Fresh Dairy adds Bongo to its products

Executive Director Dairy Development Authority Dr. Jolly K. Zaribwende speaks at the event. Photo by Badru Afunadula.

As competition gets stiff – with each brand fighting hard to be the market leader, brands have been left with no other option apart from increasing their innovativeness.

Such innovations have seen Fresh Dairy commercialise ‘Bongo’ milk.

Normally produced on small scale for subsistence consumption, Fresh Dairy has added it to its line of products – BONGO.

Speaking during the new product launch held at Hotel Africana, Elias Ochola Director Sales – Fresh Dairy said, “Fresh Dairy has a rich heritage in Uganda since 1967, when we started as a Dairy cooperation”.

“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.

“To this end, Fresh Dairy has embraced Uganda’s culture by launching a new unique milk product – BONGO that is extensively consumed across different cultures and tribes in Uganda.”

He added that 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”.

“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 evenbigger 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.”

The launch event was graced by the Executive Director Dairy Development Authority – Dr. Jolly K. Zaribwende who applauded Fresh Dairy for the new innovative, yet Ugandan product – BONGO.

Bongo is a heat treated fermented or cultured milk product that is naturally preserved to retain its high content levels of calcium and protein.



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