Cameroon - Business creation project

Describe your project or startup in a few words

« Fins to flavour » by Grich is an innovative project which consists of unlocking the flavour potential of smoked herring, a locally consumed and liked fish, in the form of a flavoring agent that can be incorporated in food and culinary preparations.

01.01 Describe your project in more detail

This project aims to develop a process for extracting natural flavors from the byproducts (skins, heads, frames) of smoked herring. Herring is a widely consumed fish, mainly in its smoked form due to its peculiar flavor and aroma. Its processing generates significant amounts of « waste materials » that are often underutilized or left for poultry and other animal consumption. The goal is to unlock the flavor potential of these herring byproducts and convert them into valuable natural food flavorings. The project will involve researching the aromatic compounds present in the byproducts, optimizing extraction and purification techniques, and formulating the final flavor products for use in various food applications.

01.02 What is the main problem you are trying to solve?

The main problem this project is trying to solve is the underutilization and the non-human consumption of byproducts generated from the production of smoked herring. Smoked herring byproducts have proven to be very rich in those flavor substances that c

01.03 Tell us the major benefits and/or advantages of using the product/service that your project intends to provide (at least 3).

1. Value Creation: - The herring byproducts contain valuable flavor compounds and other potentially useful substances that are currently not being extracted or utilized to their full potential. This represents a missed opportunity for creating additional value and revenue streams. 2. Innovative Product Development: -Developing novel natural flavoring agents derived from seafood processing byproduct, meeting the growing demand for clean-label, minimally processed food ingredients -Diversifying the product portfolio and expanding the market applications for herring based products beyond the traditional smoked fish - Create employment opportunities 3. Sustainability and Responsible Resource Utilization: -Demonstrating the feasibility of up cycling food processing byproducts, promoting a more sustainable and efficient use of natural resources. -Contributing to the UNs sustainable goals, particularly goals 12(Responsible Consumption and Production) &14 (Life Below Water)

01.04 Please describe who exactly your project is aimed at serving. Who are the targeted beneficiaries?

My project aims at serving : -Local and abroad Cameroonians and Africans and why not other cultures, who love the flavor and aroma of smoked herring and are usually consuming it - Restaurants, hotels and all culinary institutions where smoked herring based meals are prepared and served -All qualified individuals willing and able to work in a smoked herring byproducts’ processing unit

01.05 When did you start working on your project?

2024-04-01

01.06 How many other partners are associated with your business venture?

0

01.07 Among the other partners, how many are female?

0

01.08 Please describe the profile of each of the other partners (skills, experience, etc.)

No partner profile to describe

01.09 If you have a website, a social media page (Facebook, Instagram, Linkedin…), or app, please provide the link here:

https://www.linkedin.com/in/eryne-youbissi-43273b190?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

01.10 Which industry best describes your project?

d) Primary commodities (food, drink, household and personal products)

02.01.01 My project contributes to the No poverty goal

7 - Strongly Agree

02.01.02 No poverty - Justification

Apart from creating employment opportunities for willing and able individuals, my project promotes no poverty by the fact that the product will accessible to all and everyone regardless of his or her income.

02.02.01 My project contributes to the Zero hunger goal

5

02.02.02 Zero hunger - Justification

Although flavoring agents are primarily not meant for nutritional purposes and needs, my product (smoked herring flavoring agent) will enhance appetite to each and everyone eating a meal prepared with it. Also, the affordable price of my product will make it accessible to everyone.

02.03.01 My project contributes to the Good health and well-being goal

4

02.03.02 Good health and well-being - Justification

As said previously, flavoring agents are not meant to have nutritional values. So, my product is not aimed at promoting good health and well being.

02.04.01 My project contributes to the Quality education goal

1 - Strongly Disagree

02.04.02 Quality education - Justification

02.05.01 My project contributes to the Gender equality goal

2

02.05.02 Gender equality - Justification

02.06.01 My project contributes to the Clean water and sanitation goal

1 - Strongly Disagree

02.06.02 Clean water and sanitation - Justification

02.07.01 My project contributes to the Affordable and clean energy goal

1 - Strongly Disagree

02.07.02 Affordable and clean energy - Justification

02.08.01 My project contributes to the Decent work and economic growth

7 - Strongly Agree

02.08.02 Decent work and economic growth - Justification

A unit built for the processing of smoked herring byproducts needs man power. As such my project will permit the employment of several individuals being it in the agro industrial sector, mechanical engineering, logistics, finance etc. This will also permit the economic growth of the country and why not, in future, of Africa.

