When Scottish Cows Provided Hong Kong’s Milk

Scotsmen have played a pivotal role in the early years of Hong Kong. From Sir Charles Elliot, who negotiated the cession of Hong Kong Island, to William Jardine and James Matheson, founders of one of the wealthiest companies in the world; from Thomas Sutherland, the founder of HSBC, to Dr. James Cantlie and Dr. Patrick Manson, founders of the Hong Kong College of Medicine for Chinese—which evolved to become the University of Hong Kong—all these Scottish men, and many others, helped shape Hong Kong.

Yet, quite surprisingly, Scottish cows also played a key role in the evolution of Hong Kong. Until the late nineteenth century, it was nearly impossible to find fresh milk in the territory. Local water buffaloes produced very little milk that was difficult to digest; and dairy cows often lived in filthy conditions. Bovine tuberculosis was common, making milk a highly dangerous luxury.

In 1886, alongside five influential businessmen, Dr. Patrick Manson founded the Dairy Farm Company and imported 80 dairy cows from Scotland. However, because these cows were not accustomed to the heat and humidity of Hong Kong, he selected a site 150 metres (500 feet) above sea level in Pok Fu Lam to help keep the herd cool.

By the mid-twentieth century, 1,500 dairy cows produced milk on the farm. Ultimately, due to rapid urban development, the farm had to close in 1983, but Dairy Farm (now DFI Retail Group) grew to become one of Asia’s largest retail companies.