📋 Technical specifications

WMP type	Whole Milk Powder — 26% fat minimum
SMP type	Skimmed Milk Powder — < 1.5% fat
Protein (WMP)	≥ 24% dry basis
Protein (SMP)	≥ 34% dry basis
Moisture	≤ 4% (WMP) / ≤ 5% (SMP)
Origin	France, Netherlands, Germany, Belgium, New Zealand
Residual shelf life	≥ 18 months at date of shipment
Packaging	25 kg kraft PE bags, 400g/900g tins, 500g/1kg sachets
Minimum volume	1 pallet (800 kg) to 1 FCL container
Certification	ISO 22000, IFS Food, Halal available

Powdered milk: a food security challenge in Africa

Sub-Saharan Africa imports over 70% of its dairy needs, mainly as powdered milk. Local dairy production is insufficient to meet growing demand — driven by urbanisation, rising purchasing power and the integration of milk into daily diets. Demand is growing 4 to 6% per year.

European powdered milk (France, Netherlands, Germany, Belgium) benefits from an impeccable quality reputation in African markets. European sanitary standards — the strictest in the world — are a powerful commercial argument with African importers and local health authorities.

✅ Why Europe for powdered milk?

European dairies are subject to the strictest EU regulations: complete absence of antibiotics, microbiological quality control, traceability from dairy farmer to exporter. A sanitary certificate issued by French veterinary authorities (DDPP) is the most recognised and accepted document throughout Africa and the Middle East.

WMP vs SMP: which product for which market?

WMP 26% (Whole Milk Powder): For direct consumption (reconstitution into liquid milk), yoghurt, processed cheese and confectionery manufacturing. The dominant reference in West Africa and the Maghreb. Reconstituted with hot water at 125g of powder per 1L of milk.
SMP (Skimmed Milk Powder): For food manufacturing (biscuit makers, chocolate producers, dairy beverage manufacturers). Very low fat content (< 1.5%), longer shelf life than WMP. Less suited to direct consumption but ideal for enriching food formulations.