Because of the Belgian and French history, Rwanda is acquainted with white baguettes and croissants. Applicant BBrood 5 B.V. has developed a bread concept which is based on baking traditional healthy sourdough products. The local partner Verizon Limited is a leading marketing and distribution company. Together, they want to execute a project which focuses on the improvement and innovation of the production method and the assortment of bread. For this a joint venture will be set up and a bakery in Kigali will be established.Corporate Social Responsibility (CSR)The bakery will be ISO and HACCP certified (the bakery in Uganda is now also HACCP certified). At the end of each day the remaining bread will be collected by SOS Kinderdorpen. To the applicant, their social and environmental impact is very important. They will also try to enforce this on their supply chain.Impact• Employment and working conditionsThe lowest salary paid will be 100 euro, which is good for Rwanda. Meals will be provided. If possible, handicapped people will be employed. English courses for the employees, as well as for their families, will be provided.• Innovation / Transfer of knowledgeThe production of sourdough breads and whole grain croissants is absolutely new for Rwanda.• Chain effectsImpact on local suppliersThe local suppliers of raw materials will be trained in organic and sustainable standards. A coffee company will be invited to sell beverages in a coffee corner in the shop.Impact on local customers or consumersInstead of white baguettes and ordinary croissants, consumers will have the choice of buying healthier whole grain and sourdough bread.• Impact on the sectorFellow bakers will be trained in processing whole wheat dough and sourdough. This will introduce a whole new method of bread making to the sector and can take the sector to a higher level.• EnvironmentNeutral impact.• Position of womenPositive impact. The applicant strives to employ 50% female employees.• Impact on food safetyThe project introduces healthier bread products. At the start these will be mainly bought by expats, and the better hotels and restaurants. But later on the healthier bread has the potential of getting a broader acceptance.

To establish an ISO and HACCP certified production facility for innovative and healthy bakery products (mostly sourdough) with a capacity of approximately 800 loafs of bread and 400 pieces of viennoiserie per shift for the Rwandan market (they work 24 hou