JESSY JAY International Limited

DETAILED INFORMATION ON ORGANIZATION

The company has its current business operations and activities in the last five years centered on the use of locally designed and fabricated agro produce processing/storage technology for drying/dehydration purposes to aid in achieving processing of highly perishable agro farm produce into powdered form before going into their transitional by increasing their shelf – life, play a role at the industrial level, profit marginal increase, and reduce post-harvest losses.

Our developed methods are employed to aid in preserving farm produce that are perishable just after post-harvest by the reduction of primary and secondary deterioration resulting from wound pathogens inflicted during harvesting (mechanical damage); which are major causes of poor shelf life. We also provide agribusiness-based consultation services and the sales of our own designed/constructed locally fabricated solar dehydrators for tubers, fruits and vegetables and fish/meat driers and unique fish/meat dryers with triple heating source (Charcoal, Gas and Electricity).

The produce for processing before storage can be either freshly harvested vegetables, tuber crops or fruits or those harvested after a long time which are highly perishable but yet to be sold to the target market. Using this innovative, cheaper, renewable energy, effective, efficient and sustainable technology-based systems for drying/dehydration and then processing into powder or chopped flake after which they are packaged and stored in different packaging sizes before sales to our target market. Thereby reducing losses due to the perishable nature of majority of the farm produce obtainable from the farms and market; then in turn increase the marginal income from the sales of these processed and branded and packaged farm produce in bags if different sizes (value added initiatives).

Jessy Jay Int’l Ltd/JJIL Agro – Produce Storage & Processing Center empowerment scheme focuses on design, planning and execution to complete management of all types of projects. Our expertise and experience in professional skill development and acquisition is a part of our overall services. Work standard and practical experience provides us with the ability to design, implement and manage various sizes and categories of individual, partnered, third-party and collective capacity building exercises for organizations as contractors in Jos Plateau State, Nigeria and other communities in Plateau state.

We adopt a company policy which encourages shared performance and responsibility ensuring the highest degree of professional services and results on every project we embark on. We are established to promote specific objectives in line with human resource development and capacity building, therefore foster the development of the Nigerian professional expertise to global standards.

Thus, we create opportunities for employees, members of communities and youths who contribute to organizational and national economical growth and sustainability. Our team of human resource is well qualified and experienced to project execution and management. The company follows regular monitoring, sharing experience and immediate action for the successful implementation of her project activities. We focus to ensure total development towards capacity and skills acquisition of employees, women, and youth.

We are also certified by training to deliver according to the guidelines on Human Capital Development by the Industrial Training Fund (ITF). Also, in partnership with SMEDAN and NABTEB for effective delivery and endorsements of our training’s certification under either Agripreneurship or Entrepreneurship skills trainings offered. Training and preparing our teams for optimal performers; customer service satisfaction while using the Out Growers Scheme (OGS) initiative and other platforms so support grassroots farmers so they can earn more profit from their highly perishable farm produce just after post-harvest.

VISION STATEMENT

To be a top-notch provider of agro-allied based products and services for farmers and farm produce (animal and plant), post-harvest storage facilities either as dried or fresh and processing services to increase shelf- life, so as to meet the insatiable demand for food as a commodity at an affordable price.

MISSION STATEMENT

Using technology and research findings to improve farm produce shelf life and also processing technology to secure food safety, standards and food security.

OUR CORE VALUES

Nutrition, Food Safety, Value Chain

ORGANIZATION'S OBJECTIVES

Our business objectives are: To support farmers at the grassroots to make more profit from their farm produce which are highly perishable i.e. Fish, Meat, Tubers, Fruits and Vegetables. To provide the best and cheapest technology for farm produce drying/dehydration before storage and increase in shelf-life. To process the earlier listed groups of farm produce into powder, chopped or flake after drying is achieved using our drying technology or dehydration systems.

To add value using special branded packaging sizes before distribution to our target market. Training and preparing our teams for optimal performance; customer service satisfaction while using the Out Growers Scheme (OGS) initiative and other platforms so support grassroots farmers so they can earn more profit from their highly perishable farm produce just after post harvest. We are into grains, paddy rice and tubers procurement services and General contractors/consultancy services.

