Farm’Innov Connection #4
From seed to shelf: creating value across Kenya’s agri-food chain
Join us for the 4th Farm’Innov Connection event, part of French Week 2025!
As part of the Farm’Innov cooperation and technical assistance project* and in partnership with the French Chamber of Commerce in Kenya, we are pleased to invite you to an event dedicated to stakeholders in Kenya’s agri-food value chain, organised as part of the 3rd edition of French Week in Kenya!
📅 Date: November 26, 2025
📍Venue: Novotel Westlands, Nairobi, Kenya (+ Webinar)
This event will provide an overview of sources of value creation and drivers of innovation across the entire agri-food chain in Kenya, from upstream agriculture to food processing, with the participation of Sokofresh, AFD, the French Chamber of Commerce in Kenya, and testimonials from companies involved in the Farm’Innov project acceleration programme, including Camino Ruiz and Sweet’n’Dried.
It will bring together players from the Kenyan private sector and institutions working to support the agri-food sector in Kenya and make it increasingly innovative.
We would be delighted to welcome you.
Register now
Limited number of places available.
This event is exclusively reserved for agri-food stakeholders.
We reserve the right not to confirm your registration if this is not the case.
(a confirmation e-mail will be sent to you)
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Programme:
IntroductionFarm’Innov project presentation
What value creation in upstream agriculture?
– Example of a company with a circular agriculture system: what challenges have been encountered and what is needed to move forward?
John NJONJO, Sangare Gardens (to be confirmed)
– Biosolutions to support the ecological transition
Martin MONTBARBON, Elephant Vert (to be confirmed)
How can post-harvest losses be limited and value created?
– Sokofresh case study : how to guarantee the freshness of harvested raw materials?
Denis KAREMA, Sokofresh
– How can fruits and vegetables from small Kenyan farms be promoted?
Mercy MWENDE, Sweet’N’Dried
3:40pm
How can value be created through food transformation?
– Example of the use of by-products from tilapia production, and prospects for new related businesses
Loreen WANJIRU, Camino Ruiz
– How can surplus vegetables be used through food processing?
Victor ONZERE, Ngong Veg (to be confirmed)
04:25pm
Conclusion
Closing and opening
Domitille GUILLOTON, French Chamber of Commerce in Kenya
Welcome to the 3rd Edition of French Week 2025!
The French Chamber is excited to invite you to the French Week 2025!
After the remarkable success of the 2nd edition of French Week, which brought together over 600 participants, 70+ speakers, 15 high-level sessions, and 17 partners, we’re thrilled to be back with the 3rd edition!
This year, join us for three vibrant days of dynamic discussions, engaging roundtables, and inspiring presentations designed to spark new connections, strengthen business ties between France and Kenya, and unlock fresh opportunities for investors and enterprises.
> Programme & registration
Contact
Blandine Fortin | Farm’Innov project Manager blandine.fortin@pole-valorial.fr | +33 (0)7 85 34 38 42