Georgian Delegation at Slow-Food Event

CHEESE FESTIVAL 2017

BRA, Italy

September 15-18, 2017

Cheese Fest in Bra, Italy

Report

Contents

1.Report of the Cheese Festival in Bra, Italy

15.09.2017

16.09.2017

17.09.2017

18.09.2017

2.Issues for Consideration

3.Recommendations

ANNEXES

ANNEX 1. List of Participants

ANNEX 2. Visit Program

1.Report of the Cheese Festival in Bra, Italy

The Slow Food International has invited Georgian Delegation to participate in a Cheese Festival organized in September 15-18, 2017, in Bra, Italy.Five cheese-makers, including the representative of Cheese Guild, participated in the event together with representatives of the Ministry of Agriculture, FAO and Elkana. The list of Georgian Delegation participants is enclosed – Annex 1.

About 270,000 persons attended the cheese festival organized by the Slow Food. At the festival, various types of cheese, produced by 300 producers invited from 23 countries, were presented. Traditional cheese exhibited at the festival were made from raw milk and abomasum. These kinds of cheese are traditionally made by hand. In parallel, tasting events, presentations and conferences were held in different parts of the festival. The Georgian delegation actively participated in various events (see the program of the event in Annex 2.).

Main highlights of the Georgian Delegation participation in the Cheese Festival are presented below:

15.09.2017

  • At the inauguration organized by the Slow Food, Kakha Abulidze, the representative of the cooperative “Alaznistavi” won the Caesarea Resistance award, because Tushuri Guda is made in problematic and difficult environment. Invited guests from government agencies, producers, organizers, various organizations and media representativesattended the awarding ceremony.

  • On the event - Meeting AROUND THE WORLD IN 80 CHEESES – presentation of Georgian cheese was made. Traditional cheese producers from Turkey, Iran, India and Georgia were represented at the meeting. They talked about traditional types of cheese, technology used and problems faced by traditional cheese producers. Presentation about Georgia was made by Ana Mikadze, Cheese Guild. After the presentation tasting of Sulguni, Tenili cheese and Tushuri Guda took place.

16.09.2017

  • On the Conference -THE FUTURE OF PDO IN THE HANDS OF GIANTS? –One of the speakers was Sulguni producer Nino Kachiuri (company NRG, Kakheti), who spoke about the problems in Georgia, in particular, about the problems faced by small scale producers competing with large-scale production.
  • Georgian Delegation a meeting with“Srorico Ribelle” cheese producers from Piedmont region was organized. During the meetingItalian cheese-makers shared their experience with Georgian producers, contacts were exchanged. Producer of Tushuri Guda Giorgi Karsamauli expressed his desire to visit their company in Italy for practice.

17.09.2017

  • A meeting with Spanish producers of cheese organized. During the meeting Spanish producers shared their experience about the policy that helped them to defeatbrucellosis. 30 years ago all animals diseased with brucellosis were killed. The farmers received subsidies for each killed animal. After that, animals are checked every month for brucellosis. 30% of the costs are covered by the farmer and 70% by the state.In the beginning, in Spain all types of production (traditional, household, small, medium and large-scale enterprises) had to follow the same legislation. As a result small traditional enterprises almost disappeared, because they could not meet food safety requirements and they were not strong enough to negotiate with the state on special conditions.The problem was solved with establishment of the Cheese Producers Association, which united small-scale producers to start negotiations with the state. The association advocated for small-scale traditional farmers rights and eventually pushed the state to develop a law adapted to small / traditional production needs, giving them possibility to develop.
  • Swiss experience was discusses on a meeting witha Swiss producer of Cheese in high mountain region.Today in highlandsof Switzerland invasive and infectious diseases of animals do not make problem anymore. Each farmer has an isolated pasture and animals do not have contact with other herds. Only green fodder (pasture), dry feed (hay) and salt are used to feed the animals. Silage and other dietary supplements that have negative effect on milk and eventuallyon the quality and taste cheese - are not used.
  • A meeting with the Slow Food Representatives (Presidia)organized. The speakers were local farmers who talked about empowering of small producers,as the industrial production completely or partially brought to disappearance small / traditional production practices. For cheese-making these farmers use only natural enzymes (abomasum). In their opinion, in the formation of a taste of cheese the pasture and the diversity of herbs that should be felt even during cheese tasting, play an importantrole.

18.09.2017

  • Training MASTER OF TASTE: Cheese provided by Piero Sardo, President of the Slow Food Foundation for Biodiversity –tasting of Georgian cheese took place at the meeting. Producers received recommendations from Piero Sardo for each type of cheese. It was outlined that it is necessary to reduce the amount of salt in Tushuri Guda cheese and it is important to start work on this issue. At the meeting the following topics were discussed:

- Tasting techniques
- Visual inspection
- Checking odor
- Checking taste
- Touching sensations.

2.Issuesfor Consideration

The study visit went in a very good working and friendly atmosphere. All members of the delegation, especially farmers, participate very actively. Cheese-makers from Georgia had good possibilities of exchanges with producers from other countries and they were able to learn a lot.

