Good measurement, good yoghurt

The yoghurt producer La Fageda has been proving every day for 25 years that a business run by a team of people including persons with disabilities can be successful. The recipe for this is a mix of solid personal commitment, local raw materials and a clever marketing concept.

The goal: Produce the tastiest yoghurt. But how do you do that? Well, there is a way to do it, and it’s much different from the methods of the big market leaders in the food industry. La Fageda, located in the Garrotxa district, is one of the region's largest employers. Of the 310 employees, 180 have access needs, learning difficulties, or mental health conditions. Hardly anyone here can handle eight-hour workdays, yet management provides an appropriate job for everyone. Since 2009, the company's turnover has grown by an average of 5% annually. In 2017, it was about 20 million euros. The company, whose product portfolio includes not only yoghurt but also ice cream, jams and desserts, has long since made a name for itself outside Catalonia. International delegations come every day to get informed about the plant. There are now around 40,000 visitors per year. Although La Fageda also benefits from public grants and the cooperation with private companies, these account less than 10% of total revenue.

The yoghurt producer La Fageda has been proving every day for 25 years that a business run by a team of people including persons with disabilities can be successful. The recipe for this is a mix of solid personal commitment, local raw materials and a clever marketing concept.

The goal: Produce the tastiest yoghurt. But how do you do that? Well, there is a way to do it, and it’s much different from the methods of the big market leaders in the food industry. La Fageda, located in the Garrotxa district, is one of the region's largest employers. Of the 310 employees, 180 have access needs, learning difficulties, or mental health conditions. Hardly anyone here can handle eight-hour workdays, yet management provides an appropriate job for everyone. Since 2009, the company's turnover has grown by an average of 5% annually. In 2017, it was about 20 million euros. The company, whose product portfolio includes not only yoghurt but also ice cream, jams and desserts, has long since made a name for itself outside Catalonia. International delegations come every day to get informed about the plant. There are now around 40,000 visitors per year. Although La Fageda also benefits from public grants and the cooperation with private companies, these account less than 10% of total revenue.

The decisive factor for success was that La Fageda professionalised its production and marketing at an early stage. As a consequence, La Fageda's production is subject to the same standards of productivity and hygiene that are common in the food industry. 

The decisive factor for success was that La Fageda professionalised its production and marketing at an early stage. As a consequence, La Fageda's production is subject to the same standards of productivity and hygiene that are common in the food industry. 

There is no buildup that could become a problem for VEGAFLEX 81, because the funnel has a self-cleaning system inside. However, the problem for many measuring principles is the foam that forms as the yoghurt passes through the funnel in the container. A small agitator at the bottom of the yoghurt container can also lead to inaccurate measurements. VEGAFLEX 81 is particularly non-sensitive to foam and buildup on the probe. That’s why the instrument can cope with this "disturbance" and deliver reliable measuring results, ensuring that the filling system runs smoothly. Influence of condensate, buildup and foam | VEGAFLEX Series 80