Herding and Dairy Initiative at Project Wadi Attir. Animal Husbandry and Dairy Production in the Negev: A Brief Overview

Transcription

1 Herding and Dairy Initiative at Project Wadi Attir Animal Husbandry and Dairy Production in the Negev: A Brief Overview Both sheep and goats have been raised in the region of Israel for thousands of years and are major components of biblical literature and folklore. Until the end of the 19 th century, sheep and goats were family-owned, and herded in small-scale flocks tended by shepherds. Five major breeds of sheep and two breeds of goats are often raised in Israel s mountainous and desert regions. It is estimated that a total of 430,000 sheep are raised in the country, 53% of which are Bedouinowned. The country also boasts a population of 90,000 goats, 22% of which are Bedouin-owned. The Israeli dairy industry is one of the last agricultural branches still regulated by the government. Each year, 11 million liters of sheep s milk and 10 million liters of goat s milk are produced. Since 2001, there has been a 26% increase in the demand for sheep dairy products. Even more astounding, since 1992, there has been a sixfold increase in the demand for goat dairy products. Meat production is usually dependent on males or older animals with decreased milk yields, and commercial wool production is very limited.

2 The Herding and Dairy Operation at Project Wadi Attir The herd will produce a range of products, from a variety of nutritious milk and cheese products, to manure for fertilizer and bio-gas fuel. In future stages, the operation will also yield processed sheep wool for craft items. All dairy products will be developed according to natural/organic guidelines in order to reflect the project's underlying sustainability principles and to offer a competitive advantage. A number of factors were taken into consideration in determining the size of the herd, including the available acreage onsite, the expected output, the reproductive growth rate, the level of effort required in production and care, and the initial size of the founding community. Plans are for a mixed herd of sheep and goats of breeds suitable for the region's arid climate. The herding operation will include four spacious covered pens designed to provide quality living conditions; a milking facility easily accessible by the animals; a dairy plant; a hay storage barn; four irrigated grazing fields for free range grazing; and an additional plot, accessible to the animals, which will be left wild. Supplemental fodder will be provided through outside feed suppliers. The primary goals of the Herd and Dairy Operation are: To reintroduce the practice of raising sheep and goats as an economically attractive and commercially viable option for the Bedouin population. To educate local sheep and goat growers on improved herd management practices and give them the opportunity to buy fodder from and sell milk to the dairy cooperative. To build a cooperative enterprise model that provides a stable source of income through the creation and sale of higher margin, value-added products. To showcase the vital role that Bedouin women can play in community-based economic development. To demonstrate the positive impact that providing meaningful employment opportunities to Bedouin women has on community well-being. Dr. Maazan Abu Siam, an Italian-trained veterinarian from the Bedouin settlement of Rahat and an expert in sheep and goat herding, has been consulted in order to assist in developing the appropriate practices, selecting the right breeds and verifying that all livestock purchased are healthy and authorized by the various regulatory agencies. It was decided that the sheep herd will consist of a hybrid breed of the traditional Awassi breed and the local Assaf breed. Artificial insemination has an effective rate of only 50% so natural breeding practices will also be used. This breed can be sheared twice a year (March and September), producing both wool and lanolin, which can and will be used in the production of cosmetic products. A herd of 200 sheep with a male to female ratio of 1:20 will be purchased with the expectation of introduction to the project site in spring or early summer of

3 The goat herd will consist of the Anglo-Nubian breed, which can yield upwards of 1,000 liters of milk a year. This breed gives birth, on average, twice in an 18- month period. Its meat is considered high-quality, and its manure is often used as a fuel source for heating. A herd of 100 goats in a male to female ratio of 1:20 will be purchased and introduced to the project site by spring or early summer of Males and females of both herds will be housed in separate pens and will only be united for breeding purposes. Four covered pens measuring 800 sq. meters each will be constructed adjacent to four open grazing areas of 10 acres each, so that the herds will benefit from controlled feeding in the pens and managed grazing in the pasture areas. The pastures will be planted with perennial alfalfa and sorghum, both of which can be successfully grown in arid regions. Mothers, lambs, and kids will receive specially prepared feeding regimens. Breeding and propagation cycles will play an important role in herd management. Optimizing these cycles will allow the herd to grow, encourage a better yield of milk, and provide additional income through the sale of most of the male animals. A careful recording of births and parentage will be maintained in order to ensure proper genetic diversity of the herd. A modern milking facility will contain 48 milking stations, in two rows of 24, as well as an adjacent animal holding yard. The milk will flow through a pipeline where it is cooled and then stored in a refrigerated central holding tank until it is used. Three workers will manage the herds in the first stage, and will be responsible for around-the-clock herd management and twice-daily milking of 3

4 both sheep and goats. Plans for the milking parlor are nearing completion; public tenders are being prepared, and the issuance of building permits is in process. In mid-2014, the team plans to begin constructing and equipping the facilities described above. The production of all natural milk and cheese products will take place in a modern, government-approved facility, designed for safe and efficient dairy product manufacturing. During the first stages of production, the estimated volume of the daily supply of milk will be 250 liters, allowing for the production of 60 kg of dairy products. Until the onset of full-scale production, the staff will be working part-time. A solar energy system will provide the hot water used during the production process. Until licensing for the completed facility is obtained from the Ministry of Health, production will temporarily take place in an alternative licensed facility in the neighboring town of Hura. At a later stage, full organic certification may be sought. The project team engaged Arieh Gilboa, a leading Israeli food scientist and expert in the field of cheese production, to teach a multisession training course on modern cheese-making processes to a group of 25 local Bedouin women. The introductory level course included basic food science, hygiene, quality assurance, methods of cheese fermentation and incubation, cheese curd processing, etc. During the course, eight types of cheeses and dairy products were developed, based on traditional Bedouin production methods. Gilboa will give an advanced training course to a selected group of graduates from this first course, who will in turn form the core production staff of six to eight women. Throughout their employment, these women will continue with hands-on training and supervision by experienced outside dairy professionals. All employees will be encouraged to propose ideas for improvement and for the development of new products, and employees displaying outstanding performance and dedication will be marked for managerial responsibilities. The eight products that have already been developed will be evaluated for their market feasibility and will be fine-tuned for initial market introduction. Throughout the process of launching and stabilizing the operation, an experienced business mentor will offer continual support and coaching and will prepare local Bedouin team members to fill key marketing positions as sales grow. The development of the business and marketing plans, technical training and capacity building, product development and testing, and initial market testing, will all be completed concurrently. Organizational Goals for the Herd and Dairy Operation 4

5 Appropriate organization and staffing will be critical for long-term commercial success of this operation. The core project team responsible for the herding and dairy operation has been in place for some time, and its members have been involved in all aspects of planning since inception, however it will be necessary to employ supplementary staff. The aspiration to employ mostly women in the cheese production operation requires that the framework be both enticing and responsive to the needs of the traditional Bedouin wife and mother, thereby enhancing her self-confidence. The organizational and staffing goals combine both social and commercial concerns. They goals are as follows: To continue the traditional Bedouin way of life while adapting to changes in the surrounding environment Commercial and financial justification and self-reliance The acclimatization of the operational and commercial features of the operation to allow for the employment of women, without tarnishing traditional family roles and frameworks To form a model that can be applicable to additional locations The initial staff will include a dedicated manager, three herd-management employees and six to eight dairy production employees, mostly women. The manager will be responsible for achieving operational results as well as agreedupon sales and marketing goals. 5