Production, marketing and consumption of cheeses in the northern area of ​​the Lima-Peru region (2015-2024)

Abstract

The northern zone of the region of Lima, which includes the provinces of Huaral, Huaura Barranca, Cajatmbo and Oyón with a production of milk estimated at 50,000 kilograms per day, provides this input of about 80% in volume for the production of fresh and ripened cheeses; with a daily production of approximately 10,000 kilos of fresh cheese and 2000 kilos for matured cheeses, with a minimum variability in flavours and textures. The objectives of this work were to determine the production volumes under the various technologies used, identify the marketing chains and their forms of consumption. The research was exploratory and descriptive, with the source being statistical reports from national and international institutions. It was found that 60% of local cheese production is artisanal and is carried out by SMEs engaged in milk processing, with 70% in fresh cheese and 30% in matured cheese, resulting in little added value and differentiation, The European Commission has published a report on the European Union’s research and development policy in the field of education. As a conclusion, it is estimated that at the end of 2024 the production was approximately 130,000 tons of cheese nationally and at the regional level of the area under study, around 5,000 tons. The forms of production are low, intermediate and high technologies.  The marketing chains are indirect and with few intermediaries. The consumption of cheeses is fresh, matured, pre-cooked and cooked, being the factors incident, consumption habits, technology, price, quality, variety, marketing channels and marketing strategies. Finally, proposals for agribusiness in the northern region of Lima are planned so that cheese in the next 10 years will be affordable, accessible and profitable.