Improving Productivity in Small Cheese Production Enterprises

Background

Regarding the development of the productivity of the companies of the dairy sector, the research of Herrera et al., (2017) propose a hybrid methodology of Six Sigma and hierarchical Analytical Processes applied to a company dedicated to the manufacture and distribution of the dairy sector, in which analyzed the basic processes of definition, measurement, analysis, improvement, control. It was concluded that a hybrid approach of the Six Sigma methodologies and hierarchical Analytical Processes allow to organize the company, reduce the defective products and increase the capacity of the process, which is expressed in an increase in productivity that impacts the profitability of the organization.

On the other hand, Kapelko et al., (2017) analyze the situation of the productivity of the dairy sector in a context of crisis. They study the productivity of small and medium enterprises in the dairy sector. For this, the data envelopment analysis is applied to calculate the Malmquist index and its components. As well as the bootstrap approach to statistical inference. It is concluded that the technical setback and the decrease in scale efficiency of dairy companies contribute to the decrease in productivity and that food safety standards do not contribute to this decline. In addition, they argue that currently there are new problems that companies have to face due to volatile markets, demand shocks, consumer preferences and the need for dairy products with higher added value, which causes MSEs to increase costs in technologies and products. To this is added, that the policies of liberation demand that the products guarantee the innocuousness of the foods, information to the consumer and a compulsory adoption of policies of care of the environment, which generates a greater expense.