World MSME Day 2024

For instance, a notable transformation is evident in the structural setup, particularly in elevating standards of quality control within our food processing facilities. Moreover, their training sessions on packaging have empowered us to refine the brand's identity, thereby magnetising a more desirable target audience. This improvement is a direct result of the invaluable training imparted by GAIN. 

Additionally, the 2 Million Naira Micro-grant for Nutritious Food Businesses from the Strengthening Nutrition in Priority Staples (SNiPS) project by GAIN Nigeria, has been a game-changer for my business. With it, we strategically procured essential equipment, which boosting our productivity and efficiency. Formerly, our output stood at a modest 20 units, but with these new machines, we now effortlessly churn out 150 units. 

Furthermore, the newfound efficiency has opened doors to participation in prestigious exhibitions, amplifying the brand's visibility on a bigger scale. 

Looking ahead, I'm planning to achieve well within the foreseeable future. Just last week, I had an opportunity to attend an Agric Business event attended by dignitaries including the governor and former President General Olusegun Obasanjo, Mr Debo (Adviser to the State Governor on Agric business) and I effectively showcased our business trajectory.  

This proactive stance led to official recognition as a grant recipient, receiving a substantial 500,000 grant. 

This accolade underscores the tangible impact of GAIN's training on packaging, processing, and overall business acumen—an acknowledgment of our growing influence within the industry. 

Have you included any innovative idea in your business model since your engagement with GAIN? What is the major feedback from your customers about this innovation?

Absolutely, indeed. One notable innovation stems from the packaging class held by GAIN. Through GAIN's guidance, I acquired insights into packaging sensitive products, particularly those susceptible to sunlight exposure. Integrating this knowledge into my operations, I revamped our packaging strategy by incorporating protective sacks. This simple yet effective measure ensures our products remain shielded from harmful sunlight, preserving their nutritional value.  

Furthermore, another initiative emerged from our processing classes. Previously, our focus was primarily on producing cassava flour. However, recognising a shift in consumer preferences, we explored new avenues. This helped us to focus on snack production, particularly focusing on a snack enjoyed by both children and adults alike. 

The feedback from my customers has been instrumental in shaping our business strategies. We initially produced flour and cookies, but we observed a significant preference for the cookies, prompting us to shift our focus accordingly. This adjustment sparked numerous positive feedbacks from our customers. 

Customers consistently praise the healthiness and taste of our cookies, expressing a desire for product diversification. They specifically request variations such as chocolate and nut-infused options, along with a range of sizes, including larger, medium, and smaller sizes. This response has motivated us to expand our product line to meet evolving market demands. 

Moreover, feedback extends beyond product preferences to encompass processing methods and packaging. Customers appreciate the use of healthier ingredients like OSSA and maize, distinguishing our snacks from others in the market. Their suggestions to transform our cookies into easily accessible biscuit forms, perhaps resembling cereal-sized portions, highlight a desire for convenience without compromising on health benefits. Most biscuits are not healthy  

In summary, the feedback from our customers serves as a compass guiding our continuous innovation and improvement efforts.

GAIN helped me to create or have a biogas system that has helped me to conveniently warm up my chicks thus preventing them from losing their lives. The biogas system also helps me to convert poultry waste into energy, powering the entire production process.

Have you included any innovative ideas in your business model since your engagement with GAIN? What is the major feedback from your customers about this innovation? 

Yes, after identifying this problem related to deaths caused by smoke from firewood and charcoal, GAIN Mozambique supported me in tackling these challenges and increasing profitability by helping me set up a machine that allows me to turn poultry waste into biogas. This not only improves the productivity of my business, but also mitigates the environmental impact on my community. 

I would say that this intervention has also helped my local community, since I work a lot with the women within the community. When I arrived here, I found out that women didn’t go out looking for jobs. They were taught to stay at home and not work outside the house. So, I have engaged these women to be responsible for looking after the poultry. They help with the rearing of the chicks, the process of removing the eggs, and packing the chickens in appropriate packaging.  However, the distribution of the eggs and chicken meat to the customers, is my job, while the other women help with the whole production process. We work together and I am responsible for teaching them. I am proud of all of us.

In addition to the biogas system, GAIN's support also through the Scaling Up Nutrition Business Network (SBN) has been instrumental in the company's growth. Frangos de Mahubo benefited from a comprehensive business plan, infrastructure improvements, and expansions of poultry equipment and the slaughterhouse. This helped me to structure my company better.