ঢাকাবুধবার , ৩০ সেপ্টেম্বর ২০২৬
According to data from the Department of Livestock Services, Bangladesh produced 15.54 million metric tons of milk in the 2024-25 fiscal year, which is nearly three times the production volume of 2012-13. However, during processing, particularly during the preparation of cheese and traditional sweetmeat we lose large quantities of a dairy by-product known as ‘whey,’ which possesses excellent nutritional value and holds immense potential for the creation of new dairy products.
The Global Alliance for Improved Nutrition (GAIN) with support from the Department of Livestock Services (DLS) organized a “Dissemination Workshop on Whey Water Study Findings in Bangladesh” on 29 September 2026 at Capital’s FARS hotel, highlighting the potential of whey water by offering opportunities to boost dairy industry income through the creation of new dairy products, reducing waste and greenhouse gas emissions, and combat malnutrition.
The study has identified the potential to produce nutrient-rich beverages, probiotic and fermented products, whey powder, whey protein, bakery ingredients, and animal feed supplements from whey water. Simultaneously, key factors for commercial utilization have been highlighted, including whey collection and storage systems, cool chain logistics, appropriate processing technologies, financing, food safety and quality standardization, and market linkages.
Dr. Ashek Mahfuz, Portfolio Lead, GAIN, moderated a panel discussion where experts highlighted the potential, challenges, and investment models regarding the further development of whey.
During the panel discussion, Mr. Sakib Chowdhury of the Danish Embassy noted that increased investment in the dairy sector could create diverse opportunities for all stakeholders, including a vast number of consumers. Additionally, Mr. Zia Uddin of Aarong Dairy (BRAC) highlighted how dairy farmers could benefit from the dairy by-products and whey beverage. Professor Dr. Raihan Habib emphasized the importance of disseminating the associated knowledge and technology of whey production and supply chain. Dr. Hossain Md. Selim reiterated the need to enhance the capacity of small-scale dairy farmers regarding the collection and preservation of whey.
The chief guest of the event, Mr. Md. Delwar Hossain—Honorable Secretary of the Ministry of Fisheries and Livestock—reiterated the government’s support for the dairy industry in implementing new initiatives aimed at improving the conditions of marginal dairy farmers.
Dr. Rudaba Khondker, Country Director of GAIN, thanked to both the public and private sectors for supporting this Study. She hoped that by working with all partners and stakeholders, GAIN will be able to contribute further to the dairy sector.