02.09.01 My project contributes to the Industry innovation and infrastructure

4

02.09.02 Industry innovation and infrastructure - Justification

02.10.01 My project contributes to the Reduced inequalities goal

2

02.10.02 Reduced inequalities - Justification

02.11.01 My project contributes to the Sustainable cities and communities goal

5

02.11.02 Sustainable cities and communities - Justification

My project focuses on the sustainable goals depicted by the United Nations, particularly goal 12 and 14: Responsible Consumption and Production and Life Below Water respectively

02.12.01 My project contributes to the Responsible consumption and production goal

7 - Strongly Agree

02.12.02 Responsible consumption and production - Justification

1. Responsible Consumption patterns By providing natural, minimally processed and sustainable flavoring options to food manufacturers, my project support the growing consumer demand for clean label, environmentally-friendly products. This can encourage and enable consumers to make more responsible purchasing decisions, aligning with the principles of sustainable consumption 2. Development of sustainable products: The natural flavoring agents produced from smoked herring byproducts can be considered sustainable products as they are derived from a renewable resource and contribute to reducing waste. These natural flavorings can serve as alternatives to synthetic or artificially produced flavoring agent promoting more sustainable consumption patterns. 3. Sustainable Management of Natural Resources: This project demonstrates the sustainable management of a natural resource by extracting value from its processing byproducts. This helps maximize the utilization of the entire fish

02.13.01 My project contributes to the Climate action goal

1 - Strongly Disagree

02.13.02 Climate action - Justification

02.14.01 My project contributes to the Life below water goal

7 - Strongly Agree

02.14.02 Life below water - Justification

1. Sustainable Fisheries and Resource Management: - By utilizing herring byproducts that would otherwise go to waste, my project promotes the sustainable use of marine resources. - It contributes to reducing pressure on herring populations by maximizing the utilization of the entire fish and minimizing waste generation. 2. Circular Economy and Waste Reduction: - My project exemplifies the principles of a circular economy by repurposing herring byproducts into valuable flavoring agents. - This reduces the need for additional extraction of resources and helps to minimize waste generation and its potential impact on marine environments. 3. Sustainable Seafood Industry: - My project supports the development of a sustainable and responsible seafood industry by creating value-added products from herring byproducts. - It encourages the industry to adopt more environmentally friendly practices, such as maximizing resource utilization and reducing waste.

02.15.01 My project contributes to the Life on land goal

2

02.15.02 Life on land - Justification

02.16.01 My project contributes to the Peace justice and strong institutions goal

4

02.16.02 Peace justice and strong institutions - Justification

02.17.01 My project contributes to the Partnerships for the goal

5

02.17.02 Partnerships for the goal - Justification

1. Multi-stakeholder Collaboration: - My project will likely involve the collaboration of various stakeholders, such as the herring processing industry, research institutions, food and beverage manufacturers, and potentially environmental organizations. - This multi-stakeholder approach encourages the sharing of knowledge, resources, and expertise, which is a key aspect of Partnership for the Goals. 2. Industry-Academia Partnerships: - By involving research institutions and academic partners, my project promotes the integration of scientific knowledge and technological innovations into real-world applications. - This collaboration between industry and academia can lead to the development of more effective and sustainable solutions. 3. Public-Private Partnerships: - Your project may involve partnerships between the private sector (herring processing companies, food manufacturers) and the public sector (government agencies, regulatory bodies).

05.01 There are a large number of customers who already use a product/service very similar to the product/service we envision creating.

7 - Strongly Agree

05.02 The product/service we envision creating represents an entirely new type of product/service.

7 - Strongly Agree

05.03 The product/service we envision creating could be described as a new technology.

4

05.04 The product/service we envision creating is an improvement on an existing product or service.

1 - Strongly Disagree

05.05 The product/service we envision creating could be described as an extension of a range of products or services.

5

05.06 The product/service we envision creating responds to a demand or need that has not been satisfied by other products/services.

5

05.07 The product/service we envision creating is a new version of an old product/service.

5

05.08 Justification

1. Utilization of Waste Streams: - By developing a method to convert these byproducts into valuable natural flavoring agents, your project demonstrates a circular economy mindset and a commitment to resource efficiency. 2. Sustainable Ingredient Development: - The production of natural flavoring agents from herring byproducts is a unique and innovative solution in the food industry as compared to many synthetic or petrochemical-based sources flavoring agents, which can have environmental and health implications. 3. Valorization of Fishery byproducts -My project demonstrates the potential to transform these byproducts into valuable ingredients, creating new revenue streams and reducing waste. 4. Integration of Traditional Knowledge: - Blending modern scientific and technological approaches with traditional knowledge result in more holistic and culturally-relevant solutions making my project particularly innovative and relevant to the local context

05.09 Who are your main potential competitors and what makes you stand out from them?

1. Flavoring manufacturers: - Established flavoring companies that produce synthetic or natural flavoring agents from other sources, such as plant-based or microbial fermentation. 2. Startups and entrepreneurial ventures: - New, innovative companies that are exploring similar opportunities in the sustainable seafood and natural ingredients space. - These startups may be able to quickly adapt and bring novel solutions to the market, potentially posing competition. 3. Substitute products: -I might face competition from alternative natural or synthetic flavoring options, as well as other food additives and ingredients.

10.06 Are you initiating actions within your community to promote the role of female entrepreneurs?

No