Nutrition for all.
We are processors of highly nutritious, high energy and very cost effective fortified fish biscuits for distribution to the mass market.
I confirm that I am fully aware of the eligibility criteria, and based on its description, I am eligible to apply to the CSV Prize 2017.
Aquaedge Africa Limited.
Growth (the pilot has already launched and is starting to expand)
Annual budget in 2017 (USD)
Number of beneficiaries impacted so far
Headquarters location: Country
Headquarters location: City
Location(s) of impact
Problem: What problem is this initiative trying to address?
Our initiative is working to combat the stunting condition among children. Today stunting is getting out of hand in Sub saharan Africa due to lack of affordable protein diets by the masses which we have enabled the masses get at a fraction of what it would cost them to by alternative products with similar nutrient profile. Our biscuit does not smell or taste like fish hence being accepted across various cultures and age demographics.
Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?
Our products made out of our major ingredient - fish which is a highly nutritious product but not easily available due to high cost, lack of preservation facilities or cultural beliefs(it's smell or taste) in some cases. We have managed to process the fish, fortify it and package it to give the biscuit a shelf life of 1year enabling it get transported further and preserved longer even by those at the bottom of the pyramid. It can then be consumed as a meal or a snack by normal people, refugees, school feeding programs etc. The unique procedure supports its scalability i.e. through social micro franchising that would deliver the innovative product to the masses in form of highly popular foods(a snack) to increase adoption rate in the market. We have fortified the product and given it a "whole meal" formulation which has greatly improved its nutrient profile.
Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work
Our work today has had both backward and forward integration to achieve the desired impact in communities. We look at impact through, farmers and fishermen supplying us with raw materials, women who sell our product to their groups/friends/customers having bought at cost from us, normal sales of products that are eaten across the country. We have signed an MoU with an NGO(with over 30,000 farmers) in rural western Kenya to supply as well as sell our product(we will engage them in fish farming at a later phase as well), hundreds of fishermen supply our required raw material from lake Victoria, our sales channel reach hundreds of households who buy our products. We have plans in our pipeline to make nutrition a movement(various sectors) and not just a product sold by ourselves, this we believe will break further barriers of introducing such food products to the market compared to junk.
Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?
This initiative has been supported by the founders in cash and in kind. Phase two saw us get some cheap loans from friends and a grant from USAID backed GAIN Nutrition Marketplace which saw us engage food scientists to develop our product further. We are seeking grants/patient capital to enable us advance this as nutrition isn't as easy to sell as junk foods are. Our annual budget comes from founders contribution and product sales proceeds.
Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?
We beat stunting by way of availing the high protein fish in the cheapest form to mass markets.
Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.
As a farmer under the economic stimulus project of the Kenyan government in 2010, we were constantly challenged by access to market and preservation of our product for longer hours after fishing leaving us at the mercy of brokers. We then asked ourselves if fish could be availed in a different form other than fillet or gutted fish which is a preserve of a few and AHA! The biscuit thought came up as that could have the product have a longer shelf life, reduce cost and method of transporting it anywhere in sub saharan Africa. We then started formulation in our house kitchen, moved on to be incubated by government in Kenya, then to producing the products with food scientists at a local university where USAID saw the potential of this product.
Where did you hear about the Nestlé Creating Shared Value Prize?