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Improving Productivity in Small Cheese Production Enterprises
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Author(s): Cristhian E. Samamé (Universidad Peruana de Ciencias Aplicadas, Peru), Iliana A. Macassi (Universidad Peruana de Ciencias Aplicadas, Peru)and José C. Alvarez (Universidad Peruana de Ciencias Aplicadas, Peru)
Copyright: 2020
Pages: 20
Source title:
Handbook of Research on Increasing the Competitiveness of SMEs
Source Author(s)/Editor(s): Rafael Perez-Uribe (Universidad de la Salle, Colombia), David Ocampo-Guzman (EAN University, Colombia), Carlos Salcedo-Perez (EAN University, Colombia), Lorena Piñeiro-Cortes (EAN University, Colombia)and Maria Del Pilar Ramirez-Salazar (EAN University, Colombia)
DOI: 10.4018/978-1-5225-9425-3.ch019
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Abstract
In Peru, the Cajamarca region plays an important role in the dairy sector, which includes micro and small-scale enterprises. Most of these manufacturers fail to comply with the technical standards and good manufacturing practices (GMP), thus losing competitiveness. To improve the manufacturing processes and to increase the productivity of these MSEs, this chapter aims to implement processes. Quality management processes in 33 SMEs were investigated and the data obtained were assessed against the parameters of the Peruvian Technical Standards and GMP for the dairy sector. Based on this analysis, some hygiene-related problems were found during the inspection of milk and cheese, raw materials and finished product warehouses, procedures, infrastructure, energy supply, and equipment. It was found that applying technical standards and manufacturing best practices would significantly improve the productivity of these SMEs.
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