The protein content of African milk, as well as its taste and texture, are among the most sought-after qualities among consumers, and consumers are buying more than 1 billion pounds of the food in the United States this year, according to a study published in the American Journal of Clinical Nutrition.
The study examined the taste and nutritional content of about 10 million pounds of milk from eight countries, including Nigeria, Kenya, Ghana, Tanzania, Ethiopia, Kenya and Uganda.
The researchers found that the average American consumes more than 2 pounds of African yogurt per person per year.
The average American’s daily caloric intake of milk was 5.2 ounces, or 3.7 grams, and the average amount of calcium in the average serving of milk in the study was 2.8 milligrams per day.
Researchers said that the quality of milk produced by African farmers could be attributed to their emphasis on pasture-raised livestock and organic farming practices.
They noted that there are no cows in the region.
The American Dairy Council, which represents the U.S. dairy industry, said that it’s encouraging consumers to try African milk and that they should continue to check the nutrition labels and other information on milk labels to determine if they’re getting the quality they expect from milk.
The research was funded by the American Dairy Association and the National Dairy Council.