What happens when deep expertise meets a genuine desire to make a difference?

For Rita Baeza, the QRC Audits Manager at The Hershey Company, the answer has taken shape through years of quiet, purposeful work, supporting food entrepreneurs across Africa through Partners in Food Solutions.

Based in North Carolina, Rita brings a career spanning nearly every corner of the food industry; bakery, fruits and juice, beverage, tortilla, and now confectionery, along with deep experience in process improvement, Six Sigma, new product development, and product line start-ups. Her credentials speak to the same commitment: she holds a Sensory and Consumer Science Certificate from UC Davis, alongside ASQ certifications in Quality Auditing, Quality Management and Organizational Excellence, Six Sigma Green Belt, and HACCP auditing. But credentials, she'd be the first to say, are only part of the story.

Rita's motivation is straightforward, and she'll tell you so herself: "I love quality and food safety, and I'm inspired by the opportunity to support businesses that may not have access to the same technical resources." It's a simple belief, but one that has translated into something far-reaching.

Volunteering, for Rita, is not a new chapter, it's a thread that runs through who she is. She has given her time and expertise through other organizations, and those experiences reinforced something she already suspected: that even small contributions can start a change. "I want to make a difference and contribute to a good cause," she says. "I have found that even with small contributions, it is possible to start a change and make a positive impact." When she discovered Partners in Food Solutions, the fit felt immediate. "I admire the projects and commitment of Partners in Food Solutions. I am happy to help and contribute to their goals."

Over the course of multiple engagements, Rita has worked alongside business owners and their teams to strengthen food safety systems, sharpen operational processes, and build lasting confidence in how they run their businesses. Her approach isn't about sweeping transformation; it's about practical clarity. The kind of guidance that helps a team understand not just what to do, but why it matters.

Her most recent engagement was with Edmass, a food business based in Ghana, where she worked closely with their team to support the company in strengthening their food safety system. It's the kind of virtual support that PFS volunteers provide every day, but the impact it leaves is anything but ordinary.

What strikes Rita most, across every project, is not what she brings to the table, but what the teams she works with already carry. "The commitment and resilience of the local teams," she says. "Despite limited resources, they are highly motivated to learn and improve." That energy, she notes, is what makes the work feel truly meaningful. Because progress here is never one-sided. Rita brings technical know-how; her client teams bring ownership, drive, and a hunger to grow. Together, something shifts.

And she has seen it shift. "Even small contributions and guidance can have a meaningful impact. It's rewarding to see improvement, to motivate teams, and to support better operations." Those moments of progress, however incremental, ripple outward. Stronger systems mean safer food. Safer food means stronger businesses. Stronger businesses mean more resilient communities.

"Supporting local companies strengthens communities, improves food access, and creates long-term impact," Rita reflects. It's a truth that volunteers like her live out, one project at a time.

Her work is also a natural extension of the values she holds at Hershey, a commitment to quality, integrity, and acting in ways that move others forward. Through PFS, those values don't stay within the walls of a corporation. They travel. They land in a factory in Lagos, a processing unit in Nairobi, or a miller working toward their food safety certification.

That is the quiet power of volunteering, not just giving time, but applying what you know in service of someone else's growth. And trusting, as Rita does, that even the smallest contribution can start something meaningful.

Yongo Salasini’s journey is a powerful example of how the right opportunities, mentorship, and determination can shape a meaningful career.

A graduate of the University of Zambia, where she earned a Bachelor of Science in Food Science and Technology, Yongo joined COMACO in 2022 through the PFS apprenticeship program designed to strengthen practical skills and industry exposure. During her placement, she worked closely with the Quality Control department, gaining hands-on experience in a dynamic food processing environment.

Reflecting on her time in the program, Yongo described it as both enriching and transformative:

“The apprenticeship package covered more than what I expected. I was attached to a busy food processing facility that challenged me and allowed me to apply skills from my undergraduate studies in a very relevant way.

I also benefited from a well-facilitated mentorship. Great care was taken to match me with a mentor aligned to my goals, and the discussions we had contributed meaningfully to my personal development.

Additionally, the leadership training and certification I received have been invaluable—both in practical settings and in strengthening my applications for further opportunities.”

