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Moi University set to produce own Yoghurt

yoghurt

Moi University in partnership with Western University, Canada are set to establish a yoghurt processing plant at main campus in Kesses targeting the icreasing number of the product consumers in Kenya.

Consumption of yoghurt is increasing among Kenyans according to findings by global market Intelligence Company, Euromonitor International.

The report predicts that overall yoghurt and sour milk products category will grow at a compound annual growth rate of three per cent in value sales in the next three years at constant prices seen in 2016.

This follows last month visit to the university by two members of staff from Western University, Robert Gough, Director, International Internships and Development and Jessica Cordes, Western Heads East Program Coordinator.

The guests met Dr. Charles Lagat, Director of International Programmes, Linkages and Alumni and Dr. Kefa Chepkwony, Coordinator, School of Business and Economics to discuss the feasibility of the project.

They discussed the establishment of a Social Enterprise at Moi University to process and market Probiotic Yoghurt. The project will involve the staff, students and the community. They also discussed how to fundraise to finance the project.

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Western University, Canada has had a successful Memorandum of Understanding with Moi University for academic partnership since 2012. Over the years, the partnership has organized various staff and student exchanges, scholarships and case teaching workshops.

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