature);
4) Cheese transportation, packaging and labeling (transportation
conditions, packaging process and material).
Main points raised during the presentation were:
Animal registration. Producers outlined that the identification marks for sheep are
already being implemented; one issue raised by them is about the un-proper
dimension of the animal ear-tags, which are bigger than the previous ones used, and
can be easily lost/damaged;
Vaccination of animals. Producers stated that eye-drop vaccination against
brucellosis has been carried out by NFA;
Milking process. It was explained the need for having a separate holding and
parlour area, the latter to be elevated 70-100 cm from the ground;
Guda purchase. In the guidelines it is indicated that gudas must be purchased from
NFA-recognized slaughterhouse which takes measures against Anthrax and Foot &
Mouth disease. Producers claim that slaughterhouses do not prepare gudas in a
proper way, so they need to purchase gudas from other providers. This issue,
already raised during the simulation exercise in July 2018, would need to be further
clarified with producers/NFA.
Holding and milking area of the visited bina
Preparation of milk filtration with herbs
Inventarisation for ENPARD III
FAO-Georgia is exploring the options of using the line of matching grants under ENPARD III, to
keep supporting the members of the TGA in Tusheti and complement the capacity
development support that they have been receiving under the FAO/EBRD project. In particular
FAO is exploring the options of making a grant line available for the 5 members of TGA for
specific equipment that they would be in need of (especially milking equipment). In this
regard, Elkana has prepared an inventory form per each of the five binas/producer, that was
filled in during the training. This allows for a preliminary assessment of the situation in view
of the upcoming FAO field visits. The inventory contains information on a) the location of the
binas; b) their access to roads; c) access to water; d) staff and workers involved; e) production
data; f) description of the binas` equipment and infrastructure. The filled forms are available
in Annex 2.
Issues and challenges
During the training the producers seemed eager to start implement the record keeping
procedure. In general however there are some challenges that producers are facing for the
production of Tushetian Guda:
Progressive lack of sherperds/milkers, which are also increasingly expensive (around
1,700 GEL per month); that is why the eventual grant support from ENPARD for
milking equipment is crucial;
For 3 of the 5 members there is no car-road access, therefore there are difficulties in
the transport of any new equipment. Some financial support would need to be also
considered for transport via helicopter. If new equipment wil be available for
producers, additional solar panels need to be included, since at present the energy
avilable (solar panel or generator) is only for some lamps and mobile phones;
Tushetian Guda storage and ripenig room, in particular for one bina (Vestomta) should
be improved as in central hours in August temperature can be high and far above the
22 C indicated in the specifications. Transport of construction/material equipment also
needs to be considered;
As mentioned above, according to producers the preparation of gudas from slaughter
houses is not done in a proper way, so they need to purchase gudas from other
providers. A solution would be training of slaughter houses on guda preparation
and/or permission for individuals to make and sell guda, as long as safety is
guaranteed. This aspect needs further discussion with NFA;
Size of ear-tags for sheep should be reconsidered. As mentioned, the current
identification tags are bigger and can be easily damaged/lost.
Next steps
The activities that TGA and the single members need to implement, with the project support,
on internal control and certification are:
1. Signing of GI Agreement between TGA and members (August 2019);
2. Compilation of record forms from each member (from July onwards) a. Self-control checklists b. Temperature register
3. Following food safety guidelines (August 2019)
a. Consider/follow some of the measures (the ones currently feasible)
4. Internal control for first certification (August 2019) 5. Internal audit/control visits from TGA to members
i. Observations, interviews, checking of documentation ii. Internal control reporting
6. Organoleptic assessment (September 2019)
i. TGA designates commission members (beginning/mid of September)
ii. Definition of instructions (sampling, scoring) (beginning/mid of September)
iii. Tasting in Alvani (end of September)
7. Application to MEPA for use of logo according to current regulation (as soon as the new specifications are registered)
o Application documentation o Use of logos for promotion during the Cheese Festival and other events in
October
Annex 1 – list of participants
Training in Tusheti, Vakisdziri, 25 .06.2019
N სახელი, გვარი
Name, Surname
ორგანიზაცია,
თანამდებობა Organization, Position
საკონტაქტოინფორმაცია Contact Information
1 Giorgi Abulidze Association "Tushetian Guda"
[email protected] Mob: 558454242
2 Giorgi Karsamauli Association "Tushetian Guda"
[email protected] Mob: 598831594
3 Archil Elizbaridze Association "Tushetian Guda"
Mob: 599111885
4 Pridon Gaprindauli Association "Tushetian Guda"
[email protected] Mob: 599955719
5 Stefania Manzo Elkana [email protected] Mob: 598418089
6
Ia Ebralidze Elkana [email protected] Mob: 599700107
7 Tamar Noniashvili Elkana [email protected] Mob: 598370751
Annex 2 – Inventories of binas
Inventory form – Tushetian Guda cheese enterprise (bina)
Name, Surname Devi Betsunaidze
Location of Bina Diklo
Access road to bina (Car road.