The impact of the program extended far beyond her time at COMACO. Shortly after completing her apprenticeship, Yongo was awarded the prestigious Japanese Government (MEXT) scholarship. She credits this achievement in part to the guidance and support she received from both her Partners in Food Solutions (PFS) mentor and her supervisors at COMACO, who provided mentorship, advice, and strong recommendations.

Yongo went on to pursue graduate studies at the University of Tokyo, where she successfully completed the International Master of Science Program in Agricultural and Development Studies—further deepening her expertise and global perspective.

Today, she continues to give back to her community. As a guest lecturer at the Kasisi Agricultural Training Centre, Yongo is helping to shape the next generation of professionals through teaching, mentorship, and knowledge sharing.

Her journey reflects the transformative power of experiential learning and the lasting impact of mentorship—demonstrating how investing in young talent can create ripple effects far beyond the classroom or workplace.

In 2019, Ebenezer Kwamena Adomako began his journey with Partners in Food Solutions (PFS) as an apprentice placed at Juaben Oil Mills in Ghana. At the time, he held a bachelor’s degree in molecular biology and biotechnology from the University of Cape Coast and was eager to gain meaningful, hands-on experience in the food industry.

The apprenticeship proved transformative.

Reflecting in his exit survey, Ebenezer shared, “Having left school in pursuit for a great on the job experience, this program did beyond that and has helped me in identifying some great opportunities in the food industry.” His time at Juaben Oil Mills gave him not only technical exposure, but also a practical understanding of the systems that underpin a successful food business.

Through the placement, he deepened his appreciation for structured quality systems, noting, “I gained the understanding of the importance of having a quality management system implemented as part of operations in a food industry.” He also gained firsthand insight into the constraints many food companies face, explaining, “I experienced the basic challenges faced by most food industries in trying to meet regulatory standards without the availability of expertise and adequate resources.”

In addition, Ebenezer developed practical skills in workplace safety, sharing, “I also learned how best to establish an effective Health and Safety system taking an industry’s available resources into account.” These lessons would become foundational to his career.

Following the apprenticeship, Juaben Oil Mills retained Ebenezer, recognizing the value he brought to the organization. He later continued building his expertise at Premium Foods Limited—another PFS client—where he has worked for the past three years. He previously served as Quality Systems and Quality Assurance Supervisor and has recently transitioned into the role of Quality Assurance Manager. In this capacity, he supports the organization to ensure its processes and products consistently meet required specifications.

Ebenezer’s journey reflects the power of applied learning and industry partnership. What began as an apprenticeship has evolved into a leadership role in quality assurance—strengthening both his professional path and the companies he supports.

For more than a decade, General Mills scientist Rose Barry has been a steady, trusted partner to PFS clients—bringing technical expertise, encouragement, and an unwavering commitment that has shaped their growth. But there is one company that has been at the center of her efforts – COMACO, a Zambian processor who makes a variety of natural food products. Since 2018 alone, Barry has supported COMACO through 36 individual services, from project leadership to specialized R&D guidance. Her deep, sustained involvement reflects not only her personal dedication, but the powerful impact a single volunteer can make through Partners in Food Solutions. 

Barry’s long-term partnership has helped COMACO navigate challenges in product development, equipment decisions, and food safety—always with the steady hand of someone who knows how to translate complex science into practical solutions. And as COMACO continues strengthening its operations, Barry remains a constant presence, exemplifying the spirit of collaboration at the heart of PFS. 

COMACO and Partners in Food Solutions go way back: In fact, the Zambian food processing company was PFS’s first client. Since then, volunteers have helped COMACO solve a variety of business and food processing challenges. Stuart Hall, chief operating officer at COMACO, said their strength is making things “the way products used to be made” – minimalistic, additive free, and high quality. COMACO’s farmers use sustainable or regenerative methods to grow the crops that the company then processes into products like peanut butter. 

“Having the expertise of large organizations really helps us to develop an understanding of what we need to do, whether it’s what equipment are we going to buy, how we are processing, challenges that we have from food safety issues,” Hall said of working with PFS volunteers from companies like General Mills. 

Barry herself is a perfect example—her breadth of expertise embodies the very support Hall describes. Having worked on many General Mills products during her 18-year career, Barry considers herself a “breadth person” – someone who knows a little about a lot of different facets of food processing. This has made her extremely valuable to COMACO, because she can provide insight on a wide range of topics. 

