Jirani Dairy & Fresh Foods

My name is Amina Wanjiku, and I am the founder of Jirani Dairy & Fresh Foods, a small food business based in Nakuru that supplies fresh milk, yoghurt, fermented milk and selected locally made dairy products to households, small shops, cafes and food vendors. I started this business because I saw how difficult it was for small retailers in my neighbourhood to find reliable suppliers who could deliver fresh dairy products in manageable quantities. Large distributors often required bigger orders, while informal suppliers could not always guarantee consistent quality or delivery times. I believed there was room for a local business that could bridge that gap.

Jirani Dairy & Fresh Foods began in 2022 with a single refrigerator, a second-hand delivery motorcycle and a small amount of savings I had accumulated while working as a sales assistant. My first products were fresh milk and plain yoghurt, which I purchased from two small dairy farmers outside Nakuru and sold directly to households in my neighbourhood. I started with a simple WhatsApp customer list. Every morning, I would contact customers to find out what they needed, collect the products and make deliveries myself. At the beginning, some days I had fewer than ten orders, and there were evenings when I wondered whether the business would ever become large enough to support me.

The first major change came when three small cafes began buying yoghurt from me regularly. Their owners were looking for a supplier who could deliver smaller quantities several times a week instead of forcing them to purchase a large stock that might remain unsold. I adjusted my purchasing schedule around their needs and began keeping better records of daily orders. As the cafes became regular customers, they recommended me to other food businesses. Within a year, I had moved from mainly household deliveries to a mixed customer base that included retailers, cafes, breakfast vendors and individual families.

Today, we work with seven small dairy farmers and two established milk collection points. We currently serve customers within Nakuru and nearby residential areas, with most deliveries taking place in the morning. Our products include fresh milk, plain yoghurt, flavoured yoghurt and fermented milk. We package products in different sizes because our customers have very different needs. A household may purchase a small bottle for breakfast, while a cafe may require several litres every few days. Small retailers also appreciate being able to restock without committing to the large minimum quantities demanded by some national distributors.

Quality and freshness are central to how we operate. Milk is collected from suppliers according to a schedule, checked before acceptance and transported quickly to our preparation and storage point. Products are processed and packaged in small batches so that we do not keep excessive quantities sitting in storage. I supervise purchasing, production records, supplier relationships and customer accounts, while two assistants help with preparation, cleaning, packaging and order assembly. Deliveries are handled through our motorcycle and hired transport when larger orders need to be moved at the same time.

The business has grown, but our current workspace is becoming a serious limitation. Our refrigerator is too small for the volume we now handle, which means we have to plan production around available storage space rather than around customer demand. During weekends and school holidays, when orders increase, we sometimes have to delay accepting new customers because we cannot safely store additional finished products. This is frustrating because several retailers have already asked us to supply them regularly, but I do not want to expand faster than our ability to maintain proper handling and freshness.

Another challenge is the cost of packaging and ingredients. Prices for milk, sugar, fruit flavouring, bottles and labels have increased, while customers remain sensitive to price changes. We have managed this by reviewing our recipes, reducing unnecessary waste and negotiating directly with suppliers where possible. However, our small purchasing volume means we do not receive the same prices as larger manufacturers. If we can increase our production volume, we should be able to negotiate better rates and improve our margins without passing every increase on to customers.

Cash flow is also an important part of the problem. Most of our household customers pay immediately, but some small retail customers purchase stock and settle their accounts weekly. At the same time, our dairy suppliers expect regular payment. This creates periods when money is tied up in inventory and outstanding customer balances. I have deliberately avoided taking a large commercial loan because I wanted to prove the business model first. The business has now reached the stage where additional capital can be used productively because we have established customers and a proven demand for our products.

We are requesting KSh 1,960,000 to expand our cold-storage capacity, improve production equipment, increase working inventory and strengthen distribution. This funding will allow us to accept additional customers without compromising the quality standards that helped us build the business in the first place.

