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# Kymyz out of season and 3 million som investment: how young farmer creates Kyrgyz brand
- URL: https://economist.kg/en/kymyz-out-of-season-and-3-million-som-investment/
- Published: 2026-11-08T17:58:41.000Z
- Updated: 2026-11-08T17:58:41.000Z
- Description: Young farmer Nurjigit Sovetov has invested about 3 million som into a farm near Bishkek and produced over 10 tons of kymyz in his first season. He continues milking mares in November and is developing the Aikol Kymyz brand.
- Author: Азиза Капар кызы
- Tags: Сельское хозяйство, Эксклюзив, #en

**In November, when most farms stop milking mares, young farmer Nurjigit Sovetov continues to produce kymyz. Currently, he is milking 10–12 late-foaling mares at a farm near Bishkek. In an interview with Economist.kg, he shared how he turned a family tradition into a business, invested about 3 million som in the development of the farm, and plans to make Aikol Kymyz a recognizable brand.**

#### **From family business to commercial enterprise**

Nurjigit Sovetov has seen his family keep horses and milk mares since childhood. Previously, their farm was small.

> *«I grew up in a family that always milked mares. We made kymyz for ourselves and at most treated relatives and loved ones», — the entrepreneur said.*

This spring, he decided to increase his herd to approximately **30 mares** and turn the family activity into a business. The venture is not yet a year old. Meanwhile, during his first season, the entrepreneur produced more than **10 tons of kymyz.** Expanding the farm required **about 3 million som** in investments.

> *«We began increasing the number of mares only this spring. At the same time, we decided to create the Aikol Kymyz brand», — Nurjigit said.*

#### **Why he makes kymyz in winter**

In spring and summer, the young farmer's horses are kept at the Shorolu pasture in the Chui region. In the cold season, they are moved to the Lower Norus area near Bishkek, where Sovetov continues production.

Currently, he is milking 10–12 late-foaling mares. According to him, a mare typically produces milk for about six to seven months after foaling. Therefore, in winter, specifically those animals that foaled later are suitable for production.

> *«The difference between winter and summer milk is, in fact, small. It is just that in winter there are few mares that foaled late. We are currently milking those that gave birth to foals around June», — the entrepreneur explained.*

The farm keeps horses of several breeds. There are Kyrgyz «sayak» horses, Karabairs, as well as several animals from Russia and Bashkortostan. Nurjigit is experimenting with breeds to understand which ones are best suited for his farm.

> *«We are trying different mares to see what milk they give and which ones suit us best. Now we have selected mares, some of which produce about *10 liters* of milk per day», — he said.*

The entrepreneur uses a special machine for milking. Two mares can be milked in about two to three minutes. The animals had to be gradually accustomed to machine milking.

> *«At first, the mares were afraid of the machine. We gradually accustomed them. Now they go in and out on their own», — Nurjigit said.*

![](https://storage.ghost.io/c/c3/a6/c3a66635-73fd-4349-a382-8bf5c41013f8/content/images/2026/11/5434014480447774454.jpg)

![](https://storage.ghost.io/c/c3/a6/c3a66635-73fd-4349-a382-8bf5c41013f8/content/images/2026/11/5434014480447774456.jpg)

![](https://storage.ghost.io/c/c3/a6/c3a66635-73fd-4349-a382-8bf5c41013f8/content/images/2026/11/5434014480447774458.jpg)

#### **Three days until finished kymyz**

The entrepreneur pays special attention to traditional preparation technology. To do this, he uses a 170-liter wooden barrel, which is pre-greased with clarified butter and smoked with pine cones.

> *«First we milk the mares. We leave the milk for 5–10 minutes, then pour it into a 170-liter wooden barrel. The barrel is pre-smoked. After that, we add fresh milk and starter culture and begin churning. On the first and second day we mix it, and on the third day the kymyz is ready», — the entrepreneur said.*

For mixing, he uses a special «bishkek» stirrer, which he independently improved: he modified the mechanism so that it rotates automatically.

