Ethiopian Institute of Agricultural Research Unveils “Etittuu” Probiotic Starter Culture for Milk Fermentation

Addis Ababa, June 8, 2026 — The Ethiopian Institute of Agricultural Research (EIAR) has unveiled a new probiotic starter culture named “Etittuu,” which enables the fermentation of milk.

The institute officially launched the product today during a joint discussion forum and exhibition organized in connection with World Milk Day.

Speaking at the event, Agriculture Ministry Advisor and State Minister Ifa Muleta said the “Etittuu” probiotic starter culture 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 further noted that the innovation supports the government’s broader efforts to strengthen food security and nutrition under the country’s agricultural policy framework.

He also highlighted the positive results being recorded under the Yelemat Tirufat (Bounty of the Basket) Initiative, launched at the initiative of Prime Minister Abiy Ahmed.

According to him, the program has already generated tangible improvements in dairy production while helping stimulate investment and encourage greater private-sector participation in the livestock and dairy sectors.

He added that the launch of the “Etittuu” probiotic starter culture is expected to further energize producers and other stakeholders across the dairy value chain.

EIAR Director General, Professor Niguse Dechassa, on his part, said the newly developed probiotic starter culture will not only help reduce foreign currency expenditure on imported starter cultures but also enable pasteurized milk to be fermented within four hours, improving efficiency in dairy processing.

 

 

The Director General explained that milk and dairy products are among the key agricultural commodities on which the institute conducts research.

He further highlighted the institute’s significant contribution to the agricultural sector through the development of improved crop and livestock varieties based on scientific research.

According to him, various biotechnology-assisted research projects focusing on improving dairy productivity are currently underway.