Reshaping Namibia's food industry

In a modestly converted bedroom in Ongwediva, food scientist Joan Pashu Pohamba is combining science, entrepreneurship and passion to help transform Namibia's raw produce into shelf-ready products.

As the founder of Ileni Agro-Solutions and Consultancy CC, Pohamba specialises in agro-processing, product development and hands-on training.

Founded in 2021, the enterprise is driven by a mission to transform agricultural and indigenous foods into nutritious, safe and marketable products.

What motivates Pohamba is the sight of imported foods populating Namibian store shelves.

“I realised that by adding value to our agricultural products, we could create job opportunities, increase purchasing power in communities, empower smallholder farmers, enhance food security, and help reduce food prices and inflation in Namibia,” she said.

Pohamba’s entry into this field began not in a factory but during her undergraduate studies at the University of Namibia.

In an interview with Namibian Sun, she recalled pursuing a biology major in 2008, during which she conducted research on food safety at a local beer brewing plant.

Her project focused on isolating and identifying organisms responsible for beer spoilage. “That hands-on industrial experience sparked my interest in food science and quality,” Pohamba said.

After earning her bachelor of science in physiological and molecular biology and chemistry, she began working as a food microbiologist at the Namibian Standards Institute, where she focused on fish, meat and water industries.

“That role provided me with extensive exposure to microbiological analysis, food regulations and standards, as well as food safety and quality management systems,” she said.

From the ground up

Today, Ileni Agro-Solutions and Consultancy CC helps farmers and small businesses turn their raw produce into something Namibians can buy off the shelf — work that speaks directly to a national challenge: the country still imports large volumes of food that could be grown, processed and packaged at home.

However, Pohamba’s highly specialised and entrepreneurial venture has not been without challenges.

She currently lacks a dedicated facility, having transformed one of her bedrooms into a product development laboratory.

“The space is far too limited for storing equipment and conducting practical training sessions. I am often forced to transport tools and utensils to training venues, which can lead to breakages. When larger groups are involved, I'm compelled to rent external spaces, significantly increasing costs," she said.

Agro-processing is capital-intensive, she added, a reality that has nevertheless not deterred her.

Her current inventory of equipment is valued at approximately N$100 000 and entirely self-funded.

“Many basic items are expensive to source locally, while specialised food processing laboratory equipment must be imported. We urgently need government subsidies for food processing equipment and for our TVET institutions and universities to begin fabricating some of this machinery locally,” she said.

Additional hurdles include the limited availability of local food ingredients and additives, a lack of food safety-compliant facilities and high costs associated with food analysis.

Lessons on value addition

But a critical barrier is the low awareness of the benefits of agro-processing, particularly in rural areas.

“Many communal farmers and informal vendors do not yet recognise the potential of value addition," Pohamba explained.

"They may struggle to envision how their livestock can become boerewors, biltong, or canned meat, or how an informal fatcake (vetkoek) seller could elevate her offerings to proper bakery products,” she said.

Value addition, she said, benefits businesses and livelihoods alike. Pohamba works closely with farmers in the northern regions of Oshikoto, Oshana, Omusati and Ohangwena, many of whom remain trapped in informal markets and struggle to sell raw produce.

“When raw produce is converted into higher-value processed products, it not only has a longer shelf life but also commands significantly higher market prices and opens access to formal retail channels, institutional buyers, and even export markets that raw produce cannot reach,” she said.

Pohamba encouraged young people to seize this opportunity, explaining that agro-processing represents not a minor chance but one of the most powerful industries available today.

“Government entities, councils and investors are paying attention. The fact that our government has recognised agro-processing as a priority industry is a clear signal that the doors are open and the timing is right,” she added.