Cameroun - Projet de création d'entreprise

Décrivez votre projet en quelques mots

« 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 Décrivez votre projet en détail

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 Quel est le problème principal que vous essayez de résoudre ?

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 Dites-nous quels sont les principaux avantages et/ou bénéfices de l'utilisation du produit/service que vous souhaitez fournir par votre projet (au moins 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 Veuillez décrire précisément à qui s'adressera le produit/service de votre projet. Quels sont les bénéficiaires visés ?

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 Quand avez-vous commencé à travailler sur votre projet ?

01/04/2024

01.06 Combien y a-t-il de propriétaires sur votre projet en plus de vous ?

0

01.07 Parmi les autres propriétaires, combien sont des femmes ?

0

01.08 Veuillez décrire le profil des autres propriétaires de votre projet (compétences, expérience, etc.).

No partner profile to describe

01.09 Si vous avez un site web, une page sur les médias sociaux (Facebook, Instagram, Linkedin...) ou une application, veuillez fournir le(s) lien(s) ici :

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

01.10 Quel est le secteur d'activité qui décrit le mieux votre projet ?

d) Produits de base (aliments, boissons, produits ménagers et personnels)

02.01.01 Mon projet contribue à l'objectif 'Pas de pauvreté'

7 - Tout à fait d'accord

02.01.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Faim Zéro'

5

02.02.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Bonne Santé et Bien Être'

4

02.03.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Éducaiton de Qualité'

1 - Pas du tout d'accord

02.04.02 Justification de la contribution de mon projet

02.05.01 Mon projet contribue à l'objectif 'Égalité entre les Sexes'

2

02.05.02 Justification de la contribution de mon projet

02.06.01 Mon projet contribue à l'objectif 'Eau Propre et Assainissement'

1 - Pas du tout d'accord

02.06.02 Justification de la contribution de mon projet

02.07.01 Mon projet contribue à l'objectif 'Énergie Propre et Abordable'

1 - Pas du tout d'accord

02.07.02 Justification de la contribution de mon projet

02.08.01 Mon projet contribue à l'objectif 'Travail Décent et Croissance Économique'

7 - Tout à fait d'accord

02.08.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Industrie, Innovaiton et Infrastructure'

4

02.09.02 Justification de la contribution de mon projet

02.10.01 Mon projet contribue à l'objectif 'Réduction des Inégalités'

2

02.10.02 Justification de la contribution de mon projet

02.11.01 Mon projet contribue à l'objectif 'Villes et Communautés Durables'

5

02.11.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Consommation et Production Responsable'

7 - Tout à fait d'accord

02.12.02 Justification de la contribution de mon projet

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 Mon projet contribue à l'objectif 'Luttle contre les Changements Climatiques'

1 - Pas du tout d'accord

02.13.02 Justification de la contribution de mon projet

02.14.01 Mon projet contribue à l'objectif 'Vie Sous-Marine'

7 - Tout à fait d'accord

02.14.02 Justification de la contribution de mon projet

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 Mon projetp contribue à l'objectif 'Vie Terrestre'

2

02.15.02 Justification de la contribution de mon projet

02.16.01 Mon projet contribue à l'objectif 'Paix, Justice et Institutions Efficaces'

4

02.16.02 Justification de la contribution de mon projet

02.17.01 Mon projet contribue à l'objectif 'Parteneriats pour la Réalisation des Objectifs'

5

02.17.02 Justification de la contribution de mon projet

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 Il existe un grand nombre de clients qui utilisent déjà un produit/service très similaire à celui que nous envisageons de créer.

7 - Tout à fait d'accord

05.02 Le produit/service que nous voulons créer représente un type de produit/service entièrement nouveau

7 - Tout à fait d'accord

05.03 Le produit/service que nous voulons créer pourrait être décrit comme une nouvelle technologie

4

05.04 Le produit/service que nous voulons créer est une amélioration d'un produit ou d'un service existant

1 - Pas du tout d'accord

05.05 Le produit/service que nous voulons créer pourrait être décrit comme une extension d'une gamme de produits ou de services

5

05.06 Le produit/service que nous voulons créer répond à une demande ou à un besoin qui n'a pas été satisfait par d'autres produits/services.

5

05.07 Le produit/service que nous voulons créer est une nouvelle version d'un ancien produit/service

5

05.08 Justification de mon projet

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 Qui sont vos principaux potentiels concurrents et qu'est-ce qui vous différencie d'eux ?

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 Menez-vous des actions au sein de votre communauté pour promouvoir le rôle des femmes entrepreneurs ?

No