What we do
More of every harvest's value stays in Africa.
Raw crops earn the lowest prices, and the jobs and margins of processing happen elsewhere.
How we do it, in five facilities
San-Pédro, Côte d'Ivoire
Cocoa processing into cocoa liquor, butter and powder.
Bouaké, Côte d'Ivoire
Cashew shelling, peeling and grading into export kernels.
Kumasi, Ghana
Cassava into gari and high-quality cassava flour.
Kinangop, Kenya
Milk chilling and processing into pasteurised milk, yoghurt and ghee.
Nairobi, Kenya
An export packhouse for fresh vegetables and fruit.
- processing and packing facilities
- 5
- based food-safety systems in every plant
- HACCP