{"id":281525,"date":"2020-10-07T10:45:10","date_gmt":"2020-10-07T13:45:10","guid":{"rendered":"https:\/\/anba.com.br\/?p=281525"},"modified":"2020-10-07T10:45:10","modified_gmt":"2020-10-07T13:45:10","slug":"company-plans-on-exporting-award-winning-dulce-de-leche","status":"publish","type":"post","link":"https:\/\/anba.com.br\/en\/company-plans-on-exporting-award-winning-dulce-de-leche\/","title":{"rendered":"Company plans on exporting award-winning dulce de leche"},"content":{"rendered":"

S\u00e3o Paulo \u2013 Elected ten times as Brazil\u2019s best dulce de leche in the National Dairy Product Contest, the product by Latic\u00ednio Escola Vi\u00e7osa could break into the foreign market. The Doce de Leite Vi\u00e7osa export project is its first stage of feasibility studies, but Latic\u00ednio Escola general manager Aristides Dias told ANBA that there is a large demand from foreign retailers.<\/p>\n

The dulce de leche production represents now 55-60% of the company\u2019s<\/a> output, and year to date through August it accounted for 60% of its revenue. \u201cRight now, we are adapting production to meet the FSSC 22000, a norm that consists of an international food safety certification, which will make the whole export process easier,\u201d Dias explained.<\/p>\n

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Aristides Dias explains that the foreign market is interested in the Brazilian product<\/figcaption><\/figure>\n

The company maintain direct contact with the farmers to uphold the large-scale quality. \u201cIn this wide dairy world, having a good relationship with the farmers is fundamental. We have employees that are focused on meeting the current legislations and constant guidance on the continuous improvement with the farmers,\u201d the manager said.<\/p>\n

These relations make processes like traceability possible. \u201cIn addition to help guaranteeing the food quality, it benefits the farmer and is key to guarantee the product origin and quality,\u201d Dias added.<\/p>\n

The history of the company goes hand in hand with education. Founded in 1971 by Danish professor Beck Anderson, Usina Piloto de Latic\u00ednios was created as a support lab for dairy classes at the Department of Food Technology of the Federal University of Vi\u00e7osa (UFV). In fact, the dulce de leche was created for the consumption of the university\u2019s students with technology developed by the department.<\/p>\n

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The dulce de leche was created with technologies developed at the Federal University of Vi\u00e7osa<\/figcaption><\/figure>\n

At first, the raw materials were obtained exclusively at the university\u2019s farm, the products were handmade then, and besides the students, only clients at the cafeteria had tried the treat. With the great acceptance of the first products obtained in the classes \u2013 milk, cheese and requeij\u00e3o \u2013 and the surplus production, the company started selling them to the population in the city of Vi\u00e7osa.<\/p>\n

As the demand increased, an administrative and industrial structure was needed to organize the entire production process, input purchase, and sales. Even now, the facilities also serve as an education, research, extension and innovation lab of the university. Every year, the school receives around 1,500 students with practical lessons, internships, and academic work, as well as serving 50 education institutions from across Brazil and having 40 internships for students from several academic fields.<\/p>\n

To keep conquering markets, the company is constantly creating new products. A newly launched product is the Vi\u00e7osa dulce de leche with coffee, which, Dias said, has been well received by the public and been met with strong sales. \u201cLatic\u00ednio Escola became a standard in Brazil and elsewhere, proving that it is possible to associate knowledge and industrial production with the proper application of resources in order to generate more revenue for the academy, as well as producing innovative technology and fostering the market development,\u201d the general manager stressed.<\/p>\n

Translated by Guilherme Miranda<\/strong><\/p>\n

Press Release<\/div>\n
Press Release<\/div>\n","protected":false},"excerpt":{"rendered":"

Elected 10 times as the best of Brazil, Latic\u00ednio Vi\u00e7osa\u2019s dulce de leche is adapting to get the international food safety certification. The company started within the Dairy School of the Federal University of Vi\u00e7osa, Minas Gerais.<\/p>\n","protected":false},"author":2324,"featured_media":281498,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[114],"tags":[10426,15742,17441,17442,17444,17445,17440,4641,9561,3202,17437,17446,17447,17443],"class_list":{"0":"post-281525","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"tag-university-en","9":"tag-dairy","10":"tag-dairy-company","11":"tag-dairy-school","12":"tag-doce-de-leite-en","13":"tag-doce-de-leite-vicosa-en","14":"tag-dulce-de-leche","15":"tag-exportacao-en","16":"tag-exports-en","17":"tag-milk","18":"tag-produtos-vicosa","19":"tag-ufv-en","20":"tag-vicosa-en","21":"tag-vicosa-products"},"wps_subtitle":"Elected 10 times as the best of Brazil, Latic\u00ednio Vi\u00e7osa\u2019s dulce de leche is adapting to get the international food safety certification. The company started within the Dairy School of the Federal University of Vi\u00e7osa, Minas Gerais.","_links":{"self":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts\/281525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/users\/2324"}],"replies":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/comments?post=281525"}],"version-history":[{"count":0,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts\/281525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/media\/281498"}],"wp:attachment":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/media?parent=281525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/categories?post=281525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/tags?post=281525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}