케냐 버터밀크 공급업체 및 가격 — 마켓 오버뷰 2026

하위 제품

유기농 버터밀크, 저지방 버터밀크, 무염 버터밀크, 일반 버터밀크, +3

파생 제품

파마산 후추 드레싱, 랜치 드레싱, 블루 치즈 드레싱

원재료

탈지 우유

HS 코드

040390

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

케냐 내 버터밀크 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 케냐의 버터밀크 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

케냐 내 버터밀크의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 040390)

케냐의 버터밀크 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	55,642	150,947 USD
2022	17,768	36,585 USD

소싱 진단

케냐산 버터밀크, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

케냐의 버터밀크 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

케냐의 버터밀크에 대해 수입 파트너 기업 3개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

버터밀크의 케냐 샘플 수입 거래 및 가격 기록

케냐의 버터밀크 샘플 수입 거래 1건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

케냐의 버터밀크 샘플 수입 거래 단가(일자별): 2025-08-14: 7.32 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-08-14	BUT* * * **** * * ******	7.32 USD / kg	(-)	(-)	-

케냐 내 상위 버터밀크 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 케냐의 버터밀크에 대해 추적되는 전체 수입 파트너 기업 3개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(케냐)

최근 수입 거래: 2026-08-01

임직원 규모: 직원 501 - 1000명

산업군: 식품 제조식품 도매

밸류체인 역할: 유통 / 도매식품 제조

(케냐)

최근 수입 거래: 2026-08-01

산업군: 식품 제조식품 도매기타

밸류체인 역할: 유통 / 도매식품 제조기타

(케냐)

최근 수입 거래: 2026-08-01

임직원 규모: 직원 1000명 초과

매출액: 매출 USD 10M - 50M

산업군: 음료 제조식품 제조

밸류체인 역할: 유통 / 도매식품 제조

케냐 수입 파트너 커버리지

3개 기업

수입 파트너 기업 수는 케냐의 버터밀크 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 케냐에서 활동 중인 버터밀크 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

수출 진단

우리 버터밀크, 이 케냐 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 케냐 버터밀크 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormLiquid (Fermented/Cultured)

Industry PositionProcessed Dairy Product

Market

Buttermilk in Kenya is commonly sold and consumed as fermented (cultured) milk, widely known as “maziwa lala/mala,” and is supplied through both traditional fermentation and formal processor brands. Kenya’s dairy supply base is dominated by smallholders and is concentrated in the Central highlands and Rift Valley, with cooperative cooling/collection systems feeding large processors and urban retail. Formal processors distribute chilled dairy products through retail outlets, while a large share of milk trade remains informal. A key trade and consumer-safety constraint for fermented dairy in Kenya is documented aflatoxin M1 contamination risk in marketed milk products, including “lala,” which can trigger compliance issues in stricter markets.

Market RoleDomestic consumption market with domestic processing; overall dairy net importer in value terms

Domestic RoleTraditional fermented milk beverage (maziwa lala/mala) consumed nationally and sold through both informal and formal retail channels

Market GrowthGrowing (recent decade / near-term outlook)dairy demand growth alongside steady milk production

SeasonalityMilk supply feeding buttermilk/fermented milk production is concentrated in highland zones with bi-annual rainfall patterns; dry spells and drought conditions reduce forage availability and can tighten raw milk supply.

Specification

Physical Attributes

Tangy/sour fermented flavor profile associated with maziwa lala/mala
Stirred fermented milk expected to be free-flowing without whey separation (per KEBS standard intent for fermented milk body/texture)

Compositional Metrics

Cultured buttermilk: maximum acidity specified as 0.60% by mass expressed as lactic acid (KEBS DKS 05-941:2013).
Fermented milk: acidity specified as 0.70%–0.90% by mass expressed as lactic acid (KEBS DKS 05-941:2013).
Preservatives are not permitted for fermented (cultured) milks under KEBS DKS 05-941:2013.

