- Quality assurance from the sowing to the feeding trough.
- Diets designed by local and foreign nutritionists.
- Electronic systems to control the preparation and consumption of food.
- State-of-the-art machinery for efficiently mixing and feeding the animals’ diet.
- Control of food and diets using NIRS (Near-Infrared Spectroscopy).
- Absolute traceability of the roundup from birth by means of electronic chips.
- Completely protocolized health management of the different categories of animals.
- Separate management of animals undergoing antibiotics treatments (separate corral and milking yard).
- Specialized veterinarians (clinical practice, reproduction, prevention).
- Individual electronic identification of each animal’s production history.
- Feeding troughs and sleeping places for each of our cows (free stall system).
- Low-mineral drinking water.
- Sprinkling and ventilation with electronic temperature control.
- Rubber flooring in the transit and eating areas.
- Care from our staff for the welfare of the animals.
- 24-hour access to fresh food.
- Daily individual control of the production.
- Estrus detection using podometry as a complement for visual detection.
- Selection of the parents of our animals in the interest of powdered milk production.
- Use of world-class bulls.
- Use of sex-sorted semen in most of our heifers.
- Embryo-transfer project through in-vitro fertilization techniques.
- Use of genomes to select our oocyte donors for the embryo-transfer program.
Powdered milk production plant
Factors influencing our product of excellence:
- Own-produced chilled milk.
- Distance of 150 meters between the milking area and the plant.
- Period of 4-8 hours from when the milk is obtained until it turns into powdered milk.
- Automatic plant regulated by a control system.
- Standardization of fat content in line with the process through a computational system.
- Direct pasteurization.
- Double parallel evaporation system to minimize the thermal impact on the product.
- Milk drying by direct contact with ultra-filtered hot air.
- Powder transportation using a vacuum system and micropulsations of air to reduce product breakage with controlled temperature and humidity.
- Packaging replacing the oxygen with an inert gas in a controlled humidity and temperature environment.
- Milk drying facilities with a pressurization system to avoid the entrance of external vectors.
Quality Assurance Systems
- Segregation of the processes in buildings with different food security levels.
- Four hygienic areas, separated by border areas where clothes and shoes must be changed.
- Traceability system from the milking roundup up to the packaging of a given product.
- Good manufacturing practices.
- Implementation of the Codex Alimentarius MERCOSUR (link) norms for manufacturing processes and practices.
- H.A.C.C.P.: Hazard Analysis & Critical Control Points of the U.S. Food and Drug Administration.
- Quality assurance system by criticality analysis.