A traditional family-owned mini-dairy company specializes in the production of premium yoghurts from cow’s milk packed and matured solely in a glass since 2013. With the extension of its product line with new yoghurts and traditional desserts, Malý Gazda has ambitions of becoming a leader in the segment of premium boutique dairy companies in Central Europe.
MEET MALÝ GAZDA IN PERSON:
5. 12. 2018 in Bratislava - register
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The profitable family mini-dairy shop was founded in 2013 by husband and wife Jozef Švec and Zuzana Ševcová and focuses on the production of traditional yoghurts from fresh cow’s milk packaged and cultured exclusively in glass.
Malý Gazda offers customers high quality and healthy nutrition whilst being considerate to the natural environment. By expanding in-house production with new product lines and premium desserts made with traditional technologies, the company has the potential to become a leader in the segment of premium boutique dairy shops in Central Europe.
Traditionally produced yoghurts from fresh milk have undisputed and scientifically proven health benefits. They are the most effective source of calcium, help prevent osteoporosis, colon cancer and cardiovascular diseases. They are a source of beneficial gut flora, which help maintain balance of the digestive system as well as strengthen one’s immune system.
MANUFACTURING MALÝ GAZDA
Fresh milk is delivered from nearby farms on daily basis, homogenized (fat particles equally distributed) and pasteurized (heated to 85-95 °C for 5 minutes), destroying potentially harmful microorganisms.
Milk is cooled to fermentation temperature (ca. 40 °C). Yoghurt cultures are added and product is inserted directly into glass package. The sealed glass container is moved to a box in which it is fermented at 37-40 °C. Billions of yoghurt bacteria over a 3-4 hour period transform lactose – sugar contained in milk – to lactic acid. This changes the structure of milk proteins.
When the yoghurt reaches appropriate sourness, it is quickly cooled to 4-6 °C and stored. Yoghurt produced in this way is slightly more sour, has a more solid consistency and excellent nutritional values. It does not use chemical additives and stabilizers and lasts 3-4 weeks. Total production and processing of 1,000L of milk, from which ca. 5,000 yoghurts is made, lasts ca. 9 hours.
MARKET GROWTH POTENTIAL CORRESPONDS WITH CONSUMPTION CATCHING UP TO WESTERN LEVELS AND GROWING TRENDS OF QUALITY, HEALTHY FOOD AND
The consumption of acidified milk products per capita was 17.3kg in 2016. Yoghurts represent approximately 12kg of this category. In monetary terms, the average Slovak spends ca. EUR 90 per year exclusively on acidified milk products. France is consistently the record holder with 21kg per capita. The European average is nearly 19kg. The country with the least consumption is Poland with 8kg per capita, however with the greatest annual increase in consumption.
Market potential is in the customer segment of 15-64 years, who decide on the purchase of specific products – 3.8 mil. in Slovakia and 6.9 mil. in Czech Republic. At an average consumption of 12kg of yoghurt per capita and price of 55 cents per 200g, the market size is estimated at EUR 352 mil. The premium segment thus represents ca. EUR 45 mil.