We provide but not limited to the following agro business products and services:

•Carry on the business of farming and all its branches in its entire ramification. • Carry on the business of poultry farming including the erection (construction) or importation of poultry cages for layers and broilers and the sale by wholesale and retail of birds and eggs. • Carry on the business of live stock-breeding of every variety of sales as meat, poultry, hides or fur. • Acquire or erect green house and any other premises for the promotion of speedy growth of crops, vegetables, fruits or flowers and sell the products by wholesale or retail. • Carry on the business of arable and fruit farming, millers and manufacture of cereal products and the sale by wholesale or retail of flour, fruit and cereal farm produce. • Carry on the business of the production and sale by whole sale or retail egg products, powdered milk and all other products of farm produce. • Register, purchase or by other means acquire and protect, prolong and renew any patent, right brevets, intervention, license, trademarks design protection and concessions which may appear to be advantageous or useful to our Agro-business, and to use and account and to manufacture under or grant licenses or privileges in respect of the same, and to expend money in experimenting upon and testing and in improving or seeking to improve any patent, inventions or right which is tailored towards improving agro-business in general.

Our produce for procurement services and processing includes:

1. Paddy Rice procurement and processing services
2. Grains (Cereals) – wholes sale
3. Yam, Potatoes (sweet or Irish), cassava – processing into powder after dehydration
4. Tomatoes, fruits and natural herbs – processing into powder after dehydration
5. Shombo or Chilli Pepper – processing into powder after dehydration

MAJOR ACHIEVEMENTS ACCOMPLISHED DURING THE PAST 4-5 YEARS

The types of drying/dehydration systems we adopt are designed after taking into consideration the capacity for produce to be dried/dehydrated and stored before processing for the target market. These dehydration systems are powered by solar at low temperature needed for moisture content removal from tuber, fruits and vegetables, and drying systems or ovens with their heating sources which are charcoal, gas, electricity heaters for fish/meat drying or a combination of all of the three key heating sources in one system. They are constructed using electronic circuits (metal sheets, thermostats and sensors for heat, humidity circulation hallow piping’s, solar panels, inverter circuits, voltage and heat control variable circuits.

A list of the types of drying/dehydration technology systems we design and fabricate for vegetables, fruits, tubers , fish/meat which are adopted for reducing perishability and increasing shelf – life of freshly harvested farm produce (plants/animals farming business) includes but not limited to the following:

1. Oven (gas)/ (electricity) and Charcoal: heating at controlled temperature for drying fish to reduce post-harvest loss
2. Solar/gas Suberization technology enables cassava to be preserved fresh for as much as six months before going into its transitional. It can be used to extend the shelf -life of fresh sweet and Irish potatoes as well (general tuber crops farm produce)
3. Solar dehydration with the capability of low heat drying and employ the principle of black body radiation technology (dehydrators). It dries vegetables, fruits tuber and herbs without affecting the nutrient obtainable from these farm produce

Training and preparing our teams for optimal performance, customer service satisfaction, using improved drying/dehydration Technology/ design/Construction before Storage. It is a very lucrative business for investors in the Agribusiness of which statistic indicates that losses due to post harvest damage are in tunes of billions; a 2.7 trillion-Naira deficit annually from post– harvest -damage. In the last past 4 – 5 years, Jessy Jay Int’l Ltd/JJIL Agro – Produce Storage & Processing Center investments into the agro- business sector has ensured to embark on any of its agro-investment opportunities only after taking into account our research findings, identifying best global practices for food safety and security, best and profitable areas for potential agro – investments, adopting value adding initiatives in our services, products and delivery.

a) 20% - 30% of total grain produce is lost

b) 30% - 50% of roots/tubers produce are lost

c) Very high percentage of vegetables and fruits are lost due to poor storage and transportation

Which by this innovative technology about 50% of these losses have been regained

Taking into consideration also are the following factors:

• Post-harvest behavior of types of farm produce

• Essential requirement for storage and processing before going into transitional

• Produce after storage must be of acceptable quality after storage

•Technology must be developed for all circumstances

•Maximize returns on investment made

These were addressed during the training sessions

PROJECT STATUS

The need for the project is clearly identified. A wide range of possible solutions clearly identified. The project preferred solution, including its scope has been identified. All delivery approach has been initially identified. All PPP has been found to be potentially a suitable delivery option. All proposed delivery and stake holders’ support for project identified. All contracting authority is ready and prepared to manage the project preparation plan. Steering committee project team established for delivery of the project. All legal, financial and technical advisers appointed. All necessary authorization, permits and approval required have carried out. Project preparation and procurement requirements reflect on the time frame. Payments for the project by authority and user affordability analysis demonstrate that they can. The risk management plan has been developed for all States across the North Eat Development region we intend to implement the project. The role of all interest/capacities of private stake holders, (contractors/financiers) to participate in the project has been assessed. Assessing PPP, budget accounting, preparation for procurement and defining the process etc.

