Kenya’s athletes once again gave the nation reason to celebrate at this year’s World
Athletics Championships. Six gold medals came from our women, who proved their
dominance on the global stage, while Emmanuel Wanyonyi stood tall as the only
Kenyan man to clinch gold in the 800m. Their victories were more than just sporting
triumphs. They offered timely reminders about endurance, discipline and the value
of healthy living as the country marks World Heart Day.

Cardiovascular diseases are among the leading causes of death in Kenya accounting
for an estimated 13% of all fatalities. Men in particular face elevated risks, with lifestyle
choices such as heavy alcohol use, poor diets and reliance on energy drinks
contributing to rising rates of hypertension and stroke. Women, too, are increasingly
affected as urban lifestyles and processed foods replace traditional diets. Against this
backdrop, nutrition becomes a critical part of prevention and dairy products have
long held a place in that discussion.

Milk, yoghurt, lala (fermented milk) and ghee all provide nutrients that contribute to
heart wellness. Calcium and potassium help regulate blood pressure, proteins build
and repair muscle and probiotics support digestion and immunity. Research
conducted locally has shown that Kenyans who consume milk daily are less likely to
suffer from high blood pressure, while coaches often highlight fermented dairy
products such as mursik as natural endurance boosters. For athletes and everyday
Kenyans alike, these foods remain simple yet powerful tools in protecting heart
health.

World Heart Day provides an opportunity to re-examine how traditional foods can
counter modern-day health risks. With cardiovascular disease on the rise, especially
in urban centers, returning to accessible, culturally familiar foods like dairy is one way
of bridging the gap between prevention and practice. It is not only about fighting
illness but also about reinforcing daily habits that sustain families, from
schoolchildren to working adults and the elderly.

The focus on nutrition comes at a time when dairy has been especially visible across
Kenya. Throughout September, communities across the Eastern region welcomed a
series of sampling activities that introduced the Kinangop Gold range of fruit
yoghurts. The campaign coincided with the back-to-school season, a period when
many households are budgeting carefully while still prioritizing healthy options for
their children. Parents appreciated the opportunity to try out a locally made product,
and young consumers enjoyed discovering new flavors that balanced taste with
nutrition.

Feedback from the sampling was both enthusiastic and constructive. Many praised
the smooth texture and natural fruit notes, while some offered suggestions for future
improvements in sweetness levels or packaging. This type of dialogue between
producers and consumers is vital, offering insights that help shape products to meet
real needs and preferences. It also reinforced the importance of meeting consumers
where they are, in local towns, at outlets and within everyday shopping routines.

The back-to-school season itself underscored how central dairy remains in family life.
Milk and yoghurt continue to be staples in lunchboxes and breakfast tables,
providing essential nutrients for growth and concentration. Fermented products
such as lala remain important for their affordability and cultural familiarity, while
ghee still plays a role in many households as a concentrated source of energy when
used in moderation. Together, they highlight dairy’s enduring relevance across
Kenya’s diverse regions and age groups.

As October begins, Kenya moves forward with new inspiration. Our athletes have
shown what discipline and balanced living can achieve. Health experts have
reminded us that prevention is better than cure. And families across Eastern Kenya
have reaffirmed that dairy remains more than just food; it is part of the country’s
social fabric, linking tradition with modern wellness needs.

The story of this month, then, is not only about medals or markets. It is about how
Kenyans can continue to draw strength from simple, familiar choices — a glass of
milk, a bowl of yoghurt— in the pursuit of healthier lives and stronger communities.
Looking ahead, the month of October provides fresh opportunities to build on this
momentum. With Customer Service Week around the corner, brands are preparing
to actively seek out and celebrate their consumers. For Kinangop Dairy, that means
continuing the sampling efforts that proved so valuable in September, listening to
feedback, sharing everyday freshness and keeping the conversation going with the
people who make these successes possible.