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Zim Duo Find A Fortune In Their Backyards

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Where most youngsters would opt for a business degree before stepping into business, Ropafadzo Zimunya and Munashe Musarurwa did it the other way around.

In a small town named Mutare in Zimbabwe, just out of high school, the now 20-year-olds looked inwardly for inspiration, and found it in their backyards.

The co-founders of a company named Greenit Diversified Group, they make baking flour out of bananas. Such unconventional thinking came from need, and their research on alternative foods – most likely, the future of food in Africa.

“I think alternative foods are the next big thing on the market because of the way Africa itself is going,” says Musarurwa, also the operations manager of Greenit.

The two finished high school in 2016 and was dabbling with some business ideas when they came across alternative products for bananas.

“My partner was like ‘there’s something called banana flour, have you ever heard of it’?” Zimunya, Greenit’s CEO, tells FORBES AFRICA.

“I was like no, ‘but let’s do it, let’s try it out’. And we have bananas in our backyard, so why not?’”

So the two harvested the green bananas, dried them and crushed them into powder, not sure if this was going to end up as a disastrous science lab experiment. Thankfully, it didn’t.

READ MORE: Save Jobs Or Save Energy? The Dilemma Of Going Green

“It’s not something we invented, it was there traditionally. The thing is the traditional one does not outperform wheat flour,” says Zimunya.

The pair played around with different ingredients, and permutations and combinations until they came up with a breakthrough product that morphed into better flour.

Immediately, Zimunya wrote down a business plan. With their final product, they reached out to a local baker as prospective suppliers. “Am I seriously going to use banana flour to make cupcakes?” he asked them.

Eventually, the pair were able to convince him. The baker prepared a batch of cupcakes with their flour and they were a success.

“We were actually surprised at how well it came out, because I was sceptical at first,” says Zimunya.

Farmers collecting bananas to manufacture banana flour. Photo provided.

They later advertised their product to other bakers, farmers and the community.

“We were looking for millions, and in our dreams we thought it would happen in a day, but when we started going around telling people, they thought we were crazy!” says Zimunya.

Word got around in the streets of Mutare and that’s when the funding came in.

“We really tried to sell across the nation because that’s our aim, and it’s the most difficult thing to do if you are a Zimbabwean manufacturer,” says Zimunya.

In a country heavily reliant on imports on account of failing food production, Greenit had the opportunity to produce a low-cost alternative food option locally. They sold their first batches at $3 for 500 grams making it the cheapest alternative flour in Zimbabwe.

“We have now reached about 600 people in five months and made around $800,” says Zimunya.

One of their aims is to become wheat flour’s biggest competitors. But to do this, the boys were going to need a lot of goodwill – and financing.

Their first investment came from $5,000 which they won after applying for the Celebration Church Mutare Padare business forum last year.

This happened to be the same church the boys first met in and solidified their friendship.

Early this year, they won another $10,000 from the Youth Entrepreneurs Program financed by CBZ Bank in Zimbabwe.

READ MORE: The New Wave Of Disruptors

Despite Greenit’s infancy, the two admit they have been able to achieve a lot in a short time. Their products now retail in some supermarkets and small shops in Mutare.

Their priority though is to use the money to set up a factory to be able to keep up with the demand. The duo aim to even sell their products outside of Zimbabwe.

“Since then we have been able to produce two tonnes of the banana flour and have sold over 1,000 units since,” Musarurwa says.

But as with any business, they have had challenges, and some costly learnings along the way. Despite their eagerness and professionalism as business owners, they still face prejudice as young people.

“The most difficult challenge we face is that people don’t take us seriously at times,” says Musarurwa.

They are also more cautious when it comes to making promises or signing agreements, and have learned not to trust easily.

“Everything that you do has to be written down,” says Musarurwa. “No matter how small it is, if you want to do something with someone, put an agreement to that.”

Zimunya hopes to study business management while Musarurwa wants a marketing degree. They also plan to expand their production in the alternative food sectors, producing banana porridge for infants and adults, and diversifying to fertilizer production with banana peels.

They were also invited to attend the 10th African Union Private Sector Forum in Egypt early May. They want to expand their network beyond Zimbabwe as Africa is in need of more alternative food sources.

Zimunya says he won’t rest until he sees their names on FORBES AFRICA’s Under 30 list one day.

The final product of banana flour created by Ropafadzo Zimunya and Munashe Musarurwa

Entrepreneurs

The Bolt And The Beautiful

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From cheers on the track and field to cheers of a different kind, Jamaican sprinting champion Usain Bolt was in South Africa recently to launch his signature champagne.

Widely considered the world’s fastest man, Usain Bolt, the nine-time Olympic gold medalist who has broken records, is now breaking new ground in the business world.

He was in South Africa in January to launch a limited edition champagne in collaboration with champagne producer G.H. Mumm.

Having graced some of the world’s biggest Olympic stadiums, the retired Jamaican sprinter was at the swanky The Maslow hotel in Johannesburg, promoting the pink bubbly as it poured endlessly into fluted glasses.

