Our dairy story started in 1985 with a single crossbred cow, “Kioo,” producing 20 litres of milk a day on our family farm near Ol Joro Orok. A hand cream separator turned that into just 2 litres of cream daily – until Hotel Intercontinental Nairobi came calling for 20 litres of cream a day.
That demand pushed us to invest in Jersey cows for richer, higher-cream milk. Within a year we were supplying the hotel, which then asked for yoghurt for its breakfast service – and within another year we were producing around 50 litres of yoghurt daily in ten different flavours. It’s why we like to say Eldoville effectively became a caterer to other caterers.
Today that same commitment to fresh, farm-direct dairy carries through everything we sell: fresh milk, cream, and yoghurt, produced the way we’ve always made it – just at a scale that now reaches hospitals, hotels, and homes across Kenya.
