Practice abstract 2
Value chain analysis of Maziwa lala in Kenya
16 July 2025
Background. Maziwa lala (fermented milk) originates from pastoralist communities like the Maasai, Kalenjin, and Kikuyu in the Rift Valley and central highlands to preserve milk in environments with limited water and refrigeration. It is gaining popularity for its nutritional value and probiotic benefits. Maziwa lala is part of rituals such as weddings and ceremonies, symbolising purity and goodwill.
Objective. The main objective is to provide a general overview of the Maziwa lala value chain in Kenya and to describe the product process and characteristics.
Results. The production of Maziwa lala begins with the collection of fresh cow milk in sanitised containers. The milk is left to ferment naturally at room temperature for 2–3 days, allowing indigenous lactic acid bacteria to produce the sour flavour and ensure preservation. After fermentation, the milk is stored in sealed containers and served as a beverage.
Maziwa lala is appreciated by consumers for both its taste and flavour, and its nutritional value, notably its protein and calcium content. The study indicates that milk of poor quality and unsanitary handling practices are widespread, especially in informal markets. Aflatoxin B1 is converted by dairy cows into aflatoxin M1 in the cows’ milk. Since aflatoxin M1 is chemically stable, it remains throughout food processing and leads to a major issue for the safety of Maziwa lala. Its processing requires a high level of hygiene to prevent contamination by harmful microorganisms, including E. coli, S. aureus, Salmonella Spp., and Listeria monocytogenes. Two case studies consisting of two groups of interconnected business operators within the Maziwa lala value chain have been selected.
Recommendations. An in-depth analysis of the selected case studies, based on a precise multi- dimensional approach by a multidisciplinary team -including socio-economists, microbiologists, and food technologists- will lead to recommendations.
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