As the $45 Mumm Olympe Rosé bottle was being passed around, all attention was on the world champion. 

“In Jamaica, we do this naturally; we mix cognac with champagne, and it’s something I enjoy. So when we sat down in the first meeting and we were trying to figure out what direction we wanted to go with for the bottle and with the drink, I mentioned it and asked ‘is it possible?’ and they said ‘yes’. So for me, that was something I was happy about. When you taste it, you’ll taste the cognac and together it’s very nice, trust me,” Bolt tells FORBES AFRICA, aptly marketing his product.

The A-list sports star poses with two bottles, symbolic of the two years it took to create what he calls a premium drink.

G. H. Mumm’s Senior Global Brand Manager, Etienne Cassuto, says collaborations of this magnitude have to be a reflection of authenticity and teamwork.

“This is not something we created and said ‘great, put your name on it, sign it and we sell it’; he created this wine with us and that is why it is something that is truly collaborative and that is where some brands get it wrong,” he says. 

“It took a long time to really get to know Usain Bolt… as an athlete, as someone who has broken records and who has surpassed everything in life to get to where he is today. This desire to partner with Usain Bolt, who is now a retired athlete but still pushing the limit to what he can achieve and really daring himself to go beyond to find his next victory… that is why since 2016, we have been collaborating to try and understand how we can build something in common.”

Bolt, who retired from athletics in 2017, has since pursued a career in football; he decided to hang up his boots in 2018.

His short-lived football career saw him play for Central Coast Mariners, and train in South Africa with Mamelodi Sundowns F.C.

The Olympic sprint champion says athletes should focus on building a brand beyond the track.

“In sports, I was always trying to be the best and do things that have never been done before, it is the same thing in business. You have to find things that no one has done before… As athletes, you should focus on trying to build your brand. Try to work hard and try to develop a personality.

“I think I get sponsorships because I have a personality. I am different, and I stand out. Develop a personality, a brand that people know, this is Bolt, this is Simbine, this is Wayde. I always tell Wayde ‘it is good to be fast and to be great, but if you want to build your brand you have to show your personality’. People will want you to be a part of their brand’,” he tells us.

Akani Simbine and Wayde van Niekerk are South African athletes.

 And Bolt loves South Africa. “When they called and told me we are launching in South Africa, I was happy. Last year, I had so much fun. The energy was different. It felt like home because this is the only place I have been to that I have danced so much. In Jamaica, we dance a lot, but in Africa, you guys dance. A lot!” he says joyfully.

The whole vibe is that of celebration.

“Africa is an exciting market for champagne. African consumers want more premium goods; they want to really discover new things, new products, new categories and they want to spend a little more to discover high-quality products, whether it is luxury or premium goods,” adds Cassuto.

South Africa’s affluent market is no different, and Bolt attests to that – the man fast on the track and faster with his soundbites.

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This Bioengineering Startup Just Raised $90 Million To Make Your Veggie Burger Taste Better

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One of the ag tech world’s few unicorns is spinning off a new food ingredients company called Motif Ingredients with a $90 million Series A.


Motif will leverage intellectual property and facilities from its parent company Ginkgo Bioworks, which was last valued in 2017 at $1.38 billion, when it raised a $275 million Series D. Gingko is known for the ability to rapidly produce DNA for applications from microbes that replace fertilizer to ones that produce perfume fragrances.

At Motif, that technology will be inserted into yeast cells. The yeast is then fermented, as in beer brewing, except that instead of producing alcohol, the yeast creates whatever by-product Motif’s customers want.

These ingredients can be customized to mimic flavors or textures similar to those found in protein products like beef and dairy—a potential game-changer for the budding industry of plant-based foods, which has seen everything from burgers to cheese alternatives gain popularity in recent years.

READ MORE | The Foodies With A Drive For Business

Take Impossible Foods, backed by top investors from Bill Gates to GV. Its soy-and-vegetable-based burger still bleeds like the traditional beef version because of an added ingredient called heme, a molecule found in nearly all living plants and animals.

Impossible’s products rely on this ingredient, which is hard to source. But, as Jason Kelly, Ginkgo Bioworks cofounder and CEO says, Impossible doesn’t manufacture its own heme in-house. And that’s where labs like Motif come in.

“Instead of making another Impossible, we’ll be an ingredient supplier. We’ll supply the Impossible nugget or the egg-free whatever. There are many people who have branding and food development expertise who’d love to make new products in this space, but only a handful have the funding to do,” says Kelly.

“We’re focused on what you’d add to the existing supply chain to make it better. All these companies need it to make a veggie fish stick that tastes good.”

Motif investors include Breakthrough Energy Ventures, Louis Dreyfus Cos., Fonterra and Viking Global Investors.

Ginkgo Bioworks was first founded in 2008, based largely on research developed at the Massachusetts Institute of Technology by scientist Tom Knight, one of the company’s cofounders who came to biology after decades of work as a computer scientist. Knight’s philosophy of synthetic biology is to treat it as akin to computer programming, and Kelly sees his company as being a biological programmer.

