The warm reception from the Fijian people has inspired Waisea Tokikiviro and his wife Dijana Green-Tokikiviro to launch a business in Nadi.
During the COVID-19 pandemic, many of their family members in Fiji lost their jobs. Wanting to help, they encouraged their relatives to start producing handicrafts, which they then sold in Australia.
When Australia began allowing the import of yaqona, the couple expanded into this market.
“This allowed our family members to continue working while we provided support,” said Ms. Green-Tokikiviro, the founder and CEO of Elevating Food Safety Pty Limited.
As their business flourished, Mr. Tokikiviro saw an opportunity to import seafood from Fiji to Australia.
“We found a local business partner to collaborate with and meet all necessary requirements. Two years on, we continue to thrive,” Ms. Green-Tokikiviro remarked.
To bolster their growth, they established a seafood processing plant in Fiji to supply both local and international markets.
The business model enables villages to harvest seafood and supply it to Pacifika Delicacies, a seafood shop and processing factory in Martintar, Nadi, which opened on August 1.
“Our new vertical integration business sources seafood locally before sending it to Australia. Additionally, we will sell the seafood within Fiji as well, supporting the local community, family, and friends with this pioneering concept,” Ms. Green-Tokikiviro added.
The initial investment was F$250,000, with an ongoing yearly investment of F$200,000. The business will employ three full-time and four part-time staff members.
Its head office is located in Sydney, Australia.
“We can efficiently run the business from a distance with the shop based in Fiji,” Ms. Green-Tokikiviro noted.
Previously, Ms. Green-Tokikiviro worked seven years ago representing the Parramatta Eels in Fiji and partnered with her husband, who was the president of the Nadi Eels Rugby League Club.