The dairy industry is one of the leading sectors in the economy contributing 4 percent of the country's GDP.
Interventions put in by the industry players saw production increase from 3.2 billion litres in 2002 to 4.1 billion litres in 2008 (28pc) while the formal sector grew from 144 million litres in 2002 to 407 million in 2009 (183pc). During this period, dairy easily became the sector of choice for many and thus a major investment destination.
Dairy production is a major activity in the livestock sector and an important source of livelihood for over 800,000 small scale farmers across the country.
In the year 2000, milk production was estimated to 2.3 billion litres of which, 63pc was marketed, 30pc consumed at home and the rest - 7pc fed to calves. Despite this significant contribution to the national and household incomes, the dairy industry is faced with a number of technical, economical and institutional problems which seems to have escalated in the recent past.
Currently, more than all the 20 registered processors handle the rest of the market share and New Kenya Co-operative Creameries Ltd still plays a big part of total milk supply from farmers.
As an industry the desire should be to see the continued growth and development of the dairy sector with increasing incomes to the farmers and improved quality of final products to the consumers at the most competitive prices while making a decent return on our investments.
Pasteurization
Pasteurization is a unit operation directed towards prevention of microbial growth of pathogenic and spoilage microorganisms through their removal or inactivation and is used to extend shelf-life of foods.
Traditionally, the food industry used heat to pasteurize foods. In current times, where the role of the consumer has become leading and necessary, food production systems are no longer supply-driven but become more demand-driven.
As a result of consumer demands for foods that are fresher, more natural, or minimally processed and additive-free, new physical methods of treatment are emerging for shelf-life extension and are under broad development. The application of novel technologies has also led to the new definition of this unit operation.
Interventions put in by the industry players saw production increase from 3.2 billion litres in 2002 to 4.1 billion litres in 2008 (28pc) while the formal sector grew from 144 million litres in 2002 to 407 million in 2009 (183pc). During this period, dairy easily became the sector of choice for many and thus a major investment destination.
Dairy production is a major activity in the livestock sector and an important source of livelihood for over 800,000 small scale farmers across the country.
In the year 2000, milk production was estimated to 2.3 billion litres of which, 63pc was marketed, 30pc consumed at home and the rest - 7pc fed to calves. Despite this significant contribution to the national and household incomes, the dairy industry is faced with a number of technical, economical and institutional problems which seems to have escalated in the recent past.
Currently, more than all the 20 registered processors handle the rest of the market share and New Kenya Co-operative Creameries Ltd still plays a big part of total milk supply from farmers.
As an industry the desire should be to see the continued growth and development of the dairy sector with increasing incomes to the farmers and improved quality of final products to the consumers at the most competitive prices while making a decent return on our investments.
Pasteurization
Pasteurization is a unit operation directed towards prevention of microbial growth of pathogenic and spoilage microorganisms through their removal or inactivation and is used to extend shelf-life of foods.
Traditionally, the food industry used heat to pasteurize foods. In current times, where the role of the consumer has become leading and necessary, food production systems are no longer supply-driven but become more demand-driven.
As a result of consumer demands for foods that are fresher, more natural, or minimally processed and additive-free, new physical methods of treatment are emerging for shelf-life extension and are under broad development. The application of novel technologies has also led to the new definition of this unit operation.
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