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.”

“During my apprenticeship at COMACO, I served as a food safety and quality control officer. This role provided me with invaluable hands-on experience, and at the end of my apprenticeship, I was offered a full-time position as a quality assurance officer. In this capacity, I continue to apply the skills and knowledge I gained, ensuring the highest standards of food safety and quality. 

A particularly challenging but fulfilling project I tackled during my apprenticeship was the implementation of a Hazard Analysis and Critical Control Points (HACCP) system in COMACO's processing facility. This task involved identifying potential hazards, developing control measures, and training staff on the new procedures. We overcame these challenges through thorough risk assessments, collaborative efforts with the production team, development of effective control measures, and continuous staff training. Regular monitoring and adjustments ensured the system’s ongoing success. Witnessing tangible improvements in safety and quality was really satisfying for me. 

The support and guidance from my supervisors at COMACO were exceptional. They provided regular feedback, offered professional development opportunities, and fostered a collaborative work environment, which greatly contributed to my growth.  

The mentorship program PFS offered me was another highlight of my apprenticeship. My mentor @Jonathan Richardson of the @J.M. Smucker Co. was highly experienced and supportive, imparting knowledge that has been instrumental in my success in the food industry.” 

Dorcas Olawunmi Olayioye was placed as a food safety and product development apprentice at Fastizers Foods and Confectionery Ltd in Nigeria.

As an enthusiastic food science (MSc) graduate with limited manufacturing experience, she found that the apprenticeship allowed her to apply her academic training in food safety, research and development, product formulation and optimization, market research, sensory testing, surveys, packaging development, and the use of Microsoft Office tools. She also gained a deeper understanding of the complex balance between profit-making and maintaining food quality and safety in a manufacturing environment.

During her apprenticeship, she was tasked with improving Fastizers’ hygiene culture. With strong support and clear guidance from management, she successfully led and facilitated the development of a facility-specific sanitation program while monitoring and training employees—efforts she carried out despite challenging economic factors.

She received immense support from PFS’ Program Director Vivian Maduekeh, who was always accessible and offered valuable learning opportunities. Vivian provided the technical resources Dorcas needed to succeed and served as a mentor, helping her navigate the balance between her passion for food safety and the economic realities of food manufacturing. Her line manager, Samuel Oparinde, also played a pivotal role by helping her build confidence in product development.

The year-long experience gave her a comprehensive foundation for navigating the food industry as a food scientist. Though intense, it offered her the chance to “fly,” demonstrating her theoretical knowledge and skills and leaving a sustainable impact on the company. In the years since, she has continued to build on the skills, knowledge, and relationships gained through the program—growth that has led to her current role as a sanitation supervisor at The Little Potato Company in Canada.

During his apprenticeship with MADDO Dairies in Uganda, Denis Kapalaga served as a quality controller. There, he learned how to work in a professional environment and collaborate with diverse teams. He also learned how to effectively manage his time and quickly solve problems. 

One project during his apprenticeship which stood out to him was a challenge with addressing lumps in yogurt production. He and his team improved the yogurt’s texture and consistency by resolving issues with mixing, ingredient quality, and temperature control during pasteurization. This experience reinforced to him the importance of paying attention to detail, research and teamwork within the food industry. 

His supervisors were also of great help, offering regular feedback, hands-on training, and giving him opportunities that boosted his confidence and enabled him to take on more significant responsibilities. 

With the lessons and skills from his apprenticeship as a foundation, Denis continues his career as a quality assurance officer at the Uganda Coffee Development Authority.  

In a world where knowledge is the backbone of progress, virtual training is becoming a transformative force. For PFS, that means delivering technical and industry-specific expertise across geographic, linguistic, and economic barriers, unlocking the vast potential in Africa’s food businesses. Two recent examples—the Rice Yield Calculation Webinar and the Occupational Health and Safety (OHS) Workshops for African Apprentices—highlight the significant role of virtual training in advancing technical training and workforce development globally at scale.

Reaching the Field: Rice Yield Webinar Goes Global

A recent webinar on calculating rice yield brought together 236 participants from 17 countries, with live interpretation in both English and French. Delivered by volunteers Asif Abbas, Bühler’s Managing Director for Asia Vietnam, and Dr. Griffiths Atungulu, Director of the University of Arkansas’ Rice Processing Program, the session provided valuable insights into optimizing rice production—a vital process needed for rice millers to improve their operations and product.

The feedback was overwhelmingly positive. Attendees noted the clarity of the presentation, practical approach, and its immediate relevance to their daily work. The two-hour training offered essential tools that can directly impact operational outcomes.

Creating Safer Workplaces: OHS Training for African Apprentices

Just days before the rice webinar, PFS hosted our annual apprentice workshop with three virtual OHS training sessions, attended by 90 current and former apprentices across six African countries.

The content covered a wide range of safety topics, from hazard identification to internal safety inspections, stress management, and strengthening safety culture through employee engagement. The training was interactive, practical, and tailored to real-world workplace scenarios.

Participants praised the sessions for their relevance:

"The facilitator was engaging and used real-life examples we could relate to."
"The interactive format allowed us to learn from each other."
"This was a wake-up call on the importance of engagement for improving safety practices."

The apprentices also expressed intentions to train peers, improve communication about OHS practices, and adopt better planning, and commit to the use of PPE.

Why Virtual Training Works

Though PFS has been providing virtual technical and business assistance for over 15 years, the COVID-19 pandemic was when it’s use and power was really recognized by the wider world. Even post-pandemic, virtual learning continues to grow: a 2023 report by Global Market Insights projects that the e-learning market will exceed $1 trillion by 2032.

The benefits of virtual training are clear, with internet access, learners from remote or underserved areas can access expert-led sessions—often in their own language. The reach and scalability is huge, with one well-designed session able to reach hundreds, and potentially thousands, of participants. The cost-effectiveness is also real. Though PFS’ engagements are very ‘high touch’ there are many opportunities to provide more generalized training to larger groups of professional such as the two we just offered.

For regions where in-person, expert-led training is logistically or financially challenging, virtual learning opens doors that were previously closed.

Looking Ahead

As these examples show, virtual training is not just a temporary solution—it’s a long-term strategy for closing global knowledge gaps and PFS has plans to use this tool more and more. The fact that we have so many highly-speciallzied, industry-leading experts in our pool of volunteers is a huge advantage to all of our clients, and the African food processing industry in general. For example, because we have just started our work with rice processers in West Africa we had only directly invited 60 people to the training. However, word of mouth spread and the opportunity was also shared on Linkedin. We had nearly 300 registrations, and for those that weren’t able to attend the video and course materials are still available to them. It shows that there is significant demand and the opportunity to access timely, relevant, and practical training has the power to drive real-world impact.

Thanks our dedicated volunteers and eager learners, we are seeing that transformation unfold—one webinar, one workshop, one food processor at a time.