Context

The Lagadas region of Central Macedonia, Greece, has a rich agricultural history, but dairy farmers often face challenges in maximising the value of by-products, particularly colostrum, which has high nutritional and functional potential but is typically underutilised.

Until now, colostrum was largely discarded or used in animal feed, as its delicate composition makes it difficult to process into consumer products. The need for an innovative approach to transform this nutrient-rich resource into a valuable product was evident. This project was initiated to address the gap in the dairy industry, where colostrum’s potential was not fully recognised.

By leveraging scientific research and modern processing techniques, the project aimed to develop a new dairy product that would provide both economic and health benefits. It also aimed to promote local agricultural practices, offering a sustainable solution to dairy farmers and contributing to the diversification of their product offerings. The project fills an important niche in the Greek food industry, providing new opportunities for growth while ensuring the environmental sustainability of dairy farming practices.

The Producer’s Group Farming Enterprises of Lagadas IKE is also involved in several other key projects aimed at enhancing agricultural productivity and sustainability, and these efforts align with the group's broader goal of strengthening the local agricultural economy while maintaining sustainable practices.

Objectives

The main aim was to utilise colostrum as a high-value resource, transforming it into functional dairy products. Incorporating colostrum would enhance the nutritional profile of these products and also benefit consumers' health. 

The project also looked to promote sustainable farming practices by reducing waste and improving the economic viability of dairy farms, creating new market opportunities for local dairy farmers, increasing revenue and promoting product diversification.

If successful, the project would support innovation in the dairy industry, setting a precedent for future applications of underutilised agricultural by-products, while strengthening the local agricultural economy through collaboration and knowledge-sharing within the producer group.

Activities

The project activities began with the preparation phase across the first three months, analysing the nutritional properties of colostrum and the best methods for preserving its bioactive compounds. The team selected lyophilisation (freeze-drying) as the optimal method for preserving the immunoglobulins and other beneficial proteins in colostrum without thermal degradation.

The next three months saw the pilot production phase. Colostrum was collected from local dairy farms in the Farming Enterprises of Lagadas IKE Producer’s Group and processed using the selected freeze-drying method, resulting in a stable, powder form. The lyophilised colostrum was then incorporated into yoghurt, which was produced at the dairy processing facility of one of the project members, Mrs Maria Roko.

The testing and evaluation phase covered months seven to nine of the project. The project team conducted extensive testing on the yoghurt, evaluating its microbiological safety, texture, flavour and nutritional benefits, particularly the retention of immunoglobulins, as well as its visual appeal to ensure consumer acceptability. The health benefits of the product, including its role in boosting immunity, were documented based on scientific studies and trials.

The following three months involved dissemination and outreach. The project team provided training to local farmers on the proper management of colostrum, including best practices for collection and storage, ensuring higher-quality colostrum for future use in food products. The project results were shared at local and national agricultural fairs and through online platforms to raise awareness about the new product and its health benefits. A multilingual project website (in Greek and English) and social media accounts were launched to enhance outreach, while an information leaflet with a QR code directing readers to the website was produced.

The project was also featured in a full-page article in Agrenda newspaper, and the team participated in conferences and livestock fairs. A dedicated video with English subtitles was produced to maximise dissemination of the project’s activities, efforts and results, research findings and product development outcomes were published in relevant agricultural and food science journals, and a dedicated webpage was created to showcase the project and its results.

In the second year of the project, efforts were made to expand the reach of the new yoghurt to larger markets, with a focus on both domestic and international distribution. Consumer feedback was continuously collected to refine the product and marketing strategy.

Gender equality

Maria Rokou, a female entrepreneur, played a pivotal role in the project as a member of the Producer’s Group Farming Enterprises of Lagadas IKE and in the pilot production of the yoghurt. Other women are involved in the management of the project, both in the organisational aspects and in the day-to-day activities of colostrum collection, processing and product development.

The women involved in the project gained new skills and contributed to the creation of a new product, enhancing their business opportunities and income. Female members were also integral in the decision-making processes of the project, ensuring their voices were heard and valued in the project’s management. They received training in new agricultural and dairy processing techniques, enhancing their professional capabilities. Furthermore, by promoting gender equality and including women in all stages of the project, the initiative has supported greater representation and visibility of women in the agricultural sector.

Main Results

By turning underutilised colostrum into a high-value dairy product, the project generated additional revenue streams for the Producer’s Group Farming Enterprises of Lagadas IKE. This resulted in profitability increasing more than 10% for local dairy farmers. Moreover, the introduction of a new product with enhanced nutritional benefits created opportunities for expansion into new markets, increasing sales and job opportunities in the local dairy industry.

The project helped reduce waste in the dairy industry by utilising colostrum, which would typically be discarded or used as animal feed. By transforming it into a commercial product, the project contributed to more sustainable farming practices. Additionally, the reduction of waste aligns with climate adaptation efforts, fostering more efficient resource use in the agricultural sector.

The development of a functional food product enriched with colostrum has health benefits for consumers, particularly in boosting immunity. The project also contributed to local economic resilience, helping farmers diversify their income sources and ensuring the long-term viability of their operations. Furthermore, the project promotes gender equality by actively involving women in its management and production stages, creating equitable opportunities within the agricultural community.

The project fosters the exchange of knowledge and skills among local farmers, especially regarding colostrum collection and its use in value-added products. This process empowers farmers to adopt new technologies and improve their practices, which in turn boosts their capacity to innovate. The project also plays a key role in fostering community collaboration and improving the overall skill set of the region's agricultural workforce.

Key lessons

The project highlighted how crucial networking is to success. It involved collaboration with local dairy farmers to enable knowledge transfer and foster cooperation to enhance colostrum utilisation. The team also partnered with Aristotle University of Thessaloniki and gained invaluable scientific expertise through the collaboration with the laboratory of milk technology, facilitating the technical development and validation of the yoghurt product.

The QLAB IKE chemical laboratory was brought on board at an early stage as a project coordinator, and helped to facilitate connections between stakeholders, organise implementation and ensure the successful dissemination of results across the agricultural community. Having an established laboratory involved was crucial to success in terms of production, publicity and awareness.

The project also established a link between the agricultural community and EU funding programmes, fostering further opportunities for innovation and sustainability within the sector.