‘Whey water is a by-product, not waste’

The Global Alliance for Improved Nutrition (GAIN), with support from the Department of Livestock Services (DLS), organised a dissemination workshop on the findings of a study on whey water in Bangladesh at FARS Hotel in the capital on 29 September.

Bangladesh produced 15.54 million tonnes of milk in the 2024-25 fiscal year, nearly three times its production in 2012-13, according to the Department of Livestock Services. However, large quantities of whey water, a by-product of cheese and traditional sweetmeat production, are discarded in open spaces, rivers and other places.

Whey water, which makes up around 87% of milk, contains valuable nutrients and has considerable potential for commercial use. With appropriate processing, it can be turned into nutritious beverages, fermented dairy products, whey powder, whey protein, bakery ingredients and animal feed supplements.

The workshop presented the study's key findings on the potential of converting whey water into value-added products and creating new opportunities for the dairy industry. It also examined the requirements for developing a commercial value chain, including collection and storage systems, cold-chain logistics, processing technologies, financing, food safety standards and market linkages.

National dairy expert Md Abul Kalam Azad presented the findings of the feasibility study, while Ahmed Shihab Zaman, project manager at GAIN Bangladesh, discussed investment opportunities in the commercial utilisation of whey water in Bangladesh.

A panel discussion, moderated by GAIN Portfolio Lead Dr Ashek Mahfuz, brought together experts and industry stakeholders to discuss the potential, challenges and investment models for developing the sector.

During the discussion, the owner of Banalat Sweets stressed the importance of sharing technical knowledge with sweetmeat and bakery businesses, particularly on the collection, handling and storage of whey water. He also spoke about the potential commercial benefits of putting the by-product to productive use.

Dr Raihan Habib, professor of dairy science at Bangladesh Agricultural University, discussed the nutritional value of whey water and the potential benefits of its consumption. Raihan Habib explained the role of lactose in brain development and the possibility of using whey water to produce beverages and ice cream. He also called for greater integration of whey water into the bakery, beverage and culinary industries.

Sakib Muhammed Islam Mazharul Chowdhury, adviser for trade, investment and DANIDA business at the Embassy of Denmark, discussed investment opportunities for small businesses interested in commercialising whey water.

Zia Uddin of Aarong Dairy (BRAC) spoke about how dairy farmers could benefit from dairy by-products and whey-based beverages. Dr Hossain Md Selim, deputy director of the Department of Livestock Services, stressed the need to strengthen small-scale dairy farmers' capacity to collect and preserve whey water.

In the concluding session, special guest Dr ABM Khaleduzzaman, director of the Department of Fisheries and Livestock, called for a change in perception, urging stakeholders to recognise whey water as a valuable by-product rather than waste.

Chief guest Md Delwar Hossain, secretary of the Ministry of Fisheries and Livestock, reaffirmed the government's support for initiatives aimed at strengthening the dairy industry and improving the livelihoods of marginalised dairy farmers.

Dr Rudaba Khondker, country director of GAIN, drew attention to the environmental consequences of discarding whey water and called for stronger partnerships among the private sector, government and development organisations to promote its sustainable use. She also delivered the vote of thanks.