South African Whole Grain Bread Project

The project will be centered on, but not limited to, a trademarked grain and flour mix. This mix will be milled from South African wheat, whole grains and seeds, and blended with a fortified vitamin and mineral mix. Each bakery will be an independent closed corporation under the umbrella of the management group that will guide the businesses. The business will generate a profit through the sale of the breads at 5 South African Rand per loaf, a price that is competitive price with poor quality commercial breads commonly sold in grocery stores. We see our market from direct sales to individuals and wholesale through companies like Pick-n-Pay, Woolworths and Spa markets. I have detailed P/L projections available for your review.

Whole grain breads have always been an important part of traditional diets around the world. Nutritionists advocate the consumptions of whole grains as the foundation of a healthy diet. The bread that we will produce will be made from a proprietary blend of whole wheat, soy, cornmeal, seeds, and nutritional supplements. This bread will be a complete source of proteins, vitamins, minerals, enzymes and amino.

The South African Whole Grain Bread Project will be based on establishing and supporting community bakeries. We plan to begin the project by establishing two or three pilot bakeries. The first will be at McCord Hospital in Durban where we will have the opportunity to serve and sell our bread to individuals treated at the hospital as well as working with the Sinikitemba Development Program and the hospital-based Sinikitemba HIV-AIDS clinic. We are planning a second bakery in conjunction with the community development projects near Sun International, the largest hotel chain in South Africa. They have a successful hydroponics garden project where we can build a bakery. We will be working with Dan Ntsala, the corporate affairs manager of Sun International, and his community development team. We are in the process of raising funds through donations and corporate sponsors and investors in South Africa.

We will employ between ten and thirty employees in each bakery. We will pay employees a living wage and teach our staff valuable business and bakery skills in a modern, clean and healthy environment. If the project fulfills its long-term goals we will work with farmers to grow our grains and use small mills to grind the grain and prepare our flour. The trademarked flour mix could be sold to bakeries across Africa where they can produce high quality bread under the trademarked name. We are working with vitamin and supplement companies to enrich the mix to provide optimum nutrition for those suffering from HIV/AIDS, as well as pregnant women. We have already been approached by several communities interested in building local bakeries.