Yeo Valley makes conventional own label yogurts and milk-based desserts for supermarkets on a large scale. An operation of this size can carry many economies of scale through to its organic line. Everything from buying pots to labour and distributionare helped by the scale of the enterprise, and this in turn helps to keep the price affordable. Yeo Valley chairman and manager, Tim Mead, is, perhaps, unusual in expecting organic produce to be able to compete with conventional on price as well as quality, but there's no doubt that his formula is working. The yogurt is made with a mild culture and without stabilisers, and retails for the same price as an equivalent conventional product of its high quality.
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