From corn flour to millet couscous, Dan Agro’s products are delicious and made of indigenous, underutilized grains that are both nutritious and climate-resilient.

Produces locally-sourced, biofortified porridges and snacks made of iron rich beans and vitamin A maize and rich in protein.

Producers of protein-rich, locally sourced biscuits designed for school feeding programs and the retail market.

Created the first low-cost, nutritious peanut butter available in Mozambique.

Launched a soy-based minced “beef” product during our partnership, and has now expanded to offer a variety of plant-based burgers and meals.

Offers a nutritious, affordable porridge made of seven different indigenous grains sourced from local farmers.

Co-designed sustainable, decentralised school feeding systems. 

Led a 21-country research study on improving how nutritious foods for children aged 6-23 months are produced, processed, distributed, and accessed in East and Southern Africa.

Built scalable local production and nutrition delivery systems.

Led procurement and delivery model design for school feeding programmes.

Built commercialisation frameworks for fermentation technologies.

Led design of market-based school feeding systems.

Converted proprietary plant-based technology into nutrition-access solutions.

Repositioned innovation strategy around nutrition markets.

Designed pan-African market strategy for soy-based protein products.

Led product strategy, consumer research, and market entry design for climate-resilient fermented proteins.

Mapped out opportunities for high-impact nutrition projects, leading to the creation of Kawadah Farm, our longest entrepreneur partner.

Served as the Local Regional Procurement (LRP) technical lead.

Led product strategy, consumer research, and market entry design for climate-resilient fermented proteins.