A tailor-made strategic consulting session for Porkers Delight: discover their cross-feedback with IFIP
The Farm’Innov acceleration programme is currently supporting 14 Kenyan agri-food companies on their path to innovation and success through a tailor-made 10-month support programme, which will run until February 2026. It includes immersion visits in France, consulting services and training provided by French experts from the Valorial network, as well as a number of Kenyan experts.
Porkers Delight (company dedicated to delivering premium quality, delicious, authentic, and ethically sourced pork delicacies in Kenya) has benefited from personalised support from IFIP (French research and development institute serving the various professions in the pork industry). Here is their cross-feedback on this consulting service.
Farm’Innov:
“You took part in a consulting provided by IFIP in the framework of the Farm’Innov Acceleration Programme. Can you share what you studied with the consultant? What did you gain from it, and how do you intend to implement the advice and recommendations shared during the consultancy mission within your company?”
Michael Muchunu, Director, Porkers Delight:
“My Consultant Patrick was a very experienced, professional and had patience to make sure that I understood the two questions that he was consulting with Porkers Delight Ltd.
We discussed about Meat quality and slaughterhouse conception which I gathered a lot of detail that I had not heard before. He also made sure when he boss visited Kenya the visited our offices and had a very great discussion with them about slaughterhouse and how it is done in France. The slaughterhouse was up to international standards and would love to get to those standards later in life.
We also touched on issues of genetics of pigs, good breeding and a definition of a good carcass. This went on well we also touched on issues of feeds and Artificial Insemination. I learned that AI is better than using the boar what we practice a lot here in Kenya.
Lastly we discussed about the dried sausage which he took me through the whole process. Patrick is competent, has wealth of experience, he is a good person with a lot of knowledge and understanding.”
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Farm’Innov:
“You took part in a module of the acceleration programme. What did you gain from it?”
Patrick Chevillon, Engineer & Meat Quality and Slaughtering-Cutting Technology Project Manager, IFIP
“This acceleration programme enabled me to establish contact with Porkers Delight, a small-scale pork production chain linked to a Kenyan cutting and processing unit that targets the high-end catering market with mainly frozen products. This programme enabled me to assess the local difficulties in sourcing selected pig genetics for this market and the difficulties in providing a balanced diet for farmed pigs. The frozen products sold are raw, uncooked cuts that are well presented, or vacuum-packed frozen sausages. The proportion of cooked or dry processed products is very low, unlike in our more developed European countries. Slaughtering techniques and dry sausage production have been developed in a specific IFIP training programme to improve the sanitary control of pig carcasses and develop a new dry sausage industry in Kenya.”
Farm’Innov:
“How do you plan to use it in your activities?”
Patrick Chevillon, Engineer & Meat Quality and Slaughtering-Cutting Technology Project Manager, IFIP
“These exchanges enable us to consolidate our IFIP expertise by adapting our training programmes and technical solutions to local production conditions in Kenya.
Contacts have been established between our Institute and a company, which will certainly lead to new collaborations in the future with this company or other partner companies in the Kenyan sector. IFIP wishes to develop its expertise and training activities in the pig sector, from farm to fork. This support is a further reference in our fields of expertise in international livestock farming, transport, slaughter and processing.”