Farmers went to restaurants

The food is different. And not everyone can work as a meat grinder in the market, because the carcass must be slaughtered to get what they want. Pieces of meat and others are more expensive, others are cheaper. And restaurant chefs will not even look at what housewives cook in their kitchens. Because they understand that people go to their facilities not just to eat, but to enjoy the meal.

In recent years, the villagers have managed to fill the market with food, there is no shortage of it.

The long queues for soup sets are a thing of the past and the current generation does not even know what they are talking about when the older ones talk about how they “made” food. Why buy when you can buy everything?

And here a problem arises: there are many products in the bulk department, but restaurant and cafe employees complain that there is nothing to cook dishes. Because beef, for example, in most cases we get from slaughtered cows. She started giving less milk – they put it under the knife. But a good steak can be made from specially bred beef, from a specific cut.

How to grow good meat, how to fill the market with delicious berries, fresh fish and all other agricultural products – all this will be taught for the first time at the School of Farmers. The fifth stream has already started at the Agricultural University. But if earlier they taught the secrets of mass production, that is, how to produce more, now a new discipline has emerged – “Production of agricultural products for the restaurant business in the context of import substitution”. The initiators of its introduction were the branch of the Russian Federation of Restaurants and Hoteliers in the Republic of Belarus and the Association of Chefs, Restaurants and Hoteliers of the Republic. They were supported by the Ministry of Agriculture of the region. The Deputy Prime Minister – Minister of Agriculture of the Republic of Belarus Ilshat Fazrakhmanov noted that the industry is facing new challenges. Completely different working conditions require new approaches. That is why today there are no more new entrants to the School of Farmers, but those who have been active for many years, but want to take it to a qualitatively new level.

The head of the Federation of Restaurants in the Republic, Mikhail Kumpan, in an interview with RB, noted that restaurants and cafes face the problem of choosing a quality product.

“Not every one of them, be it meat, berries, fish or anything else, is suitable for preparing a delicious dish,” he says. – The task is to teach farmers how to produce raw materials for restaurants according to set standards. In addition, good products are in demand not only in the democracy, we can also help with their delivery to the major cities of the country.

The students of “Farmer’s School” will receive theoretical knowledge at the Bashkir State Agricultural University and practical classes will be held in leading agricultural enterprises and farms in the area, as well as in a popular cafe in Ufa. After three months of training, farmers will develop a plan and roadmap for the development of their own agricultural business.

Graduates will receive the government documents required to receive a grant.

It is worth noting that among the 22 areas in which this project operates, Baskiria is the only one that has started a unique specialization – the production of high quality products. And this idea found a response among farmers – it was chosen by 31 of the 40 participants in the project.

“In general, Farmer’s School is a good tool for small business development,” says Ilshat Fazrakhmanov. – Large farms are more stable, they are more adapted to the harsh reality of the economy. However, the products are becoming more flexible. Our farmers have it unique, but most importantly – natural. And one of the problems of small businesses is the lack of capacity to properly present and sell products. At the School of Farmers we try to give this knowledge and skills. In the fifth stream, along with traditional education, a new direction emerged, where teachers and experienced professionals would “connect” a product maker directly to restaurants. And as a result, we will get a high quality natural product, new dishes from Baskir products.

Mikhail Kumpan believes that in the past, with greater access to raw materials from abroad, restaurants paid little attention to local brands. In his opinion, now is the time to fill this gap.

“In the learning process, it is important for us to see who is cultivating what, it is important to help with marketing, to properly package agricultural products so that they become competitive,” he says. “Here, farmers will not only gain knowledge, but will also gain the necessary connections. What to hide, sometimes it is not enough to promote your product. Often high quality, but without proper design, without acquaintances, does not find its place in the market. Some are looking for where to buy, others – to whom to sell. We will try to collect them, to get to know them. The restaurants will explain what product they need. This is how things start to evolve.

Natalya Chibrikina, president of the Democratic Association of Caterers, Restaurants and Hoteliers, noted that since 2013, work has begun on the “chef with the manufacturer”, but only now has it begun to dawn on farmers that they do not have everything products in high demand in the market. And we have to fight for a place in the sun.

“Now, before starting his own business, the farmer first of all solves the question – where, to whom will he sell it, if he needs his product,” he says. – We have reached a new level of communication with farmers.

It is not true that everything can be made into candy, the basis of any delicious food is initially a great product.

Our task is to convey to the farmers our requirements, the standards we follow. It is important to have consistency in the production of a one-place product – a visitor should not come to a restaurant, eat something, like it and order it next time, but the taste is not the same, because the farmer gave the lowest quality feed. It is necessary to reach a consistently high level of quality in product production and to adhere to it. I think there are feeding and care technologies that make this possible.

Our experts also advise not to chase imported brands.

– Jamon is their story, we do not need to parody it. Its production requires a different climate and food, says Mikhail Kumpan. – We have our own local products that need to be promoted. We were given a specific DNA code from above – what our ancestors ate in this area, what dishes they cooked. You just have to remember, to develop it at the modern level. After all, local products are not only the economy, but also health.

It is known that what is produced near, roughly, within a radius of several hundred kilometers, is more useful to a human being. This is how the world and life in it work.

Natalya Chibrikina notes that the association is currently collecting data on the ability to purchase premium products – what and in what volumes are needed restaurants and cafes in the area.

“There can be no exaggeration in them,” he believes. “We still do not have enough, but if a miracle happens and farmers start offering more than our market can absorb, then Perm and Yekaterinburg are waiting for our products. Not to mention Moscow, where they understand that they are being fed something wrong.

“Won’t it turn out that the best pieces of duck you’ve raised will go to the restaurant and no one will need the rest?” we asked a provocative question to Gulnur Iskhakova, a duck meat producer in the Sharansky and Tuymazinsky areas.

“We will benefit from the fact that the best pieces will go at a high price in restaurants and the rest can be sold cheaper in the market,” he says. – The overall result will lead to cost-effective production.

Ildar AKHIYAROV

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