Fresh Cuts to expand in processing, livestock, trade |31 March 2005

Taking advantage of the more favourable business environment with newly introduced concessions for farmers and processors, and relaxed trade conditions, Fresh Cuts is this year accelerating plans to construct a new building at Roche Caiman, opposite Secti bulding, on more spacious premises.

The company has over the past nine years been operating along a fairly tight road up at Foret Noire, with barely enough space for parking and for two cars to manoeuver pass each other.

Fresh Cuts has not decided on a contractor yet, but with plans of the building completed and with all its building materials ready, the company has mobilised a team of workers to clear the land and get the foundation started.

"Its going to be a much larger meat shop with a number of sections for a variety of meat products, dry goods, fruit and vegetables and cold wines," the company's director Achille Corgat told Business Nation, adding that the total cost of the project will amount to some R3 million.

A section inside the shop will be dedicated to imported vegetables, while those grown locally will be sold in an open market outside, where sprinklers will be set up to keep them fresh. Meat will be sold fresh, pre-packed and frozen.

Mr Corgat said he has plans to apply for an import licence to bring in a variety of vegetables at cheaper prices than those being imported at the moment and a wide range of tinned goods.

"We are still carrying out a market research, but we have identified Kenya as a good option for vegetable import," Mr Corgat said.

In addition, a grill shop will also be set up to sell products like kebab and burger, as part of a move to promote the company's products.

Fresh Cuts has announced plans to diversify its meat products and in the pipeline are 15 varieties of sausages including original frankfurters as well new bacons and hams.

"What we are aiming for is total subsistence and help cut on import. We source from our own supplies, we process and we sell," Mr Corgat pointed out, adding that in line with this there are plans to expand the company's farm and to set up its own abattoir.

"If we can for instance build up our goats' stock to 600, the farm can supply us with 15 every week, which is enough to supply the market," he said.

If all goes well, the meat shop, which will have a parking facility for 40 cars, will be ready in December.

The outlet at Foret Noire will be turned into a fully-fledged processing plant with a mini meat shop.