Enhancing the Taste of Kenyan Cuisine

This business idea revolves around the extraction of essence from curry leaves, which adds a unique flavor and taste to food. With a target market including supermarket chains, grocery/retail shops, and restaurants, this venture aims to produce 46,800 bottles of essence annually, with an estimated revenue potential of US$702,000. In this blog, we explore the plant capacity, production process, general costs, government facilities, and incentives, market analysis, and local equipment suppliers for this essence extraction business.

 Plant Capacity: A Flavorful Output

The plant profiled for essence extraction has a minimum capacity of 150 vials per day, resulting from a single 8-hour work shift. This capacity ensures a steady production flow to meet the rising demand for curry leaf essence.

Technology and Production Process: Unleashing the Essence of Flavor

The essence extraction process involves using an essence extractor or distillation set to extract the essence from curry leaves. The liquid is then carefully filled into bottles and sealed. To preserve the freshness of the curry leaves, the production room should maintain a moist environment. This meticulous process ensures that the extracted essence retains its authentic flavor.

General Costs: Investing in Flavorful Success

Production costs are assumed for 312 days per year, while depreciation is calculated based on a four-year life span of assets, written off at a rate of 25% per year. A production month is considered to have 26 days. These costs encompass all overheads associated with the essence extraction process.

Government Facilities and Incentives: Supporting Agro-Based Investments

The Kenyan government actively encourages agro-based investments, recognizing the value they bring to the economy. The tax policies in place are favorable for industrialists, offering incentives such as reimbursement tax for exporters. This supportive environment further boosts the potential for success in the essence extraction business.

Market Analysis: Satisfying Local and International Demand

Essence extraction from curry leaves is a rural micro-enterprise activity that enjoys good demand both domestically and internationally. Key areas of concentration include restaurants, hotels, retail/grocery stores, and tourist centers. Kenyan cuisine, already known for its rich flavors, can be further enhanced by incorporating the essence of curry leaves.

Sources of Supply: Local Equipment Suppliers

To set up an essence extraction business, all the necessary equipment can be readily obtained within Kenya. Local suppliers cater to the needs of entrepreneurs, ensuring a smooth and hassle-free procurement process.

By venturing into essence extraction from curry leaves, you contribute to the vibrant and diverse culinary scene in Kenya. Embrace the opportunity to add a unique flavor to our beloved national dishes while tapping into the growing demand for essence in the domestic and international markets.