The Jersey breed originated from Jersey Island off the coast of France and was introduced to Kenya in 1920 by white settlers. It is the third largest exotic dairy breed in the country, mostly found in Nairobi, Kiambu, Nakuru, and the coastal region. The Jersey Breed Society of Kenya maintains breed standards and promotes the breed. Farmers raise Jerseys under high-input zero-grazing, semi-zero, and small-scale systems. The breed is hardy and adapts well to varied agro-ecological zones. It maintains body condition throughout lactation, and its hard black feet reduce the risk of lameness. Jerseys are also highly efficient in feed conversion. Their manageable size makes them suitable for crossbreeding to improve local cattle.
Jersey cattle are small to medium-sized. Females weigh 250–350 kilograms, and males weigh 300–400 kilograms. They stand 130–150 cm at the withers. The coat ranges from light brown to grey or dull black, sometimes with white patches. Their hair is shiny, short, and fine. They have a black nose with a white muzzle band, protruding eyes, short horns, and lateral straight ears. Jerseys have deep body capacity, strong loins, and balanced udders, which support consistent milk production across the lactation period.
They produce 2,000–5,000 kilograms of milk per lactation over 305 days. Butterfat ranges from 5.0 to 6.5 percent, and protein from 3.8 to 4.5 percent. Daily yield averages 20–22 litres, depending on feeding and management. Heifers reach first service at 12–18 months and first calving at 21–27 months. Fertility exceeds 85 percent. Jerseys require moderate feed, around 65–85 kilograms of fresh forage per day, and adequate clean water. The breed is long-lived, fertile, easy-calving, relatively disease-resistant, and produces milk rich in fat, protein, minerals, and carotene. This milk is suitable for both direct consumption and value-added products such as cheese.