The client is a dairy processor and is located in a remote hill area approximately four hours from Kathmandu. The company converts 4500 to 5000 kilograms of buffalo milk per day, collecting the milk from 500 dairy farmers. Khua and Paneer are the main products. Whenever there is an overflow, it is transported to the mother company in Kathmandu. The company aims to produce more cheese, particularly mozzarella, for use on pizzas.
- The development of a suitable recipe for mozzarella
- The training of staff in the production of mozzarella
- Providing advice on future production growth
- An overview of quality management
The first days were spent planning and procuring the necessary materials and ingredients for a systematic and standardized mozzarella production. Following this, the production process was constantly improved in order to achieve a high level of mozzarella quality. After two weeks, the staff was capable of producing quality cheese without the assistance of an expert. The market has responded very positively to the product so far. Management understands how to manage quality and produce growth.