Buffalo-milk mozzarella and ghee for the hotels and for export

A first step

Ask a hotel's head chef what mozzarella the kitchen uses, where it comes from and what it costs per kilo. Then have a buffalo farmer's milk made into a trial batch of fresh mozzarella and a jar of ghee, and bring both back to that chef for a tasting against what they use now. A standing order, or a price the chef would pay, is the proof worth building a dairy for.

Who pays first

A hotel head chef who buys mozzarella from elsewhere and would switch to fresh local cheese if the quality holds.

What leaves today

Buffalo milk leaves the farm raw, and the cheese and ghee that fetch a hotel price are made by somebody else.

The idea and the mechanism are from the book. The first step was written for this site as a suggestion; if you know a better one, say so.

The test

Does it keep value that now leaves the island, or build the proof that lets somebody else do so?

The only test any idea on this site has to pass. The four rules that go with it are here.

In the book

• Ch. ElevenThe Mechanisms
  Denmark's co-operative dairies and the binding contract that held them

More from cluster 14

• 271A farmers' co-operative dairy in the hill country selling cheese and yoghurt under its own brand
• 273Fruit and vegetable drying: mango, pineapple, papaya, jackfruit and okra as premium snacks and soup mixes for Europe and the Gulf
• 274Frozen tropical fruit pulp for the smoothie chains of the world
• 275Heritage rice varieties grown under contract and sold at ten times the commodity price
• 276Organic certification services for smallholder groups, shared so the cost is bearable
• 277Mushroom farms supplying the hotels, since most are still imported

All 25 ideas in this cluster