Making cheese in Burundi

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Authors
Date
1988
Language
en
Type
News Item
Accessibility
Open Access
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Citation
CTA. 1988. Making cheese in Burundi. Spore 17. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/44958
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta17e/
Abstract/Description
It is technically possible and even profitable to make good cheese without resorting to industrial processes, even in tropical areas. That has been shown by a small business that has been established in Burundi. It has developed a form of raw,...
Notes
It is technically possible and even profitable to make good cheese without resorting to industrial processes, even in tropical areas. That has been shown by a small business that has been established in Burundi. It has developed a form of raw, pressed cheese that has the advantage of not needing to be cooled. The equipment used is simple and inexpensive but the fabrication process nevertheless requires the presence of a welltrained cheese maker For more details, contact: AFVP Projet Mugamba-Nord BP 562 Bujumbura BURUNDI
Subjects
MARKETING; TRADE;
Organizations Affiliated to the Authors
Technical Centre for Agricultural and Rural Cooperation
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