Cheese factory in the highlands of Bolivia (Altiplano). Six employees are manufacturing fresh cheese – the cheese that is the most popular one on the market of nearby situated town of La Paz.
According to the opinion of the owner his company has a marketing problem: lack of a sophisticated presentation of the products.
Half a year ago a Swiss Cheese Expert (member SEC) transferred during 3 weeks all necessary know-how to produce fresh cheese, trained and educated the staff in making cheese under perfect hygienical conditions.
The expert had to convince the owner of the cheesery that his marketing problems are of third priority. In fact the main problem: increase the milk quantity because the capacity of the factory allows much higher production – this means more than double output.
Another important issue was the unilaterally oriented production – nearly 100% consists of fresh cheese.
- Implementing a feasible system that the factory gets much more milk from the farmers in the surroundings (Result: increase of milk delivery after one year +120%).
- Investment in a second truck for distribution (mainly to Tiendas in La Paz).
- Ongoing trials to manufacture a second cheese product – develop a second product line. Objective: reduce the dependency on traditional fresh cheese.