One of the projects which came to fruition using our vertical in-house service was the creation of the Mykonos Cheese Production Model. Our office in cooperation with the architectural office of mr. Antonis Kirantonis has undertaken the implementation of this project resolving any issues concerning legislation, tax protocols, issuance of all government regulatory permits, production facility design and the supervision of the construction. The project was underwritten with a grant of 65 % toward the overall project budget within the protocols of course of the program of Measure 123A for development through the Agricultural Ministry.
The project is divided in 3 axis that overlap chronologically which can be broken down into 13 specialized tasks:
- Issuance of a new topographic plan and Forest Service,
- Issuance of a building permit (structural, architectural, E / M)
- Supervision of the construction of the cheese production facility
- Design of the production line of the cheese
- Study and report of the protocols to follow the environmental parameters
- Issuance of the license for founding and installing the facility for cheese production
- Management study of cheese production and residues
- HACCP study on food safety
- Issuance of the licensing operations and production
- Issuance of licensing for the point of sale (based on health ordinance legislation)
- Financial Feasibility study focusing on sustainability
- Proposal of application for a subsidy using measure 123 A of the Ministry of Development
- Implementation of the proposal for a subsidy using measure 123 A of the Ministry of Development.
The Economic Study
The creation of the Mykonos Cheese Production Model became an investment opportunity. After a detailed analysis of the relevant market, on a local level (within the islands of the Cyclades), a national as well as an international level, the existence of ‘space’ emerged for dairy products to penetrate a market derived from a place with very strong brand name that the island of Mykonos carries.
It is a comprehensive investment plan that includes all sections of business planning, with thorough market research and of course incorporates all the technical and environmental studies necessary for the implementation of the business idea. The aim is to create a manufacturing enterprise with high profitability, the creation of(5) new jobs, the production of a food prototype is directly connected to local agro-tourism. This is something that is currently missing from Mykonos.
It is true that the social fabric of Mykonos is heavily damaged because of the one-dimensional and time-limited dependence of the local economy on tourism; with a saturation of the market as well as its declining attractiveness as a permanent residence. This revision of mono-disciplinary orientation of tourism development on the island with the use of other comparative advantages of the site including the local gastronomy (traditional sheep’s yoghurt, kopanisti , tyrovolia and sourcheese, etc.). This offers an excellent opportunity to enhance the local rural economy and enrichment the classical tourism model of just “sun, sea and fun.”
The company’s strategy is based on the above findings, and is no longer an estimate but a conviction that: with the operation of the Mykonos cheese production model it will both activate the fragmented rural population of the island as well as offer a gastronomic element to the singularly-cultured tourism, because as everyone knows, there is the nutritional value, but also the unique taste of local agricultural products, especially milk.
Therefore, the production of branded products (the branding of the island helps in this direction) and direct penetration within the island’s hotels and restaurants is a perfectly attainable goal based on current local data.
In this new world of entrepreneurship, there is a treasure of gourmet opportunities created on the threshold of cheese production facility, which in the context of reciprocity will work with local producers and community organizations. In the European Union, moreover, no longer promotes the model of intensive farming and agro-processing but the new competitive – cooperative enterprise, which is built on sustainability, respect and protection of the natural environment.
The strategic planning of business is obvious: the cheese production facility will find a home and the many small farms on the island can sell their milk, while at the same time, branded and certified products will be the alter ego of the much advertised tourism Mykonos will be further shielded. There are also already agreements with hotels and restaurants for the use of dairy products, and the fact that investors themselves are dairy farmers is a further safeguard for the sustainability of the project.
In any case, the investment is considered innovative and highly competitive because there are companies on the island that produce industrial traditional yogurt certified 100% sheep’s milk.
The company called “MYKONOS FARMERS LTD” was established on October 15th 2014. It is based in Agios Lazaros, Mykonos. There, in a private area, a production facility with a total area of 616m2 will be built. These facilities will be Mykonos Cheese Production Model
Although it is basically a is a new business, it is the realization of a concept in gestation over a long period of time. Now it has matured; in previous years it has been thoroughly analyzed with all factors and difficulties of the complex project considered. This is the foundation of a (semi) vertical module dairy products as the milk supply has been secured from animals, investors themselves and from other breeders (see attached private agreements with milk producers).
