Kazakhstan's Karaganda region thrives on fermented mare's milk tradition

Sarzhalsky kumis, a fermented mare's milk drink, has become a prized local product in Kazakhstan's Karaganda region. Known for its rich flavour and high quality, the drink is now produced in large quantities, with annual output reaching 500–600 tons. Traditional methods and strong community involvement have turned kumis into both a cultural staple and an economic driver for the area.

The Sarzhalsky rural area of Abai District has built its livelihood around kumis production. With a harsh climate unsuitable for grain or crop farming, nearly every working-age resident now focuses on livestock. The region's horse population has grown to 7,500, while cattle numbers stand at 6,000. Almost every household keeps dairy mares, ensuring a steady supply of raw milk for fermentation.

One of the largest producers is the Abdullaev family, who have raised over 140 Kazakh horses near Saran village since 2012. Their farm, Asen, employs eight workers and yields up to 200 liters of kumis daily. Locals credit the drink's distinct taste to age-old techniques, such as smoking wooden barrels with spirea branches and meticulous churning.

To support growth, eight farms receive government subsidies of 60 tenge per liter for saumal, the raw mare's milk used in production. These incentives have helped increase output across the area. Several large farms now supply between 100 and 200 liters each day, with some securing contracts to deliver up to five tons annually to health institutions and children's sanatoriums.

A key development came in 2021 with the opening of Krestyanskoye Khozyaistvo Zharylgasy, a dedicated kumis facility. Built with a 5 million tenge investment, the plant processes up to 100 liters daily, further boosting the region's production capacity.

The expansion of kumis production has solidified its role in Sarzhal's economy and daily life. With growing demand from health facilities and ongoing subsidies, the industry shows no signs of slowing. Traditional methods, combined with modern investments, ensure the drink remains a vital part of the community's future.