African and European ambassadors tour Kibbutz Ein Hashofet to study Israeli dairy industry

Ambassadors and officials from four countries – Poland, Greece, Ethiopia, and Tanzania – toured the Ein Hashofet dairy farm in northern Israel last week in a visit organized by IMPROVATE and AgriGreen, a provider of turnkey agricultural projects, as they sought to learn how Israel leads

the world with dairy products of some 40 liters per cow, per day, over double the global average, and some six times the average production in Africa.

The visiting officials learned how AgriGreen builds dairy farm projects from planning through to design and execution – “From Glass to Grass” – and uses computerized, high-tech milking systems for the most efficient milk production possible.

AgriGreen CEO Dor Moran said: “We’ll be happy to help these countries create successful dairy industries, consolidating small dairy farms into dairy conglomerates and leading to a positive impact on the community.”

Ethiopian ambassador to Israel Reta Alemu Nega said Ethiopia is endowed with abundant agricultural resources with vast areas of fertile land, diverse climate, and adequate rainfall, that would enable dairy farming to be effective. He noted also that Ethiopia is also a livestock-rich country and has an enormous demand for dairy produce. “Therefore, the tour to the kibbutz was an eye-opener to us to share knowledge and experience, on how to use and transfer agricultural knowh

ow to our country,” he said.

Dr. Jarosław Ćwiek-Karpowicz, economic and scientific attaché at the Polish embassy said that he had been very impressed with the high yields achieved by Israeli dairy farmers. “One of the most important lessons for Polish farmers is that with good management, many negative conditions, such as water and land scarcity, can be minimalized,” he said.

Nicholas Christodoulidis, economic attaché at the Greek embassy added that after seeing the management methods employed at Ein Hashofet, he was “very impressed” with the milk yield of the dairy cows, which is “very much higher than the European average and this is due to specific know-how and food technology and livestock practices applied.”

Christodoulidis added that he believed Greek farmers would be “very interested to be introduced to this specific know-how and technology.”

IMPROVATE organized a follow-up meeting after the tour in order to facilitate the assimilation of these technologies in the ambassadors’ home countries.