The core of the initiative involves providing comprehensive hands-on training to milk producers in the art of making popular fresh cheese varieties, including mozzarella, ricotta, and manouri. Beyond the technical aspects of cheese production, GADVASU offers crucial incubation support for six months. This support encompasses vital areas such as product development, innovative packaging, effective marketing strategies, and critically, access to a pilot-scale cheese processing unit, enabling farmers to transition from raw milk to finished products.

To ensure the commercial viability of the venture, GADVASU has proactively facilitated direct interaction between milk producers and potential buyers. Interactive sessions were organized to connect farmers with key market players like bakers, pizza makers, and quick-service restaurants. This direct engagement allows farmers to gain invaluable insights into market demand, precise quality expectations, and prevailing consumption trends, ensuring their cheese products meet market needs.

Dr. J.P.S. Gill, the Vice-Chancellor of GADVASU, underscored the program’s strategic objective: empowering Punjab’s farmers to capture greater value by producing and selling premium cheeses both locally and potentially globally. The holistic model integrates training, advanced technology, incubation support, and direct market access, creating a robust framework for success. Experts estimate that processing 120 kg of milk can yield approximately 10 kg of mozzarella and 5 kg of ricotta, significantly boosting dairy profitability compared to raw milk sales.