“Nunca había hecho dulce de leche”: se metió en un producto icónico y hoy fabrica una impactante cantidad de sabores

Javier Semino, once a dairy farmer, now leads a thriving dulce de leche factory, a significant shift driven by the inherent uncertainties of agricultural life. Semino, who grew up in a rural area of Mercedes, Buenos Aires province, spent over two decades managing a dairy farm with his family. Facing challenges like severe droughts, such as the one in 2018, and unpredictable political influences, he sought a more stable venture.

The decision to close the dairy farm came when the landowner decided not to renew the lease. Previously, the farm produced cheese like mozzarella, sardo, and llanero, supplying Venezuelan, Peruvian, and Bolivian communities. The farm managed about 200 cows, supplemented by raising calves for sale in Córdoba. However, the reliance on open-field production proved too vulnerable to uncontrollable variables.

An opportunity arose when a contact mentioned a struggling dairy cooperative needed assistance. Semino visited the cooperative, which had previously belonged to the recognized brand La Salamandra before its bankruptcy. He began working with the cooperative's members, applying his experience to organize the factory's administrative and production issues. This transition allowed him to add value to milk and escape some of the adversities that often define agricultural production.

Today, Semino's factory processes an impressive 30,000 liters of milk per day, offering a wide array of dulce de leche flavors. This venture represents a successful pivot from traditional farming to industrial food production, providing a more stable and value-added outcome for his labor.