From teaching to entrepreneurship

He quit teaching to pursue an entrepreneurship dream. But the journey to entrepreneurship is still a distance from where he wants to be. Ama Amankwah Baafi reports




He began brewing “soobolo” in 2001. His main selling joint was at the ‘Salvation Park’ located at Mataheko, a suburb of Accra, place noted for Saturday football matches.

Koffi said he could make sales of GH₵50 weekly. In 2008, he quit teaching to brew soobolo full time under the name BISKOMA Enterprise.

He told GRAPHIC BUSINESS that he did not have enough money then, “but I was determined to do it. At that time I decided to stop the use of used bottles though I had money for only 48 bottles.”

Now, Koffi says he is able to buy about 3000 bottles a month for production. Major clients of his brand, “Bisko bissap drink” are the various university campuses in Accra, banks, churches and individual households. They come in different flavours of ginger, pineapple etc.

Motivation

He said that is innate and by divine revelation. “I believe it is part of my purpose on earth. I don’t allow what is outside to influence me but what is within. That is why against all odds I have decided to go ahead to pursue my dream.”

Initially, he used motor cycle to distribute and which was associated with its challenges, “I remember there were times the ‘Ghana-must-go bag’ in which I put the products would fall off during distribution. Yet I remained focused.”



Production

He said he began production by buying on credit, including employing the services of a consultant. He said his mini factory uses simple machinery for now since machinery is capital intensive.

Out of determination and a passion to produce quality drink that has natural taste, ingredients used in the production process include dried bissap (hibiscus leaf), natural ginger, lemon grass and other local spices such as ‘whintea’, as well as water.

“I have been using these ingredients because I want to brew purely home based drink. My choice also gives the drink real taste. When you buy Bisko bissap drink, you can be assured that there is no artificial colouring and carbonated additives”.

He uses industrial fire to boil the mixture at 100 degree Celsius and afterwards allow to cool for hours before bottling. “Production period depends on the quantity. Averagely, it takes a full day. It is important to allow to cool or else the bottle would deform.”

Unlike some entrepreneurs, Koffi says he does not only supervise but is still involved in the production process from start to finish to maintain quality.”

Hurdles

It has been difficult to get dedicated staff, apparently, due to the intensity of labour. However, he employs casual personnel when necessary. Also since major consumers are the universities, when they go on vacation, then the factory has to operate below capacity. Again, access to long term credit has been a challenge.

NBSSI support

Koffi said he had so far been as beneficiary of the capacity building programmes provided by the National Board for Small Scale Industries (NBSSI). Seminars on product management and improvement, proper bookkeeping, etc have helped to improve Bisko bissap drink. “The NBSSI has again begun the process of creating websites for our businesses. Sometimes they also send our products to fairs.”

Achievement

BISKOMA Enterprise has been able to purchase a vehicle for distribution, acquired some machinery and land to put up a modern factory. “I am doing well and I thank God for bringing me this far.

Health benefits

He said researched has proved that the drink reduces high blood and aids proper functioning of the heart.

Imparting knowledge

He said several attempts to train the young generation had been vain. He remarked the youth of today seem too interested in acquiring wealth quickly but not in investing / investments.

Future

BISKOMA Enterprise projects to market its drinks nationwide in the next five years. Koffi said his great ambition is to set up a bigger factory and employ about a million staff. “I am also working hard to be able to break into the African market and subsequently European market.”

Personal profile

Agbehonou Koffi Medard has a Ghanaian mother but Togolese father. He is married and has a nine month old boy. He has no regrets in going into such a business enterprise. When he is not brewing soobolo he enjoys swimming and winning souls for Christ. He deems it a responsibility to give back to society what he has been blessed with.

“I believe I have not reached where I want to be. My biggest dream is to provide basic necessaries of life for the less privileged in his society. My dream is that none of my generation would be poor, except the person chooses to. By age 45, I should be able live even if I do not work again”.

He has dreams to pursue his education, particularly in product development and seeks inspiration and advice from others.

Bissap drink industry

He condemned the attitude of unscrupulous persons who add food additive and colour to the drink. He said it is about time designated authorities get tough on local drink producers who use used bottles to package their products. “Using used bottles poses a health risk. The public should also desist from patronizing and consuming such products”.

To contact the writer:amaachia@yahoo.com




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