Kazakhstan's Cheese Self-Sufficiency Stands at Only 56%, Reports Cheese Open 2026

The low level of self-sufficiency indicates a significant presence of imported products and highlights the potential for expanding domestic production. Investment projects should consider not only the volume of cheese production but also the capabilities for processing the resulting dairy whey.

The spokesperson noted that the market for regular dried whey is characterized by low profitability and intense price competition. Meanwhile, major importer countries, including Russia and China, are developing their own whey processing capacities, which may gradually reduce their need for imported raw materials.

In this context, processors are encouraged to focus on producing specialized ingredients with higher added value, such as whey protein concentrates, microparticulates, and lactoferrin.