Verkhnedvinsk Butter and Cheese Factory has expanded its export volumes and geography

Over the past year, Verkhnedvinsk Butter and Cheese Factory has expanded its export volumes and geography, and this year it has already managed to add to its collection of awards at a prestigious international exhibition.

Representatives of the enterprise returned from the XXIII International Food Exhibition "Prodexpo-2016", held in Moscow in February, with a gold medal and a first-degree diploma for "Maasdam" and "Old Monk" cheeses with the aroma of baked milk. In addition, at the same exhibition, a second-degree diploma was awarded to "Aged Parmesan" cheese – one of the latest premium novelties with a 12-month aging period. It is worth noting that the competition in the tasting contest for the Belarusian manufacturer included large companies, including those from countries known for their centuries-old cheese-making traditions – France, Italy, Holland, Belgium, and Germany. Russian colleagues also expressed their respect for the Verkhnedvinsk technologists, noting that they have something to learn from the Belarusians.

However, as for Verkhnedvinsk Butter and Cheese Factory, some domestic enterprises also have something to learn from it; it's time to publish a manual here on "How to survive in difficult economic times." Of course, not everything is cloudless on the Verkhnedvinsk dairy and cheese horizon, but here they clearly know that now, more than ever, they cannot do without mobility, communication, and most importantly – responsibility for the results of their labor, for the quality of products. As a result, over the past year, which hit many hard, this factory managed to increase its production volume and export supplies. In figures, it looks like this: in 2015, cheese production compared to 2014 was 115.4%, dried demineralized whey – 116.1%, cheese exports increased in physical terms by 67%, butter – by 9%, dry whey – by 8%. In addition, new sales markets have been developed: Uzbekistan, Kyrgyzstan, Kazakhstan, and the geography of supplies to the regions of the Russian Federation has been significantly expanded.

– Yes, it was a challenging year, but we managed to withstand it. Undoubtedly, this was facilitated by the previously carried out modernization, the constant development of new product types, the search for innovative solutions, and strict quality control, – notes Petr Lavrinov, General Director of OJSC "Verkhnedvinsk Dairy and Cheese Plant".

That is, the funds invested in modernization several years ago, in particular, the installation of high-tech lines for the production of cheeses, dry demineralized whey, and the construction of a new butter production workshop, have paid off. Such technical equipment allows today to produce competitive products and satisfy consumer demands. For example, recently the enterprise has mastered the production of an elite line of analogues of traditional European cheeses: Dutch "Gouda", "Emmental", Swiss "Maasdam", Italian "Asiago", "Parmesan". The production of cheeses with additives such as caraway seeds, paprika, garlic, and walnuts has been established. Packaging is also being improved. Now Verkhnedvinsk cheeses can be found on store shelves grated in doypack packaging, processed cheeses in cups with additives have appeared, as well as cheese heads in a latex coating, which gives the effect of product ripening, as if in an eggshell, which is how European cheeses are packaged.

In the production of products, much, of course, depends on the quality of milk. But here the district provided reliable support.

– We have a well-developed own raw material zone, because thanks to the competent approach of the local authorities, the Verkhnedvinsk region holds leading positions in the region in milk production. It is supplied to us mainly from 14 agro-industrial complex enterprises. "Prudinki", "Shaiterovo" and "Drisensky" supply the most, and their achievements are known far beyond the region. We receive almost 16 tons of milk per day, and only extra-class, from UP "Uzhitsa-Agro", which has become our branch and where we have carried out the reconstruction of livestock farms with our own efforts, and built a new robotic dairy complex. We check the quality of raw materials upon arrival at the plant, so substandard products will not pass, you can be sure of that, – notes Petr Petrovich.

As today shows, producing is not everything; one must be able to sell the finished product in conditions of quite high competition. And it is desirable to gain positions not only in the domestic market but also in the foreign one. How does the Verkhnedvinsk butter and cheese factory manage this? Firstly, notes the general director, the marketing service works harmoniously and creatively at the enterprise, and active brand promotion activities are carried out. Secondly, the plant tries to participate in fairs, exhibitions, and competitions – both republican and international, and this yields the proper effect. For example, in September last year, representatives of the butter and cheese factory visited the Belarusian trade fair as part of the second Forum of Regions of Belarus and Russia in Sochi, where over a ton of cheese and butter was sold, including analogues of elite European cheeses that fell under the product embargo in the neighboring country. And, of course, the brand must be followed by an expected product and even better, for which continuous improvement is necessary.

– Enterprise development is impossible without constant modernization, – is convinced Petr Lavrinov. – Therefore, a long-term plan has been developed for the coming years, which provides for the expansion of the cheese production workshop, an increase in packaging capacity by introducing fixed-weight slicing and an automatic weighing station into production. The issue of improving the equipment of the whey drying workshop with a demineralization degree of 90% and higher added value is under development. And despite the difficulties, we intend to bring these plans to life.

Olga Maslovskaya. Photos by the author. "Vitebskiye vesti".