We’re proud to announce a new collaborative research partnership with the UN Food and Agriculture Organization (FAO) and CESAAM-Egerton University to improve and scale our fermentation technology.
The 18-month agreement will focus on optimizing our production processes, conducting nutritional analyses, and developing protocols for small-scale producers.
This partnership brings together our industry expertise with world-class academic research capabilities and FAO’s global network in food security initiatives.
Our CTO, Dr. James Mwangi, stated: “This collaboration will help us validate our technology at different scales and contexts, ensuring it can be adapted across diverse African agricultural systems while meeting international food safety standards.