Cows in the Caucasus: overgrazing, underfed

How do we get a measure on what's happening with agriculture? It turns out that dairy farming provides powerful indicators. According to an IFC expert, the average Georgian cow yields 1000 liters of milk per year. By comparison, a wholesome Swedish cow can provide up to 9000 liters.

Intensive Western farming practices may not be a desirable model -- they require investment, expertise, and bring their own perverse results. Nor can practices be transplanted: under current circumstances, the expert said, a Holsten cow in Georgia simply would not survive.

But the status quo is not sustainable either. There are an estimated 700.000 cows in Georgia, severely overgrazing the pastures (together with the sheep, and overall numbers are growing). It is a classic example of the tragedy of the commons: a free resource for which there is unlimited appetite eventually gets exploited beyond carrying capacity. In the Caucasus overgrazing leads to desertification and erosion, while also destroying the habitat of other species.

If properly fed and kept, the average Georgian cow could provide 4000 liters. What is missing? Expertise is in short supply, and so much farming is subsistence-based that it is difficult to introduce better practices. Cows themselves count as capital, so farmers don't think much about increasing the productivity of individual cows, but rather want to have more of them. Larger dairy farms are very rare. Nor are the cows bred systematically. Investment would be required, but there is little capital. One of the problems is also that milk powder, subsidized by the European Union, apparently is smuggled in from Russia and makes dairy farming uncompetitive (many locally-made milk products actually are made from EU milk powder, rather than from local milk).

Land reform may be one solution, but there is little political appetite for it. In the meantime, various organizations are working with farmers to bring more expertise. Fortunately, it is easy to demonstrate the impact of better practices, so some farmers are catching on.

Barriers to Cooperative Ventures in Rural Georgia: Feisty Farmers

Much has been made about the collapse of agriculture in Georgia. From the overgrown tea plantations surrounding Zugdidi to the sere fields that used to be replete with apples in Gori, one encounters fallow land wherever one goes.

The international community and increasingly the Georgian government itself have been asking how successful agricultural ventures can be increased throughout Georgia. Sergo Baramidze, a CRRC fellow, set out to investigate barriers hindering the development of cooperatives and other forms of business partnerships in the rural areas of West Georgia.

Baramidze found that in rural communities of Georgia, peasants and small-scale farmers tend to be self-reliant and not interested in forms of cooperation, such as agricultural or credit cooperatives. For instance, only 5% of the credit unions developed through the World Bank attained a modicum of success.

The researcher highlighted five main barriers hindering co-op developments in rural areas of Georgia: 1) peasants and small-scale farmers are unfamiliar with the benefits of cooperation; 2) farmers are not educated about the principles of community resource management; 3) there is no concrete plan for the development of small farm cooperative markets in rural communities; 4) villagers distrust each other too much to cooperate; 5) a lack of financing exists for agricultural development.

In order to improve co-op development in rural areas, Baramidze suggests developing cooperative management training materials based on recommendations developed by the Food and Agricultural Organization (FAO) and Credit Agricole and adopting them to the local Georgian environment taking into consideration aspects of Georgian cooperative heritage – soviet farms (kolkhoz) and Georgian co-ops that existed before the Soviet revolutions in 1917 and 1921 – that may still be useful in contemporary Georgia. Moreover, Baramidze suggests incorporating the best types of social interactions of communities existing in rural Georgia’s day-to-day life into the business cooperation. For example, Baramidze believes that practices developed from Georgian eating and drinking culture such as the unique method of delegation of toasts to other members of table (alaverdi) could be transferred into the business life of rural communities.

The idea of using traditional practices and incorporating them into modern democratic traditions is an exercise most certainly worth further consideration.