Dairy unit


  • 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:

Raw material

  • 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.

Process technology

  • 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

  • Zoning.
  • 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.
  • 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.