Photo ©FAO/Javid Gurbanov
“Raised in a nomadic lifestyle, our approach is shaped by respect for nature and ecology, ensuring our products are pure and additive-free,” says Mahammad Bayramov of Azerbaijan, drawing inspiration from his Tarakama heritage.
“Tarakama” is the traditional nomadic pastoral lifestyle that guides the lives of Azerbaijani communities who move with the seasons. Mahammad, originally from Aghdam, a small town in the centre of Azerbaijan, has lived this rhythm since he was a boy, travelling the country’s varied landscapes with his family’s livestock.
Every year, his family and five other families would band together to move their herds to the mountains. “The mountains are tough, the winds harsh and the animals can be restless. Alone, a family struggles to keep the animals all in one place, but together it is easier to look after them,” he says.
Raised with livestock, Mahammad and his community have long depended on animals as their main source of income. Moving around together solidified bonds among herding families, fostering collaboration that laid the foundation for their future Co-operative. Together, they established Eko-Süd (Eco-Milk), chaired by Mahammad, intending to maximize the production of milk and other dairy products.
However, they soon encountered significant challenges, which tested their resilience and determination. “Manual labour dominated every aspect of our daily operations, from grinding feed to milking cows,” recalls Mahammad. This labour-intensive process was not only time-consuming but also energy-draining, with minimal profits.
In 2023, a new chapter began for Eco-Milk when the Food and Agriculture Organization of the United Nations (FAO), in partnership with the Government of Azerbaijan, provided Mahammad’s cooperative with essential tools, including feed grinders, a dairy processing facility and generators. These tools made basic tasks much easier and faster, allowing the cooperative to focus on what truly matters: producing high-quality milk and dairy products for their community.
As a result, the cooperative attracted more families, growing to include 23 members. They now efficiently process milk into cheese and butter, products that are highly sought after in Baku and the surrounding regions.
“Previously, we could manage only one cow per person, but now we have increased our herd size to ten cows per person,” states Mahammad.
The members participated in various FAO training sessions held throughout Azerbaijan. These sessions aimed at enhancing animal care and developing business and leadership skills. Mahammad and other members mastered advanced livestock management techniques, such as caring for pedigree animals and optimizing feeding and milking processes, along with effective marketing and market segmentation strategies.
The enhanced product quality and marketing expertise attracted more customers, increasing profits. Additionally, the cooperative model facilitated the pooling of resources and sharing of machinery among small-scale dairy producers of Azerbaijan, significantly boosting the efficiency, reliability and sustainability of their food production.
The group also practices sustainable farm management. They produce organic milk and dairy products and enhance product quality by providing clean water through an osmosis unit supplied by the FAO project. This system purifies water by removing impurities and contaminants, ensuring that the water used in the processing of cheese and butter complies with quality standards and food safety regulations.
Embracing both tradition and new technologies, Mahammad views agriculture and livestock farming as opportunities for young people to gain self-sufficiency and introduce innovative ideas. “By integrating traditional practices with global insights, we honour our roots while embracing modern advancements.”
His cooperative hopes to inspire the next generation to contribute to the country’s food security and explore sustainable livelihoods. Plans include expanding markets nationally and exporting internationally, which can’t be achieved without engaging young entrepreneurs, both men and women.
Five out of the seven key cooperative members are women, who handle everything from milk quality analysis in the lab to dairy product management. Mahammad is convinced that fostering an environment where everyone contributes equally is necessary for the cooperative’s success as this ensures equitable participation and enhances its community impact.
Cooperatives are vital in combating hunger and malnutrition, particularly in the agri-food sector. Recognized by FAO as key allies for advancing family farming, these organizations reduce inequalities, promote fair work and enhance local governance through public-private partnerships.
With 2025 declared the International Year of Cooperatives by the United Nations General Assembly, strengthening these alliances is ever more important to achieve a sustainable, food-secure future.
Source: The FAO News And Media Office, Rome
