Characterization of the production units of Suero Costeño in the department of Córdoba-Colombia
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Introduction: the project was executed in four agroecological regions of Córdoba, which are responsible for the highest levels of milk production and processing of derivatives in this department. Suero Costeño, a fermented milk product, is traditionally produced and consumed on the Colombian Atlantic Coast. However, there is a lack of documented information available on the characteristics of the processing units and their production process.
Objectives: the objective of the research was to characterize the production units of Suero Costeño in the department of Córdoba in Colombia.
Methodology: a comprehensive survey was conducted to assess the life stories, productive activity, and implementation of Good Manufacturing Practices (GMP) in 96 establishments producing Suero Costeño. These establishments were selected from four distinct agroecological regions of Córdoba: Sinú Medio, Centro, Bajo Sinú, and Sabanas.
Results: suero Costeño is produced by small-scale producers using two distinct production processes. The first process involves the spontaneous fermentation of milk, fat or both. The second process utilizes whey from the cheese factory. Most of the production units (78.8%) exhibit substandard hygienic conditions and demonstrate deficiencies in the implementation of Good Manufacturing Practice (GMP), with an unacceptable rating of (29.4%).
Conclusions: the artisanal production of Suero Costeño is carried out in establishments with deficient hygienic and sanitary conditions. Therefore, the implementation of quality and safety systems is required to improve the production process and compliance with GMP, in order to obtain a safe product with optimum quality.
- Good Manufacturing Practices (GMP)
- Agro-industrial chain
- Characterization
- Suero Costeño
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