For over 7 years, Osato has been fueled by a profound desire to helping youths like herself overcome obstacles and unlock their hidden potential. Osato Omo-Osemwingie has for more than seven years been actively championing youth entrepreneurship, youth development and Food security in the meat value-addition chain in Nigeria.
She holds a Leadership in Business Certificate from Purdue University, USA. She holds a Second class honour Bachelor of Engineering in Chemical Engineering from Covenant University, Ota in Nigeria where she also finished as the first female to start selling zobo bought from the business unit in the hostel and hence, empowered students whom didn’t have enough pocket money, paying them N30,000 monthly to sell zobo in their hostels to making her first N1,000,000 at 21.
In 2020, She quit her job in a fintech company and started her business of making kilishi form various animals using Clean Technology.
Today, it sells in over 200 supermarkets in Nigeria and exports to Europe, the experience she has gathered over the years as enabled her win several Local and international grants from Naira to Dollars from Nigerian brands to brands like Meta (Facebook) and others . *She works as a Project Manager at the African American Chamber of Commerce currently and worked in-person as a project Assistant at the American chamber of commerce in August 2023. She has spoken severally at Lagos Business School, Ivy Tech College in the United States and invited as a delegate to the United Nations (UN HQ) with the IAAS team to drive Food Security.*
Just last year, she received an award from Eric Holcomb (Governor of Indiana) and the Vice-President of the United States of America for her outstanding contribution to the development of Nigeria as a Mandela Washington Fellow.
She is a believer, Empath, Food security advocate, youth entrepreneurship driver especially within the African Context. At the end of her National Youth Service Year (NYSC), she received an Award as a distinguished corps member in Ogun State by her Excellency ; Mrs Abiodun for the several impact projects done in Odogbolu, Ogun State. The award recognized her contributions to Sustainable Development Goals, especially Education and Food & Agriculture sector .
She Leads her team to provide kilishi upskilling training to over 70 meat value addition processors in Nigeria.
Informations de Matchmaking
First Name
Osato
Last Name
Osemwingie
Company
Young African Leadership Initiative
Participant
agrofood & plastprintpack Conference
Baking Supplies/ Food Ingredients and Extraction Technology
Session brief: Companies in the Agribusiness sector produce basic products, semi-products and final products for export, specialized processors and B2C/ B2B markets. Their products are targeting valueadding, retail, catering and export supplies. Efficient and consistent production of mass market products demand for stable processes, seasonal and supply balancing, high percentages of ingredients from staple produce and the opportunity to build strong brands serving the national taste. With humidity variations, peak demand seasons and challenging food distribution chains, every product needs to fulfill quality, shelf-life and cost equations for different consumer strata. Baking and wet food processors are using a variety of functional ingredients in order to meet sensory, texture, process control, stability and import substitution demands. At the same time, the domestic production of those ingredients offers a possibility to distinct oneself in the milling products market, generate value from a higher grade of extraction, capitalize on economies of scale and supply export demands. Extraction and recombination broaden the customer base into industrial, biotechnology, medical/ dietary and feed clients. Selected qualities are the baseline for the production of formula meals, instant products, geriatric recipes, tube feeding, dietary preparations, probiotic supplements and hypo-allergen product families. Those advanced processes need elevated levels of technology, documentation, preventive consumer protection and genuity defence. On the next level of baking, storing & dosing, suitable machines with reliable 24/7 operationability, dough handling & maturing storage, distribution crates and cutting equipment is needed. For general food processing businesses including wet processing, the aspects of receiving quality checks, mixing, heating and aseptic packing have to be covered. These goals applied under a holistic brand building underscore the relevance of the panel session where experts come together to share their perspective. Panels on these complex topics highlight the importance of the Nigerian AgroFood-PlastPrintPack conference.
Session objectives: This panel session will provide insights in best practices, innovative solutions and market trends for sourcing optimal base, added and functional ingredients, and technologies to mill, extract & process those from local commodities. I. Extraction, purity verification, marketing of ingredients. II. Process modelling, substitution, production optimization. III. Seasonal recipes and pricing for the same product based on harvest seasons. IV. Ingredient formulation for different consumer groups, reflecting price V. Public health recommendations, prime diets and demographic trends. VI. Nutrition autonomy, import substitution and brand building of national products.
Session format: I. Introduction: Topic 5min and panelists will be introduced and given each 3 minutes to share their thoughts on the theme. II. Moderated panel discussion: This is a 40-minute conversation between panelists and moderators, drawing on panelists' knowledge and experience in baking and food ingredients. III. The panelists will be asked various questions and given time to answer and discuss. IV. Audience participation: The moderator will guide questions and comments for 10 minutes. V. Wrap up and highlight critical takeaways — 10 minutes
