Congratulations to Employees

The management of Milk-Agro thanks its long-term employees for their loyalty, diligence, and faithfulness.

At the same time, we wish them much success in their work in the coming years of cooperation.

It is a sign of a good company if people stay working there long-term. With employees Mgr. Gabriela Sabolíková and Terézia Kostrabová, we looked back at the years spent in the production part of Milk-Agro.

How long and in what position have you been working here in Sabinov in the production part of Milk-Agro?
Mgr. Gabriela Sabolíková: I have been here for more than 30 years, which means I worked here even before the revolution. Now I work in the ripening cheese laboratory, but at the very beginning, I was in production.
Terézia Kostrabová: I also work in the laboratory, but in the fermented milk production. I have been with this company a bit shorter, "only" twenty years.

Do you remember the very beginnings? If you compare, how was it then and how is it now?
Mgr. G. S.: It is a big change. Today there is a much higher level and much better quality. Also, the conditions in which we work are significantly better.
T. K.: Well, simply, the conditions were worse. Now it is much, much better.

What did you do in the laboratory then?
Mgr. G. S.: Analyses of dried milk. Physical-chemical and microbiological analyses were done for each batch, necessary parameters were determined.

Are the standards stricter now?
T. K.: The standards are comparable to the past.

And if you compare the work in the laboratory, do you see a change here too?
Mgr. G. S.: Of course. Now there are many more devices. Back then, everything was done manually; today it is done instrumentally. We had various tables then; today, technology calculates everything. So the results are more objective and human errors are eliminated.
T. K.: The basic analyses were done even before when it was East Slovak dairies. The procedure for determining values has not changed much; more or less, we do the same. Today we have devices for determining dry matter, which speeds up the process, and the result is immediate.

Why did you settle long-term in the dairy industry? Do you have this field studied?
Mgr. G. S.: Yes. I graduated in dairy science, specifically from the Secondary Vocational School in Michalovce, field biochemist for dairy production; I took my graduation at the Secondary Vocational Agricultural School in Strážske.
T. K.: I also have a food industry school, but in Nitra. It is one of the last industrial schools that was and partly still is in Slovakia.

Try to recall how it was when you came here...
Mgr. G. S.: I remember my first experiences in this company very well. I came here during the holidays after the second year for practice; I was seventeen years old. Although we had practice at school, it was quite different here. Really so. We worked all week; I was young, not used to such a workload. At that time, it was demanding and tiring for me.

And do you remember what you did then?
Mgr. G. S.: Yes. Back then, semi-skimmed and whole milk in bags, curds, acidophilus milk, yogurts were made here. At the beginning, I worked a bit on that. Then I got to the butter room. It was summer, and there was a lot of cream. It was harder work than now. Now one person operates the molding machine, and others take finished products. But before, one person operated the molding machine, took products, and glued cartons alone, so it was much more demanding. But I tried. After finishing school, I started working at the dairy and passed through all the departments where needed. Later, I got to the laboratory, to the milk dryer.

And how were your beginnings?
T. K.: I came to a private company; it was no longer East Slovak dairies but Milk–Agro. I started as an assistant in production. That means I passed through every workplace. Usually, everyone rotates at the beginning, goes through various positions and departments. If they settle, they get, for example, machine operation, which is a more stable and better-paid position. After a year, I got to the laboratory. At that time, few products were made here. There were only yogurts, curds, acidophilus milk. Then milk, cream, and other products started to be made. We did not have ripening cheese production or butter yet.

You also experienced the company's transformation. How did you feel the transition?
Mgr. G. S.: I then left the laboratory for maternity leave and returned after maternity leave and did not even consider changing jobs.

The question arises, what makes this company interesting for you? Today's time is known for fluctuation. People get angry, try, go up and down. You are among those who work here long-term.
Mgr. G. S.: I always liked it here, I learned this work, and I was always interested in such work. I am happy here.
T. K.: I like working here, I am satisfied. I worked in another company too. I was a lab technician there, but then it closed. Later, I found a job in this company, where the company's stability mattered, and proximity to work also plays a role.

What benefits does the company provide you?
Mgr. G. S.: In this region, a huge benefit is stability, that salaries are not delayed. We also have cultural activities, get tickets to theater and cinema. We have company sports games, the possibility to book a massage, and even relax on a massage bed. At the end of the year, we have a Christmas party. The year is evaluated there. Official numbers are presented, and then there is free entertainment. And of course, work clothing.
T. K.: We go, for example, to the Tatras for a weekend stay. To sports games. We also went to Slovak company games. It was a meeting of various Slovak companies, broadcast on television. It involved various competitions. But the entry fee was high, so Milk-Agro started organizing these games for its employees itself. It also has the advantage that production workers can now participate. There are also hikes or various competitions here.

Where have you been within company meetings?
T. K.: In various places. In Liptovský Ján, Ľubovňa Spa, Poráč, and similar.

Does the whole company get there?
T. K.: We have to arrange that among ourselves. Since production runs every day, the whole company cannot leave.

Which Milk-Agro products do you like the most?
Mgr. G. S.: I really like cheeses, especially Volovec, but all products are good. Yogurts, cheeses, milks.
T. K.: I don't have a favorite; I like all our products. Regarding yogurts, I prefer the fattier ones over the low-fat ones.

Thank you for the interview and we wish many more happy years at Milk-Agro.

10 years
10 years