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| Khadijah Haliru |
Her high
level of formal education notwithstanding, she preferred going the
entrepreneurial route. A way of life she learnt from her mother, who had skills
in baking, culinary, horticulture, animal husbandry, drink-making and successfully
practiced all these and others at the same time.
This piece
is centered on Khadijah Haliru, the Nigerian lady who despite relocating with
her family to Canada over a decade ago still held onto her burning desire.
Entrepreneurship! Like her mom, because she has her hand into several business ventures
at the same time, Canadians call her the Multi-preneur.
The Ahmadu Bello University Public Administration Graduate owns and manages
several businesses. Remarkable among them is her Nigerian stew product that is
already a regular item in many homes and gradually going global.
In a short
conversation with Khadijah, she told Splendid! about
the Nigerian stew project, its future and her other plans.
MULTI-PRENEURSHIP
Among the
businesses is a skin care outfit (www.kbodyblends.ca) where she produces
organic skincare products from African imports; a non-profit organization for
the youth (Youth Engagement Activity Club) where she engages and teaches them
creative skills; and produces a TV show Just Landed (www.youtube.com/justlandedtv).
The latest of the business is Hanak Foods, the company responsible
for the production of the classic Nigerian stew. However, her passion for this
product took the front burner as it seems to have relegated others to the
background, may be for now.
ACCEPTANCE
Her
promotion of Nigerian stew was birthed after getting a rave review during a
food fest in Canada when it was served to neighbours and community members.
This made her realize the great love Canadians and other Africans have for
Nigerian food particularly the stew. This actually brought about the
incorporation of Hanak Foods.
“My kids and
I started talking about this experience and so we decided to set up the company
to serve as an umbrella body where we can start producing Nigerian food that
are much sought after”
Albeit
having other business ventures before the classic stew, the overwhelming love
and acceptance of the stew spurred her on. Besides, knowing that its
introduction was going to solve a major domestic problem encouraged her to go
commercial. She believes that in this era where many couples have little or no
time for cooking, this product comes handy. All one needs do is just pour and
simmer over protein of choice.
According
Khadijah, acceptance has been overwhelming “The product has been wonderfully
accepted. We have gone round the African stores mostly owned by Nigerians and
Ghanaians. A lot of people are really happy and excited and some have
personally written to thank and appreciate our effort. There is a lot of
excitement. It has been accepted very well.”
Apart from
West Africans, Kenyans, Ugandans and Tanzanians are among other Africans that
love the product. Indians, Pakistanis and the Arab population have also shown
great delight about its introduction.
CHALLENGE
One major
challenge the product had at the initial stage of business was distribution.
Khadijah and her team concentrated on marketing and supplying through African
stores. But the desired patronage was not achieved because it was new in the
market. But over time, especially with the involvement of social media,
patronage picked up and the product gradually became a regular in the home of
many Canadians, Africans, Indians and Pakistanis.
RAW MATERIALS
For a
business producing Nigerian stew in such a large commercial volume, one could
not avoid asking a pertinent question. The source of raw materials. Where and
how are they sourced? The mother of three was prompt in telling us they are
sourced from both Canada and Nigeria. According to Khadijah, they only depend
on imported pepper from Nigeria while they make use of the Ontario onions and
tomatoes which, by the way, are already being exported to Nigeria in large
quantities.
BRANDING
Khadijah is
oblivious of the fact that for any business to attain the desired level of
success branding is key. Hence she made sure all promises are kept with regards
to the Classic Stew. How is this achieved? She personally supervises the
production at the factory ensuring that the end product comes out the Nigerian
way. “I go in with my recipes and direct
them on how it should be done. The choice of the bottles were also significant.
We wanted people to see through and want that little oil to show up at the top.
We also reduced the oil for health reasons and for clients to get the real
taste of Nigerian stew.”
THE FUTURE
Where does
she see Hanak Foods In five
years?
“Definitely,
I anticipate a global growth. We hope we can assess the diaspora market right
away. I have people who call me from as far as Australia, so we are looking at
people from other part of the world who really yearn for that taste but can’t
get it.”
She is also
looking at growing the business well enough so that one day it will be set up
in Nigeria. With this move, more jobs will be created; a lot would be exported
abroad so that the dollars come home to Nigeria.
When asked
if she would been more successful if she had started the business in Nigeria
her response was swift as she responded in the affirmative. Citing the Nigerian
population, she believes the country has a great market any investor would be
delighted to tap into. “For sure! The Nigerian market is not a joke. The
Nigerian market is one that any company wants to tap into. We never take that
for granted. Nigeria is the best market ever.”
OTHER PRODUCTS
Besides the stew, another product in the
pipeline is Fura de Nunu (fermented milk and millet mix). According
to her, Fura de Nunu was actually the
first product before the stew. Fura
is still very much in her view and is most likely to come after the stew,
especially now that she and her family have moved to the “Dairy Capital of
Canada.” This will definitely hasten the actualization of the Fura project.
Not just Fura
de Nunu, other Nigerian beverages will definitely come on afterwards.
She reminisced the last few years of her stay in Nigeria when she was well
known for her production of some fine beverages of northern Nigeria origin. She
recalled drinks like Zobo, Kunu and others and how her uncle encouraged her to formally
incorporate the business and go commercial.
ADVICE FOR THE BUDDING ENTREPRENEURS
For many,
especially budding entrepreneurs, who might be interested in knowing what makes
Khadijah Haliru ticks, she has some advice to offer:
“For an
entrepreneur, you need to understand that failure is a MUST. You have to fail
to succeed. I started so many businesses here. I set up many Facebook pages for
so many things because I kept on trying. As an entrepreneur, you should not be
afraid to fail. In fact, failure in one area should make you try a different
way or explore some other option(s).
I really want
people out there to know that it is not a bad thing to fail. It is just getting
up from your failure that is the challenge, and if you get up from your
challenge and you try again, then you would be successful in future. Failing
and not wanting to get up is not good enough. Just follow you passion and goal,
if you need advice just go to the experts where you can get objective advice.”
The
Multi-Preneur who is Edo by origin, born in Kano and spent the greater part of
her formative years in Zaria, simply likes to be identified as Nigerian.
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