FAO-EBRD Project “Support to Sustainable Value Chains ... training tusheti...Name, Surname Giorgi...

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"


3 Archil Elizbaridze Association "Tushetian Guda"

Mob: 599111885

4 Pridon Gaprindauli Association "Tushetian Guda"


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

mailto:[email protected]






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.


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



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


smooth stone


Equipment (equipment for cheese production) Stainless vessel for cheese, stainless table

for pressing the cheese, sink for washing

of vessels, stainless milking barrels – 6.


Name, Surname Koba Gapridauli

Location of Bina Vakisdziri


kilometers from the road) The car road reaches the Bina




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


smooth stone


Where is cheese stored? (Describe the

storeroom, if any) In the cheese store room

Describe the storeroom Wall – smooth stone


smooth stone



production) Wooden barrels for milking - 10, wooden

barrels (kodi) for cheese making -2,

wooden table for cheese pressing.


Name, Surname Archil Elizbaridze

Location of Bina Jvarboseli


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


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


storeroom, if any) In the Bina

Describe the storeroom Walls -

Ceiling -

Floor -


production) Wooden barrels for milking - 5, wooden

barrel (kodi) for cheese making -1.


Name, Surname Giorgi Karsamauli

Location of Bina Vestomta


kilometers from the road) 5 km from the car road (vill. Ilurta)



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


storeroom, if any) In the Bina, where the cheese is produced

Describe the storeroom Wall -

Ceiling -

Floor -


production) Wooden barrels for milking - 6, wooden barrel

(kodi) for cheese making -2, wooden table for

cheese pressing.

FAO-EBRD Project “Support to Sustainable Value Chains ... training tusheti...Name, Surname Giorgi...

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