Building a business from the ground up

IN THE bustling markets of Benin, gari and tapioca are more than just food. They're daily staples, part of the rhythm of life. For Deyelin Giles Bossa, they’re also the heart of his business, Fenou Benin.

- STAFF REPORTER

What started as a small cassava processing venture with just four people has steadily grown into a thriving enterprise, now employing more than 15 staff members, most of whom are women. The growth was steady, but what stands out is how women became the backbone of the operation. “The women are deeply involved in processing,” Deyelin said, reflecting on how integral their role has become. What began as a small venture gradually expanded into a team that doesn’t just run the business. They shape it.

The core of Fenou Benin’s success lies in its mastery of cassava processing. Deyelin walks us through the meticulous steps: “After buying the cassava, we bring it to the site, wash it to remove the sand, peel it, wash it again, grate it, then bag and press it to remove the juice. After sieving, we finally roast it to make gari.”

While the gari process is already detailed and precise, Fenou Benin takes tapioca production a step further. They extract the starch from the cassava paste, dry it carefully, and then add special touches.

“We mix in coconut water, sometimes orange juice, during the roasting. It gives the tapioca a unique flavour.”