An Ethiopian food manufacturing and innovation enterprise, growing from everyday staples into responsible enset-based product development.
Haiti Food Innovation ET grew from long practical experience in baking and a determination to create more value from Ethiopia's own food resources. Based in Bonga, Kaffa Zone, the enterprise was established in 2015 and builds on more than twenty years of hands-on bakery experience.
Our roots are in the everyday foods people know and trust: injera, bread, cakes and cookies. From that foundation, we have spent more than nine years developing practical uses for enset-derived kocho and bulla, alongside teff, wheat and other locally relevant ingredients.
Today, Haiti Food Innovation ET is both a working food business and a growing research platform. We produce established staple and bakery foods, develop new enset- and teff-based products, and move every public claim through quality and evidence checks before presenting it to buyers.
To develop, produce and distribute safe, practical and high-quality Ethiopian foods that create value from locally relevant ingredients, expand market opportunities and strengthen livelihoods.
To become a trusted Ethiopian food-innovation enterprise recognized for responsible enset-based product development, quality-focused production and scalable local impact.
We honour traditional food knowledge while improving consistency and convenience.
Established commercial products are always distinguished from products still under validation or scale-up.
Documented trials, quality controls and external evidence stand behind every product-specific claim.
We protect our formulations and intellectual property while sharing useful public knowledge responsibly.
We grow through customers, institutions, suppliers, farmers, researchers and development partners.
Traceability, complaint handling and controlled change keep us answerable for what we make.
Haiti operates from its production and innovation base in Bonga, which brings together production lines, enset-processing equipment, quality and laboratory activities, storage and product development. Company records report one main facility, eleven distribution centres and more than 136 full-time employees.
The enterprise is led by Chief Executive Officer Abdulkadir Meko, supported by a team that combines bakery and production experience, food research, quality and laboratory work, operations, distribution and local supply-chain relationships.
Interested in our products, institutional supply, sourcing or collaboration? We would like to hear from you.
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