Start-ups @ HSWT | Part 58: Namwai Chillies
In this series, HSWT showcases start-ups associated with the University of applied sciences and the FSIWS. The series introduces the companies, their product ideas and how they operate.
Namwai Chillies is a young Zambian company that has turned an agricultural challenge into a sustainable food product. The founders demonstrate how crop losses can be transformed into a marketable innovation. Their approach combines traditional farming methods, modern processing techniques and a strong commitment to local smallholders. The start-up won last year’s Green Futures Pitch Day in collaboration with Stellenbosch University and the University of Zambia.
How did the idea for Namwai Chillies come about?
It stemmed from a specific problem. Fresh chillies have a short shelf life, which regularly led to crop losses. To safeguard the value of the harvest, we sought a solution and developed a long-lasting, aromatic product that preserves the original value of the chillies.
What sets your product apart from other offerings?
Namwai Chillies features a smoky flavour profile, combined with ginger and garlic. This blend not only creates a more intense aroma but also boosts the nutritional value. The target audience is broad: anyone who enjoys spicy food is part of our potential customer base.
How is sustainability embedded in your business?
The start-up works with an outgrower programme that supports smallholder farmers. It provides seeds and promotes the use of organic fertilisers to protect and regenerate soils in the long term. The products themselves are completely natural and free from additives. It is an approach that benefits both the environment and consumers.
What advice would you give to other start-ups?
Start small. Every big company started out with limited resources. The important thing is to just get started.
