ubuhinzi bw'imizabibu bwa SINA GERARD

SINA GERAD was awarded by rotary club

AKARABO's song

SINA GERARD' s college foundation

A RAMBLING MIND : ....... and the award for the most innovative personality goes to!. SINA GERARD

 

Sina Gérard, Founder of Sina Gerard Urwibutso Enterprise

Disclaimer: The views expressed in this article are not for any publicity or advertorial purposes to the person and products to be mentioned here in, any influence to your consumer behaviours will be regarded as coincidental.
If you ask me why I had to put a disclaimer in the first place, it is because I don’t want this article to appear like another advert of Urwibutso Products, lest my editor refers me to the Marketing department to sign a proforma invoice or a space order, one of the two, am not sure which one.
The thing here is; I want to share some of the things I have managed to see, hear and touch in my not so short adventurous life.
I have gone places, seen and done things, some odd enough and it is imperative to share some of this stuff with you.
So earlier this week, I ended up at Nyirangarama (am sure you all know this place) unless you haven’t taken the road to the North and Western part of the country.
If you haven’t you should be ashamed for you don’t know your country and it’s high time you boarded the next bus.
Just like you, apart from stopping over for some juice and a bite and do some little shopping before hopping on the bus (or private car) to continue with my journey, I had never taken time to venture into this one-man town.
This man is called Sina Gerard-one of the most enterprising individuals of our time. The man who started with a bicycle way back and today owns a fleet of vehicles including trailers has made himself a name that the whole town and its surroundings runs on his  engine.
From the population to the street lights and fields, everything rotates around Sina Gerard. He owns schools, operates water systems, employs the whole surrounding population and knows how all the veins and arteries of the whole neighbourhood operate.
Back to the heading, Sina Gerard has never ceased to be innovative; the reason he has scooped several awards. The visit to ‘Sina’s world’ gave me an insight into the innovativeness of this man. Forget the juices, pepper or the banana wine.
I was seated there listening to his story and boom, he dropped the bomb! He is also rearing pigs but guess how?...under the influence of MUSIC.
First I thought I wasn’t listening good or he was probably using music as an idiom, but he went on to explain.
Apparently playing music in a pigsty for at least 6 hours a day will ensure that the ‘bu benzi’ will flourish faster than the ordinary pigs and guess what, more tastier and yummy than your ordinary pig.
So he said next time you eat a ‘kabenzi’ and it tastes differently, know it is one of his pigs imported all the way from Nyirangarama to Kigali.
Indeed the adage Music is food to the soul is true in the sense that the poor pig does not know the sweet melodies prepare it to be someone’s delicious food.
I saw this I swear, a full time DJ is hired to play the music to the swine and I noticed they enjoy the music as they move around the pigsty in a rhythmic way, looking very happy.
The music trick works kabisa!! He plays all kinds of songs, non-stop, from rock to gospel and hip hop depending on the mood of the animals.
Trust me, the DJ is quite good and could give some of these DJ’s playing in Kigali clubs a run for their money, the difference is that he plays for pigs. So, next time you eat pork and feel like dancing, it could be the side effect of the music-influenced pork.
I will not be surprised if one day Sina Gerard comes up with Bean or Maize Juice, everything is possible to this guy.
You see one time, I was listening to the Uganda President saying that value addition is the way to go for EAC, adding that other countries have taken value addition to another level giving an example of meat sellers in Japan who first massage to a cow while playing music to it for about 6 hours before slaughtering, just to make the beef sweeter.
I thought it was one of those hilarious jokes of the man but now I know it is possible and I did not have to travel to Tokyo to find out, the answer is at Nyirangarama. I hahad Sina you guy!!
Can you imagine in a bid to save the environment he also bakes bricks using water? I hear he converts water into heat to bake the bricks red hot, hard to believe but very true. read more...

