Brazil: Conseleite-PR points to a 10.47% readjustment in the reference value of milk in March

Published 2022년 4월 1일

Tridge summary

The article reports on the significant increase in the reference value of milk in Brazil, which surged by 10.47% to R$ 2,041 in March, as highlighted during a virtual meeting by Conseleite-PR. This rise is attributed to a combination of high production costs, decreased milk volume, and escalating inflation and interest rates, impacting not just milk but also other dairy products. The most dramatic increases were seen in mozzarella, spot milk, UHT, and yogurt, while butter, pasteurized milk, and Parmesan cheese experienced the smallest adjustments. There is concern within the dairy sector over the government's decision to reduce import taxes on several goods, fearing increased competition from foreign products and threatening the competitiveness of local dairy producers. An upcoming series of seminars in Paraná aims to address methodological issues related to the generation of reference values, focusing on the collection of accurate data to support the dairy industry.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The reference value of a liter of milk in the March partial closed at R$ 2,041. The value exceeds by R$ 0.193 the R$ 1.847 in February, that is, an increase of 10.47%. The quotes were released at a meeting of Conseleite-PR, held virtually this Tuesday (29). At the meeting, Council members emphasized that this high variation reflects especially the decrease in the available volume of milk caused by high production costs and also the reduction in Brazilian purchasing power with the high inflation and interest rates recorded in recent months. Following the trend of the national economy and of all the main agribusiness products, all dairy products analyzed by Conseleite-PR in the March partial compared to February had an increase in the reference value. The highest increases were found in mozzarella (11.5%), spot milk (11.4%), UHT (10.9%) and yogurt (10.4%). The smallest recorded adjustments are in butter (2.5%), pasteurized milk (2.6%) and Parmesan cheese (3.1%). “We need to look ...

Source: Cnabrasil