“In an area where businesses are less developed, it really felt like I was adding more value to people with what I knew,” Barry said. “The world is smaller than we think. You want to help locally when we can, and I do do that. But I feel like I have a greater impact overall when I volunteer with PFS.” 

She’s also leveraged her experience to progress her career at General Mills. When Barry first began volunteering, she was interested in a global role. PFS helped her get there. 

“I thought if I can help share my expertise with somebody, that sounds great,” Barry said. “I was also personally really interested in a future role in a more global, international part of the company – maybe if I do this with PFS it will give me more empathy for the global consumer and I can leverage that in my development also.” 

Hall said working with Barry energized his team and kept them accountable to their own goals, ensuring projects progressed on time. While COMACO is interested in expanding the reach of its exports as consumers in higher-income countries become increasingly discerning about the origin of products they buy, Hall said they don’t currently operate at a scale that would make that plausible. But working with PFS allows his team to see what’s possible, he said. 

“If we look at what we do in comparison to General Mills in terms of scale of a product, it’s a massive learning experience for us to understand that there’s General Mills factories out there that turn over billions not millions, and the potential for COMACO to one day get to those levels as well,” Hall said. 

Pristine Foods has been growing at a fast clip since its founding in 2019. They’ve leveraged the expertise of PFS volunteers to grow their egg processing business, developing powdered and pasteurized liquid egg. Then, they set their sights on a new business line: a mayonnaise product.

The Ugandan company benefited from Cargill expertise through Partners in Food Solutions throughout the entire process, from planning the factory equipment to trialing production techniques and the shelf life of its mayonnaise. 

The first step towards establishing the new product was identifying, securing, and installing the proper equipment. Shane Thome, a packaging manufacturing lead at Cargill, used his skills to help Pristine Foods determine what equipment would be the best fit for their business goals and factory space, as well as safety practices.

Thomas helped the Pristine Foods team write a clear proposal outlining what the company was looking for, to bid out to potential suppliers. 

“We were more the plan builders for them to make sure that they didn’t miss something that could be critical for their process,” Thomas said. “Once they got to that point where they had the right design for their equipment, they had an acceptable price, and acceptable delivery and installation, then we felt like they were in a position where they could execute against that plan.”

Once the equipment was installed, another team of Cargill volunteers stepped in for the next part of mayonnaise development: selecting a process and formulation for the product. Aline Gomes Oliveira, a food product and process specialist at Cargill, works on mayonnaise and other dressing products. She guided Pristine Foods on best practices, building local technical capacity.

Gomes Oliveira helped Pristine Foods fine tune the equipment to the right settings, as well as reviewing recipes to determine what ingredients, like starches and emulsions, worked best. They collaborated to develop a repeatable mayonnaise production method that would meet food safety standards and provide an appealing tasting-product to consumers. 

“As Cargill, a big company, we have a lot of resources. I’ve learned so much with Pristine because they don’t have as many resources. They want to learn, they want to know how to process [their product],” Gomes Oliveira said. “I’ve learned with them that it is good to adapt and be flexible with the resources that we have.”

Another key project, with trials still underway, is helping extend the shelf life of the mayonnaise product. Gomes Oliveira provided guidance on how to adjust the formula so it remains shelf stable for longer periods of time. 

Because Pristine Foods doesn’t have controlled temperature facilities, the tests are taking place using warehouse conditions. They are testing three batches of mayonnaise, using a tracking system that will record changes in quality to ensure the final product is safe and high quality. 

Thomas said he learned a lot about clear communication as a PFS volunteer. He’d love to see more opportunities for his Cargill colleagues to volunteer with PFS, leveraging their diverse array of skills towards solving challenges for African food processors. 

Joel Guma, managing director for Pristine Foods envisions their company needing future support as it grows the mayonnaise and powdered egg business lines.

“We want to grow those categories, in Uganda and beyond. We’re hoping to quadruple or grow five times within the next five years with these products. That is going to call for a lot of human capital development, particularly on site,” Guma said. “I can’t think of anybody else who can help us on all those fronts other than the partners within PFS.”