Before ANTFem, I sourced raw materials indiscriminately, which often made my product taste bad after processing. After the GMP/LMP training, I now source and select fish properly, improving taste, extending shelf life, and eliminating customer complaints. This change has attracted more customers and grown my business.

Before the training, I produced without measuring, but now I scale properly, and my profits have grown. I also learned professional labelling, which attracted more customers and doubled my production from 20 to 50 baskets. I upgraded from sun drying to a solar dryer I discovered through the program, improving product quality. Today, my products are sold across the border in Benin Republic — this program has truly taken my business to the next level.

The training improved our GMP by helping us review SOPs, realign workflows, and optimise operations. We’re now enhancing staff support, upgrading energy systems, improving tomato powder processing, and expanding into new markets. We’re also diversifying, with a new product in prototype and set for launch soon.