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TechnologicalOn April 22, a training course on "Good practices in the transformation of dairy products" was held at the processing plant of the San Juan de Yanamuclo farm, led by the specialist Mg.Sc. Teresa Alvarado Yacchi, following the methodology of Learning-by-Doing, fresh and ripened cheeses and fruity yogurt were made. Twenty-two producers participated, including demonstrators and control producers. This course is part of the strengthening of the commercial capacity of the farmer, seeking to give greater added value to dairy production, in an effort to improve its articulation with the market.
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