Soy Afric uses specialized dry technology that precooks the product at high temperatures. The product is then fortified with vitamin and minerals. The pre-cooked product can be prepared within less than 5 minutes of boiling.
Soy Afric currently has a total machine capacity of 80 Metric Tons (“MT”) per day on a 24-hour shift. In addition, Soy Afric has a complementary staff of 56 personnel that consists of machine operators, charge hands, supervisors, a production manager, and a quality controller.
- The potential for food contamination, economically motivated adulteration and other related food safety issues is leading to an increased awareness of the important role that food testing laboratories play in ensuring the safety and quality of Soy Afric’s food supply. The requirement for sophisticated instruments, as well as well-trained and experienced analysts in food safety laboratories are essential factors in making certain that food is safe from chemical contamination.
- Quality control is critical during the manufacturing process but even more importantly, managing the quality of incoming raw materials can greatly improve operational performance, produce better quality goods and increase profitability. The global demand for producers and manufacturers that exceed the quality and safety standards of food dictates the absolute necessity to reinforce and/or increase food analysis checks throughout the supply chain. Soy Afric is committed to implementing industry ‘best practices’ that set the bar for food safety standards in Kenya and throughout the rest of East and Central Africa.
- Soy Afric complies with good manufacturing practices and is currently seeking HACCP/ ISO 22000:9001 certification which it aims to attain in 2017. The Company’s in house lab is the nerve center of Soy Afric’s quality assurance and food safety commitment and efforts. Microtesting, microswabbing, packaging and food quality tests are performed on a regular basis to ensure that every area of the Company’s plant and products meet the highest level of standards. Soy Afric’s team of quality assurance professionals is trained extensively on food safety practices and carries out the Company’s unrelenting standards in the plant and laboratory. In addition, Soy Afric conducts further microbiological and chemical tests to ensure all round food safety.
Soy Afric’s major raw materials consist of dry cereals, mainly maize, soy bean, sorghum, amaranth and finger millet sourced directly from a pre-selected list of farmers and traders. The Company has a grain specification quality manual that clearly indicates the parameters of raw materials acceptable at Soy Afric. All suppliers are expected to comply with the specifications and failure to meet the standards leads to the rejection of consignments. This compliance is independently confirmed by independent inspectors.