Young farmer finds niche with gluten-free sorghum flour Armed with a degree in Agricultural Mechanisation, one might expect to find Kelelelo Kabelo Korononeo wearing overalls, swathed in sweat and grease, a spanner in hand. Instead, the 33-year-old is more likely to be seen in an apron, covered in flour, perhaps clutching a whisk. Although remaining true to his Agriculture roots, the Molepolole native has taken a different route, one rarely explored locally: adding value to produce.
Formed last year out of his own pocket, Korononeo’s company, Golden Grain, produces flour with a difference – instead of wheat, he uses sorghum to make a high-quality, gluten-free product. Working out of his home in Magokotswane ward, he uses a small scale machine to manufacture his nutritious flour, which is available in 500g quantities at P35 a bag. “Our flour is good for gluten intolerant consumers, celiac and diabetic consumers as it has low glycemic index which helps maintain a stable blood sugar level.
It is also high in fibre, which is good for digestion and weight management,” explains the forward-thinking businessman, who set-up Golden Grain after realising there were no such home-grown alternatives available. “We are still selling in the streets as a way of raising awareness on the ground before we go to retailers, but we are working on expanding early next year. The reception has been good; Batswana want the product in retail stores!” says Korononeo, adding financial constraints have stopped him from taking this step thus far.
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Currently knocking on doors to seek funding, if the stars align and all goes to plan, Golden Grain flour will soon be stacked on shop shelves around the country. He also hopes to add hospitals, government schools and bakeries to his client list. Unlike most health-food alternatives, Korononeo’s sorghum flour is not only beneficial for the body, it tastes great too.
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