• KSh 720,000 for commercial refrigeration: We will purchase a larger commercial refrigerator and freezer suitable for storing fresh dairy products safely and organizing finished products by production date.

• KSh 390,000 for dairy processing and packaging equipment: This will cover improved mixing, filling, sealing and preparation equipment that will allow us to produce larger batches more consistently and reduce manual handling.

• KSh 320,000 for raw materials and packaging inventory: We will purchase milk, yoghurt ingredients, bottles, lids, labels and other supplies in larger quantities, allowing us to negotiate better supplier prices and avoid stock shortages.

• KSh 210,000 for workspace improvements: The funds will be used for washable work surfaces, shelving, drainage improvements, electrical work and better organization of the preparation and storage areas.

• KSh 180,000 for distribution: This will support delivery costs, motorcycle maintenance and hired transport while we establish additional delivery routes for new retail customers.

• KSh 140,000 for working capital: This reserve will help cover supplier payments and routine operating expenses during periods when retail customers have not yet settled their weekly accounts.

The first month after funding will focus on purchasing and installing the refrigeration and processing equipment. I will also reorganize the workspace so that raw materials, finished products and packaging supplies have clearly separated storage areas. During this period, our staff will receive practical training on the new equipment and we will review our cleaning, production and stock-recording procedures.

During the second month, we will increase production gradually rather than immediately operating at full capacity. This will allow us to test the new workflow, monitor product consistency and identify any problems before taking on a large number of new customers. At the same time, I will approach grocery shops, cafes, breakfast vendors and small supermarkets that have previously expressed interest in our products. Our goal is to establish at least fifteen new recurring retail or food-service accounts during the first six months.

By the third month, we expect to increase production enough to support additional delivery routes. We will group customers by location so that deliveries can be made more efficiently instead of sending the motorcycle across town for individual small orders. Better cold storage should also reduce the pressure to produce only when a customer has already placed an order, giving us more flexibility while maintaining safe storage practices.

The expected business impact is a significant increase in monthly sales and a reduction in avoidable operating costs. Our current capacity limits the number of customers we can serve, while improved equipment will allow us to process and store more products in a controlled environment. We expect to increase our monthly customer base by at least 40 percent within six months and grow the volume of dairy products sold each month without compromising product quality.

The expansion will create employment as well. We currently work with two assistants, but increased production will allow us to add three additional positions within the first year. Two people will support production, cleaning and packaging, while another person will assist with deliveries and customer orders. As the business grows, I would like to create opportunities for young people in the community who need practical work experience and training in food handling, production and retail distribution.

There is also an important relationship between our business and the farmers who supply us. More demand from our customers means more consistent purchasing from those farmers. My long-term goal is to develop direct supply agreements with additional small dairy farmers so that they have a dependable buyer for their milk. As our volumes grow, I want to negotiate predictable purchasing arrangements that can give farmers greater confidence when planning their production.

My long-term vision for Jirani Dairy & Fresh Foods is to become a trusted regional dairy brand known for fresh products, fair pricing and reliable service. I want to move beyond our current delivery area and eventually supply retailers in several parts of Nakuru County. In the future, I would like to establish a larger processing facility, introduce additional yoghurt flavours and cultured dairy products, develop a dedicated delivery team and build a recognizable brand that customers can find in neighbourhood shops and supermarkets.

I am not presenting this campaign as a business that has everything figured out. We have made mistakes, lost money on spoiled stock, struggled with unreliable equipment and occasionally had to tell potential customers that we were not ready to supply them. But those experiences have helped us understand what the business needs next. The opportunity is real because people are already buying our products, and our challenge is to build enough capacity to serve them consistently.

Thank you for considering Jirani Dairy & Fresh Foods and for taking the time to read our story. Every contribution will help us improve our equipment, purchase more supplies, serve more customers and create new jobs. If you support this campaign, you will be helping a small local business grow while also strengthening the connection between farmers, food businesses and families in our community. I started this company with one refrigerator and a small list of customers. With the right support, I believe we can turn it into a dependable dairy business that provides livelihoods for our team and creates lasting value for the community we serve.