What we do
Four operations, run in sequence on the same chain.
Each of these can be bought on its own — feedlot management for a third-party herd, slaughterhouse design for an investor, freight for another exporter. Most buyers take the whole line.
01 · Field
Fruit and produce export
We aggregate matoke, avocado and pineapple from contracted smallholders and farm groups in central Uganda. Varieties and harvest windows are agreed in advance so a buyer's programme is planted for, not scavenged at market. Produce is graded and packed at our collection point and moves under temperature control from there.
What the service covers
- ·Grower contracting, input guidance and harvest scheduling
- ·Collection, sorting and grading to an agreed size and class
- ·Carton and pallet packing to buyer or retailer specification
- ·Pre-cooling and cold-chain handling to Entebbe or Mombasa
- ·Phytosanitary inspection and export clearance
400 mm
Net
4 kg
Layers
1
Per pallet
54
Reject at
>2% defect
Typical terms
02 · Feedlot
Cattle feedlot management
≈1.25 kg/day average · carcass weight forecast inside a 5% band
Ugandan cattle arrive lean and inconsistent. We buy or take in stock, then finish it on a managed ration for 90–120 days with individual weight tracking, veterinary cover and pen-level records. The result is a predictable live weight and carcass grade that a slaughterhouse and a buyer can both plan around. We run this for our own export programme and as a managed service for herd owners and investors.
What the service covers
- ·Stock selection and purchase at regional cattle markets
- ·Ration formulation from local by-products and forage
- ·Animal health programme, quarantine and treatment records
- ·Weight-gain tracking and traceability from pen to carcass
- ·Feedlot design, staffing and operating procedures for third parties
03 · Processing
Halal slaughterhouse design and operation
We plan, commission and operate abattoirs to halal requirements — from the layout of lairage and the direction of the slaughter line to the paperwork issued with each carcass. Slaughter is performed by trained Muslim slaughtermen under the supervision of a recognised Islamic authority; clean and dirty flows are separated; chilling, cutting and packing follow the buyer's cut specification.
What the service covers
- ·Facility design: lairage, slaughter hall, chillers, cutting room, effluent
- ·Halal procedure: supervised slaughter, no stunning conflict, blessing and bleed-out records
- ·Hygiene regime, HACCP-style controls and daily veterinary inspection
- ·Carcass grading, primal and retail cutting, carton or vacuum packing
- ·Certification pack per consignment for the importing market
No cross-traffic between sides · knives, chillers and cartons dedicated to halal product
For Middle East buyers
Consignments are prepared to the certification and labelling requirements of the destination market, including Arabic-language shipping marks and importer-country halal attestation where required.
04 · Logistics
Logistics and shipping
The last link is where African export usually fails. We handle inland haulage, customs, certification and the booking itself, so a buyer receives one shipment file rather than five phone numbers. Reefer and dry containers via Mombasa and Dar es Salaam; airfreight out of Entebbe for high-value fresh lines; consolidation for buyers taking mixed pallets.
- ·Inland haulage from farm gate and packhouse to port
- ·Export customs clearance and border documentation
- ·Reefer booking, temperature setting and container sealing
- ·Consolidation of mixed produce and meat programmes
- ·Shipment file: certificates, invoice, packing list, bill of lading
Routing reference
Transit times indicative; confirmed per booking.