One of South Africa’s biggest sweet and candy brands, Richester Food items, has invested R20 million in new chocolate production facilities at its manufacturing unit in Centurion in Gauteng.
The owner-managed non-public business that started in 2005 presently generates an considerable variety of confectionery – together with chewy and tough-boiled sweets, toffees, eclairs, lollipops, bubblegum, chewing gum, ball gum, marshmallows and sherbet – and describes itself as owning come to be “one of the most important gamers in the sweet market in Africa”.
It introduced a locally made chocolate called Coco Bongo, costing just R2.50 for every 21g bar (the exact same fat as a Chomp or Bar A person Mini), in January – and has now sold more than fifty percent a million bars.
The company aims to extend its manufacturing potential to 20 million Coco Bongo bars for each thirty day period more than the upcoming two decades.
This is expected to see the factory utilize an more 150 personnel to its recent crew.
Richester Foods proprietor and MD Dr Hussein Cassim claims the cost-effective rate tag of the Coco Bongo chocolate bar will increase revenue along the worth chain, which includes for numerous organizations, spaza shops and small sellers.
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“We’ve reverse-engineered the price tag tag to ensure that our customers are able to make up to 100% gain, even though simultaneously selling Coco Bongo at a extremely cost-effective value for individuals,” he claims.
“Rather than inquiring individuals to preserve for days or weeks for luxurious chocolates, we want Coco Bongo to be portion of consumer’s everyday life.”
Swiss input, African substances
He suggests the chocolate bar, which functions milk chocolate and a creamy centre, is the consequence of analysis and worldwide consultations with “chocolate masters” from Switzerland.
The bars are made from cocoa generally purchased from farmers in Africa even though other ingredients are regionally sourced.
“This is a level of delight for Richester Foodstuff,” suggests Cassim.
“As a proudly South African enterprise, we want to engage in a meaningful job in work development, and we do not want to count on other countries to source our product or service ingredients.”
The producer now employs an supplemental 50 full-time workers in its new chocolate division, which characteristics in-household chillers and cold storage facilities as perfectly as laboratories for merchandise tests.
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“There is rigid competitiveness from entrenched manufacturers, but we have the edge in terms of being familiar with regional tastes and palates, which we’ve incorporated into Coco Bongo,” suggests Cassim.
“Going forward, we also hope to capitalise on marketplace possibilities in neighbouring nations to mature our footprint and sector share.”
“Ultimately, we consider that the chocolate current market presents enormous progress possible, with considerable prospective for unlocking small business and employment options in the course of benefit chains,” he adds.
Nondumiso Lehutso is a Moneyweb intern.