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Gervaso da Silva Oliveira and Maria Antônia, producers from Alexânia, in Goiás, increased from 25 to 70 kilos of artisanal cheese daily after technical assistance from Senar, according to a publication on June 12, 2023, in a small family cheese factory linked to milk, management, and the Goiás countryside.
The artisanal cheese changed the productive routine of Gervaso da Silva Oliveira and Maria Antônia, a couple of producers from Queijaria Sítio das Oliveiras, in the rural area of Alexânia, Goiás. According to a Senar publication on June 12, 2023, production increased from 25 to 70 kilos per day after technical support.
The story takes place on a property located about 90 kilometers from Brasília, where the milk taken during the first milking at 4:30 am began to supply a small family agro-industry. The case shows how technical assistance, production organization, and structural improvement can change the performance of a cheese factory in the countryside.
Production started with milk from the property itself
Gervaso and Maria Antônia arrived at the small property in Alexânia after leaving the Federal District, about eight years before the Senar publication. The source reports that the couple was looking for a quieter place to live and found in the countryside the basis to build their new activity.
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Initially, Gervaso started raising cattle and milking. Over time, Maria Antônia suggested turning part of this production into artisanal cheese, opening an alternative to better utilize the milk and structure an income source linked to the property itself.
Cheese factory gained direction with technical assistance
Cheese production already existed, but still needed adjustments to achieve better results. According to Senar, the couple sought courses focused on milk and cheese and began receiving support through Technical and Managerial Assistance, known as ATeG.
Field technician Allan Passos started visits during the pandemic and identified potential to improve production. The change did not come from a simple promise, but from technical guidance, property diagnosis, and continuous monitoring of the production routine.
Production jumped from 25 to 70 kilos per day
The most concrete data of the transformation is in the volume. According to Allan Passos, field technician at Senar, Gervaso and Maria Antônia had a daily production of 25 kilos and increased to an average of 70 kilos per day.
This growth shows the impact of productive organization in the small cheese factory. The artisanal cheese went from being just an initial attempt to occupying a more structured place on the property, with process improvement and increased daily capacity.
Equipment helped improve the process
After the first technical diagnoses, Gervaso bought a cooler and a tank to heat the milk. The source states that after these changes, he began to notice differences in production results.
These pieces of equipment are relevant because they help understand the production leap. In a cheese factory, temperature control, proper milk storage, and standardization of steps can directly influence quality, regularity, and final volume.
Senar monitored the property’s evolution
The technical support was not sporadic. According to the publication, Allan Passos periodically visits the couple to monitor the ATeG work on the property and guide the activity’s evolution.
The ATeG coordinator at Senar Goiás, Luciana Valadão, is also mentioned in the source, highlighting the monitoring of the producers’ evolution. The institution’s presence reinforces the role of technical assistance as a management tool in the field, not just as isolated training.
Artisanal cheese became the axis of family income
The production of artisanal cheese allowed Gervaso and Maria Antônia to increase their income, according to the Senar publication. The source also reports that the simple house was painted and renovated with the results obtained from the activity.
The text does not detail revenue values, profit margin, or sales channels. Therefore, the information should be treated with caution: what the source confirms is the increase in production, the improvement in income, and the effects of this change on the family structure.
Children also felt the change in routine
Gervaso and Maria Antônia have three children: Ana Clara, 17 years old, Gabriel, 15, and Arthur, 12, according to the source. The publication reports that they study and have started to enjoy the improvements provided by their parents.
The internet on the farm, for example, started to assist the children with schoolwork. Ana Clara also reported that previously, she had to go to the city to use the internet, showing how the improvement in the property’s structure impacted the family routine.
Small agroindustry brought work and family closer
The cheese factory also appears as a family work space. The source shows Maria Antônia managing the routine of the small agroindustry, while Gervaso works in production and receives technical guidance to improve the process.
This point is important because the artisanal cheese does not appear only as a final product. It organizes a chain within the property: milking, milk, equipment, preparation, management, technical assistance, and family participation in the business operation.
Alexânia entered the map of history
The property is located in the rural area of Alexânia, a municipality in Goiás near Brasília. This territorial cut helps situate the agenda within Goiás’ agriculture and family production linked to milk.
The location also reinforces the relationship between the countryside and the regional market. Although the source does not detail clients, distribution channels, or cheese prices, the case shows a small rural production that gained scale with technical guidance and process improvement.
ATeG acted as a management tool
The Technical and Managerial Assistance from Senar does not appear in the story just as product support. The program enters as a method of monitoring, diagnosing, and improving activity in the field.
In the case of Queijaria Sítio das Oliveiras, ATeG helped organize the production of artisanal cheese through technical visits and guidance applied to the property’s reality. The result cited by the source was an increase in average daily production.
Growth does not eliminate the need for planning
The jump from 25 to 70 kilos per day is significant, but it should not be read as an automatic formula for any property. Each cheese factory depends on available milk, equipment, sanitary structure, labor, market, and management capacity.
Therefore, the story works better as an example of an accompanied production process. The improvement came from the combination of technical knowledge, investment in equipment, and continuity of work on the property.
A production that opened a new step in the field
Gervaso stated, according to the Senar publication, that the family was already thinking about reaching another step. The phrase indicates an intention to continue evolving, but without detailing specific plans for expansion, new products, or future investments.
The journalistic reading should maintain this limit. What is confirmed is that the artisanal cheese grew in daily volume, helped renovate the house, improved part of the family structure, and gave the couple a new stage within rural activity.
The role of knowledge in small production
The story of Queijaria Sítio das Oliveiras shows how technical knowledge can alter the scale of a family production. Before the assistance, the couple already produced cheese; after the monitoring, they began to operate with more volume and better structure.
This type of case reinforces an important discussion in agriculture: small producers can gain efficiency when they have access to proper guidance, process diagnostics, and continuous monitoring. In the field, technology doesn’t always start with big machines; it often begins with management.
Family Cheese Dairy as a Portrait of Goian Agriculture
The case of Gervaso and Maria Antônia brings together milk, cheese, technical assistance, family, and rural property in Alexânia. The story shows a small agribusiness that became better organized with the support of Senar and production adaptation.
The experience also reveals the importance of artisanal cheese within family activities in the countryside. When the product gains standardization, regularity, and volume, it can open new possibilities for the property without relying on easy promises.
A Story About Production, Technique, and Family
The journey of the couple from Alexânia shows how a small cheese dairy can scale up when it receives technical support and invests in infrastructure. The leap from 25 to 70 kilos per day, reported by Senar, gives a concrete dimension to the progress.
The artisanal cheese became the productive center of the family, brought the children closer to the property’s routine, and opened a new level for Gervaso and Maria Antônia in the field. Do you believe that more small producers could grow with constant technical assistance? Leave your opinion in the comments.