How many kilometers from the
road)
1.5 km from the car road (vill. Diklo)
Personnel Milker, shepherd – 4
Cheese maker (Sarkali) - 1
Number of milking sheep 400 heads
Tushetian Guda cheese produced
during the season (kg) 2018 - 40 cellophanes + 40 Gudas = 2.4 tons of cheese
Electricity Solar panel, which is only enough for a lamp and
phone
Water supply (What is the
distance from the Bina?) Reaches to the Bina with rubber pipe
Describe the Bina Wall – wooden
Ceiling – plastic roof
Floor - ground
Where is cheese stored? (Describe
the storeroom, if any) In the cheese store room
Describe the storeroom Wall – wooden
Ceiling – plastic roof
Floor – ground
Equipment (equipment for cheese
production) Wooden barrels for milking - 8, wooden barrel (kodi)
for cheese making -1, wooden table for cheese
pressing.
Inventory form – Tushetian Guda cheese enterprise (bina)
Name, Surname Giorgi Abulidze
Location of Bina Alaznistavi
Access road to bina (Car road. How many
kilometers from the road) 15 km from the car road (vill. Koklata)
Personnel Milker, shepherd - 5
Cheese maker (Sarkali) - 1
Number of milking sheep 520 heads
Tushetian Guda cheese produced during the
season (kg) 2018 - 150 Gudas = 6 tons of cheese
Electricity 2.5 kilowatt generator and 45 amp solar
panel
Water supply (What is the distance from the
Bina?) Reaches to the Bina
Describe the Bina Wall – smooth stone
Ceiling – three layers: wood, tar and
smooth stone
Floor – stone and concrete
Where is cheese stored? (Describe the In the cheese store room
storeroom, if any)
Describe the storeroom Wall – smooth stone
Ceiling – three layers: wood, tar and
smooth stone
Floor – stone and concrete
Equipment (equipment for cheese production) Stainless vessel for cheese, stainless table
for pressing the cheese, sink for washing
of vessels, stainless milking barrels – 6.
Inventory form – Tushetian Guda cheese enterprise (bina)
Name, Surname Koba Gapridauli
Location of Bina Vakisdziri
Access road to bina (Car road. How many
kilometers from the road) The car road reaches the Bina
Personnel Milker, shepherd - 3
Cheese maker (Sarkali) - 1
Number of milking sheep 250 heads
Tushetian Guda cheese produced during the
season (kg) 2018 - 110 cellophanes + 25 Gudas = 4 tons
of cheese
Electricity 8 kilowatt generator and 45 amp solar
panel
Water supply (What is the distance from the
Bina?) Reaches to the Bina
Describe the Bina Wall – smooth stone
Ceiling – three layers: wood, tar and
smooth stone
Floor – stone and concrete
Where is cheese stored? (Describe the
storeroom, if any) In the cheese store room
Describe the storeroom Wall – smooth stone
Ceiling – three layers: wood, tar and
smooth stone
Floor – stone and concrete
Equipment (equipment for cheese
production) Wooden barrels for milking - 10, wooden
barrels (kodi) for cheese making -2,
wooden table for cheese pressing.
Inventory form – Tushetian Guda cheese enterprise (bina)
Name, Surname Archil Elizbaridze
Location of Bina Jvarboseli
Access road to bina (Car road. How many
kilometers from the road?) 3 km from the car road (from village
Jvarboseli)
Personnel Milker – could not find this year, so does not
produce the cheese
Cheese maker (Sarkali) -
Shepherds - 2
Number of milking sheep 500 heads
Tushetian Guda cheese produced during
the season (kg) 2018 - 90 cellophanes + 10 Gudas = 4 tons of
cheese
Electricity 55 amp solar panel, which is only enough for
a lamp and phone
(What is the distance from the Bina?) Connected with 1 km rubber water pipe
Describe the Bina Wall – stone
Ceiling – tent
Floor – ground
Where is cheese stored? (Describe the
storeroom, if any) In the Bina
Describe the storeroom Walls -
Ceiling -
Floor -
Equipment (equipment for cheese
production) Wooden barrels for milking - 5, wooden
barrel (kodi) for cheese making -1.
Inventory form – Tushetian Guda cheese enterprise (bina)
Name, Surname Giorgi Karsamauli
Location of Bina Vestomta
Access road to bina (Car road. How many
kilometers from the road) 5 km from the car road (vill. Ilurta)
Personnel Milker, shepherd - 5
Cheese maker (Sarkali) - 1
Number of milking sheep 450 heads. Was forced to dry 180 heads of sheep
due to insufficient number of milkers.
Tushetian Guda cheese produced during
the season (kg) 2018 - 110 cellophanes + 55 Gudas = 6 tons of
cheese
Electricity 45 amp solar panel, which is only enough for a
lamp and phone
Water supply (What is the distance from
the Bina?) Brings water to Bina with buckets from 150 m
distance. This year is going to connect a water
supply source to Bina with 1.5 km rubber water
pipe.
Describe the Bina Wall – tent attached to wooden board
Ceiling – tent
Floor - ground
Where is cheese stored? (Describe the
storeroom, if any) In the Bina, where the cheese is produced
Describe the storeroom Wall -
Ceiling -
Floor -
Equipment (equipment for cheese
production) Wooden barrels for milking - 6, wooden barrel
(kodi) for cheese making -2, wooden table for
cheese pressing.