Foreword (Dr. Lawrence Haddad) Introduction 1. Overview of the Food & Agriculture Sector in Africa 2. Developing a Compelling & Sustainable Business Mode 3. Talent for Scaling 4. Leveraging Innovation & Technology to Leapfrog 5. Building your Brand & Amplifying your Impact 6. Financing Growth 7. Shaping your Ecosystem 8. Building Resilience Conclusion
Ndidi Okonkwo Nwuneli is a social innovator and entrepreneur with more than 25 years of experience. She is the cofounder of Sahel Consulting and AACE Foods, as well as the founder of LEAP Africa and Nourishing Africa. A graduate of the Wharton School and Harvard Business School, she serves on the boards of the African Philanthropy Forum, AGRA, Godrej Consumer Products, Nigerian Breweries, and the Rockefeller Foundation.
Africa’s demographic dynamics are rightly cited as one of the
megatrends which will shape the Continent’s path and trajectory.
Ndidi’s book throws that much needed focus on what that means for
Africa’s agriculture, farmers and entrepreneurs. No one could have
done it better. Ndidi brings to the fore the critical importance of
African ownership and the centrality of those responsible for over
three quarters of what Africa consumes: the local entrepreneur.
Ndidi’s life long-commitment and rigorous study of the issues
pertinent is all evident in this timely publication.
Dr. Donald Kaberuka, 7th President African Development BankFood
Entrepreneurs in Africa is a unique book that sets forth the
requirements to be a successful African change maker at each level
of the vertical food chain from seed to the kitchen table. Ndidi
Okonkwo Nwuneli emphasizes that change makers be more creative in
responding to the health, economic, and environmental needs of both
producers and consumers. To my knowledge, I know of no other book
that has done this for Africa. This book will be useful to
entrepreneurs, public policy makers, educators, and to all those
who want to improve this much needed and too long neglected
important part of the global food system.
Professor Ray Goldberg, Emeritus George M. Moffett, Professor of
Agriculture and Business, Harvard Business SchoolThis book, through
the voices of active entrepreneurs, distills the building blocks
necessary to fortify courage for the brave few who will dare to
rise to the challenge of feeding Africa, and the world. Through
eight chapters, readers are carried along on a journey of
discovery; parsing the challenges, motivations and value
proposition for embarking on agribusiness entrepreneurship. This
should be the first reference material for anyone, in the public or
private sector, willing to contribute to Africa’s prosperity in
agribusiness. I am proud to recommend this book to governments,
entrepreneurs and students of agribusiness. Mrs. Ndidi Okonkwo
Nwuneli continues to demonstrate her leadership in fostering
agriculture transformation in Africa.
Dr. Debisi Araba, Managing Director, African Green Revolution,
Forum (AGRF)Food Entrepreneurs in Africa is a must-read for anyone
who cares about building a more inclusive, fair and sustainable
world, both within food and agriculture and beyond. Ndidi Okonkwo
Nwuneli is an exceptional entrepreneur and story-teller. She offers
a rare combination of hard won, on-the-ground practical experience,
intellectual and analytical rigor and a deep-seated passion and
personal commitment for driving transformational change. She knows
first-hand how difficult it is to implement, let alone scale new
financing and business models, new technologies and new mindsets –
both at the firm-level and more systemically. She also understands
the enormous positive potential when such change can be achieved.
This book is both a practical guide for action and how to overcome
obstacles as well as an inspiring vision and reflection on what is
possible.
Jane Nelson, Director of the Corporate Responsibility Initiative at
Harvard Kennedy School, and a nonresident senior fellow at the
Brookings InstitutionNdidi Nwuneli describes extensively in this
book the need for scalable entrepreneurship in the agri-food
industry in Africa. This is critical to make Africa self-supporting
in its own food-production and more independent regarding food
import and aid programs. By developing knowledge and experience,
Africa can become more resilient with respect to the adverse
climate impact, natural disasters like locusts or infection
diseases. This book is very welcomed and enhances the
entrepreneurial spirit in Africa.
Feike Sijbesma, Honorary Chairman Royal DSM, Africa Improved Foods,
Global Climate Adaptation Centers
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