ASTANA, March 23 (Bernama-Qazinform) -- Exports of traditional Kazakh foods such as kazy (horsemeat sausage), kumys (fermented mare’s milk), kurt (dried cheese curds), and baursaks (fried dough) could reach US$50–80 million by 2028, Qazinform News Agency reported.
The Kazakhstan Trade and Integration Ministry said Russia and China remain the main destinations, driven by strong demand from Kazakh diaspora communities, with over 2 million in Russia and significant populations in China.
In Russia, kurt and kumys are especially popular, while in China’s Xinjiang region, demand for halal meat and delicacies is growing. The global halal food market is currently valued at US$2.1 trillion and expanding at about 7 per cent annually.
Exports of traditional dairy products such as kumys, shubat (camel milk), and ayran (fermented yoghurt drink) are steadily increasing, reaching US$13.4 million in 2024 and US$17.3 million in 2025 — representing growth of 29.4 per cent.
The main challenge remains the short shelf life of fresh kumys (3–5 days), making long-distance exports difficult. Producers are now developing solutions such as pasteurised kumys (lasting up to 30 days) and freeze-dried kumys powder (saumal), which is already being exported to China in small volumes.
This emerging export direction is often described as “nomadic gastronomy” — the cuisine of steppe culture based on natural meat and dairy products. What is everyday food for Kazakhs is becoming a culinary discovery abroad.
QazTrade CEO Aitmukhammed Aldazharov said global demand for functional foods and superfoods is rising, and the traditional Kazakh diet fits perfectly.
He added that, for example, kurt is rich in micronutrients, while products like tary (millet) and talkan (roasted barley flour) are gaining recognition at trade missions and international fairs.
“Even abroad, Kazakh restaurants and cafés are popularising these foods — such as the ‘steppe cappuccino’ made from tary, which is already appearing in the United States,” he said.
-- BERNAMA-QAZINFORM
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