Despite the economic limitations that the country is currently experiencing and the lack of imported raw materials, the Dairy Products Company implements specific strategies to diversify productions with fluid milk.

Osmani Atencio Legrá, productive technical director, assured 26 that, at the present stage, the entity has an abundant stock of cow's milk, around 50 thousand liters per day, and stability has made it possible to save powdered milk and maintain the production of natural yogurt, cheeses and ice cream.

Concerning the creation of new foods, they have been at the forefront since the dawn of the COVID-19 in the country. The flavored soy shake and the pulped soy shake are marketed in the commerce network units and are well accepted by consumers.

The manager added that, based on the policy established by the country's highest management to re-hiring the delivery of milk, the collection plan must be higher this year and, therefore, it will provide greater coverage to the industry to increase the assortments.

"We recently started a milk skimming machine that had been acquired since last year, but its assembly had been complex," he said. This acquisition allows us to extract the cream from the fluid milk and use it as a substitute for vegetable fat in the production of ice cream and other products.”

Atencio Legrá pointed out that, at the moment, the ice cream factories in the province have a deficit with the stabilizers, but they have assumed a new formulation and a substitute of national production will be used to ensure that the people of Las Tunas can enjoy the so much loved food in the summer months.

The industry currently has active soy yogurt lines, with productions of more than 950 tons per month; it also manufactures soy milk, whey, miragur, cottage cheese, and others.

About the manufacture of cheese, he assured that it has been improving in correspondence with the entry of milk and, from now on, it will reach its usual levels to supply the network of specialized pizzerias in the province.

He stressed that investments in the automation of production processes have guaranteed the quality of the products accredited with the food safety certification by the central laboratory.

The group of 550 workers works with a sense of belonging to the challenge of obtaining a greater variety of assortments by making the most of the resources and raw materials of the territory, without reducing the quality and engaging in new challenges so as not to reduce production levels.