The Ketchup Project partners with Kenyan farmers to dry tomatoes and mangoes using solar-powered regional centres, extending shelf life by up to 1.5 years and reducing post-harvest losses. It pays farmers a fair price, teaches regenerative farming practices, and currently supports about 110 farmers. The company produces three ketchup flavours—tomato, mango, and smokey—developed by Michelin-starred chef Mohsine Korich, and sells through retailers and channels including Picnic, Bidfood, Instock Market and HelloFresh meal boxes. Its drying method uses less energy than cooking and enables fuller use of crops to combat the estimated >50% fruit and vegetable yield losses in Kenya. With the new capital, The Ketchup Project plans to hire additional staff and invest in purchasing its own drying hubs to scale operations and increase capacity. The initiative emphasizes sustainable manufacturing, simple organic ingredients, and improving smallholder livelihoods through higher, stable incomes.

Total raised

$0M

Funding rounds

1

Latest round

Equity

Latest activity

Jun 2022