Napolact is the main Romanian brand which belongs to the Dutch company FrieslandCampina[1] and it’s one of the biggest producers of dairy products in Romania. They own three productions facilities in Cluj (Baciu), Targu Mures and Țaga. It is claimed the raw material that Napolact uses for its products come from farms spread all over Ardeal, but there have been articles citing Napolact imports lots of its raw material.


In 1905, “Atelierul Vlad” (Vlad's workshop), becomes certified in Cluj-Napoca as a company which produces dairy products, more specifically, butter and cottage cheese. They grew steadily until 1936 when they have expanded their portfolio to yoghurt, fermented and melted cheese. The small dairy factory becomes nationalized in 1948 when the government takes over control of all private industries at the time. Since then it has been known as “The Milk Industrialization Enterprise Cluj” until 1990 when they become to be simply known as “Napolact”. Shortly after, in 1994, Napolact receives numerous prizes and distinctions from the Romanian government for its high quality products. With an average production capacity of,[2] Napolact became leader of the Romanian dairy market by 1998. Their success comes from the strong relationship they have developed and maintained with their milk producers through considerable investments in their farms each year. Following a simple rule they have strengthened the relationship: each farmer which had at least seven, but no more than ten cows would receive a sum of money which they had to pay back without interest with the purpose of acquiring seven more cows. In 2004, the majority of their shares have been bought by the Friesland company.

Production and distribution

Currently the production is done at the Baciu dairy factory, Targu Mures dairy factory and.[3] The distribution consists of two warehouses in Cluj-Napoca and Bucharest from which stores situated all over Romania are supplied. For all of the Napolact products, the FrieslandCampina company uses raw milk exclusively obtained from farmers in Ardeal all year long.


Starting all the way back in 1990, the company has been through many modernization processes. The most important ones have been implemented after 2004 when Napolact has been taken over by Friesland and the introduction of European factory standards. Thus, the factories in Baciu and Targu Mures have received major improvements to both their quality level and production capacity. In 2014, Napolact opens their first store with a coffee shop in Cluj-Napoca.


The product portfolio of Napolact covers most of the main dairy products and they are as follows:

Some of the Napolact products have been certified by the:[4] Cedra yoghurt, Nasal cheese, Tarnava cheese, Alpina cheese, Smoked Alpina cheese, Bobalna cheese, Dej cheese and Huedin telemea. Likewise, Napolact has launched the [5] product range as of April 2015 which contains milk, yoghurt, Sana and Chefir. These products come from 14 organic farms in Ardeal, sheltered from any sources of pollution. Special documentation proves that the resulted milk come from animals which have been raised in all-natural circumstances. This includes food which have no additives, antibiotics or any other type of chemicals.


Since 1994, Napolact has received various distinctions and prizes awarded by the Romanian government because of the quality of their products. In 2003 they have been situated on the first place in the “food industry, large enterprises” category and have also received an eminence diploma at the 10th edition of “Topului National al Firmelor”. In 2013, Napolact has been declared the most trusted brand in the dairy industry according to the “[6]” case study done by “Reader’s Digest in Romania” magazine. The studies used only open-ended questions in which consumers were asked to enlist brands.

Ţaga natural cave

At Ţaga, Cluj County, in a natural cave from the Middle Ages,[7] in microbiological conditions that are unique in the world. The rock of the cave and the Brevibacterium linens bacteria which developed in it, the constant temperature and humidity, act on the cheeses produced here.

See also


External links


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