However, there were some issues that need further consideration:

  • The Ministry expressed dissatisfaction due the fact that beforeparticipation in the Festival they had no information about Slow Food and their activities. They also were not informed about planned award ceremony beforehand and therefore could not prepare for it appropriately.
  • Due to language barrier Georgian cheese-makerswere not able tocontact directly other producers and media representatives participating in the festival.
  • Georgian producers did not have their business cards and information brochures to share with others.
  • During the cheese presentation on 15.09 the complete presentation was not shown and information about Georgian cheese presented for tasting was no complete.

3.Recommendations

  • Improve communication with the Ministry of Agriculture and other governmental structures.
  • For study tours as far as possible select those farmers that can speak other language(s); Elkana should consider hiring of professional interpreter or accompanying the group with staff member that fluently speaks English.
  • Elkana could consider printing of simple business cards for those farmers that go to a study tour or festival, or at least warn them to take contact information and one-pager about their company & production.
  • On the events that are under Elkana responsibility Elkana representative should make the presentation or at least he/she should ensure complete display of presentation material.

ANNEXES

ANNEX 1. List of Participants

N / Name, Surname / Organization / Contact Information
1 / Tengiz Kalandadze / Ministry of Agriculture, Head of Agriculture Department / 237 80 22 (extension 11 03)

2 / Mariam Gordadze / National Food Agency, Food Safety Department / 577080788

3 / Kateryna Poberezna / FAO / 599 11 10 73

4 / Kakha Abulidze / Cooperative Alaznistavi, Guda Cheese / 596454242
5 / Giorgi Karsmanauli / Family Farm, Guda Cheese / 598831594
6 / Ruslan Inasaridze / Individual Entrepreneur, Tenili Cheese / 558977282 / 595381884
7 / Nino Kachiuri / Company NRG, Sulguni Cheese / 595405800
8 / Anna Mikadze / Cheese Guild / 596452323
9 / Tamar Noniashvili / Elkana, Animal Husbandry Expert / 598370751

ANNEX 2. Visit Program

Cheese, Bra, 15-18 September 2017
Programme for Georgian delegation
September 15, Friday
10:30-12:30 / Welcome to Cheese!
Inauguration of the 2017 edition / Piazza Caduti per la Libertà
12:30-13:00 / Lunch in "Boccondivino" / Via Mendicità, 14
+39172 425674
please be there by 13:10
13:30-15:00 / Meeting AROUND THE WORLD IN 80 CHEESES (presentation of Georgian cheeses)
/ CASA DELLA BIODIVERSITÀ - VIA MARCONI
14:30-18:00 / Conference THE STATE OF RAW MILK
/ TEATRO POLITEAMA BOGLIONE
15:30-18:30 / Excursion: Cheese market - observing and talking to producers
18:30-20:00 / NATURAL APERITIF : Meeting with cheese producers / CASA DELLA BIODIVERSITÀ - VIA MARCONI
September 16, Saturday
09:30-12:30 / Excursion: Cheese market - observing and talking to producers
please be there by 14:10
14:30-16:00 / Conference THE FUTURE OF PDO IN THE HANDS OF GIANTS?
/ AUDITORIUM FONDAZIONE CRB
16:30-18:30 / Meeting with Presidia producers (to be confirmed)
September 17, Sunday
10:30-12:00 / Conference TERROIR ON THE PLATE: A NEW AGRICULTURE IS NECESSARY FOR HEALTHIER FOOD / CINEMA IMPERO
10:30-12:00 / Conference THE NATURAL CHALLENGE / PIAZZA MARTIRI LIBERTÀ
11:30-13:00 / Conference GOOD MILK COMES FROM THE GRASS

14:30-16:00 / Conference THE CLIMATE IS CHANGING, AND SO MUST OUR PRODUCTION MODELS / AUDITORIUM FONDAZIONE CRB
16:00-17:30 / Meeting SLOW FOOD PRESIDIA: NICE TO MEET YOU! / CASA DELLA BIODIVERSITÀ - VIA MARCONI
please be there by 18:45
19:00-20:30 / Laboratory of Taste NATURALLY PECORINO / CORTILE DELLE SCUOLE MASCHILI
September 18, Monday
please be there by 09:50
10:00-11:00 / Training MASTER OF TASTE: Cheese
provided by PieroSardo, President of the Slow Food Foundation for Biodiversity
- Tasting Technique
- Visual examination
- Smell examination
- Taste examination
- Tactile sensations
- Tasting of four cheese varieties / CASA DELLA BIODIVERSITÀ - VIA MARCONI
10:30-12:00 / Conference HOW DO WE MEASURE THE QUALITY OF MILK AND CHEESE / CINEMA IMPERO
11:30-13:00 / Conference FROM THE CAP TO HYGIENE RULES: NEEDS OF SMALL-SCALE PRODUCERS IN THE EU / CASA DELLA BIODIVERSITÀ - VIA MARCONI
13:00-14:00 / Lunch in "Boccondivino" / Via Mendicità, 14
+39172 425674

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