Sultan Al Suwaidi’s journey into the dairy industry began not as a strategic business move, but as a personal pursuit sparked during his time as a military attaché in Italy. Nearly two decades ago, he fell in love with kefir, a fermented drink he eventually began producing on his own farm back in the UAE. Despite transitioning from a high-profile diplomatic career to full-time farming, Al Suwaidi’s business remains driven by passion rather than profit. Operating out of his farms in Liwa and Al Hiyar, he maintains traditional, hands-on production methods for buffalo and goat milk products. While rising costs and low yields make the venture financially challenging, he remains committed to the craft, satisfied that his surplus is helping provide locals with a product he once had to struggle to find.

The landscape for kefir in the UAE has shifted dramatically, moving from a niche item for expatriates to a staple found in mainstream supermarket refrigerators. As consumer awareness regarding gut health and the microbiome grows, residents are increasingly seeking out fermented foods as a natural alternative to supplements. This cultural pivot is supported by industry experts and larger producers like Al Ain Farms, who are tapping into a market now valued at nearly Dh50 million. While nutritionists advise that kefir should be part of a balanced diet rather than a "miracle cure," the trend is clear: what started as a personal experiment for an Emirati diplomat has evolved into a thriving wellness movement across the nation.