Sameer launches new butter plant

Dec 23, 2008

SAMEER Agriculture and Livestock Limited (SALL) has commissioned a new butter-making facility and a range of yoghurt flavours.

By James Odomel

SAMEER Agriculture and Livestock Limited (SALL) has commissioned a new butter-making facility and a range of yoghurt flavours.

“This has increased the plant’s manufacturing capacity to 75 tonnes per month from 10,” the chief executive officer, Anand Gaggar, said in an interview.

Gaggar said the expansion involved installing of new manufacturing and packing machines.

He said the new yoghurt flavours include plain, strawberry, vanilla, mango, butterscotch and banana, adding that the new automated line produces 15,000 litres of yoghurt daily.

“We have already sent the new products to the market. Consumers can now get the best ever-cultured milk in shops, super markets and SALL kiosks,” he said.
“Fresh Dairy yoghurt contains live cultures consisting of three major bacteria strum.

“Yoghurt is rich in potassium, proteins, calcium, zinc, iodine, phosphorus and b-vitamins,” Gaggar said.

“Yoghurt helps to lower cholesterol, increases good cholesterol and protects consumers from ulcers and bad breath,” he added.

The Sameer Group of Kenya and RJ Corporation of India, established a joint venture company, SALL, which entered into an agreement with the government to lease assets of the defunct Dairy Corporation.

Since then, SALL has rejuvenated the industry, which was fast heading for collapse. SALL also produces milk powder and UHT milk.

It became the first company to receive the ISO 22000:2005 certification for food safety.

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