In the lush, biodiverse landscapes of Ecuador’s Napo Province, a critical examination of raw milk quality is underway, with significant implications for the dairy industry and its global competitiveness. A recent study, led by José Alberto de la Torres–Moreira of the Fauna, Conservation and Global Health Research Group at the Amazon Regional University (IKIAM), has shed light on the pressing need for improved quality control systems in the region’s dairy sector. The research, published in the *Scientific Journal* (*Revista Científica* in Spanish), offers a comprehensive look at the physicochemical and microbiological attributes of raw milk, highlighting both challenges and opportunities for the industry.
The study, which analyzed 238 samples collected from various centers and agricultural units in Tena, Quijos, and El Chaco between 2020 and 2024, revealed significant regional and temporal variability in milk quality. “We found that factors such as climate, nutrition, and herd management practices play a crucial role in determining the quality of raw milk,” explained de la Torres–Moreira. The research employed advanced techniques like infrared spectrophotometry and flow cytometry to assess parameters such as fat content, protein levels, total bacterial count (TBC), and somatic cell count (SCC).
One of the most striking findings was the consistent exceedance of legal limits for SCC and TBC, indicating widespread issues with hygiene and management practices. “These results underscore the urgent need for better sanitation and management protocols to ensure the safety and quality of raw milk,” de la Torres–Moreira emphasized. The average fat content of 4.03 g·100 mL-1 and protein content of 3.28 g·100 mL-1, while within expected ranges, also showed variability that could impact product consistency and marketability.
The commercial implications of this research are profound. For the dairy industry, addressing these quality issues is not just a matter of compliance but also a strategic move to enhance international competitiveness. “Improving the microbiological and compositional quality of raw milk can open up new markets and increase the value of Ecuadorian dairy products,” de la Torres–Moreira noted. This could translate into significant economic benefits for producers and exporters, as well as greater consumer confidence in Ecuadorian dairy products.
The study’s findings also point to the need for tailored solutions that consider regional differences and annual variations. By implementing targeted interventions, such as improved herd management practices, better nutrition strategies, and stricter hygiene protocols, the dairy industry can mitigate these challenges and optimize milk quality. “This research provides a roadmap for stakeholders to take actionable steps towards enhancing the quality and safety of raw milk,” de la Torres–Moreira concluded.
As the global dairy market becomes increasingly competitive, the insights from this study could shape future developments in the field. By focusing on quality control and sustainability, the Ecuadorian dairy industry can position itself as a leader in producing high-quality, safe, and marketable dairy products. The research published in *Revista Científica* serves as a call to action for the industry to prioritize these improvements and capitalize on the opportunities ahead.