Fresh Dairy has today officially launched Bongo, a heat-treated fermented or cultured milk product that is the latest addition to the company’s line of products.
Speaking at the launch, Elias Ochola, the Director Sales said Bongo is naturally preserved to retain its high content levels of calcium and protein.
“Fresh Dairy has a rich heritage in Uganda since 1967, when we started as a Dairy Corporation,” Ochola said, and added: “Through the years, we have come to appreciate how rich Uganda’s culture is, most especially with a variety of foods that cannot be found anywhere else in the world.”
According to Ochola, Bongo is extensively consumed across different cultures and tribes in Uganda. “Fresh Dairy is simply adding quality to Bongo in terms of production by homogenizing and pasteurizing it to make it safe for consumption; packaging it as well as improving delivery by bringing it closer to the consumers’ through our extensive distribution channels countrywide,” he said.
Ochola added: “We are very keen to grow and drive the fermented milk products such as Bongo in Uganda.
Fresh Dairy hopes to intensify sales of these fermented milk products in the next year, to further firm our grip on an even bigger market share both locally and internationally.”
Fresh Dairy will also continuously invest in research and innovations, coupled with state of the art milk processing technology and experienced expertise to develop more innovative products that meet varying consumer needs, Mr. Ochola said.
The launch was graced by among other dignitaries the Executive Director Dairy Development Authority (DDA) Dr. Jolly Zaribwende who applauded Fresh Dairy for coming up with a native Ugandan product.
