Revitalizing the Dairy Industry in Jamaica

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There is tremendous interest among livestock and home economics extension agents, and dairy goat and cow producers, to enhance the value of milk and milk products in Jamaica. The acceptance and demand for cheeses is evident. Since there was a national dairy industry decline in the early 1990s, cheeses on the market today are almost exclusively imported and therefore too expensive for ordinary consumers. 


Additionally, meat goats have traditionally thrived in Jamaica and goat meat is commonly consumed year-round. However, goat milk and cheeses are almost unheard of in the entire island. The few “pioneering” dairy goat owners are new to the animal sector themselves, have limited resources, and are struggling to find useful and adaptable information on goat nutrition, feeding, management, processing technology and equipment for cheese, and other dairy products. Most important of all, their milk and dairy products are not routinely tested for sanitation, quality and safety. 

In order to help revitalize and standardize this industry, the Farmer-to-Farmer (F2F) local office was pleased to host Dr. Steve Zeng on a Cheese Making assignment with host Rural Agriculture Development Authority (RADA) in October 2019. As a Dairy Product Specialist at the America Institute for Goat Research (AIGR), Dr Zeng’s main objectives during his F2F assignment were to:
  1. visit goat farmers and examine their immediate needs;
  2. conduct basic cheesemaking workshops;
  3. establish a close and sustainable network/relationship with the goat farmers, and
  4. devise future plans and further trainings adapted to the local settings and needs. 

Dr. Zeng had previously observed the consumer enthusiasm for locally made cheeses and the market potential for a sustainable cheese industry and knew that Jamaica had the professional resources for developing the cheese industry. However, he also knew that there is a significant lack of information, training, cheesemaking supplies, milk analysis, and regulation. Further, “training the trainers” programs as well as more hands-on trainings for the dairy farmers and cheese makers are desperately needed, now and in the future.

During his two-week assignment, Dr. Zeng conducted five basic cheesemaking workshops and provided hands-on opportunities for more than 90 participants to observe processes and learn basic principles and techniques. Follow-up plans and continuous training activities by the trained parish extension agents are paramount to ensure the success of goat cheese development and production in Jamaica. 


In all the cheese workshops, farm visits, and communications with broad college students, dairy farmers, livestock and home economics extension agents, I realized that the interests in cheeses in general are obvious. At the same time, many challenges were also observed and must be met to develop a legitimate cheese industry in Jamaica. I believe that now the trainees have a better understanding of the values of goat milk and goat milk cheeses, the basic quality standards and safety regulations, the fundamental processes of cheesemaking, the requirements from home consumptions to commercial sales, and cheese quality and evaluation. 

This two-week F2F goat cheese project in Jamaica has certainly been an eye-opening experience, and personal and career development for me. Instead of one-way teaching, I considered it an excellent two-way interaction and learning opportunity for all of us. I understand the needs of farmers, the demand of the Jamaican consumer and the rich culture and diverse life of Jamaicans, much better than prior to this trip. This knowledge and the observations made during this project will no doubt help me to develop and carry out future programs assisting dairy producers in Jamaica or any other Caribbean countries. Working closely and hands-on with underserved and resource-deprived goat producers in Jamaica will also help me as an Extension Specialist in serving the underserved American goat producers. I cherish the opportunity and experience and would love to come back to Jamaica to continue the value-added endeavor for the goat farmers.

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