How technology, innovation drive Sona Agro Foods

Consumers of Vannila Cream, Glucose and Wafer biscuits, Straw Berry and Chocolate Cream, Milky Cream, Beef and Chicken Corn Puffs may not realise how much innovation and technology go into the production process.

At its Sango Otta, Ogun State factory, there are magnetic stacker and packing table conveyor, which can be found on 1200 millimetre (mm) wide biscuit lines. The factory also has a two-tier cooling conveyor that is also on 1200mm wide biscuit lines. The state-of-the-art factory is laden with facilities with designated functions.

Sona Agro Allied Foods Limited manufactures a wide range of soft and hard dough biscuit varieties, meeting the demands of Nigerian consumers by satisfying their taste buds. Some of the product ranges are malt, milk, glucose biscuits of soft variety, cream cracker and cabin or semi-sweet variety. According to analysts, features of efficient technology application in factories include product uniformity, few wastes, product shapes, among others, adding that these features are common among Sona Agro brands.

During a recent CEO Forum organised by BusinessDay, Jay Ireland, president/CEO, General Electric (GE) Africa, said innovation was critical to businesses, stressing that mastering customer and market insights was form a major part of businesses.

“Responding to consumer tastes will involve introducing new varieties,’’ said Ann Iker, a business strategist, who spoke with Real Sector Watch.

With a wide range of products, Sona Agro offers consumers opportunity of making choices. It is gathered that the Strawberry Cream is cut and filled with a delicious mixture of heavy cream, while the Glucose remains the largest selling brand in the world. The Chicken Corn is widely consumed as it is made from quality corn grit, vegetable oil, chicken seasoning and soya flour. The Beef Corn puffs are also largely consumed mainly by the large young population.

ODINAKA ANUDU