A business with a unique spicy kick

 

different awards from different organization to Sina Gerard

Rwanda’s leading entrepreneur Sina Gérard is the founder of Sina Gerard Urwibutso Enterprise, among whose products is the highly successful and extra hot Akabanga chilli oil. Having built up his agri-business empire from scratch, Mr Gérard is keen to inspire other budding entrepreneurs and innovative minds to launch their own businesses too. Here he discusses the company’s challenges and successes, his foundation college encouraging innovation in the country’s youth, and his desire to make a difference in Rwanda by providing farmers with more business opportunities.

Africa is the youngest continent in the world and will have 1 billion workers by 2040. As agriculture employs the largest part of the population, what are the challenges and how should they be addressed?
It is more of an opportunity than a challenge. The difficulty is to enhance communication amongst African countries. However, with the regional integration efforts that have been developing, such as the construction of common routes, this problem of communication will be resolved. It is a certainty that regional businesses will be facilitated. At the moment, it is easier for us to sell to the European and American markets than the African ones. However, I am confident that thanks to the common growing infrastructural projects the region is undergoing our continent will become a favorable place for trade and business.

As Rwanda is embarking on mega projects such as the KivuWatt plant or the Northern and Central Corridors, how do you expect this will affect your company?
It will help us tremendously. Because we acquire a lot of our raw materials from neighboring countries, these projects are a necessity to facilitate our operations. Furthermore, the new routes that you pointed out will also greatly increase our export potential. At Sina Gerard Urwibutso Enterprise, we have recently increased our production capacity so that when these projects are finalized, we will be able to maximize their potential.

Since 2000, Sina Gerard Urwibutso has started a program of diversification of its products and services, opening restaurants and a catering service. You also introduced oil from passion fruit seeds in 2007, cereal-based flour in 2008, yogurt in 2009, packaged peanuts in 2010, wine in 2011 and mineral water in 2012. Where does this commitment to diversify come from and what future strategies will be implemented?
Diversification is key to us. Our brand participated in international expositions beyond the borders of Africa. We traveled to Europe and the USA to exhibit our products, and as we showed the world what we did, the world showed us what they do. This exposition to foreign products inspired us. We then started developing, in Rwanda, products that were originally produced elsewhere. As for the future, we invest heavily in knowledge transfer. We have opened a school – Sina Gerard Foundation College – to train and educate the youth with regards to innovation. This international knowledge we have acquired must be transferred to the youth so that they become innovators.

It is expected that agricultural exports will increase in average from 19.2% to 28% p.a. by 2018. In 2016, you acquired an important trademark certification to protect the Akabanga chilli oil brand. What are your future strategies to increase exports and what are the markets you want to penetrate?
We give a great deal of importance to the creation of new projects. Our company is forward-looking and innovative. We are currently working on concentrated juice for the European market. In Europe and the US there is a high demand for such types of juices. This will also help our farmers. Currently, we have agriculture workers who produce the right products, but they do not have the right demand to sell these products. We closely monitor Europe’s market demand. On the one hand, we want to export to Europe because it is attractive for us. On the other hand, we want to make a difference here in Rwanda by providing farmers with business opportunities.

In 2014, your main export destinations were EAC (Uganda, Kenya), Oman and Europe (Belgium, UK, France). Why is America not amongst your top export destinations?
The biggest problem is linked to transportation. I visited four states in America and I saw great potential for our products. In fact, we are already exporting to the US in small quantities. We have recently engaged in conversations with potential partners to increase our exports to this market. We are convinced that we can address the US’ demand as exemplified by the recent opening of the first Akabanga shop.
In terms of transportation, Europe is closer to us and it is easier to transport our products there, hence this focus on the European market. I am confident that we will find solutions to reduce cost of transportation, in fact, it’s already happening.

Is there a message you would like to send to our American audience in order to incite them to try your products?
We are ambassadors of quality and the US knows it. We received a quality award in New York City a couple of years ago for our products. We are also proudly ISO certified, proving our obedience to the highest standards of quality, and we are currently working to acquire another international certification.

