Forest products innovations

Food Safety and Standards, Processing & Production, Entrepreneurship and Biodiversity

Photo of bertin IKOUMBOU IKOUMBOU
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Eligibility Criteria

  • I confirm that I am fully aware of the eligibility criteria and terms of the Act for Biodiversity Challenge and that I am eligible to apply.
  • I am 18 years old or older.

Initiative's representative name

bertin IKOUMBOU IKOUMBOU

Initiative's representative date of birth

02/09/1972

Initiative's representative gender

  • Man

Headquarters location: country

  • Gabon

Headquarters location: city

Libreville

Where are you making a difference?

Mourindi , Libreville

Website or social media url(s)

https://www.globalinnovationexchange.org/innovation/forest-products-innovations

Date Started

janvier 2018

Project Stage

  • Growth (have moved past the very first activities; working toward the next level of expansion)

Yearly Budget : What is your current yearly budget for the initiative?

  • €1k - €10k

Organization Type

  • Hybrid

2. The problem: What problem are you helping to solve?

821 million people are now hungry and more than 150 million children are stunted, threatening the Zero Hunger target

3. Your solution: How are you working to solve this problem? Share your specific approach.

Our company wants to develop food products and food supplements based on organic products from the primary forests of the Congo Basin, these products have not only very important nutritional properties, but also curative properties. These products help prevent diseases such as cancer, diabetes, cardiovascular disease, etc. to fight hunger, malnutrition, obesity, and anaemia

4. Innovation: How are you innovating or using unique approaches to solve the problem?

we seek to transform forest products to secure populations in terms of dosage, quality and packaging to allow the greatest number to consume them. As far as food products are concerned, we want to adapt African cooking methods with industrial manufacturing to preserve African flavours and originality

5. Collaboration: How does your initiative seek to bring key players together to preserve biodiversity?

We work in partnership with the association Gabon initiatives jeunesse , the Gabonese network of non-state actors for community development in rural areas and our project has been classified as a very promising project by the Millions Lives Club. The process of changing the scale of our project with this institution is in progress those thanks to GlobalinnovationExchange.

6. Impact: how has your project made a difference so far — in terms of both business outputs and social impact? How do you plan on measuring progress?

We have nearly 150,000 customers throughout the country, we have enabled nearly 130,000 people to be self-employed through the retail sale of raw products or processed artisanally, we have also financially empowered 50,000 people through the activities of collection, transport or artisanal processing of products.

7. Growth strategies: what are your main strategies for scaling your impact?

our key strategies Food Safety and Standards, Processing & Production

8. Creating shared value: How does your initiative create value for society? Or different stakeholders?

Our mission is to fight poverty, hunger, malnutrition and non-communicable diseases. We believe that the natural resources of the Congo Basin are an alternative to the problem of burning agriculture that is devastating millions of hectares of forest in Africa. The valorization of these products will be a source of income for the populations and will serve as an advocacy tool for them to better preserve biodiversity. Our objective is to set up an intelligent and inclusive system of colect .

9. Financial sustainability plan: can you tell us about your plan to fund your project and how that plan will be sustainable in the short, medium, and long term?

Equity : staff contributions contributions from individual investors, miscellaneous grants, donations (participatory financing) Borrowed capital : Bank loan

10. Team: what is the current composition of your current team (types of roles, qualifications, full-time vs. part-time, board members, etc.), and how do you plan to evolve the team’s composition as the project grows?

Our team is composed of a plant biotechnology specialist, a botanist, an agroforestry specialist, a biochemist, a phytochemist, a designer, a cook and a sales representative.

11. How did you hear about this challenge?

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