The story
Dairy processing and training facilities
Rwanda’s dairy producers needed facilities where safe processing, product development, and practical instruction could happen together. Designed by Tola Thomas with the Artisanal Cheesemaking Centre of Excellence, the Dairy Education Center brings training and production into one working facility. Learners can follow milk through hygienic handling, cheesemaking, storage, and quality control while experimenting with products suited to domestic markets. That arrangement makes the building itself part of the curriculum: clean and dirty flows, temperature, water, work surfaces, and observation all shape the plan.
The center is intended to strengthen rural income and create skilled work by adding value close to where milk is produced. Journeyman International supported the design and construction proposal, which remains prospective. Organizing the facility around dairy production gives participants a repeatable process for safer food handling and local processing.