The project has passed pre-appraisal, appraisal and design stages and already implemented with less than 80 women who have participated and benefited from the action plan in partnership with SMEDAN. Jessy Jay Int’l Ltd/JJIL Agro – Produce Storage & Processing Center has been able to provide a number of trainings and donated also a number of fish/meat dryers and dehydrator systems to a few selected cluster women in the agribusiness and food processors chain here in Jos-Plateau State, Nigeria.

PROJECT DESCRIPTION

PROGRAMME

The Agribusiness Development and empowerment programme have two components:

1. National Agriprenuership Training Scheme (NATS) – to provide functional knowledge and skill upgrade to start-ups and members of existing cooperative societies/sustainable management and reinforce agricultural export in long term.
2. Product and Marketing Enhancement Scheme (PAMES) – to enhance product development and activate value-chain linkage of Nano, Micro and Small Enterprises to market off-takers.

The programme is to empower the agripreneurs by integrating entrepreneurial skills and knowledge into modern agricultural practices to produce agripreneurs and workforce to cater for agricultural enterprises in Nigeria and beyond. This will in turn address the present problem associated with agricultural production since enterprise development is arguably more sustainable than economic development strategies by business attraction and business retention.

Globally, agriculture is going through a transformation, this transformation is not only enabled by innovative minds and technologies, but the fact that countries are recognizing that agriculture is taking a new dimension and expanding its scope beyond mere cultivation of crops and rearing of animals for the livelihood of rural population. NATS is to bring issues of diversification, value addition, high technology agriculture, agripreneurship, global marketing are gradually getting due attention in redefining agriculture. Farmers who are unaware of scientific agriculture and effective agricultural management system will not cope especially with the recent climate change experienced across the globe. Agripreneurship therefore, is an employment strategy that can lead to self-reliance.

This project goal is set to educate 100 women farmers and marketers of majorly highly perishable farm produce across Nigeria as participants/beneficiaries, who in turn will educate others within the community. Also products produced from each sub - clusters will be seeking international recognition with other brands via the exportation of these products to countries with a high demand of these goods. This project in the long run will help to better the livelihood of these women, their families and the country at large.

Our main training objectives:

1. To support women farmers at the grassroots to make more profit from their farm produce which are highly perishable by adopting our drying/dehydration systems
2. To provide market women of highly perishable farm produce the best and cheapest technology for drying/dehydration before storage and increase in their shelf-life
3. To enable these women process the earlier listed groups of farm produce into powder, chopped or flake after drying/dehydrating is achieved using our drying/dehydration technology
4. To enable these groups of women add value using special packaging sizes/branding before distribution to their target market and in turn make more profit from their investments on highly perishable farm produce

The objective of the training programme is to ensure that trainees learn practical and business management skills on how to start and nurture their agribusinesses investment in the area of food processing technology. The following are therefore the specific objectives of the programme:

1. Expose trainees to the various entrepreneurial opportunities in adopting drying and dehydration technology for food processing business that are viable and self-sustaining;
2. Empowering the women in simple business planning methods which they would use to start up or sustain their ongoing sales of highly perishable farm produce business;
3. Link trainees to mentors that can provide further learning and support services after the training, and
4. Prepare the women for export readiness by training on best global practices for production, branding and packaging.

SUB – OBJECTIVES

1. Encourage all active populace, women and youths to embrace agribusiness development as a viable business option.
2. Strengthen the knowledge and skill gaps of participants of agribusiness development schemes as a platform to facilitate transition to modern and best agricultural practices.
3. Facilitate and encourage networking/experience sharing among beneficiaries and foreign peers for value addition and inclusive value chain development.
4. Support real diversification of economy away from crude and adopt agriculture as non-oil boom.
5. Promote and enhance export earnings in agricultural value-chain

What will participants Learn?

