Kenblest Group
The Right Ingredients for Success Business has remained steady for Kenblest over the past year and the increased capacities from replacing its ovens and machinery are sure to encourage future growth in the Kenyan market Writer: Emily JarvisProject Manager: Callum Philp With an extensive family-orientated company history, Kenblest has seen rapid expansion in recent years thanks to its investments in high quality machinery that allows for increased capacities, timely product delivery and generating added value through the use of local suppliers.With roots tracing back to 1937, the incorporation of ‘Shah Kanji Ladha and Company’ in Thika, Kenya, by Kanji Ladha Shah marked the beginning of the company footprint in the country. The shop located in the centre of Thika town, traded in textiles and general goods. Mayur Mohanlal Shah joined in 1981, having graduated as a pharmacist from John Moore University and completed a Diploma in Baking in the United Kingdom.Given the company’s initial experience of baking and the Kenyan market, the directors identified a large gap in the industry for good quality bread; and so plans were drawn up to expand into the bakery industry, resulting in the incorporation of Kenblest Limited. In August 1982, the Kenblest bakery was commissioned with the prime objective to manufacture and deliver good quality and affordable bread to Kenyan consumers.Since this time, the company has focused heavily on combining international business practices into the inner workings of Kenblest bakery. Through dedication and hard work, coupled with strong business acumen, Kenblest flourished and within four years the bakery expanded its capacity from 80,000…
Kenblest Group
Baking family values in every loaf Kenblest have a proud heritage and history as a family run business, baking bread of the highest quality in Kenya Writer Matt Bone Project Manager Callum Philp Kenblest's roots can be traced back to 1937, with the incorporation of Shah Kanji Ladha and Company in Thika, Kenya, by Kanji Ladha Shah. The shop located in the centre of Thika town, traded in textiles and general goods. This humble beginning was to pave the way for diversification throughout the years until Mayur Mohanlal Shah joined in 1981, having graduated as a pharmacist from John Moore University and completed a Diploma in Baking in the United Kingdom. Given the company's strong understanding and experience of the Kenyan market, the directors identified a large gap in the industry for good quality bread; and so plans were drawn up to expand into the bakery industry, resulting in the incorporation of Kenblest limited. In August 1982, the Kenblest bakery was commissioned with the prime objective to manufacture and deliver good quality and affordable bread to Kenyan consumers. Since 1982, the company focused heavily on combining international business practices into the workings of Kenblest bakery. Through dedication and hard work, coupled with strong business acumen, Kenblest flourished and within four years the bakery expanded its capacity from 80,000 to 230,000 loaves per day. Expansion in 2006 increased daily production capacity to 330,000 loaves per day, making Kenblest the single largest bread producer under one roof in Kenya. Jinit Shah, CEO of Kenblest, is extremely proud of…
