Support for micro entrepreneurs in food of animal origin from rare breeds (goat dairy)

Starters in the food sector, especially dairy micro entrepreneurs in food of animal origin, often with rare Dutch breeds, have knowledge gaps on the actual food safety regulations and food production policies. In this project we address these issues with an updated manual and a small pilot experiment.

Two research questions were formulated, these two are quite independent of each other, but both of relevance for small scale producers of food of animal origin.

  1. Make an updated and enlarged version of an “User guide for innovative microbusinesses in foods of animal origin”, in Dutch: “Handboek Kleinschalige productie en huisverkoop producten van dierlijke oorsprong. This has to be done in Dutch. By adding new chapters to the existing manual “Huisverkoop van biologisch vlees” from 2005. The new chapters should contain the actual food safety and food production policy information. It would be nice if it is not only for SKAL certified products and if the “Hygiënecode voor Boerderijzuivelbereiding” can be incorporated. And that the manual can been expanded for other species than cattle, that goat, sheep, pig and chicken can been incorporated.
  2. What bacteria are present in goat milk in micro farming systems? What is the number of bacteria and the diversity (genus en species) of raw milk samples of a couple of not regular / non conventional / micro dairy goat farms? A small and valid pilot research has to be done for this question.