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Solarec wants to continue to grow ambitiously in cheese
Dairy company Solarec, which is largely owned by the cooperative Laiterie des Ardennes (LDA), wants to produce up to three times more mozzarella than it does now at its factory in Badour. A major capacity expansion is planned for this, for which more milk is also being sought and cooperation with more partners.
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According to a company statement, the plan is to add 50.000 to 60.000 tons of additional capacity. The current factory in Baudour currently produces around 30.000 tons of mozzarella per year. No details have been released about the costs.
Solarec now processes 1,6 billion litres of milk annually, which is converted into approximately 100.000 tonnes of milk powder, 50.000 tonnes of butter, 180 million litres of UHT milk and therefore 30.000 tonnes of mozzarella.
The expansion plan is ambitious, CEO Louis Ska acknowledges, as the company only started producing mozzarella in Baudour in 2021, but diversifying production into cheese has brought the company a lot and when discussing the strategy a year ago, it was determined that Solarec needs to diversify further, become less dependent on butter and powder and produce more cheese. More cheese does not necessarily mean that only more mozzarella needs to be made. Solarec also wants to be able to produce other semi-hard cheeses. All to generate more added value for the members.
The expansion of production requires extra milk. Some of this can come from the company's own farmers. Solarec is 90% owned by Laiterie des Ardennes, but another part is owned by Laitnaa, Avesnois-Lait and Luxlait. Their farmers can supply more milk. Part of the existing milk flow is also being converted, because Solarec has decided to close one dryer. The milk used for this will soon go to the new cheese factory.
The plan is to start expanding capacity next year. Construction should be completed by the end of 2027, beginning of 2028. Although the expansion plan is supported by the current partners in Solarec, talks are being held with more partners to help realize the plans. The preference is to work with other cooperatives, "because that works easiest, because we have the same DNA and the same mission," says Ska, "but we do not exclude private companies."
The valorisation of the extra whey, which is released with the expansion of the cheese capacity, is another point of attention. Solarec would also like to do this in-house, but will probably initially choose to sell this product in liquid form.