Production of milk protein concentrate and extended life fresh cheese The Salvadorian applicant Agroindustrias San Julián S.A. de C.V. (Agrosania) and the local partner Distribuidora San Julián S.A. (whom have the same shareholders) are looking to expand their market in Guatemala with new lactose products, among others because there is no room for growth in El Salvador.Also, the applicant wants to secure its access to milk protein concentrate which it is now sourcing from New Zealand. The project will be established in the area of Jutiapa where a lot of independent milk producers lack access to markets. A joint venture will be set up and include an extension service programme to collect milk and a processing factory for the production ofa) milk Protein Concentrate (MPC) for sales to the applicant and the local industry andb) extended shelf-life cheese for the local market.Corporate Social Responsibility (CSR)The joint venture will obtain a HACCP certificate, however after the PSI phase. Traceability and health and safety measures will be implemented as according this certificate. Also, an extensive smallholder's scheme will be set up, also to provide farmers access to inputs and cooling systems.Impact•	Employment and working conditionsThe employees will receive at least 110% of minimum loan. They will be trained. Employees will be stimulated to join a worker association. Furthermore, health insurance, safety and security measures, pension and subsidised meals will be provided.•	Innovation / Transfer of knowledgeMPC is totally new to Guatemala and will also be the input material for extended shelve-life cheese. MPC uses a new ultra-membrane filtering method which leads to improved preservation of nutritional levels. The cheese is new because of its extended shelve-life of 3 months, while fresh cheese has a shelve-life of around 5 days. A pressure combined pasteurisation process is applied which also kills bacteria, while nutrition levels are maintained. The structure of long shelve-life cheese is very different from fresh cheeses.A small percentage of the MPC is also sold to the dairy processing industry, while at the spin-off phase this percentage will grow.•	Chain effectsThe project will work with 160 milk farmers who currently do not have a stable outlet for their milk. They will be provided with technical assistance, support in certification, improvement of feeding, cattle breeding and raising techniques, collection system, cooling, etc.The product has improved food safety standards compared to fresh cheese and will have longer shelve-life.•	Impact on the sectorKnowledge will be shared with Universities via students who do internships at the joint venture.•	EnvironmentThe partners will use biomass energy (bio digester) and will clear and reuse waste water. Certificates of the Ministerio de Ambiente y de Recursos Naturales and Ministerio de Agricultura, Ganaderia y Alimentacion will be obtained.•	Position of women40% of the workforce will be female (16 FTE).•	Impact on food safetyThe project will contribute to local food safety and local food security.•	Impact on waterWater is treated and reused. Setting up a smallholder scheme and a processing factory for the yearly production of Milk Protein Concentrate (MPC) for export mainly and extended shelf-life cheese for the local market.