Alternative livelihoods for forest edge communities : cheese making in the Democratic Republic of the Congo

Abstract

This study aims to contribute to the exploration of using innovative ideas when implementing alternative livelihoods. This research examines the possibility for an innovative alternative livelihood for the Nyindu people, a forest-edge community in the Itombwe Mountains, Democratic Republic of the Congo, through the introduction of cheese-making. Cheese making has the potential to avoid livelihood practices that contribute to deforestation. Having community involvement in this innovative project was central to the analysis of whether this livelihood could be an option. Questionnaires administered to potential consumer and producers elicited results that show a high level of keenness to begin cheese-making and a high level of willingness to purchase locally produced cheese. Through the use of a questionnaire that was administered for both potential producers (n=132) and consumers (n=100), results show that potential producers are keen to start producing cheese with 95% of respondents communicating their keenness. The main constraint identified to cheese production was cheese making training (92%), followed by access to a financing mechanism (53%). Slightly over half of the respondents state that they bought cheese occasionally, followed by about a quarter (24%) stating they bought it frequently. The most important attribute when purchasing cheese for most respondents (63%) was supporting local farmers.