Ethiopia unveils locally developed starter culture to reduce import substitution

ETHIOPIA – The Ethiopian Institute of Agricultural Research (EIAR) has unveiled a locally developed probiotic starter culture named “Etittuu,” designed to ferment milk and improve dairy processing efficiency.

Officials are positioning the innovation as both a scientific breakthrough and a policy tool to reduce dependence on imported dairy inputs. At the centre of the announcement is a broader economic objective: import substitution.

Speaking at the event, Agriculture Ministry Advisor and State Minister Ifa Muleta said the innovation would help Ethiopia save foreign currency previously spent on imported starter cultures while strengthening productivity across the country’s dairy value chain.

“This initiative will help save foreign currency by substituting imported products and is expected to make a significant contribution to increasing the productivity of milk and dairy products in Ethiopia,” he said.

His remarks reflect a wider government strategy increasingly linking agricultural innovation to macroeconomic stability, particularly as many African economies continue facing pressure from import bills and currency constraints.

The “Etittuu” starter culture is designed to accelerate milk fermentation processes, with EIAR officials saying it can enable pasteurised milk to ferment in as little as four hours.

Researchers argue that the improvement could significantly enhance efficiency in both small and large-scale dairy processing by reducing time costs and improving product consistency.

EIAR Director General Professor Niguse Dechassa said the innovation forms part of ongoing biotechnology-driven research aimed at improving livestock productivity and strengthening Ethiopia’s agricultural base.

He noted that dairy research remains a key pillar of the institute’s work alongside broader efforts to develop improved crop and livestock systems through scientific innovation.

Ethiopia’s dairy market size to reach US$1.7B by 2034 – IMARC Group reports

The Ethiopian dairy market size was valued at US$1.1 billion in 2025 and is projected to reach US$1.7 billion by 2034, growing at a compound annual growth rate of 4.47% from 2026 to 2034, according to Imarc group reports.

By product type, liquid milk dominates the market with a share of 43.2% in 2025, driven by rising consumer preference for fresh pasteurized products and expanding urban retail networks.

Oromia region leads the market with a share of 43.5% in 2025, supported by favorable agro-climatic conditions and proximity to major processing facilities.

The Ethiopian dairy industry is experiencing healthy growth, driven by increased government endeavours, urbanisation, and development in the processing sector.

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