Blockchain technology to strengthen artisanal cheesemaking

Artisanal cheesemaking is a relevant activity within Uruguay’s agrifood sector, with strong territorial and productive roots. However, it faces challenges related to traceability, quality and process transparency, all of which are key to strengthening competitiveness and responding to growing consumer interest in the origin of food.

In response to these challenges, between 2023 and 2024 a digital traceability prototype was developed and implemented for artisanal cheese production in Uruguay, using sensors and blockchain technology. The system makes it possible to record real-time data at critical stages of the production process, from raw milk to the final product, and to generate verifiable information to support the quality of each batch.

The initiative was promoted through interinstitutional collaboration among FAO, the National Milk Institute (INALE), ORT University Uruguay and the Agency for Electronic Government and Information and Knowledge Society (AGESIC). Each institution contributed technical, technological and sector-specific capacities to advance a solution adapted to the conditions of artisanal production.

The prototype integrated sensors at key points in the process, including temperature, salt concentration and maturation time, and linked these data to a traceability platform managed by INALE. Through QR codes and blockchain records, the system makes it possible to identify and monitor each batch, strengthen quality certification and generate reliable information for producers, institutions and consumers.

Field tests carried out in rural areas demonstrated the system’s technical feasibility, its operation through a mobile network, and good acceptance among producers, who valued the time savings, more precise process control and the possibility of accessing real-time information.

This first step shows the potential of digital technologies to add value to artisanal cheesemaking, improve transparency across the chain and open new opportunities for more competitive, sustainable production supported by verifiable information. Its development also provides an experience with potential for adaptation to other agrifood chains in the country and the region.