Since its inception in 1993, your company has always invested in human capital. Employing today over 1,200 employees, the majority being from your region, you have also invested in the construction of a school through your Sina Gerard Foundation College, which today has more than 1,000 students from kindergarten to secondary school. What are the reasons for this dedication to a noble cause? Can you tell us more about your programs?
What pushed me to build this school were the technological changes I noticed on a daily basis. We are educating our children to be familiar with technology because in the future there will be no way around it. In the long term, this commitment to education will become a great advantage of our enterprise. We are training our youth to develop a brighter future.
As a traveler, I had the chance to experience innovation very closely. So my aim became to train my future employees and managers to be at the top of technology. It is useless to bring innovative tools if people don’t know how to use them. It is ideological and business oriented. We push our students to travel so that they become familiar with these new techniques. In the future, it will allow our children to bring back to Rwanda what they learnt in order to efficiently use this knowledge.

Rubavu: Exploring Rwanda’s popular holiday destination

People travelling in Rwanda said thanks to Nyirangarama

 There is no doubt that Rubavu is one of the most popular holiday destinations in the country. For those who have been there, it’s easy to understand why most people prefer Rubavu to unwind and soak in some fresh air.
As part of their campaign to popularize domestic tourism, the Rwanda Development Board (RDB) recently took local tourists and journalists to Rwanda’s north western district to explore the country’s unique tourist sites.
The district’s name originates from Rubavu Mountain. Rubavu which means a rib, was named so because “A rib is an indispensable part of a person” according to local residents.
The proximity to gorilla viewing in the Volcanoes National Park and across the DRC border in the Virunga National Park, positions Rubavu as an alternative accommodation base for leisure travelers in search of the region’s premier attraction.

 

Being near to Goma, a major city in Eastern DR Congo, also makes Gisenyi town a service gateway offering first-rate hospitality, banking, retail, transport and other services associated mainly with the cross-border trade.
Hiking along Congo Nile trail, Mount Rubavu Climbing, Gisenyi city tour, kayaking, boat riding, fishing, hot spring tour, coffee and tea tour, ecotourism in Mukura-Gishwati Park, historical and cultural experience are among the recreational activities that tourists experience in Rubavu.
After the tour, tourists were left with an indelible memory of the beauty of Rubavu. Needless to say, the trip was so breathtaking that everyone wishes for a come again.

Bakers, soft drink makers decry increasing sugar prices

Soft drink lovers will have dig deeper into their pockets to buy their favourite brand following prices hikes. (Frederic Byumvuhore.)

Sectors that use sugar as one of the key ingridients are in the red, following a surge of about 30 per cent in the prices of the sweetener. Sugar prices have been gradually going up since September, with a 50-kg bag now going for Rwf45,000 at depots, driven by huge shortages on the local, regional and international markets. Appolonia uwanziga examines the impact of the rise on local industries, especially bread makers and soft drink companies.
Gatabazi went to buy his favourite juice (Agashya) over the weekend and he was surprised to find the price had shot to Rwf4,000 a litre. The neighbourhood dealer had no clear explanation, only saying the wholesale price had gone up so he had to raise the retail price to make a profit.
Do not be surprised if you find the price of your favourite bread has shot up. Like juice and other soft drinks made using sugar, bread prices will go up any time, according to traders, because of the recent rise in sugar prices in the country. Sugar now costs Rwf1,000 per kilo in shops and supermarkets, up from Rwf800 at the end of October. This is an increase of Rwf200 or about 30 per cent, according to Augustine Shema, the chairman of the Bread Manufacturers Association.
Shema said the price of sugar has risen from Rwf35,000 per 50-kg bag in September to Rwf45,000 (as of last Saturday).
He said though the government scrapped taxes on sugar imports, the waiver has not helped the situation, noting sugar from the East African Community (EAC) is expensive. This has forced most importers to buy sugar from as far as Zambia and Malawi, and even Asia and the Americas.
“Sugar is more expensive in Uganda compared to Rwanda, so importers prefer to buy from Zambia or Malawi,” he said in an interview with Business Times over the weekend. Rwanda consumes over 100,000 tonnes of sugar per annum, most of which is imported.

Agashya pineapple juice, No sugar added and no food additives

Agashya pineapple juice, No sugar added and no food additives

Agashya enterprise for Nyirangarama

 Welcome to SINA Gerard Urwibutso Enterprise website!

