A two-week training course for milk processors took place in the dairy region of Cajamarca, Peru. This was initiated by the professional association CODELAC and organised in collaboration with the CEFOP Vocational School. The aim was to improve the quality of the dairy products produced, develop new types of cheese – with a longer shelf life – and increase added value through innovative production methods. Under the direction of SEC expert Oskar Flüeler, Doctor of Engineering in Agricultural Sciences from the Swiss Federal Institute of Technology and master cheesemaker, 27 professionals received practical knowledge that can be implemented directly in their businesses.
Practical Training and Knowledge Transfer
Together with Sara Lopez, Oskar Flüeler developed a comprehensive course programme that included both theoretical and practical elements. The focus was on:
- The improvement of the quality of existing dairy products to increase profitability.
- The production of mature cheeses such as Gruyère, Parmesan, Raclette and Gouda.
- The production of storable quality butter from milk and whey cream.
- The sensible utilisation of whey to produce foodstuffs.
- The development of new products to open new markets.
A key topic was the targeted use of lactic acid bacteria in the production processes. The participants learnt about innovative techniques to sustainably improve the quality and shelf life of their products. In addition to teaching theoretical principles, great emphasis was placed on practical exercises to apply the new knowledge directly.
Great Recognition for the Course
The participants and organisers were consistently positive about the course. They found it to be a valuable training programme for the industry.
Saida Rosales from Industrias Jalizom SRL Cajamarca explained: “Thanks to the experience of cheesemaker Oskar Flüeler, we gained extensive knowledge of the cheese production and maturing processes. We are already applying these techniques in our production and achieving remarkable results.” Ciro Mendoza from Lácteos la Sacha added: “The course was very practical and comprehensive. It helped me to expand my knowledge of making different types of cheese. The organisation of the course was good and Oskar Flüeler, an excellent cheesemaker, taught us innovative and important methods in the dairy, such as using simple techniques to make ricotta cheese.”
CODELAC also emphasises the importance of such training courses for small and medium-sized companies: “The experience of an expert like Oskar Flüeler is extremely valuable and should be made available to as many small businesses as possible. Courses such as these enable producers to develop high-quality and differentiated products to open up new markets.”
A Tough but Rewarding Endeavour
Oskar Flüeler added his positive feedback: “It was a challenging task that required a lot of commitment and perseverance, but the effort was worth it. The motivation and commitment of the participants was remarkable and I am convinced that the newly learnt techniques will contribute to the further development of milk processing in Cajamarca in the long term.”
About the Client
CODELAC is a professional association of cheesemakers that represents most of the artisanal dairy processing companies in Cajamarca. It is committed to the further development of its members, in order to increase competitiveness and improve product quality in the region. The course took place at the CEFOP Vocational School and offered 27 participants the opportunity to learn about new production processes and deepen their knowledge of milk processing.
About the Expert
Oskar Flüeler worked as an SEC Expert from 2017 to 2024 and conducted a total of 20 assignments in Bolivia, Guatemala and Peru during this time. His expertise in milk processing and his knowledge of Spanish made him a sought-after consultant in these countries.
He registered with SEC in January 2017, and was already on his first assignment in April of the same year. He has since supported SEC clients with unwavering commitment and perseverance, sharing his expertise in order to optimise their production methods and increase added value. Many of his assignments took place under challenging conditions, but he always remained fully committed to the task at hand.
Oskar retired from SEC at the beginning of 2025 and moved from active to passive expert status. The SEC team would like to thank him warmly for his valuable, tireless commitment and his incredible contribution to the promotion and improvement of milk processing in Latin America.
Interview with SEC Expert Oskar Flüeler
What have you helped the client to achieve? What changes have you already observed?
CODELAC provides a forum for the exchange of ideas between the public and private sectors. It brings together the owners of small milk-processing companies in Cajamarca and the region, aiming to strengthen the local dairy sector. The forum promotes the production of higher-quality dairy products with greater added value and facilitates their introduction to the Peruvian market. The course announcement generated significant interest and was almost fully booked from the outset.
What were the main problems facing the client and how could you help?
I was able to help by clarifying questions about the quality of ripening cheese, deepening the participants’ knowledge of dairy microbiology, assisting with the development of new products with higher added value, producing long-life butter, obtaining whey proteins for human consumption and the planning of production and sales.
How did the participants react to your insights and knowledge? What was implemented?
Together, the participants designed the course programme, which included both practical work and theoretical lessons. After the course, the participants gave consistently positive feedback.
How will your efforts help the client in the future?
The course was primarily attended by managers from practical enterprises. They were particularly interested in addressing internal company issues and actively seeking solutions for the future.
Was there an encounter or story that particularly touched you?
Collaboration during the two-week course was excellent. Despite being competitors, participants exchanged ideas in a lively and friendly atmosphere.
What advice would you give to another SEC expert before a similar assignment?
Prepare thoroughly for the future assignment. This includes getting to know the company, its facilities, and the people responsible; understanding the current problems and what is expected from the expert; identifying weaknesses in the organisation and finding solutions; having sound specialist knowledge and great flexibility. Basic knowledge of the local language is also advantageous.
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