In the highland counties of Kenya, dairy farming has long been a cornerstone of the local economy. Many farmers practice small-scale operations, each tending to a few cows that produce an average of 5 litres of milk per milking session. While traditional milk products have been passed down through generations, their short shelf life and nutrient loss often limit their economic potential.
To address these challenges, 3E organization , through the Milk Bora Project got a cheese expert to train Mau Juhudi on milk value addition. Through a series of training sessions, they acquired the skills to produce a variety of value-added dairy products, including mozzarella, ricotta, primo sale, nostrano and robiola, as well as yoghurt. These products not only offer a longer shelf life but also cater to a wider range of consumer preferences.
The group’s dedication and hard work have paid off. Their mozzarella cheese has become a popular choice among consumers, and their yoghurt has found a steady market. As demand for their products has grown, they have continued to invest in training and innovation. This year, they learned to make even more advanced cheeses like gouda, cheddar and Molo cheese, further expanding their product line.
The Kenyan cheese market, while still relatively small, presents significant opportunities for small businesses like Mau Juhudi. By offering high-quality, locally produced products, they can tap into a growing consumer base. The group’s commitment to value addition is a strategic move that can enhance their profitability and contribute to the overall development of the dairy industry.
Beyond economic benefits, the Milk Bora project has also had a positive impact on the local community. By providing farmers with new skills and market opportunities, it has helped to improve livelihoods and reduce poverty. As Mau Juhudi continues to grow and succeed, it serves as a model for other dairy farmers in the region, demonstrating the potential of value addition to transform the industry.
