Alpina begins operations in New York with a Greek yogurt and a new Factory
“Alpina apuesta en Nueva York con un yogur griego y una nueva planta”
Alpina has begun operations in New York through Alpina Foods by releasing a Greek yogurt in the market. The New York Times, comments that Alpina will be an important player in the yogurt market in the area. Alpina has intensions of expanding to New Jersey, Connecticut and Toronto. The yogurt released, is a Greek yogurt, which is much denser than conventional product, requires three times as much milk as a regular yogurt will need and is perceived as a healthier yogurt option.
The current expansion of Alpina’s market in the United States, and earlier in the year to Ecuador and Venezuela, is going to be important for the company and for Fundacion Alpina. From what I heard a couple days ago in the office, Alpina is planning to double its production in 2012, and by opening new markets they are going to need a much higher supply of milk in the territories where they have operations. This could be an important opportunity for small and medium producers to associate with Alpina. Here is where Fundacion Alpina would intervene. By finding opportunities of association with small and medium producers, they would not only be expanding their range of action and the amount of projects that they have, but they would also be collaborating with Alpina’s goal of 2012. In this way, the current expansion of Alpina to international territory could also be an opportunity for local producers to find a direct commercialization with Alpina. Further than that, it could be an opportunity to expand the effects of economic development that Fundacion Alpina tries to work for.
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