{"id":4641,"date":"2019-10-14T13:23:51","date_gmt":"2019-10-14T10:23:51","guid":{"rendered":"https:\/\/newagri.org\/sheep-goat-enhancing-dairy-meat-sector\/"},"modified":"2024-11-07T15:26:28","modified_gmt":"2024-11-07T12:26:28","slug":"sheep-goat-enhancing-dairy-meat-sector","status":"publish","type":"post","link":"https:\/\/newagri.org\/en\/success-stories\/sheep-goat-enhancing-dairy-meat-sector\/","title":{"rendered":"Sheep &#038; Goat: Enhancing Dairy &#038; Meat Sector"},"content":{"rendered":"<p><strong>Meet Vicky<\/strong><\/p>\n<p>Vicky Krystallidou, 44 years old, was born and lives in Thessaloniki. She\u2019s the project leader for the program \u201cSheep and Goat: Enhancing Dairy and Meat Sector\u201d at the American Farm School (AFS), a part of the New Agriculture for a New Generation program.\u00a0She\u2019s married and has two sons, 10 and 8. Her family came from Istanbul in 1914, before the population exchange. Vicky is an animal scientist who received her PhD in Animal Nutrition and an MSc in Dairy Animal Science from the University of Reading after being awarded a scholarship from IKY (Greek State Scholarship Institute). She holds Diplomas in Animal Production from the Technological Educational Institution (TEI) of Thessaloniki and ASPETE (certified adult educator). \u201cI was drawn into animal production by pure luck,\u201d Vicky said. \u201cI really wanted to be a doctor, but I failed those exams. Then I had a degree as a dentist assistant. But after the first semester in animal production, I loved it. I think that people who start working with animals come to really love them. I don\u2019t think I would do anything different.\u201d<\/p>\n<p><span lang=\"EN\">After returning to Greece, Vicky worked as a part-time lecturer at the Technological Educational Institution (TEI) of Thessaloniki and Larisa and as an advisor at Hellenic Feed Industries (ELVIZ). Then she came to American Farm School, where she has worked as a lecturer at Perrotis College and as a project leader in the Strategic Project Management Office for the past four years. Her research interests include animal nutrition and its impact on animal products and human health, monitoring feed formulations to meet quality performance and animal health standards, and\u00a0<\/span>evaluating chemical and nutritional value of feeds. \u201cShe\u2019s also a very good cook,\u201d said Ilias Kalfas, project leader of the Small Farm Adoption program. \u201cShe may not have a pencil on her, but she definitely has a knife!\u201d<\/p>\n<p>As part of the\u00a0Sheep and Goat program, Vicky visits farms in 12 regions throughout Northern Greece, from Ioannina to Orestiada and down to Karditsa. Each region has about 8 farmers whom she visits two to three times per month. She examines each farmer\u2019s animals, and gives them advice to help them enhance their products, and works with them to set goals. \u201cThe social dynamics of every group are different,\u201d she said. \u201cIn Orestiada, for example, I work with Pomaks, Greek Muslims who live in villages in the Rhodopi Mountains near Bulgaria.\u201d<\/p>\n<p>Vicky is also working with food scientists, butchers, cheese makers, and chefs to develop new products from sheep and goat milk. In collaboration with Creta Farms\u2019 new Research and Development initiative New Milk and the Department of Food Science at Aristotle University, she produced a new drink made from fermented goat-milk yogurt which is available in multiple flavors. In the next two years, Vicky aims to produce spreadable and hard cheeses from goat milk. In addition, she is working with the Hellenic Agricultural Organization DIMITRA to research the feasibility of producing heavyweight lambs. Lambs in Greece are usually slaughtered at 12 kilos, while heavyweight lambs are slaughtered at 18-20 kilos. \u201cAlthough Greece ranks third in sheep production in Europe, we import much of our meat from New Zealand and Australia,\u201d Vicky said. \u201cBy encouraging farmers to shift to heavyweight lamb production, we can reduce our dependence on imports from other countries.\u201d<\/p>\n<p>Vicky is also collaborating with the Alternative Tourism program at AFS, which has adopted the city of Xanthi this year for its activities. Xanthi and the Rhodopi Mountains are home to the Greek shorthorn cattle, the only indigenous breed left in Greece. Only 600-700 of the cattle remain, grazing free ly in the mountains between Xanthi and Kommotini. \u201cWe hope to certify and protect the breed, giving farmers an opportunity to sell it at a higher price. We\u2019re going to have a three-day international conference, 7-9 June, focusing on the Belle Epoque era of Xanthi and its long-forgotten breed of shorthorn cattle. We\u2019ve partnered with Brigade, an association of chefs, who will come to Xanthi to make recipes from the meat&#8211;they say it really does taste better,\u201d Vicky said. \u201cAnd since the breed is from Pomakohoria, we\u2019ll also have an opportunity to work with the Pomaks and highlight what they are doing.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cBy encouraging farmers to shift to heavyweight lamb production, we can reduce our dependence on imports from other countries.\u201d<\/p>\n","protected":false},"author":1,"featured_media":4639,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,66],"tags":[],"class_list":["post-4641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","category-success-stories"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sheep &amp; 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