Packaging

500 ml retail packs (bottles and pouches are common in Kenyan retail listings)
1 L retail bottles

Supply Chain

Value Chain

Smallholder farm milk → dairy cooperative aggregation/cooling centers → contracted transporters → processor quality checks → heat treatment (pasteurization) → fermentation with starter cultures → chilled packaging → distribution to urban retail outlets
Traditional channel: fresh cow milk collected in sanitized containers → natural fermentation at ambient temperature over multiple days → sealed storage → beverage service

Temperature

Cold-chain emphasis from farm aggregation via cooling centers to processors to reduce spoilage
Chilled retail storage expectations for packaged maziwa lala (e.g., refrigerated storage guidance in Kenyan retail listings)

Shelf Life

Retail guidance for some packaged maziwa lala indicates refrigerated storage and short post-opening/retail shelf-life (e.g., consume within a few days under refrigeration).

Freight IntensityHigh

Transport ModeLand

Risks

Food Safety HighAflatoxin M1 contamination has been documented in marketed milk products in Kenya, including “lala”; this can become a deal-breaker for exports or premium buyers with strict limits and can trigger compliance actions and brand damage domestically.Implement feed/mycotoxin controls at farm and cooperative level (storage, binders where appropriate), enforce processor intake testing and supplier zoning, and align finished-product monitoring to target-market limits.

Regulatory Compliance MediumKenya Dairy Board regulations prohibit sale of adulterated or misbranded dairy produce and require processing in accordance with relevant standards; non-compliance can lead to impoundment/destruction and permit suspension.Run label and formulation checks against KEBS fermented milk requirements and maintain documented HACCP/FSMS controls and batch records for inspections.

Climate MediumProlonged droughts and extreme weather events reduce forage availability and can depress milk supply, raising raw milk costs and affecting processor throughput for fermented dairy products.Diversify milk sourcing across Central highlands and Rift Valley supply sheds; contract for dry-season feed buffers and maintain cooperative cooling efficiency to reduce losses.

Animal Health MediumDisease outbreaks reported in Kenya’s dairy context (e.g., Foot and Mouth Disease, brucellosis, East Coast Fever) can disrupt milk collection, quality, and movement, indirectly affecting fermented milk availability and costs.Require supplier herd-health programs and vaccination where applicable; strengthen farm biosecurity and cooperative screening protocols.

Logistics MediumCold-chain and last-mile distribution breaks can quickly degrade fermented milk quality and increase spoilage risk due to the product’s chilled, bulky nature.Use validated refrigerated transport and retail cold-storage SLAs; monitor temperature excursions and enforce FEFO inventory rotation.

Sustainability

Drought and extreme weather variability affecting forage and water availability in key milk zones, tightening raw milk supply for processors
Feed quality constraints and high feed costs affecting productivity and increasing contamination risk pathways (e.g., mycotoxins in feed translating into milk contaminants)

Labor & Social

Large informal dairy segment with regulatory enforcement against unregistered hawking/sale pathways in urban centers; compliance gaps can create reputational and safety risks for branded dairy supply chains
Smallholder-dominant supply base requires strong cooperative/processor extension, quality testing, and contract governance to maintain consistent safety and quality

Standards

ISO 22000 (Food Safety Management System) is referenced by at least some Kenyan dairy processors as a quality/food-safety management benchmark

FAQ

Which Kenya standard is most directly relevant to cultured buttermilk and fermented (cultured) milks?KEBS DKS 05-941:2013 (“Specification for fermented (cultured) milks”) defines fermented milks and includes “cultured buttermilk” as a designated type. The same standard notes it does not apply to yoghurt, which is handled under KS EAS 33.

Are preservatives allowed in fermented (cultured) milk products like buttermilk under Kenyan standards?No. KEBS DKS 05-941:2013 states fermented (cultured) milks covered by the standard must be free from preservatives and also notes that heat treatment after fermentation is not allowed.

What is a core regulatory step to import buttermilk/fermented milk into Kenya?Kenya requires an import permit issued by the Kenya Dairy Board for dairy produce consignments, and KDB indicates import/export permit applications are made through Kenya’s National Electronic Single Window System (KenTrade). The KDB Imports and Exports Regulations also provide for an import levy based on CIF value.