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Tuesday 19 October 2021
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Launching of the project “Preservation and Promotion of Ambarees, a Traditional Caprine Dairy Product in the Bekaa Valley”

Under the Lactimed project, the Food Heritage Foundation (FHF) and the Chamber of Commerce, Industry & Agriculture of Zahle & the Bekaa (CCIAZ) initiated their collaboration on preserving a typical dairy product of the region called “Ambarees“. The idea of this cluster pilot project is to identify, through a survey, Ambarees producers in the Bekaa and gather information on the production process of this traditional dairy product and try to standardize it to enhance its marketing potentials and preserve its production.

Eng. Mabelle Chedid (on the right) and Ms. Marwa Soubra welcoming the participants and stressing on the reasons why Ambarees production should be preserved

Eng. Mabelle Chedid describing the main phases of Ambarees making

The documentation of Ambarees making was collected through a workshop that was hosted by CCIAZ in its offices in Zahle on December 19, 2015 and was organized by FHF. Twelve Ambarees producers from various parts of the Bekaa attended the workshop and participated in the working sessions that were organized; they shared their know-how with each others and described their process of Ambarees production then identified the main challenges that they are facing.

The participants were divided in working groups, according to their region and the type of milk they used in Ambarees production

The participants were divided in working groups, according to their region and the type of milk they used in Ambarees production

The participatory session was then followed by a brief session on food safety practices in Ambarees production focusing on how to abide by food safety standards while preserving the traditional aspect of this product.

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Ms. Marwa Soubra and Ms. Dominique Anid giving the food safety session

The next phase of this project is to identify Ambarees earthenware producers and provide the dairy producers with tested earthenware jars to in order to increase their production. A brochure aiming at promoting this traditional product will also be prepared and distributed in relevant events.

 




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