#### **Price remains unchanged for now**

In summer and winter, the price of Aikol Kymyz does not change. The wholesale price is 300–350 som per liter, and the retail price is **390 som**. The entrepreneur is not in a hurry to raise the price yet.

> *«You cannot just take kymyz and set a price of 600 som. For this, you need to develop the product. There must be good packaging, perfect taste, and full certification», — the entrepreneur believes.*

Currently, the farm has individual entrepreneur status, but the paperwork for necessary sanitary documents has not yet been completed. According to the entrepreneur, one of the difficulties is related to the lack of clear requirements for kymyz pasteurization.

> *«Right now we sell kymyz fresh. To make it a year-round product, it needs to be pasteurized. But in our country, there are still no sanitary regulations governing the pasteurization of kymyz specifically. At the same time, Bashkir kymyz, which is produced from cow's milk and starter culture, is popular in our market», — he noted.*

#### **«Kyrgyzstan must get to know its own kymyz first»**

Export is not yet part of the entrepreneur's plans. First, he wants to develop the domestic market.

> *«We have no export plans yet. If we do good marketing, Kyrgyzstan should first supply itself with its own kymyz», — Sovetov said.*

He is particularly counting on the tourism market. In his opinion, foreign guests need a recognizable product through which they can get acquainted with Kyrgyz culture.

> *«When tourists arrive, everyone wants to try something special from the national cuisine. I want us to have kymyz that can be confidently offered to a tourist and say: try real Kyrgyz kymyz», — the entrepreneur said.*

At the same time, the farmer critically assesses the quality of some of the kymyz sold on the Kyrgyz market. According to him, he has often encountered beverages prepared using ordinary milk powder.

> *«Now more than half of the kymyz on the Kyrgyz market — about 70% — is made from powder. Another roughly 20% is low-quality kymyz with a bitter taste. And only the remaining 10% is truly good kymyz. But there is very little of it, and not everyone knows where to find it», — he said.*

![](https://storage.ghost.io/c/c3/a6/c3a66635-73fd-4349-a382-8bf5c41013f8/content/images/2026/11/5434014480447774457.jpg)

![](https://storage.ghost.io/c/c3/a6/c3a66635-73fd-4349-a382-8bf5c41013f8/content/images/2026/11/5434014480447774459.jpg)

![](https://storage.ghost.io/c/c3/a6/c3a66635-73fd-4349-a382-8bf5c41013f8/content/images/2026/11/5434014480447774455.jpg)

#### **Seven regions for the sake of a single taste**

Now Sovetov has another task — to find his ideal taste of kymyz. To do this, he plans to travel to all seven regions of Kyrgyzstan, try the products of different kymyz makers, and adopt their experience.

> *«My main goal is to bring the taste of kymyz to the highest level, to make it truly ideal. I want to travel to all seven regions, try the kymyz of every producer, take experience from everyone, and on this basis create my best product», — he said.*

The trips are already helping the entrepreneur improve the recipe. In particular, after a trip to Suusamyr, he learned a lot from local producers, according to him.

In the future, the farmer wants to expand his product line. For example, to revive the production of various types of kymyz, including beverages with added raisins. But his plans are not limited to his own brand. The entrepreneur also wants to bring back the tradition of treating guests to kymyz.

> *«Previously, when a person came as a guest, they were immediately offered kymyz. Now this tradition is gradually disappearing. Even on jailoo pastures, we already see that many simply sell kymyz. I want every tourist to be able to try our kymyz for free in a chayhana or other place. This can be turned into a tradition — first treat the guest, let them try it, and then offer to buy it», — he said.*

For now, his main task is to develop Aikol Kymyz, improve the taste and quality of the product, go through the necessary procedures, and make the brand recognizable.

> *«First we need to improve the taste of the product and bring it to our people. Then — let every tourist try it and turn it into a tradition», — the entrepreneur summarized.*