Three young entrepreneurs in Umzingwane district are transforming surplus tomatoes into powdered products to cut post-harvest losses and support small-scale farmers.
The initiative, launched by Tsepo Manganda and two partners, began as an idea in 2020 while they were still in high school during the Covid-19 pandemic. Now university students, the trio say they have developed the concept into a growing agribusiness focused on climate resilience.
“Covid-19 disrupted supply chains and many farmers were left counting losses as their produce went to waste,” Manganda told CITE. “That’s when we saw an opportunity to innovate and create a solution that could preserve tomatoes for longer.”
Tomatoes are among Zimbabwe’s most perishable crops, and farmers often struggle to find markets during periods of oversupply. Losses are common, particularly for smallholders with limited storage or processing facilities.
The team began producing tomato powder in 2022 using a small-capacity dryer. Last year, they upgraded to an artificial intelligence-powered dehydration system, which they say has improved efficiency and quality control. Since launching, they estimate they have processed more than 20 tonnes of tomatoes.
Manganda, who is studying Risk Management and Insurance at the National University of Science and Technology, said the group’s business model was designed to be inclusive.
“Our model does not impose strict grading barriers that often exclude perfectly edible and nutritious tomatoes simply for being smaller, irregular or too ripe for the shelf,” he said. “We accept a wide range of varieties, creating an inclusive value chain for resource-constrained smallholder farmers and significantly reducing post-harvest losses.”
The enterprise has partnered with more than 50 small-scale farmers, mainly in Umzingwane district in Matabeleland South province, providing what farmers describe as a more reliable market.
Londiwe Ndlovu, a local farmer, said the project had changed how producers view their harvests.
“Before this, we would lose a lot of tomatoes, especially when there was oversupply. Now, even the tomatoes that are not market-ready are bought and processed. It has really helped us,” she said.
Another farmer, Bongani Dube, said the initiative was also reducing environmental waste.
“Instead of throwing away spoiled tomatoes, they are now being used productively. It’s good for us and the environment,” he said.
Manganda’s co-founders are Mgcini Lunga, also a student at the National University of Science and Technology, and Tinaishe Mhlanga from the University of Zimbabwe.
The tomato powder is now stocked in selected retail outlets in Bulawayo, including Fresh and Green City in Bradfield, Family Choice Supermarket and Save A Lot.
Manganda said the group sees its work as part of a broader response to climate change.
“As young people, we believe innovation is key to addressing climate change challenges. By reducing food waste, we are also lowering the environmental impact associated with agricultural losses,” he said.