Objective

Adequate the artisanal cheese making process to the sanitary norms in effect and adjust the production process for yield and quality enhancement.

Place

States of PB and RJ See in the map

How it Works

The project is developed as of two fronts that operate in parallel. On one side consulting for adequacy of installations and production layout and on the other, empowerment for the development of learning on good practices, production process, and product quality.