At 25, Aabid Shajahan from Kottayam had everything going for him. A mechanical engineering graduate with a high-paying job, he knew he was in a comfort zone. He longed for something else, though. Having grown up in a household that kept cows, Aabid nurtured an interesting dream – to become a dairy farm owner. He quit his job and fast-forward four years, Aabid now runs a thriving dairy business with 16 cows and a daily supply of around 320 litres of milk to local shops and outlets.
Recently, he took the next big leap—launching ‘Dairy Vale’, a dairy outlet at Charala near Erumeli, offering curd, butter, ghee, and other milk-based products, all produced in-house.
“This was my dream since engineering college,” Aabid shares. “Initially, I planned to work in the Gulf, save up, and start a farm. But once I settled into my job here, I thought—why wait?”
After his B.Tech in Mechanical Engineering, he landed a job in Bengaluru and during the COVID-19 pandemic, he resigned and returned to Kerala. Idling was not an option, and he joined an Ernakulam-based firm that offered remote work with night shifts. This schedule gave him the flexibility to explore dairy farming during the day.
Aabid initially started the venture as a partnership, investing his savings to buy the first cow and using a partner’s land. Within a year, he scaled up to eight cows, funded by bank loans. Later, he purchased his own land in Koratty near Erumeli, with assistance from the Kerala Department of Dairy Development. Now, his farm houses 16 crossbred cows—mainly Holstein Friesian, Jersey, and Sunandini—sourced from Kerala and Tamil Nadu. Each cow yields 10–15 litres of milk daily. “The farm uses systems like sprinklers, mist cooling, fans, music, and automatic drinking bowls to ensure animal comfort,” Aabid explains.
Aabid’s day starts at 4.30 am. He reaches the farm where he employs two staff. After collecting the milk, Aabid delivers it to a nearby society and his own outlet. The routine repeats in the evening. He actively manages the farm, overseeing operations, feeding, and hygiene. “The cows mainly feed on pineapple plants and cattle feed. Drinking water is sourced from a nearby well. We buy dry paddy straw since we don’t have space to grow grass,” he notes.
Realising the limitations of relying solely on milk sales—due to its short shelf life and consumer shift towards preserved products—Aabid diversified into value-added dairy products like curd, butter, ghee, and plans to introduce paneer and yoghurt soon. “Every part of the milk can be used. Even the leftover whey can be turned into products like sip-up. Nothing goes to waste,” he says.
Aabid also plans to eventually shift the farm closer to the outskirts of Ernakulam, tapping into a more urban market with better growth opportunities. “This is a rural area, and though milk is available, the best markets are in cities like Ernakulam and further north,” he says.
Aabid credits much of his success to his family’s unwavering support. His brother Ashiq helped design the outlet’s logo and branding. At home, his parents, Shaji Jabbar and Ansalna, his wife, Farisa, and his son, Zafid, continue to support him. His friend Anumon also plays a key role in managing daily tasks at the farm and outlet.
“This is something I love. When you work on something you’re passionate about, there’s no stress,” he says.
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