Duke Gekonge is the visionary behind Pera Foods, a company he founded in 2019 that is leading the way in enhancing the value of tropical crops and fruits, including the contentious Mathenge plant, scientifically referred to as Prosopis juliflora.
Pera Foods emphasizes the potential of underutilized crops such as seamoss, cacti, guava, mangoes, tamarind, baobab, hibiscus, and the notorious Mathenge.
This spiny plant has historically posed significant challenges in Kenya’s arid and semi-arid land (ASAL) regions, disrupting ecosystems and endangering livestock.
In Baringo County, for example, extensive growth of Mathenge has resulted in livestock deaths due to its harmful thorns.
However, while many regard this plant as a threat, Pera Foods recognizes it as a valuable resource.
Gekonge’s exploration of Mathenge commenced through a collaboration with Dr. Oscar Koech, a Rangeland scientist with considerable expertise in Kenya’s drylands.
Koech has dedicated over a decade to studying the plant, particularly its potential as a source of animal feed during periods of drought.
He asserts that Mathenge pods are abundant in proteins and sugars, essential for both livestock and human consumption.
“In dry lands, you will find animals thriving on Mathenge pods during droughts. While the thorns are dangerous, the pods are packed with nutrients,” he said.
In Mexico and South America, the plant’s pods have been a fundamental component of human diets for centuries, reflecting its deep-rooted significance in these regions.
Their partnership led to an innovative approach: transforming this problematic plant into a lucrative commodity.
Utilizing his expertise in food science, Gekonge commenced experiments with Mathenge pods to develop food products suitable for human consumption.
The company is currently in the process of creating commercial Mathenge bread, cakes, and a distinctive wine, all made from the plant’s sweet pods.
“Underutilised plants and fruits, if value-added, possess vast opportunities, we have now moved from research to market, and so far, we have marketed about 25 products,” he stated.
The pods of the Mathenge plant are processed into flour, which is subsequently combined with various ingredients such as sweet potato and wheat to create nutritious snacks that are high in protein.
“The flour is rich in proteins, antioxidants, and essential nutrients. Instead of sugar, we use sweet potato and wheat as substitutes, which boosts nutritional content,” said Rufas Gachunga, from the University of Nairobi’s Department of Food Science and Nutrition.
The economic prospects of this initiative are significant. A 400-gram loaf of Mathenge bread is priced at Ksh 60, while a pack of six queen cakes is available for Ksh 65.
The company, which operates incubation facilities at the University of Nairobi’s Kabete Campus, also offers a 750 ml bottle of Mathenge wine, starting at Ksh 1,500.
Through effective digital marketing strategies, Pera Foods has cultivated a dedicated customer base, which includes institutions such as Kenyatta National Hospital, known for carrying its therapeutic food products.
“For the wine, I sell directly to customers through referrals and walk-ins,” he said.
Gekonge has also established an overseas market, shipping small batches to the US, Europe, and Asia.
“Even though we have not penetrated large markets abroad, we ship about 10 kilos of our products per month,” he said.
Gekonge reports that his initial investment was approximately Ksh 100,000, and he currently values the business at millions, driven by innovative ideas.
Additionally, the enterprise has generated employment for ten young individuals, encompassing both permanent and temporary positions.
“We produce fruit juices, tropical wines, and therapeutic foods. Mathenge was a natural extension of our work with other underutilised plants by adding value to these neglected crops, we are helping farmers in arid regions and reducing post-harvest losses,” he stated.
As the world grapples with food insecurity and climate change, initiatives like Pera Foods’ value addition to underutilised crops offer a promising path forward.
“We are just getting started, there is so much potential in these neglected crops, from guavas to Mathenge. Our goal is to unlock their full value and help build a sustainable food system,” he said.