Urwibutso Ese is pleased to welcome you to its website where you're find more about its products, activities, services and without forgetting its Online Webshop 

 where you can buy products online. Urwibutso Ese is established in the northern region of Rwanda, common known in Rwanda as Nyirangarama.

Urwibutso Ese is founded by Sina Gérard. He works with the local cultivators of his born region in Rwanda, thus Nyirangarama.

The founder of Urwibutso Ese is one of the most Economic Operator in Rwanda. He won many price in the development of the local economy in Rwanda. Indeed he receives many prices from the Président of Rwanda as recognizing what Sina Gérard does in economy of the local people at Nyirangarama.

Sina Gérard is also seen as example for other people in Rwanda for stimulating the local development in Rwanda.

Moreover more than 2000 people are active at the Urwibutso Eses. Urwibutso Eses is specializing itself in the agriculture,the main activity of more than 90% of Rwandan population and food processing, livestock.

They make grow many plants: fruits, flowers, vegetables, banana, ... And some of those products are proceeded in the Urwibutso's factory in juices, wine(banana),jam. With the most popular, Akabanga : Chili pepper sauce The livestock is mainly made of rabbits, ducks, cows, pigs,... The bakery of Urwibutso Eses makes also many sort of breads for its clients. You can also see them online on this site. read more...

Could a Hot Sauce from Rwanda be as Cult-worthy as Sriracha? (A Review)

Akabanga enterprise in Rwanda

 Sriracha chili sauce. You either love or abstain from its spiciness, but there’s no doubt that it’s becoming a standard condiment at many a dining table these days. Inspired by southeast Asia, the long red chili pepper-based sauce — particularly the Huy Fong Foods brand’s Tuong Ot Sriracha, with its signature green-capped bottle adorned with a rooster — has gained such a popularity in parts of America that it now has a sort of cult status, akin to bacon. However, sriracha isn’t the only hot sauce worthy of a cult. If you’ve tried one particular hot sauce from Rwanda, you might be convinced that it has real potential to be the next “hot” item.
Meet Akabanga, a hot sauce so spicy that you only need one or two drops of it — and conveniently, it comes packaged in little eyedropper bottles. Akabanga is similar to other hot sauce recipes in sub-Saharan Africa calling for African bird’s eye chili peppers, otherwise known as “peri-peri” peppers — or “piri-piri” or “pili-pili,” depending on what country you’re in. When dining across sub-Saharan Africa, it’s not uncommon to find jars of these chilies infusing with oil on a dining table. However, you’re less likely to see one of these homemade blends in Rwanda because one local businessman, Sina Gérard, has perfected the golden recipe and mass-produced it under the brand “Akabanga.” When traveling through Rwanda, I encountered the peculiar eyedropper bottle of Akabanga at virtually every restaurant.
The recipe is simple: 80% pili-pili extract (when the peppers are yellow), and 20% vegetable oil. With that high percentage of peppers, there’s no doubt that Akabanga rates high on the heat index: in the range of 50,000 – 100,000 Scoville Heat Units. That’s quantitatively 20 times hotter than Tuong Ot Sriracha! However, like any hot sauce, that intensity can be controlled by the individual eater, by the amount put on food. When I was introduced to Akabanga, I could barely tolerate one drop but, over time, have worked my way up to as much as three — but not more.
I say “over time” because I have it in my kitchen; I actually brought two dozen little eyedropper bottles of Akabanga home to America with me, after a vacation in the now peaceful central African nation known for its gorilla trek tourism. But I wasn’t the only one; at the airport in Kigali, I overheard other travelers bragging about how many little Akabanga bottles they had packed in their check-in luggage to bring home. Akabanga is only limited exportation out of Rwanda — and only to places like Japan and the UK — so if you have the means of getting your hands on a bottle of Akabanga, know how special that is, and use its heat wisely.
Speaking of heat: is it merely the heat in Akabanga that could make it cult-worthy outside of a Rwandan airport? No. Akabanga does in fact, have a distinct, unique flavor to it — one unlike any found in a red chili pepper-based sauce — that’s hard to describe. It’s partly smoky and a little bitter when it registers with your taste buds. Whatever it is, it’s great on eggs, meats, stews, soups — anything that could use a little kick. Obviously, there’s a shock to your system with the initial hit of its heat, but it doesn’t linger like other hot sauces out there.

