Cooperative Hemp

Development of a Hemp-Based Dairy Product Taking the Value Chain into Account

Projektstatus

Abgeschlossen

Projektlaufzeit

01.05.2021

- 01.04.2023

Ansprechpartner

Nino Terjung

Ausgangslage

The goal of the project is the long-term integration of hemp cultivation into Lower Saxony’s arable farming sector. In addition, dairy farms in particular are to be given the opportunity to participate in the rapidly growing market for plant-based food alternatives within the framework of their familiar business model. Through the processing and production of innovative food (and feed) products in the dairy sector, as well as the utilization of byproducts generated in the field and during processing into the final product, the aim is to increase the value added from hemp cultivation and to provide farmers with an alternative source of income to offset falling milk prices.

Projektbeschreibung

The project is investigating how traditional dairy processes can be utilized and supplemented with innovative methods to produce safe, high-quality, and flavorful vegan or hybrid cheese and whey products from commercial hemp protein, and to market them both nationally and internationally. The project is examining whether hemp proteins can be thickened and pressed through fermentation or—similar to tofu—using coagulants. In addition, the impact of gentle pasteurization (PEF, HPP) on taste, appearance, and shelf life is being evaluated in comparison to thermal processes. Another focus is the use of byproducts such as hemp straw—including as animal feed—to create additional sources of income and holistic value creation. Workshops and a guide will facilitate knowledge transfer, highlight new technologies and marketing models for farmers, strengthen demand for hemp products, and promote cultural diversity and biodiversity. Farmers and stakeholders are invited to participate.