Project Information
| Full project title | Improvement of Traditional Cheese Production in Northern Montenegro |
| Donor | EU – IPA “Operational Programme Human Resources Development 2012–2013” |
| Project Value | €20,385.19 |
| Donor Contribution | €16,104.30 |
| Implementation Period | 02.09.2016 – 02.12.2017 |
Project Overview
The primary focus of this project is the transfer of specialized knowledge to enhance the production and valorization of traditional dairy products. By fostering close cooperation between the academic community and small-scale producers, the initiative aims to create added value through improved safety protocols, quality control, and product standardization.
Main Objectives:
- Creating added value in the production of cheese and other dairy products.
- Standardizing products while strictly preserving traditional manufacturing methods.
- Enhancing food safety throughout the entire production chain.
Key Results
1. Technological Modernization and Standardization
High standards were introduced into the cheese production process, improving overall working conditions and preparing producers for future regulatory requirements. Technology was upgraded to support the development of new products without compromising the authenticity of traditional recipes.
2. Safety and Quality Assurance
The project significantly increased producer capacity regarding the safety and quality of milk and dairy products. Educational interventions ensured that small-scale farmers adopted the best practices necessary to maintain premium product quality.
3. Market Positioning and Competitiveness
A structured marketing system was established to help producers better position their goods. These activities directly contributed to the increased competitiveness of traditional northern Montenegrin cheeses within the broader gastronomic and tourism markets.
