The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System

Chedid, Mabelle; Tawk, Salwa Tohmé; Chalak, Ali; Karam, Sarah; Hamadeh, S.K.

doi:10.5539/jfr.v7n5p16

Cited by 5 publications

(7 citation statements)

References 7 publications

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“…It is consumed fresh or shaped into small balls and conserved in glass jars filled with olive oil for up to one year. Labneh Anbaris is currently available in the global market as pots of cheese balls covered with oil and preserved at 4-6 • C. Kishk is widely consumed in Lebanon, Jordan, Egypt, Palestine, and Syria [32]. It is known by different names: keshek, Kishk (Lebanon), kushk, or Kishk Matrouh (Egypt).…”

Section: Spoonable Yogurtmentioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

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Section: Spoonable Yogurtmentioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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“…Bulgur and kishk are produced mainly for home consumption, which indicates that these production chains can, or are, playing a role in food security and income-generating activities. These products are traditional food reflecting culture and history, but their conservation has been threatened by commercially produced products (Chedid, Tawk, Chalak, Karam, & Hamadeh, 2018). Chedid et al (2018) investigate the production chain of traditional kishk in the West Bekaa, revealing that kishk production has not been affected by the changes that have occurred in the wheat sector, including the introduction of new wheat varieties.…”

Section: By-products Of Wheatmentioning

confidence: 99%

“…These products are traditional food reflecting culture and history, but their conservation has been threatened by commercially produced products (Chedid, Tawk, Chalak, Karam, & Hamadeh, 2018). Chedid et al (2018) investigate the production chain of traditional kishk in the West Bekaa, revealing that kishk production has not been affected by the changes that have occurred in the wheat sector, including the introduction of new wheat varieties. Replacing the traditional wheat landraces with improved hybrid varieties might deprive these traditional products of their original identity and added value.…”

Section: By-products Of Wheatmentioning

confidence: 99%

Challenges and Sustainability of Wheat Production in a Levantine Breadbasket: The Case of the West Bekaa, Lebanon

Tawk

Chedid

Chalak

et al. 2019

J. Agric. Food Syst. Community Dev.

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The farming sector in Lebanon, particularly grains production, is threatened by environmental, socioeconomic, and political factors that have led to a high dependence on food imports, thereby undermining national food security. This study focuses on wheat production in its natural Mediterranean habitat (the Levant) and its sustainability in the West Bekaa through value chain analysis that aims to identify constraints and opportunities in the production system. The analysis is based on a survey at the level of the producers to identify the planted wheat varieties, wheat production systems, land tenure systems, marketing channels, socioeconomic factors of farmers, and different types of wheat by-products. This study reveals important challenges facing the sustainability of wheat production, including farmers resorting to hybrid Funding Disclosure The authors gratefully acknowledge the Lebanese National Council for Scientific Research for providing funding for this study under their grant research program.

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“…, 2011). Similarly, in Lebanon, goat milk is transformed into an array of traditional products, which are common around the country such as labneh [1], laban [2], baladi goat cheese [3], kishk [4] and shanklish [5] among others (Chedid et al. , 2018a; Hosri and El-Khoury, 2004; Zurayk and Rahman, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Goat milk in the Levant area is largely transformed by households and small-scale processors into traditional food products (Hilali et al, 2011). Similarly, in Lebanon, goat milk is transformed into an array of traditional products, which are common around the country such as labneh [1], laban [2], baladi goat cheese [3], kishk [4] and shanklish [5] among others (Chedid et al, 2018a;Hosri and El-Khoury, 2004;Zurayk and Rahman, 2008). Goat milk products also represent cultural heritage and can be region specific such as ambarees [6] in the Northern and WB, serdalli [7] in the Shouf, darfieh cheese in the North Bekaa and darfieh labneh [8] in the South Bekka (Hajj-Semaan et al, 2011), where they are produced following traditional and artisanal techniques.…”

Section: Introductionmentioning

confidence: 99%

Traditional dairy goat value chain in Lebanon: an uneven distribution of values

Khairallah

Chedid²,

Jaber

et al. 2022

JADEE

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PurposeSmall-scale goat farming and dairy goat productions are significant constituents in the livelihoods of marginal Lebanese rural communities. Reviving and supporting that sector is instrumental in creating value for rural communities to build sustainable livelihoods and safeguard climate-adapted value chains (VCs). The paper aims to describe the dairy goat VC in the Shouf and West Bekaa (WB) areas of Lebanon, which are traditionally popular for caprine production.Design/methodology/approachA socio-economic approach was employed to determine the perceived challenges, opportunities and context of goat farmers and dairy processor in the Shouf and WB casas as case studies, using the Heifer International's toolkit for goat value chains. Questionnaires were developed for the five actors of the VC: farmer, milk collector, processor, retailer and consumer. The data were analyzed quantitatively, using simple statistical analysis, and qualitatively through observation, gathering, coding and thematically organizing the responses.FindingsIn the Shouf, the chain is shorter, consisting of a farmer, processor and consumer, while in the WB the VC includes a milk collector and larger dairy factories. The value is unequally and unfairly distributed among the actors putting the small-scale farmers and processors in subordinate positions. In terms of enabling environment, the role of the state, authorities and organizations remains minimal in supporting the sector. The challenges facing this sector are economic, regulatory, operational, social and hygienic as perceived by the participants.Research limitations/implicationsThe economic, political and social instability of the country hinders the performance of the sector.Originality/valueLimited research is available on the small ruminants' VC in Lebanon, addressing the socio-economic status of goat farmers and opportunities available in the sector. On the other hand, the demand for traditional dairy products is increasing amid rising concerns related to intensive livestock systems and negative association of livestock systems with climate change. Accordingly, basic assessment and research on the existing small ruminant dairy chains is important as a first step for the sustainable development of the sector.

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The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System

Cited by 5 publications

References 7 publications

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Challenges and Sustainability of Wheat Production in a Levantine Breadbasket: The Case of the West Bekaa, Lebanon

Traditional dairy goat value chain in Lebanon: an uneven distribution of values

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