How Lilian Bitok turned gluten intolerance into a good business venture

Lilian Bitok, the co-founder of Gavo Foods. [Yvonne Chepkwony, Standard]

The impact of Gavo Foods, she added, extends beyond the business success as it actively contributes to the community's well-being.

"We are proud of the doors that have opened for us and the positive influence we have had on the lives of those we employ and the local farmers we support," Bitok stated.

Challenges

During the initial stages of developing the company, she said that they encountered a series of challenges such as limited awareness.

The concepts of gluten intolerance and gluten-free, she claimed, were relatively new in Kenya, with many unaware.

"Sourcing quality raw material and finding high-quality posed a challenge in the local market, which required considerable effort to identify reliable suppliers," she lamented.

Creating the right recipe for the product, she added, involved extensive research, prototyping, and market testing, which took time and resources to develop products that met both quality and health standards.

Introducing Gavo Foods was still a hurdle she encountered as the product faced resistance.

"The breakthrough for Gavo Foods materialised when partners in the value addition space began to take notice of our efforts. The innovative approach has not only gained us recognition but also secured several grants that have propelled us to greater heights," Bitok stated.

The company survived through strategic planning and commitment, which Bitok says her co-founder Songok being the director in charge of production and quality with her being in charge of administration, sales, marketing, and distribution.