Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/523050
S uperfoods run rampant in specialty foods, with the next big thing always waiting around the corner. The Moringa oleifera stands to be one such contender, but an Oakland, California, company is hoping to go beyond being a tem- porary trend to have a lasting impact in its place of origin. Known as "the miracle tree" in West Africa, the moringa leaf contains a complete protein plus iron, calcium, and vitamins. Until now, there hasn't been a large-enough market to grow the plants for commercial use, either locally or for export. But former Peace Corps volunteer Lisa Curtis, CEO and founder of Kuli Kuli Foods, has made it her mission to create a robust market in the U.S. for this tiny, nutrient-rich leaf to deliver a multitude of benefits for the local market. Kuli Kuli Foods is bringing a virtually unknown nutritional powerhouse to the U.S. to create sustainable economic opportunities in West Africa. BY DENISE SHOUKAS Tiny Plant, Global Impact giving back SUMMER 2015 133 PHOTOS: KULI KULI FOODS