The Ethiopian Institute of Agricultural Research (EIAR) has launched "Etittuu," a new probiotic starter culture for milk fermentation, coinciding with World Milk Day. This innovation aims to reduce Ethiopia's reliance on imported starter cultures, thereby saving foreign currency. Officials stated that "Etittuu" is expected to significantly boost milk and dairy product productivity, contributing to national food security and nutrition goals. The development aligns with the Yelemat Tirufat Initiative, which has already shown positive impacts on dairy production and private sector involvement. EIAR Director General Professor Niguse Dechassa highlighted that "Etittuu" enables pasteurized milk to be fermented in as little as four hours, enhancing dairy processing efficiency, and emphasized ongoing biotechnology research to further improve dairy productivity.