Food chains traccionan from the demand: the consumer points to their preferences, the processing industry reports and updates with respect to those claims, and then transmits its suppliers the requirements of the raw material to process with which ensure to meet, in quality and quantity, the portfolio of products consumed by the demand served.
What milk is needed.., what volume.., where to look?.., this should come clearly from the link processor, depending on the product design and market that caters to them. On the one hand we have a definition of top quality contributed to the Technical Committee of the SIGLeA, by Juan Carlos Pagan, a renowned biochemist specialist with extensive experience in the dairy industry, where it describes the parameters that we call Milk Premium, an ideal raw material for any product to develop and market the world to supply:
Since the dawn of the dairy industry in argentina when the tambero after milking by hand, loaded the jars and carriage took them to the creamery, up to the present, all known, what our dairy is responding to policies implemented over time by the industrial sector. We agree with the concepts of Ing. Mariano Bosch, CEO of ADECOAGRO, when he says "...the market the milk is the same as 20 years ago, and the less is the responsibility of the producer, which is already super-efficient, producing with the lowest price compared with other countries dairy..."
The guidelines come from the industry to the producer through the price and according to this the producer interprets to produce milk in volume and quality to justify receive that price. In these moments part of the industrial sector builds the price paying a fraction components and quality hygienic-sanitary, something by volume and logistics, and a bonus shopping arbitrary to the extent that finally the price ends up being paid per litre. The remainder directly paid per litre without distinguishing quality or logistics.
To move towards a dairy-edge is necessary to set a goal of quality, volume and logistics (separating the freight of the settlement of milk and decreasing significantly the bonus shopping arbitrary) and pay it off by putting a price distinctive (as they would be for today 12$/lt. for example). Nobody panic because that milk does not reach the 5% of the total volume, and in addition to the savings in transport, performance and quality will improve the business.
A very clear example of the signals received by the producer orientándole what kind of milk requires the market, is the level of somatic cells to the national average the value of which for the last 4 years it remained above the 400,000 CS/ml. despite this being the maximum suggested in the Argentine Food Code.
Being the presence of somatic cells of so much importance as a determining factor in the yield of cheese, and the quality of the dairy product in general, whether by life or by risk of the presence of toxins in the food that lead to cost increases for the tasks of processing and control, industrial policy, the matter is not clear. Of the far more crude as is the pay per litre up to the more elaborate as in those cases of reward by the counts under, the results are discouraging. A count of 400,000 CS/ml., the producer will mean a loss of production of about 3%, but the cost of going down that count is more than 3%. The reality of the global analyses show an error in the handling of the topic.