In the peaceful village of Imamune, located in the Ikolomani sub-county of Kenya, Mathias Machika has earned local fame for his innovative and determined approach to jaggery production. His story highlights the power of creativity and perseverance in overcoming hardship.
Machika’s venture into jaggery making began in response to difficulties faced by local sugar factories. Like many in Kakamega, he once grew sugarcane. However, when these factories struggled and he was unable to sell his crop, he sought an alternative solution. This marked the beginning of an inspiring entrepreneurial journey.
Rather than letting his sugarcane go to waste, Machika developed a unique method to process it. He enlisted the help of a large bull, which he tethered to a wooden plank. The bull’s strength was harnessed to turn a sugarcane crusher in a circular motion, a simple yet effective manual system. Though labor-intensive, this approach produced excellent jaggery, drawing customers from nearby areas.
The jaggery-making process is a multi-step procedure. First, Machika extracts the sugarcane juice by passing the cane through two large aluminum cylinders mounted on a metallic frame. The juice is then collected in a large sufuria placed beneath the grinder, while the residual cane waste is dried in the sun and used as firewood. The juice is heated for 30 minutes to concentrate it, and after cooling for 10 minutes, it solidifies into jaggery bars, ready for sale.
This business has not only sustained Machika and his family for more than ten years but has also created jobs for others in the community. He employs seven people to assist with various tasks, from harvesting sugarcane to heating the juice and packaging the final product.
Despite challenges like limited access to raw materials and the high prices set by some sugarcane farmers, Machika remains dedicated to his work. He takes pride in supporting his family and contributing to the local economy. Moreover, he helps others by renting out his manual cane grinder to those interested in starting their own jaggery businesses.
Mathias Machika’s jaggery is not only a sweet treat but also boasts medicinal properties, drawing customers from surrounding regions. It is often used as a natural alternative to refined sugar in drinks and traditional brews.
In Imamune, Mathias Machika is more than just a jaggery maker. He represents resilience, innovation, and a strong commitment to uplifting his community.