1. How to effectively and efficiently allocate agribusiness resources;
2. How to discover SMART ideas in agribusiness ecosystem
3. How to source and maintain farm equipment and machineries
4. How to enhance sales through product packaging and branding
5. How to minimize losses in agribusiness
6. How to improve productivity
7. How to write a bankable business plan.
8. How to obtain money to finance the agribusiness;
9. How to invest this money to pay for business’s start-up costs;
10. How to operate the agricbusiness;

SCOPE OF THE PROGRAMME

Entreprenuershiphas a long history and has been defined in various ways. The term entrepreneur originated in France in 17^th and 18^th century. In 19^th Century entrepreneurship was defined as the adventurous individual who stimulates economic progress by finding new and innovative ways of accomplishing a task. Entrepreneurship is associated with discovering innovative ways to establishing and sustaining a profitable venture. Entrepreneurship and agripreneurship are terms commonly used in the context of training and small business information in agriculture. Accordingly, entrepreneurship in agriculture is the creation of innovative ventures for the purpose of growth and gain under conditions of risk and uncertainty in agriculture. Similarly, entrepreneurship is the process of creating something new with value by devoting the necessary time and effort, assuming the risk, and receiving the results, a reward of monetary and personnel satisfaction and independence.

On the other hand, agripreneurship is a concept specific to agriculture and draws extensively from entrepreneurship. It is the profitable marriage of agriculture and sectors. An agripreneur therefore, is an individual who performs a number of activities in agriculture and allied sector to become an agriprenueur. An agripreneur for business or involve in innovative activities of value addition. In other words, an agripreneur always try to engage in new products, processing and marketing because such individual is never satisfied with the conventional method of doing things. Drawing on the above definitions, agripreneurship is defined as the integration of entrepreneurial and innovative business ideas and skills into agriculture to produce better results. agripreneurship involves innovative ways of cultivation, planting, application of fertilizer, processing of harvested farm produce and converting such into finished products, and conveying them to the point of sales with the use of unique promotional efforts. agripreneurship is linked to various segments such as input processing, transportation, management and marketing.

agripreneurship therefore, is directly related to industry, commerce and trade, and involves both on farm activities and off-farm activities. On farm activities (e.g. production, processing, and farm input manufacturing and agro-service ventures) are activities carried out directly on the farmland or its premises. While off-farm activities (e.g agri-tourism entrepreneurship) are farm related undertakings carried outside the farmlands which involve the usage and consumption of agricultural produce. Hence, an agripreneur is a dynamic business manager who is creative, innovative and performs various on-farms and off-farms activities using human and financial resources in order to achieve positive results.

PROJECT MAIN COMPONENTS/ACTIVITIES AND EXPECTED OUTPUTS/DELIVERABLES

The project main components will cover the following scope as follows:

The training methodologies that will be employed during the training programme include:

1. Use of power point presentation
2. Videos and Simulations
3. Practical Demonstrations
4. Group Discussions and Brainstorming Sessions
5. Icebreakers and Energizers
6. Use of other facilitation tools

PROJECT ACTIVITIES

The line of activities for the project is categorized into five (5) phases:

PHASE I:    Evaluation and Establishment of the Training Center

PHASE II:  Admission and Enumeration of the participants for the program (100 women)

PHASE III: The Training Program

PHASE IV: Examination, Assessment and Certification of Participants

PHASE V:  Report and Feedback

Expected Outputs/Deliverables

1. TRAINING ACTIVITY/SKILL ACQUISITION ON FOOD PROCESSING TECHNOLOGY

2. BUSINESS ADVISORY: BUSINESS COUNSELORS WILL BE ATTACHED TO TRAINEES, TO ENSURE LEARNING HAS TAKEN PLACE DURING THE BUSINESS MANAGEMENT CLASS. COUNSELORS WILL ALSO ASSIST PARTICIPANTS IN PLANNING THEIR BUSINESS

3. DISTIBUTION OF START UP KITS/GRANT IN THE FORM OF COOPERATIVESWITH THEIR PERSONAL DRYERS (2) & DEHYDRATORS SYSTEMS (2) FOR A CLUSTER OF 2O WOMEN EACH FROM THE TARGETED A 100 WOMEN

4. MENTORSHIP

5. MONITORING & EVALUATION

The Post Training Clinic Benefits include:

1. Access to Business Advisory Services
2. Exposure to Finance and Investment Opportunities
3. Mentoring sessions with Experts and BDSPs