PREMIUM Rongai food fermentation business taps into traditional craftsmanship Production takes place in small batches, with minimal processing used to enhance flavour and extend shelf life. Enterprise Just now Listen
As consumer preferences continue to change, small-scale food manufacturers are finding opportunities to compete through differentiated offerings, specialised production capabilities and consistent product quality.
Scaling production presents operational trade-offs between expanding capacity, maintaining product consistency and preserving the preparation methods on which specialised food producers differentiate themselves.
Kimaru, whose background is in Computer Science, says the business grew from his interest in food preparation methods (mainly fermentation) that were once common in households but are now less frequently used in commercial production.
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