Contribution of agri-food cooperatives in rural development and the safety status of their local food products

Abstract

Cooperatives play a significant role in rural development in many countries, contributing to household food security and sustainability. In Lebanon, local food products are mainly produced by agri-food cooperatives. However, their economic movement is relatively weak, mainly due to non-compliance with safety standards. Our study aimed to assess the safety of these local food products, identify and address hazards for safer production, and evaluate the contribution of agrifood cooperatives in Lebanese rural areas. Sixty-three traditional preserved food products were collected from 16 cooperatives around the Litani River Basin and tested for their microbiological properties. The testing was done in two production cycles. The gaps were identified to be addressed before the second cycle. Moreover, an interview was conducted with the cooperatives' directors to further understand the cooperatives' social and economic contribution. The results showed that, initially, 28 products were contamination-free, 21 held spoilage microorganisms, and 14 harbored foodborne pathogens. Following our intervention, 43 products became contamination-free, six held spoilage microorganisms, and only one product retained pathogens. The remaining 13 products were discarded due to major non-conformities with the good manufacturing practices. The value chain assessment revealed that cooperatives played a pivotal role in the social and economic development of the area by providing employment opportunities and driving economic growth. However, cooperatives had many challenges related to funding and marketing. This study provided a deeper understanding of the importance of food safety in supporting agri-food cooperatives in enhancing their operations. It highlighted the importance of agri-food cooperatives in contributing to national food security. The public sector's role in monitoring and organizing this value chain should be emphasized.