The daily capacity of the plant will be 1 ton of milk (starting material), which consists of 70% sheep and 30% cow’s milk. After appropriate treatment of the raw material, finished products resulting from the production will be 40% sour, 30% kopanisti and tyrovolia and 30% traditional yogurt.
H supply of the raw material (milk) will be made by the same sources to 30% (there are sheep flocks with the relevant licensing livestock) and other producers 70%.
It is unknown to many that Mykonos, a world renowned tourist destination, people, currently has 242 small goats (population 7,705 females) and 119 small cattle (population 1,063 females, of which 628 over 2 years) 3, as the two nearby islands area about 24 sq. km. (Delos and Rhenia) belonging to Mykonos and are considered protected archaeological sites, only the agro-pastoral. And all those manufacturers who produce high quality milk (some cheese-making, already), are willing to commit their raw material, if sufficient, to create a suitable market.
There are no milk adequacy issues for operation of the Mykonos Cheese Production Model since apart from their own products, it is an opportunity to promote and exploit the local resources in milk, these small farms, who cannot join a vertical structure, but through the new dairy, it leads their products to processing and standardization.
THE INVESTMENT PROJECT
The proposed project concerns the construction of buildings, infrastructure, landscaping, purchasing modern machinery and equipment, specific facilities and transport, aimed at creating a standard and sophisticated dairy products plant.
The general intention is the composition of a unit that follows all rules in harmony with the traditional local architecture. The aim is to build a cheese production building with anthropometric status, with respect and sensitivity to the traditional character of the island and the environment, but also while using the most advanced technology and scientific methods, with the ultimate purpose of manufacturing high quality products
This investment project presents three degrees of innovation anchored in:
- a) the collection of the raw material (milk),
- b) the strategy of selling products and
- c) to the management of the residues
- A) On the issue of milk adequacy, the new dairy will operate essentially as a support network of scattered and fragmented milk producers of the island (361 small producers: sheep and cattle) and boost the agro-pastoral sector of the local economy by opening a new market for them. This is an opportunity to promote and exploit the local resources in milk, these small farms, who cannot gain vertical structure, but through the new dairy lead their production to processing and standardization.
- B) Given the need to revise the limited orientation of tourism development on the island and the use of other comparative advantages of the site, such as the local gastronomy, with the operation of the Mykonos Cheese Production Model. It will both activate the fragmented rural population of the island as well as offer a gastronomic element to the singularly-cultured tourism, because as everyone knows, there is the nutritional value, but also the unique taste of local agricultural products, especially milk.
Production therefore branded dairy products (the branding of the island is a stock) and direct penetration in hotels and restaurants of the island, will be the alter ego for tourism of the island, and in any case a valuable aid to further shield itself which will work both ways.
- C) Regarding the crucial issue of management of residues cheese making, adopted the integrated management system and other products. (JMD I.P.50910 / 2727 (FEK1909 / B / 3.12.22). Specific sustainable method used by the Agricultural Cooperative Paros (and many other dairies, mills, wineries, etc. Of the country), where a cooperation with the Municipality and individuals exempted from twigs grass, leaves, seaweed and generally biomass materials (to be charged to the landfill), and adulteration highly dangerous residues cheese making (whey and washes), will be produced as fertilizers and soil conditioners as other recycled products. The treatment process of wastewater contributes greatly to environmental protection, described in detail in the relevant attachment.
Innovation, however, can be considered in the highest degree of synergy, because with the onset of production the dairy operation will activate a mechanism that will provide solutions to issues of local farmers (milk supply) and the municipality (biomass).
Moreover considered advanced and production process (which will be certified by quality control HACCP), as the building has respected the highest technical, mechanical, and even architectural specifications (see drawings) while specialized professional equipment selected with the strictest scientific and technological criteria (continuous pasteurization, sterilization, aseptic processing, etc.), thus, guaranteeing products with a long life and minimal losses in nutritional value.