Good Practice - Project
Processing their own milk on the Jokubaičiai family farm
Processing their own milk on the Jokubaičiai family farm
General information
RDP Priority
- P6. Social inclusion and local development
RDP Focus Area
- 3A: Agri-food chain integration & quality
RDP Measure
- M19: LEADER/CLLD
Beneficiary type
- Farmer / land manager
Summary
After supplying clean, natural milk for many years, the Jokubaičiai organic farm decided to process it themselves and create an organic Greek-style yoghurt with 20% more protein than usual. 18 months of collaboration with scientists from Kaunas University of Technology (KTU) saw them develop a product suitable for athletes, people with difficulties in swallowing, and anyone who cares about healthy nutrition.
They also started freeze-drying the yoghurt to make it a light, convenient and nutritious snack, suitable to eat anywhere, that can be consumed as is or added to other dishes.
Studies conducted by KTU showed that, in Lithuania, there was no organic Greek-style yoghurt with increased protein or in freeze-dried form, and this became a strong impetus for action.
The project is led by a female farm owner and her daughter, a doctor, who contributed scientific and health knowledge. The beneficiary purchased all the necessary equipment to implement the project, allowing them to not only create new products but also manage the entire supply chain, from the farm to the customer's hands.
The project was also about a vision, for the farm to be a space where children learn, guests are welcomed, and traditions are showcased.
Results
- Eight units of modern equipment necessary for milk processing and product packaging purchased and installed.
- New product line created, including organic, Greek-style yoghurt containing 20% more protein than conventional dairy products.
- Increase in amount of milk processed, raw material previously unused now being used efficiently, reducing food waste.
- Two jobs created in a rural area, contributing to increase in local employment and social cohesion of region.
- Logistics expansion – purchased truck allows independent delivery of products to markets and end-users.
- A female farm owner is the main initiator of the project and the person behind the entire educational vision of the farm.
- Her daughter is a doctor who contributed scientific and health knowledge to the project.
- Female farm employee involved in activities and training.
Promoter
Jokubaičiai ECO organic farm
Funding
Total budget: EUR 126 857
EAFRD: EUR 54 733
National/Regional: EUR 9 659
Private/Own funds: EUR 62 465
Resources
Links
To achieve this, the project would have to acquire the necessary equipment, facilities and technologies for efficient and high-quality processing of dairy products on the farm, where activities would take place – from production to sale. The production of dairy products would also create new jobs.
Activities
Once the farm had decided to try to extend its product range and manufacture a different kind of yoghurt, the most important initial activity was product development. The farm was able to bring the Kaunas University of Technology (KTU) on board as the scientific partner of the project, and they worked together for a year and a half, developing the yoghurt composition and carrying out protein analyses.
Once it was certain that this was the direction the farm would take, the next step was the acquisition of the necessary equipment, facilities and technologies for the smooth and high-quality processing of dairy products on the farm. The farm purchased everything it needed to implement the project: a modular milk processing plant, a cheese boiler, a freeze dryer, a freezer, a mill, filling and sealing equipment, and a truck to deliver the products.
Once the product was ready, the dissemination activities began. Local educational institutions and kindergartens, as well as public and professional gymnasiums, were brought in and involved in educational activities on milk processing, ecology, healthy nutrition and Lithuanian historical cuisine. The local cultural centre also contributed to the organisation of project events, education, and the publicity of farming traditions and healthy lifestyles in the community.
People from vulnerable groups of society, such as social homes and day-care centres, participated in product testing as well as educational programmes and visits to the Jokubaičiai farm. These groups, in collaboration with scientists, have also contributed to the development and improvement of new products (for example, products for people with swallowing disorders).
Gender equality
The main initiator of this project and the person behind the entire educational vision of the farm is a woman, the owner of the farm. She prepared and coordinated the implementation of the project, manages the milk processing workshop, and organises education and conducts meetings with the community, children and social groups.
Her daughter, a doctor with a master's degree in medicine, also significantly contributed to the project, bringing scientific and health knowledge that helps create targeted, functional products. The most important incentive for this initiative is responsibility for children's nutrition and the desire to offer clean, healthy products from nature. This is how the children's line ‘JOKU’ was created – this trademark is now patented in the EU, and the brand includes all organic products from the family farm.
A female farm employee is also involved in the activities and actively participates in milk processing training and education, and carries out daily tasks in the workshop.
In total, at least three active women participate in the project, and its results (organic, healthy and child-friendly products) are particularly relevant to mothers, families and those who care about children's health.
Generational Renewal
The entire Jokubaičiai family was actively involved in the implementation of the project. Two young employees under the age of 40 were also hired, and are learning about milk processing, technological processes and business development in the village. The owners of the farm and their adult children are constantly deepening their knowledge, participating in training, seminars, conferences, cooperating with the university, visiting other farms and adopting good practices. The project has become an excellent platform for young people to gain practical skills, get acquainted with an innovative approach to organic farming and see a real opportunity to build a future in the village, not only by maintaining the family business, but also by expanding it in a modern, sustainable direction.
Context
The Jokubaičiai family's eco-farm is an organic dairy farm, where special attention is paid to the harmony of nature, animal welfare and high-quality, clean raw materials. However, in recent years, the Lithuanian dairy sector has faced serious challenges: falling milk purchase prices and rising production and services costs have put farmers under increasing pressure. Although organic farms make clean and valuable products, they usually produce smaller quantities of milk, which makes them even more vulnerable to market fluctuations.
At some point, the farm stopped receiving public funding for organic farming due to some bureaucratic issues; however, they remained faithful to their principles, believing that clean food and clean nature are the most important basis for human health and future generations. This value-based choice helped them cope with financial uncertainty and carry on anyway with certified organic production.
To remain competitive, they decided to move from supplying only raw milk to processing milk on the farm, creating niche, high-value-added products. This prompted the idea to create a product that did not yet exist in Lithuania – organic Greek-style yoghurt with an increased protein percentage (around 20% more than similar products on the market).
Objectives
The main objective of the project was to create a milk processing plant to produce ecological products that are beneficial to human health. This would create jobs, increasing local employment and reducing social exclusion, particularly by working with vulnerable groups.
Main Results
First and foremost, the main goal was achieved, namely, a new production line being created, including organic Greek-style yoghurt, which contains 20% more protein than conventional dairy products. The production applies advanced technologies, including lyophilisation and increasing the protein percentage, which have been poorly developed on the Lithuanian market until now.
Much of this was made possible by the purchase and installation of eight units of modern equipment necessary for milk processing and product packaging. The new equipment also helped to increase the amount of milk processed, meaning that raw material that previously remained unused is being used efficiently. By the same token, the purchased truck allowed for an expansion of logistics, making the independent delivery of products to markets and end users possible.
Two new jobs were created in the rural area, contributing to the increase in local employment and to social cohesion in the region. Consumer awareness of healthy nutrition and sustainable production principles has also been increased by disseminating information about the project and its results. The production of organic, health-friendly products is encouraged, and the demand for healthy nutrition is being driven – and met.
Key lessons
The project is a real-life example of how a small family farm can become a source of innovation in the countryside and inspire others. It required a strong partnership with Kaunas University of Technology to create an innovative product line. Local schools, a cultural centre and social institutions were also actively involved, contributing to education, product testing and publicity. This cooperation showed how a family farm can become a centre of local innovation and social dissemination, uniting science, community and entrepreneurship.
Contacts
Vygantas Jokubaitis