Page 2 - Production of Feta CheeseEng

FETA CHEESE MANUFACTURING SITE STUDY IN BRAZIL

Study for the Production of Dried Feta Cheese in Brazil in the wider Sao Paulo SP with a
population of 25,000,000 inhabitants.
The equipment can come from Greece or be purchased on the local market.
Production will be managed by one or two specialized Food Technologists.

The Brazilian Market is a challenge for investment attraction, especially in food-related and
high-consumption areas.
A product that has almost no competition is Feta Greek Cheese. A Mediterranean recipe
and a special flavor that makes Greek Cheese the world's first export targets.
Suggested Areas for Setting up the Industry:

Campinas, 110km from Sao Paulo, a Commercial & Industrial Zone with the Itatiba Airport
just 85km outside of Sao Paulo, a small town with accessibility.
Jundiai, 70km from Sao Paulo, an important commercial hub which hosts many companies.
The average rental cost in these cities for 400sqm to 500sqm at approximately 1000Euros.
The average monthly salary of the unqualified worker ranges from 250 to 300 Euros.

For the proper monitoring & operation of the company, specialized services are provided
by an Accountant.

Licenses & Programming
Licensing and operation is mediated by a painstaking bureaucratic process. The CATI
Coordenadoria de Assistencia Tecnica is undergoing a Project Study, which is handled by
a Cheese Specialist called Responsavel Technico de Latisinios. Subsequently, with the
acceptance of Project, the company is registered and licensed to three structures:
CIN = Municipal (Municipal control)
CISP = Estadual (County control)
SIF = Federal (Within the Country borders).

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