In 2012, Ivett Kacz, law graduate, took over the management of Extra-Tej Group in Malomsok.
The daily milking average of 23-24 liters has now risen to 35-38 liters, and even reached the average of 40 liters this year. The Malomsok herd, which is currently almost exclusively Holstein-Friesian, including calves, consists of approximately 2,300 animals of which 1,050 are dairy cows. The company group farms nearly 2,000 hectares. The feed produced here not only covers the needs of the animals, but some of it can even be sold.
Several improvements have been made during the management of Ivett Kacz. The New Zealand-developed Milk Bar TM Teats was introduced in the calf nursery. This device enables the calves to develop a suckling reflex in a natural way, to become a ruminant more quickly. It also makes group keeping easier than the well-known bucket feeder method .
Ivett Kacz is also planning further developments, she undertook the construction of a robotic barn for 500 cows, in the tender for the modernization of cattle farms.
The farm, currently employing 20 people including crop cultivation workers, has been a steady supplier to Óvártej Zrt for five years. Szákszend is a village with barely 1,500 inhabitants. The Dutch Willem Albers and his wife Jolien started farming here in 2008. According to the young man, who grew up on a family farm in the Neatherlands region, he chose this part of Hungary as his second homeland because of "a lot of good land and a significant agricultural tradition".
Albers, who has been learning Hungarian and almost mastered it without an accent in the past 12 years, started with 150 cattle, now has 730 dairy cows.
Together with the calves, the Szákszend farm, which produces mass feed on 450 hectares, now keeps 1,400 cattle. On the farm of the Albers's, the cows, with the genetic pool of the Holstein-Friesian, well-known in Hungary, the Dutch Meuse-Rhine-Yssel and the Swedish red variegated breed, yield 20,000 liters of high-quality milk a day. In addition to competing with purebred dairy farms in terms of milk volume, the special crossbreed herd is much more resistant to diseases, according to Albers. The cows are "more massive and robust" than their purebred dairy counterparts. Their milk well reaches the highest quality. It is no coincidence that the farm, which currently employs 20 people including crop cultivation workers, has been a steady supplier to Óvártej Zrt for five years.
Milk delivered from Darnózseli has been the guarantee for extra quality in Mosonmagyaróvár for decades.
The 500 Holstein-Friesian cows of the Darnózseli Agrár Zrt. dairy farm, located in the center of Szigetköz, at an almost equal distance from the Old-Danube and the Mosoni-Danube, on 800 hectares, contribute an average of 10,000 liters of 'raw material' per day to the cheese production of Óvártej Zrt.
The herd, which is mostly kept on locally produced fodder, and therefore reliably yields milk with a fat content of 3.7 percent and 3.5-3.6 percent protein, is supplemented by an additional 500 in-house bred animals, in Darnózseli.' says Adél Tóth, who took over the daily management of the company from his father a few years ago. The 1,000-cattle farm will soon be expanded further on, as part of the expansion planned together with Óvártej Zrt: the large-scale investment is expected to be realized next year, during which a new, spacious and modern barn complex with boxes will be built, making it possible to increase the number of milking cows to 650 in the next three years. 'The modernization also makes it possible for the current 19 employees to handle the expanding number of lifestock' Adél Tóth outlines the future. As she says, the investment in animal welfare improvements can further increase the quality and quantity of milk, while ensuring the comfort and health of the cattle. "In the past, we regularly surprised our employees with Óvártej cheese packages. Ínyenc was one of the hits, but recently mozzarella is also a big favorite among our employees and pensioners," says Adél Tóth. She admits, she got hooked on baking pizza at home because of the mozzarella made in Mosonmagyaróvár, as she says, she can create real Italian flavors for his loved ones with this cheese.
The expansion of the pasteurizer, the installation of the truck scale, the dispatch room created with the extension of the hall, the expansion of freezer capacity, the modernization of laundry, the construction of truck docks, the completion of the reverse osmosis compression plant, and continuing their own wastewater treatment project are also included in the short- and medium-term development plans of Óvártej Zrt. program in the spirit of energy efficiency.
At Óvártej Zrt, the method known as the 5S model has also been introduced in the field of packaging and storage. It is a systematic, step-by-step process with the purpose of creating a clean and well-organized work area. This is the first step in reducing loss, which is based on discipline.
5S is based on the assumption that a clean and well-organized workplace is more productive, less frustrating and safer for employees, but attractive for the customer side, guarantees transparent efficiency for company management, and also improves safe and environment-conscious collective thinking.
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