Over thirty years ago Andrew Widderson started a dairy farm just outside Pilar, Argentina, about 60kms. from Buenos Aires. With the passing of time the herd of Holsteins grew ever larger as did the supply of milk. Mr. Widderson's dairy herd produced particularly pure milk, the cows were very healthy and were free of Tuberculosis and Brucelosis without the use of antibiotics.

In 1992 the decision was made to produce the South American specialty, Dulce de Leche a sweet caramel spread made from milk. Using only milk from the farm cows and other natural ingredients ensured total quality control that is backed up by a HACCP program recognised by the European Union. This was the genesis of the company now known as Andyson S.C.A., the only manufacturer of Dulce de Leche approved for the European market and for markets in North America.

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