Innovation in the dairy sector (cheese) in the municipality of Matigüas

Abstract

The article is based on a search of documentary information of secondary sources that allows to identify small and medium producers of milk in cheese production, until its distribution and commercialization, the innovation processes according to the size of the dairy company that corresponds. The results obtained in the research point to various factors and actions that are not being correctly implemented in the field of cheese production innovation, such as milk quality and financing but with the support of some entities and / or non-governmental organizations and of international developments have interacted in the territories that can be taken advantage of as Matiguas, however there is evidence of a weak productive structure in the cheese production innovation process, which requires more effort to produce a cheese with a high standard of quality and with a low cost.