Productive and commercial characterization of dairy products in Cajamarca city

Abstract

The objective of this study was to characterize the production and marketing of dairy products in the city of Cajamarca. To achieve this, a survey of dairy product outlets in the city was conducted, and the area for sample selection was delimited. Conversations were held with the owners of these outlets, and volunteers were included to participate. Subsequently, interviews were conducted with the participants, and samples of their products were collected. The results indicated that the marketing of "quesillos" (a type of cheese) primarily originates from the highlands of Bambamarca, while fresh cheese predominantly comes from Cutervo, Chota, Bambamarca, San Miguel, and Celendín. Merchants specializing in fresh cheese have focused on producing a generic, low-quality, and inexpensive cheese that cannot compete with fresh cheeses from companies such as Gloria and Laive. "Hard cheeses" lack the specific characteristics they should have because they are not produced following recommended procedures. On the other hand, there has been an increase in the consumption of yogurt, which is available in both industrialized versions with an excessive number of preservatives and small-scale artisanal versions. In conclusion, dairy products in the Cajamarca region primarily come from Bambamarca, Cutervo, Chota, San Miguel, and Celendín and are of low quality. As a result, various institutions in the agricultural sector are coordinating efforts to monitor and regulate these products.