Fall is peak season for Lebanon’s agriculture sector, as farmers are busy harvesting olives, grapes, apples, thyme, pine nuts and apples. These products are then used to make traditional goods such as olive oil, zaatar, jams, and syrups. Lately, a number of non-traditional goods, such as apple cider or chutney have been thrown into the mix, diversifying the market and adding potential to an industry that already has much to offer. While there is still room for growth, the sector has been held back by a variety of factors, notably the high cost of production, a lack of education in modern practices, and little government support. However, over the past few years, entrepreneurial agro-industrialists have managed to overcome these obstacles and produce innovative foods that bring dynamism to the sector. An important subsector According to Mounir Bissat, the secretary of Syndicate of Lebanese Food Industries, agro-industry is a
Nabila is Executive's hospitality, tourism and retail editor. She also covers other topics she's interested in such as education and mental health. Prior to joining Executive, she worked as a teacher for eight years in Beirut. Nabila holds a Masters in Educational Psychology from the American University of Beirut.
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