Africa Dairy Innovations Summit

JESA Bonga: Innovation beyond the cold chain

What started as a constraint became an opportunity.

For years, we faced a fundamental challenge in our yoghurt distribution: the cold chain. Limited refrigeration across the country meant high costs and restricted reach. Instead of working around the problem, we rethought the product itself.

This led to the idea of Bonga, our ambient yoghurt launched in 2025, a shelf-stable alternative that can maintain quality and taste without constant refrigeration for up to 6 months. The journey wasn’t straightforward. It required rethinking formulation, packaging, and consumer expectations, with plenty of trial and iteration along the way. But the payoff has been impactful.

With Bonga, we have unlocked new markets, including those beyond our borders, improved accessibility, and reduced distribution barriers. What began as a response to a logistical constraint eventually evolved into an award-winning product years later. Winning the award for Best Fermented Dairy Product at the 2026 Africa Dairy Innovations Summit (AFDIS), which was held on April 16-17th in Nairobi, Kenya, is recognition not just for innovation, but for impact. A reminder that some of the best ideas don’t come from ideal conditions, but from real-world limitations that force you to think differently.

At JESA, innovation is at the core of everything we do. Under the transformational leadership of our ED, Geoffrey Mulwana, who was also recognised as Dairy Person of the Year at the same awards event, we will continue to deliver innovative solutions that meet and exceed our customers’ needs.

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