Trained in biomedical laboratory science, Assaba Akouétévi set out to modernize the way wangash, a traditional cow’s milk cheese, is produced and sold through ROSHTA Wangash. Her company focuses on food safety, packaging and innovation while helping bring more structure to a largely informal sector. In this interview with Togo First, she discusses her journey, the challenges of dairy processing in Togo and her ambition to build a regional brand.
Togo First: Your background is in medical laboratory science. How did you move into food processing, and wangash in particular?
Assaba Akouétévi: My training in medical laboratory science taught me something fundamental: health starts with what we eat. I worked in an environment where hygiene, quality and safety were central to everything we did. At the same time, I have always been passionate about entrepreneurship and cooking. When I saw the potential of wangash, a popular cheese that has yet to be widely commercialized, I saw an opportunity to bring those two worlds together.
Togo First: You often talk about a turning point. What led to the creation of ROSHTA?
AA: The idea came from a very simple experience. One day, I traveled several kilometers to buy wangash. When I found some, I was not satisfied with the hygiene conditions. My husband and I started wondering how many consumers were dealing with the same problem.
Many people enjoy the product but cannot find it easily, or do not have time to prepare it themselves. That is when we came up with the idea of offering ready-to-eat wangash that is properly packaged and easy to transport.
Togo First: What distinguishes ROSHTA’s wangash from traditionally sold wangash?
AA: What sets us apart is our focus on quality. We follow proper hygiene practices at every stage, from milk collection to packaging. Our process improves traceability and shelf life and makes the product easier to transport. We have also developed several varieties while preserving the product’s traditional character.
Togo First: Why did you decide to offer several flavors?
AA: Because wangash is often associated with just one traditional dish. We wanted to show that it can be eaten in many other ways. Today, it can be served with salads and pasta, or as an appetizer or part of a buffet. Our grilled and spiced varieties are especially popular with consumers, while the fresh cheese is in strong demand from hotels and restaurants.
Togo First: Your company works directly with milk producers. How is that supply chain organized?
AA: We work with women who collect milk in rural communities. The milk is then processed under strict hygiene standards before being packaged and distributed. We also support these producers through training, equipment and the establishment of local milk collection and initial-processing facilities to reduce losses and improve their incomes.
Togo First: What are ROSHTA’s main challenges today?
AA: The first is the lack of structure in the local dairy sector. Other challenges include the high cost of maintaining the cold chain, access to financing and changing consumer habits. We are not simply selling cheese. We also explain to consumers why a product that is properly stored, inspected and packaged is safer.
Togo First: What are your ambitions for the coming years?
AA: We want to increase our production capacity, expand into regional and eventually international markets, and bring more women suppliers into our network while further developing the supply chain. Our goal is to build a strong African dairy brand. Wangash will remain our flagship product, but we are gradually developing other dairy products as well.
Togo First: What advice would you give young people who want to become entrepreneurs?
AA: Do not wait until every condition is perfect. Start with what you have, keep learning and look for opportunities around you. I would also emphasize the importance of building a strong network around your business. No one succeeds alone. You need to build strong partnerships and grow together.
Interview by Ayi Renaud Dossavi