Danone: 170 people working 24/7 for 1.3m yoghurts per day
With over 50 million euros, the ruins of the former MioriĊ£a dairy plant, located on the outskirts of Bucharest, have in over ten years turned into a new facility where 170 people work 24/7.
Everything is so automated, that milk only sees the light of day for a second, when it is poured into the containers for the 1,300,000 yoghurts made every day at the plant now held by Danone.
The milk is heated, cooled, pasteurised, ferments are added, as well as fruit, everything in a sealed environment.
Danone representatives say in the packaging room, where the product first sees the light of day, the air is as sterile as in an operating room. Moreover, some yoghurts, depending on the method of preparation, come out of the lines slightly warm and having the same consistency as a regular glass of milk. But how does the milk turn into millions of yoghurt pots?
"The plant is working 24/7 in three shifts. In all we make 200 tonnes of products a day and 1,300,000 cans of Danone yoghurt from 50 grams to 1 kilo," says Bogdan Ioachim, communication, nutrition and science manager of Danone Romania.