Industry & Agriculture articles

What now for Lebanese wine?

What now for Lebanese wine?

Lebanese wine is at a turning point in its long and proud history—and it is a positive turning point too. But first, a little context: For those who do not know, Lebanon, or what is now Lebanon, has been making wine for thousands of years. Only the people of the Caucasus have been making wine

Profiling new Lebanese wines

The Lebanese wine industry continues on its growth trajectory, and it seems that every year we hear of new wine labels entering the market. Executive profiles a selection of the newest wine labels to make their mark on  Lebanese palettes, outlining their story and their business strategy. Rather than being the products of proprietary wineries,

Lebanese wineries in 2018

The Lebanese wine industry seems to be flourishing, despite the floundering economy, and has enjoyed a year full of celebrations and achievements—with more yet to come. In the last week of October, as Executive went to print, representatives of Lebanon’s wineries were returning from a series of celebratory events in London that were hosted by

Say (goat) cheese

Goat dairy production has a long history in our part of the world. Archaeological evidence suggests that goats were the first dairy animals to be domesticated, sometime between 9,000 and 8,000 BC in what is today Iraq and Iran. Goat milk was also mentioned in the Bible, with the prophet Abraham owning herds of goats,

More than one way to cluster

Rabih Saba and Marwan Ayoub are the founders of Venture Group, a development and consulting group known for its hospitality clusters.The group developed Uruguay Street in 2012, followed by The Village Dbayeh and The Backyard Hazmieh. Saba and Ayoub sat down with Executive to discuss their new venture, Restos St. Nicholas, as well as their

Diversifying Lebanon’s tourism

Executive spoke with Pierre Achkar, president of the Lebanese Federation for Tourism Industries and the Lebanese Hotel Association, who says the tourism industry has learned the hard way the dangers of relying on one market. Although no single market can replace the Gulf tourists, he says, the tourism sector is developing alternative markets and new

TAQA is a living product

TAQA is a Tripoli-based wholesale bakery that produces and manufactures health snacks, such as cookies, maamoul, and dried fruit and nut bars. TAQA’s snacks are all wheat-free, GMO-free, palm oil-free, and vegan. We started out as an artisanal bakery called Bread Basket Square and progressively transitioned into a manufacturing facility with automated lines. A business

Food for thought

Executive sat with Mounir Bissat, secretary of Syndicate of Lebanese Food Industries, to talk about the challenges and opportunities in front of the agro-industry subsector experienced in 2017.  E   What are the main challenges facing the industry sector in general, and the agro-industry specifically, in Lebanon? The first challenge is instability in the country.

Of reds, whites, and rosé

There is a lot to raise a glass to when it comes to Lebanese wine. 2017 saw several new wineries entering the market, with a few more slated to launch their first vintage in 2018, raising the total number of wineries to 49. Demand for Lebanese wine has grown internationally as well, with over 40

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