“Previously, there were barriers to accessing financing, as financial institutions were highly reluctant to consider our project. We approached multiple banks and other financial institutions and each time the response was the same: They have never dealt with an African food manufacturer before, and therefore, they couldn’t accept the business risk and we were declined. Harvest Impact changed all that.”
–Gilles Tchianga Tchappi, Founder of Taltis Foods
Impact Over 5-Year Term
Social/Environmental Impact
- Increase availability of nutritious and culturally relevant foods
- Reduce food and organic waste going to the landfill
- Short supply chain.
Taltis Foods founder Gilles Tchianga Tchappi sees a big need for locally produced African food products on retail shelves in Canada as most of these products are currently imported from Africa. In answer to this demand, Taltis Foods manufactures African products in Canada, using ingredients sourced locally from Ontario farmers. Taltis realized almost all the ingredients needed to produce authentic African food products are available in Canada and are produced in excess by local farmers. “We are looking to use those ingredients, (some of which might be considered ugly and destined for landfill) to produce African products that meet the standard of the North American food market,” says Gilles.
Previously, they faced significant obstacles in securing funding, as financial institutions exhibited considerable reluctance to entertain their project. Despite approaching numerous banks and financial entities, the responses were invariably similar: they lacked prior experience with such a project and, consequently, insufficient data to qualify it.
Financing from Harvest Impact helped Taltis acquire new filling equipment to increase production capacity by 75%, instead of working fully manually. That has had a significant impact on the cost of making the jollof sauces (one of many products).
By sourcing locally-grown ingredients Taltis’ products can satisfy consumer demand with a much shorter supply chain. This is good for the environment, for product freshness and for the ability to supply culturally important foods from local sources to satisfy local demand.
