Whey to Value: Effective Whey management practices can boost dairy business and reduce environmental footprint.
Livestock is a major contributor to Pakistan's agricultural economy with a steady growth driven by pricing, demand, and innovation. The market has grown by 3.89% in the fiscal year 2023–2024 , accounting for roughly 60.84% of the value contributed to agriculture and making up a hefty 14.63% of the nation's GDP during FY2024. With approximately 8 million families receiving 35–40% of their income from the livestock sector , this industry is vital to the sustainability of rural economies. In 2023–2024 alone, livestock had a gross value of an astounding Rs. 5.8 billion, according to the Economic Survey of Pakistan.
The livestock industry's primary driver of expansion is milk production. Milk is transformed into products with additional value through the convergence of technology and experience in dairy processing.
Pakistan's cheese sector is rapidly expanding, owing to increased urbanisation and the adoption of western lifestyles and diets, particularly among affluent young urban professionals. Local natural and handmade cheeses are becoming increasingly popular as customers seek premium eating experiences and healthier alternatives. Assuming this trend will continue, the Cheese market in Pakistan is expected to grow steadily, providing local producers an opportunity to profit from the demand.
The manufacturing of cheese varies seasonally in the dairy sector. Large amounts of whey (the liquid remaining after milk has been curdled and strained) are produced during the flush season, when there is an oversupply of milk (January to April) causing a spike in cheese manufacturing. However, there is a dilemma that comes with this bounty. Its potential is wasted as a large portion of this precious byproduct is dumped into water channels.
Here is why? 1 Kg of cheese is produced from 10 litres of milk and 9 litres of whey is left behind as whey water which has high content of organic matter and nutrients. The nutritional and financial potential of Whey is realised only by a few knowledgeable and well-equipped producers who choose to turn it into whey drink. By contrast, lower whey volumes during the lean season (May to August) make whey powder manufacture unfeasible. Processors find it difficult to justify the investment due to the decreased economies of scale.
Dairies that are producing cheese from more the 10,000 l/day milk (Commercial Units) generate 1,560,724 litres of whey per day during the flush season and 663,802 litres per day during the lean season, whereas dairies using less than 10,000 l/day milk (Small and Medium Enterprises) generate 74,983 litres per day during the flush season and 38,973 litres per day during the lean season. The valuable byproduct of making cheese, whey, is being dumped into water bodies untreated at a rate of 58.14%, according to a recent survey. This astounding amount reflects a lost chance for economic progress in addition to highlighting the negative effects on the environment.
GAIN Pakistan administered a survey “Mapping of Cheese Processors and Whey Handling Practices”. In this survey, 68 cheese processing units in Punjab were contacted; these included small and medium sized dairies as well as commercial cheese producing industries. It was found that these facilities use enormous volumes of milk 1,738,000 liters daily during the flush season and 739,200 liters daily during the lean season. Yet, the commercial units produced roughly 1,560,724 liters of whey per day during the flush season and 663,802 liters per day during the lean season from this procedure, whereas SMEs produced 74,983 liters per day during the flush season and 38,973 liters per day during the lean season.
The findings of this survey revealed a concerning situation as 257 million liters of liquid whey are wasted every year. Out of the total cheese producing units surveyed in Punjab, Pakistan, only 8.82% implement sustainable waste disposal management practices before releasing whey waste into open fields/drains, while 91.18% directly discharge it, contributing to environmental pollution. Dr. Junaid leading dairy expert at University of Veterinary and Animal Science, Pakistan said,
“The improper disposal of whey, particularly acid whey, can lead to serious ecological concerns, such as water contamination and increased Chemical Oxygen Demand (COD) and Bio-chemical Oxygen Demand (BOD) in local water bodies. Sustainable whey management practices, including its use in food production, agriculture, and animal nutrition, are strongly encouraged to reduce environmental impact and promote resource optimization within the dairy industry”.
Out of this discarded Whey a major quantity enters wastewater channels, and few goes into freshwater channels. Releasing untreated Whey water into the ground causes water pollution due to increased chemical and biological oxygen demand.
“It also disrupts soil health by causing an imbalance in soil composition, microbial disruption, soil salinization, ultimately reducing soil fertility and harming the environment” added Dr. Junaid.
Internationally, whey is converted to value added products that are economically viable. However, these practices are not followed in Pakistan. Globally, valuable products are produced from whey, and Pakistan has the potential to do the same. This has the potential for economic advantages, environmental benefits, and improved lives of dairy farmers.
Leveraging Pakistan’s potential for whey utilisation, GAIN Pakistan has launched a project “Whey to Value” to transform whey waste into valuable products through sustainable and innovative solutions. The overall objective of the project is to “valorise dairy waste streams to reduce environmental impact and support sustainable business growth and improved human health/nutrition” with three sub- objectives:
i) Reduced environmental strain caused by dairy processors;
ii) Sustainable and responsible economic growth and new job creation in the dairy value chain; and
iii) Improved consumption of nutritious whey-based products by vulnerable populations.
Mr. Mustajab Ahmad (General Manager, Cakes & Bakes) said,
“Whey is much more than a byproduct, it is a valuable resource with broad applications in nutrition, cooking, and sustainability. Whether enhancing diets, enriching culinary creations, or contributing to agricultural practices, whey’s potential is vast. By utilizing whey effectively, industries and individuals alike can minimize waste while maximizing its many benefits.”
With consortium partners like Arla Food Ingredients (AFI), local dairies, and the Danish Industry (DI) with the funding support of Danida Green Business Partnerships (DGBP), we are transforming whey waste into valuable products. This initiative focuses on innovating sustainable solutions with local dairy companies to maximize whey utilization. A key component of the project is responsible business conduct, where we will assess and build the capacity of dairy companies to operate in a responsible and sustainable manner. Additionally, the project aims to strengthen the enabling environment to support long-term, scalable solutions for whey management, contributing to both environmental sustainability and economic growth.
Achieving agricultural growth target requires prudent steps
https://livestock.punjab.gov.pk/overview
Livestock | Punjab Board of Investment & Trade (PBIT)