Small-scale production of cultured milk and the equity trust approach

Mala milk is a cultured dairy beverage of consistent quality that can keep for four days without refrigeration, and up to three weeks with refrigeration. It offers important nutritional benefits for rural consumers, can be produced in simple facilities with a capacity of 500 litres per day or more, and is less complicated than cheesemaking. The production of mala milk in Kenya is discussed, and the equity trust approach is described. An innovative approach to the provision of financing, technical and managerial assistance proved successful for the establishment of small, community-owned mala milk plants in Kenya. Implemented by Techno-Serve-Kenya, this activity received core financial and technical assistance from Appropriate Technology International and enterprise finance from several other donors. The benefits of operating mala milk production in this way are noted. Abstract supplied by kind permission of CABI.