Our university and “Produ-Cayambe” held the 13th National Cheese Contest and the 2nd edition of “Copa America del Queso”. Universidad Yachay Tech joined the organization for this edition. 

Producers from several provinces took part in the fair, they presented a variety of cheese, dairy products, bee honey, wine, chocolates, chili, dried fruit, and more. 

The awards ceremony was attended by officials and experts, such as Father Javier Herran, director of the Salesian Community of Cayambe; Luis Chavez, director of Produ-Cayambe; Betty Coste, Rocio Contero, professor in the agriculture major; Narcisa Requelme, coordinator of the  university’s Milk Research Group (GILEC); Luisa Villegas, director of Instituto del Queso del Pais Vasco in Spain; Juan Diego Cortez, professor of Yachay Tech; and producers Saul Romero from Peru, Jhon Jairo Villegas from Colombia, and Tiago Pastore from Brazil

Betty Coste, a doctor in food technologies and a specialist in cheese and sensory analysis, said: “What I see in Ecuador is a great potential for native cheese in the different regions. You have to work to keep the quality and reflect the cheese identity of the country.”

 
In the “Copa América del Queso”, there were 32 participants and recognitions were awarded to first places in different categories. Anquas from Chile won first place in the moldy cheese category; Andesano Otusco Cheese from Peru won best semi-ripe cheese; and Ecuadorian companies Mondel and Tannenwald won in the categories of ripe cheese and special milk cheese.

 
The National Competition had 37 participants. The winners were Monarkaas in the ripe cheese category, San Pedro del Murco in pasta filata cheese, Tannenwald in special milk cheese and Mondel, which stood out with two first place awards in semi-ripe cheese and moldy cheese.

 
Villegas spoke about the importance of milk quality management systems at the national level for the development of this sector in Ecuador: “Cheese can only be made with milk of excellent quality (…) it is a vehicle for innovation and an intellectual source to develop new food for the world.”

 
Narcisa Requelme and Rocío Contero, representatives of UPS, stressed the importance of the development of knowledge and technologies for the country's dairy products. They invited professionals and technicians in the sector to enroll in the Master's Degree in Milk Quality Management and in the new Food Engineering degree offered in the Cayambe branch.

“There is commitment to basic food security, and excellent quality milk is only achieved by taking care of livestock and education at universities. UPS is in Cayambe and has trained professionals who are eager to continue working,” said Villegas.