In the vibrant Sabeto region of Nadi, Saleshni Devi, a 57-year-old farmer, is revolutionizing the agricultural landscape by creatively transforming kumala, or sweet potatoes, into a diverse range of products. With 37 years of experience managing a six-acre farm alongside her husband, Saleshni is not only cultivating vegetables but also exploring new business ventures that enhance local agriculture.
Her journey began with a friend’s suggestion to try making kumala fries, which illuminated the untapped potential of kumala in Fiji, a country still heavily reliant on imported potatoes despite having a local alternative. “Kumala has so many health benefits, yet we are importing potatoes when we can grow kumala locally,” she noted, reflecting on the importance of promoting local produce.
To develop her ideas further, Saleshni joined the Fiji Enterprise Engine Accelerator Program, where she focused on how kumala could substitute imported potatoes in various recipes. Through extensive experimentation, she succeeded in creating an array of items such as kumala fries, wedges, hash browns, nuggets, and even samosas, all of which received positive feedback from consumers.
“Anything made with potatoes can also be created with kumala. People can’t even tell the difference in taste, and my products are delicious,” she expressed, showcasing the adaptability of kumala. However, she confronted a significant challenge: the limited market for kumala products in Fiji. To address this, Saleshni developed a freezing technique that significantly extends the shelf life of her kumala offerings, keeping them fresh and available well beyond the harvest season and turning kumala from a perishable good into a sustainable option.
As she awaits clearance for her Fijian Made labels, Saleshni is reaching out to supermarkets to broaden her distribution channels. Her entrepreneurial path not only highlights her personal achievements but also serves as a motivating example for women farmers in Fiji, encouraging them to delve into value-added agriculture as a route to economic empowerment.
Saleshni’s story echoes a growing movement in Fiji where local entrepreneurs are advocating for reduced dependence on imported foods, similar to initiatives led by female business leaders such as Shayal Singh of Million Green Fiji, who promotes self-sufficiency and local agricultural development. These combined efforts are paving the way for a more sustainable farming approach and enhancing food security across the region.
As Saleshni Devi presses on with her mission, she embodies hope and resilience within her community, demonstrating that innovation, determination, and a commitment to supporting local agriculture can unlock new opportunities and inspire others to follow her example.
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