14 responses

  1. videos youtube
    June 10, 2013

    That is very interesting, You are an excessively professional blogger.
    I have joined your rss feed and look forward to looking for more of your fantastic post.

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  2. Ariz
    July 18, 2011

    Hello there, I wish you the best of luck on your venture . My question for you is do you do probiotic yogurts (bifidus actregularis). Im looking at a yogurt business myself .

  3. marvin
    March 28, 2011

    hi looking for somrthing to do in this company

    September 18, 2010

    would you like to be entered in the East Africa Business Directory for the year 2011?Kindly get in touch with me now at : 0720 885431.

  5. anon32
    February 26, 2010

    this is a really neat idea.

    the bottom-line is that, the production processes and quality will be validated by the national standards authority and ultimately by the consumers.


    our universities are not famous for their ground-breaking r & d (though not through faults of their own), so i’d be hesitant to doubt a good idea just because the science is not convergent with that used in a consumer-shy product.

    btw, keep up with the interviews. really interesting stuff.

  6. Anonymous
    February 4, 2010

    :razz: Nice!

  7. kenyanentrepreneur
    January 25, 2010


    Well, why don’t you tell us how yogurt is produced?

    I think the matchstick test is a simple way for them to check the fat-content of the milk, that’s all.

  8. Boss Mayor
    January 24, 2010

    Wish them best of success as they bring this product to life. They seem to have set up their systems in a manner that is conducive to a start up. As time goes on, I’m sure more things will be done in house and productions methods will be more refined and automated.

  9. Karanja
    January 16, 2010

    These guys desperately need some expertise on producing yoghurt, “We do a simple matchstick test. You dip a matchstick into the milk and you try light it”????

  10. Working Stiff
    January 15, 2010

    Egerton’s yoghurt is not commercial.

    Running away from science is really counterproductive MdosiX.

    Lack of food science knowledge is the reason he is having to outsource production to Patricia and Simon.

    Provided a link to some local studies, click on past activities. You will find that work has been done on “mursik” a local yoghurt.

    Btw, yoghurt flavor is determined by the bacteria grown. Developing the culture, even organically, can be enhanced with an understanding of what the
    organisms require for growth.

    Why re-invent the wheel?

    Forgot to mention that I have nothing to gain from either Egerton or University of Nairobi, and I am not affiliated with either institution.

  11. MdosiX
    January 14, 2010

    NO…dont tell him to go Egerton…let him do it his way..Projects like these have been know to challenge the conventional wisdom. Go to Egerton?? They will teach him about hormones and the original idea will disappear.

  12. kenyanentrepreneur
    January 13, 2010

    Working Stiff:

    That’s interesting information and when I think about it, it does make sense. Afterall, isn’t Egerton an agricultural university?

    Does Egerton sell the yogurt they make commercially and if so what is the name of their brand yogurt?

  13. Working Stiff
    January 13, 2010

    I would highly encourage him to look to Egerton University for yoghurt expertise. They make some of the best yoghurt, and he might be surprised at the local expertise.

  14. Chegepreneur
    January 12, 2010

    ohh! Thanks

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