“We’re like app developers writing a microbial app,” he said. “And our customers come to us and say, ‘Hey can you make me an app that does this?’”

This is Ginkgo’s second spin-off. In 2017, Ginkgo formed a joint venture with Bayer called Joyn Bio, which leverages the company’s assets and IP to create microbes that can replace or supplement fertilizer for different crops.

That company kicked off with a $100 million Series A round with investments from its parent companies and Viking Global Investors LP.

Similarly, Kelly sees Motif as a company that will operate in the same way for food ingredients, and he expects that as Ginkgo grows, it will spin out others. “We want to keep, in many, many verticals, popping business up that have access to our platform and ask for specs in different markets.”

-Chloe Sorvino and Alex Knapp; Forbes Staff

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Handcrafted In A Cottage, Bottled For The Globe

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The sisters had no idea their love for healthy food would catapult them into the international food market.


Siblings and foodies Mosibudi Makgato and Rosemary Padi grew up in a yard filled with fruits and vegetables in South Africa and with a mother who could rustle up any healthy dish using produce from the garden.

It was only natural that they started a catering business as a hobby in 2003.

The growing interest from customers drove the business to become a success until recession hit in  2008. The demand for catering decreased because people had less money to spend. However, the wedding season would always bring more customers for the sisters.

That avenue led to the birth of an idea – to develop an authentic South African drink known in some black communities as gemmer, which is commonly known as ginger beer.

“We catered at a wedding and guests kept saying it would be nice to have gemmer. We did the gemmer and people were raving about it more than the food. From the response we got, we thought this would be a nice way to push it into the industry,” Makgato recalls.

With the help and advice of their mother, the sisters did numerous tests and were impressed with the 18-day shelf life of their product. The pair decided to introduce the beverage at a contact’s shop that sold scones – Vero’s Cakes in the north of Johannesburg.

“Gemmer and scones go well together,” 37-year-old Makgato says.

Business was initially slow. They would deliver bottles at the Vero’s Cake store and two weeks later, the spoiled drinks would have to be replaced because they were not sold. This led to them hosting tastings for market research. As a result, they were able to establish that some people had bad experiences with gemmer in their childhood. 

The duo went back to the drawing board, and worked on changing the perceptions of people and assuring them that they don’t use yeast in their product compared to the traditional way of making the drink. This was a healthier alternative and it was African, which meant it did not contain preservatives, Makgato says.


Rosemary Padi. Picture: Supplied

“We would set up a table, put cups, serve people at weddings and funerals and have conversations about gemmer with guests or attendees. We would invite ourselves to women’s gatherings, ask to be guest speakers and educate people about food, in general, because we are from a green-fingered family.”

In 2010, the sisters left catering completely to focus on the beloved South African drink. They registered their company as Yamama Gemmer after they had mastered their mother’s lessons on how to brew gemmer.

In just two years, people bought bottles without questioning and business was growing. They made enough money to buy their own double-door fridge instead of using the one at Vero’s.

The business finally had assets, at this time, Makgato and Padi were producing from a cottage in Randpark Ridge, about 33kms north of Johannesburg’s Central Business District. The cottage was once a storage facility and kitchen. Now, it has evolved into a factory filled with gas stoves and pots leftover from the catering business.

“In 2013, things were becoming busy; I would always have stock with me, I would go to functions and sell from the boot of my car, and would have to meet people who wanted to buy at petrol stations. People were talking about it. Gemmer was becoming a thing. In 2014, Rosemary left her high-paying position in banking to do gemmer,” Makgato says.

While Padi focused more on the business, it boomed further and they moved to certified premises, with a full-time employee at the store.

“When customers come in, I explain everything about gemmer. Customers are very happy, especially after the first introduction to it, even those that know ginger beer are happy with our product,” says Lynette Seleke, who has been working for the sisters for two years now.

The sister duo has also established distribution channels, reselling throughout Gauteng. Managing stock at Vero’s Cakes was becoming a challenge, so they opened a store in the same area in 2016, located not far from a restaurant selling African cuisine.

“Every year, we almost double the previous year’s turnover since 2016,” Makgato says.

Yamama Gemme has catered at a number of international events in South Africa like the Sanlam Handmade Contemporary Fair, the Delicious International Food and Music Festival, and they also had a stall at the popular Neighbourgoods Market.

The appeal is in their presentation. They infuse the drink with fruits and herbs and sometimes encourage people to have it with gin or rum, turning the drink into a cocktail.

“We guarantee that you will not have a hangover because ginger beer is a rehydrate. When you have a hangover, it’s because you are dehydrated, gemmer pulls those fluids that you were missing in your body, that’s why athletes love gemmer,” she says.

Padi adds: “Over the years, the demand has morphed to include a ready-to-drink bottle.” The two have since shown interest in the international market and have rebranded, as they have qualified to export globally. They could well be on their way to becoming known as the ginger beer baronesses of Soweto.

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