How Urwibutso Enterprises is standing out to add value to Made in Rwanda

Urwibutso with made in Rwanda

 As locally made products are picking form both at home and on international market, the healthy, tasty foods and beverages from Urwibutso Enterprises are giving a new definition to ‘Made in Rwanda.’
Made from locally grown produce, are known by local names epitomising the spirit of Made in Rwanda. They include assorted fruit juices, confectionery, grape and banana wines, fruit jam, honey, flour, and the most famous Akabanga chilli sauce which has enjoyed popularity in Rwanda and across the world for its ultimate spicy kick.
Urwibutso’s contribution to society
Uwibutso employs hundreds of Rwandans as well as buying produce from thousands of local farmers. The workers include farmers, factory technicians, salesmen, among others.
The company offers training to local farmers and other agricultural supplies including free seeds and fertilizers.


 The Sina Gerard Foundation College
Sina has also founded the Sina Gerard Foundation College, a school that presently educates up to 1100 students in agronomy, veterinary practises among other disciplines.
“As a visionary who aims at the future, I founded this school to add value to the people so that Rwanda will have smart people that will help her. I do this out of passion, instilling faith about a better tomorrow. We expect that when they go out, they are able to be job makers,” he said.
He says that the school also aims at eradicating the poverty from the attitudes of people especially the youth so that they can be of profit to the nation and the world. read more...

SINA GERARD URWIBUTSO ENTERPRISE

Urwibutso enterprise

 Urwibutso Enterprise started in 1983 by a young and dynamic Sina Gérard with one employee as compared to 421 employees today. It uses local human capacity and resources to develop business which now benefit over 3,000 families. Urwibutso means something to remember, a memory. He started with a small shop located halfway on the journey to Ruhengeri, or current Musanze, and the bakery started working in 1985 at Nyirangarama.
At first, Sina Gérard offered free goat skewers and bread to travelers and drivers with the aim of allowing them to taste his products. Later, in 1993, after 10 years of business experience, Sina Gérard legally registered his business under the name of Urwibutso, delivered from people who taste his donuts.
At its embryonic stage, war and the 1994 Tutsi genocide interrupted the commercial activities of the enterprise for two years. In 1996, the company diversified its activity portfolio and became oriented towards agro-pastoral activities (passion fruit, banana and pineapple, red and yellow pepper, cattle farming, pigs).
In 1998, as a producer of a great quantity of fruits, particularly passion fruit, commercialized at a low price on the national market, Urwibutso Enterprise decided to introduce its commercialized juice under the brand Agashya.
In 1999, a carpentry workshop opened in Urwibutso with the major aim of developing skills of the local people engaged in carpentry. Urwibutso Enterprise provided training to over 200 workers in the carpentry workshop. Today, the carpentry workshop competes with other companies once there is bidding for any market nationally and on many occasions they have been successful.
In 2002, the enterprise began the production of banana beer called Akarusho and a natural honey conditioner.
In 2003, the enterprise introduced a red and yellow pepper oil called Akabanga to the market.
In 2004, the enterprise began the construction and public works activities.
In 2006, Mr Sina Gérard received an award in Frankfurt.
In 2007, the business of Urwibutso Enterprise was certified by the International Standards Organization (ISO), hinged on its achievement of adding value to local raw agricultural products such as fruits and vegetables.
The major focus, however, was to produce and process organic fruit and vegetable products in Rwanda under the following brands:
Urwibutso, for its donut, which as described above means a memory.
Agashya, for all juice products, which means new product.
Akabanga, for the famous chilli pepper sauce, which means small secret.
Akarusho, for all the alcoholic products, which means better than the rest, and family.
Akaryoshye, for its yogurt, which means the sweetest.
Akanozo, for its cereal flour, which means perfect.
Akandi, for its mineral water, which means other innovation.

