Conseleite's New Payment Criteria Focus on Dairy Quality

Sourse: br.edairynews.com
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Conseleite introduced a new payment resolution in May 2026, emphasizing dairy quality over volume. The updated criteria include protein, fat, and cell counts as key factors.
Conseleite's New Payment Criteria Focus on Dairy Quality

In May 2026, Conseleite implemented a new resolution that shifts the focus from the volume of milk produced to the quality of the dairy components. The reference price for May was set at R$ 4.2999 per liter, but the notable change lies in the criteria for differentiating the remuneration of raw materials.

The resolution establishes three payment tiers based on indicators such as protein, fat, somatic cell count (SCC), and standard plate count (SPC). The base price is R$ 4.2999 per liter, with higher standards reaching R$ 4.3429 and R$ 4.3859 per liter, corresponding to bonuses of 1% and 2% above the reference price, respectively.

The new criteria highlight that not all milk is valued equally, as the economic value is now influenced by the characteristics accompanying each liter. The focus on protein and fat reflects the composition of the raw material, while SCC and SPC relate to sanitary quality and production conditions. These indicators now play an economic role in the dairy chain.

Many dairy plants are already classified into different categories based on these criteria, with some meeting the requirements for maximum remuneration and others remaining at intermediate or base levels. This differentiation provides clear incentives for continuous improvement of the raw material quality received by the industry.

The resolution underscores a shift in focus from mere volume to the economic attributes within each liter of milk. This aligns with models that recognize the direct impact of protein, fat, and quality indicators on value generation throughout the dairy chain.

By emphasizing composition and quality, the resolution signifies a broader economic perspective, where the future of remuneration increasingly depends on the attributes contributing to the milk's value.


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