From an economical point of view, a dairy cow generates revenues from day one. For our organization, we only buy so called “local cows”. While these cows don’t produce as much milk as bred dairy cows, they are tougher, undemanding and much easier to handle. This way, they have no problems finding nourishment on dry soil or fallow cornfields. Milk is, next to the traditional Kenyan dish “Ugali”, the most important basic food in the country. A typical Kenyan breakfast consists of one big cup filled with milk, black tea and sugar.
All the women supported by our organization are trained to properly take care of their cows. Apart from that, most Kenyans who weren’t raised in cities but in the countryside know enough about stock farming.