Sina has built a huge business empire from a small bakery

sina showing some seeds

When he started out as a small baker in 1983, many people wrote him off as a joker. The then 20-year-old had started the small bakery with about $50 (about Rwf33,000 today) and raw materials from his parent’s farm.

Many thought he would not last a year in the then exclusive territory of largely old men, who had a lot of money. But he dared to dream and ‘forced’ himself into this exclusive club of older entrepreneurs.

Today, Sina Gérard is a respected model commercial farmer and agricultural produce processor,  in Nyirangarama, Musanze, Northern Province and has no regrets for having tried his fortunes at business.

Sina’s simple beginnings did not stop him from building a huge business empire that involves agro-processing and a restaurant chain.  

Growth and expansion

As the bakery stabilised and started bringing in good returns, Sina expanded and ventured into fruit juice-making, taking advantage of the numerous family fruit trees. With time, he realised that he could earn more money by applying advanced technology to process farm produce. So, in 1999, using savings from his business, he partnered with local farmers, bought juice-making equipment and also invested in juice preservation research.

Like he predicted, the move didn’t disappoint, which encouraged him to diversify his enterprise. That is how he started a piggery project, cattle, goat and rabbit rearing units, plus wine production.

The ‘never-say-die’, entrepreneur is now a proud owner of Urwibutso Enterprises, which runs a chain of restaurants, a water bottling company and biscuit and chilli-making factories. 

The former ordinary baker, who originally employed one person, now employs 280 full-time workers and about 3,000 others depend on his businesses indirectly.

He also gives farmers, hybrid cows, seedlings and trains them free of charge to make them better farmers.

Because of Sina’s business acumen, many people think that he went to some of the top business schools in the West. The no-nonsense processor is a self-taught, determined and result-oriented entrepreneur; that is his big plan.

“The reason I wake up every morning and work with zeal from morning to sunset is because I have an obligation to contribute to nation building,” he says.

Sina is now focusing on driving agricultural change in rural communities. Always the innovator, he has started producing strawberries rather than staple foods, and growing exotic fruits, such as grapes and apples for wine production. He also plans to expand his business empire into the export industry.

SINA, The name that defines Nyirangarama

 

sina explains the process of making one of his products

  If you have never made a stopover at Nyirangarama, perhaps you travelled while asleep.
This is the official stop-over point for travellers plying the Kigali-Musanze route. For travellers using public means, it is the only place the bus stops for you to grab a few refreshments and empty your bladder as well.
Legend holds that it started in 1993, as a small roadside mandazi shop until, eventually the owner,
Sina Gerard moved into food processing.
Today that name is synonymous with Nyirangarama, and no talk of it is complete without mention of Sina Gerard.
The stopover is called Nyirangarama, while Sina’s food processing empire is Urwibutso Enterprise. But Urwibutso Enterprise and Nyirangarama are almost one and the same.
The enterprise is a cluster of commercial buildings that house Sina’s diverse business interests, while a few of the premises are rented to service providers like banks and telecom companies.
Otherwise, it is one giant, indigenous business empire modeled along the lines of a social enterprise.
Food processing is the dominant activity here, and some of the products on offer are; assorted fruit juices, biscuits, cookies, banana and grape wines, fruit jam, bread, honey, flour, and the famous Akabanga chilli sauce.
The owner is a man whose life revolves around the outlying farmlands that dot his huge plantation, and on the Saturday afternoon when I stopped over for a chat, I found him driving out to attend urgent business with farmers. For a man who liaises with hundreds of peasant farmers on a first-name basis, such scenarios must be regular.
“I can say confidently that I’m a man who has no single enemy in this whole village,” he said in a rather cheeky way. “I work with all the farmers in this village, because all the food that I process here is bought from them.”
Nyirangarama has a VIP restaurant that houses a buffet and mini bar. Obviously it is meant for people with private means (unless, that is, you are going to eat your food in five minutes and rush back to catch your seat on the bus). This upper floor-based facility is mostly patronised by tourists, who occasionally come here to catch a Primus or try the brochette, although the majority come here to make use of the more private (and cleaner) washrooms.