Margaret Njoki has transformed raw milk into profitable products like yoghurt, overcoming challenges to establish Crystal Creamery Limited. From selling plain milk, she now processes 200 liters daily and trains others in the business.
Margaret Njoki entered the milk value addition business seven years ago while in Naivasha. In 2015, she sold only raw milk but noticed high demand for yoghurt and began producing items like cheese and butter.
When her contract ended in 2016, she opted to start her own venture instead of seeking re-employment and relocated to Kabati in Murang’a County. In 2017, she lost yoghurt worth Sh400,000 to spoilage, and workers stole the rest, forcing her to close. Prior to that loss, she processed 700 liters daily.
She reopened in 2018, but in 2021 suffered another Sh600,000 loss from spoilage and shut down again. Last year, she restarted, processing 200 liters daily bought at Sh55 per liter from one farmer since 2016.
She employs seven workers: three on-site and four in Kabati. Products are branded Tarahji, including Tarahji Cultured Yoghurt flavored with strawberry, vanilla, passion fruit, pineapple, and others. Packaging ranges from 150ml to 5 liters, with prices like 12 units of 150ml for Sh400.
Known as Mama Milky in Ngara, where she has a shop, she trains aspiring entrepreneurs for Sh5,000 per product or Sh3,500 online for 2-3 hours. Her plans include building a reputation in milk value addition, selling to Topmart and Jumia.