In the heart of Sabeto in Nadi, resides Saleshni Devi, a 57-year-old farmer who has spent 37 years cultivating the land she calls home.

Her roots in farming run deep, having been involved in the agricultural field since childhood alongside her parents.

Today, she is not only a dedicated farmer but also an innovative entrepreneur who is transforming kumala (sweet potatoes) into a range of value-added products, creating new opportunities for her community and the economy.

Saleshni's farming venture spans six acres of her husband's land, where they grow a variety of vegetables, including kumala.

“It was a friend's suggestion to explore kumala fries that sparked my interest in value-adding and recognizing the untapped potential of kumala in Fiji, I joined the Fiji Enterprise Engine Accelerator Program last year to learn how to accelerate my small business,” she said.

"During this time, I realized the potential of kumala as a product since it has so many health benefits, but we're not utilizing it properly in Fiji," Saleshni shared.

"We are importing potatoes from overseas while kumala is readily available here but underutilized."

Driven by a vision to maximize the use of kumala, Saleshni conducted extensive research on how kumala could be a substitute for potatoes in various value-added products.

“From fries, nuggets, and wedges to hash browns and even kumala samosas I experimented with different recipes and received an overwhelmingly positive response,” she said.

"Like whatever value-added products are made from potatoes, I realized I could also make from kumala. You won't be able to tell from the taste whether it's made from potatoes or kumala. My products are tasty," she proudly stated.

One of the significant challenges Saleshni identified was the lack of a robust market for kumala in Fiji.

She saw an opportunity to create a market for kumala, benefiting both local farmers and her business. By transforming kumala into value-added products and freezing them, she found a way to extend their shelf life from a week to up to a year, preserving their taste and nutritional benefits. 

"This is value adding, if you leave kumala on a table, you can barely keep it for a week. However, if I make value-added products from that kumala and freeze it, I can keep it for 6-8 months or even maybe a year. With the same taste and benefits," Saleshni explained.

"Preserving it and using it in my business is a good thing and helps financially."

Saleshni's innovative approach also addresses the challenge of seasonal crops, making kumala products available during off-season periods. This not only boosts her business but also contributes to the local economy.

"I gave it a shot, and at the moment, I'm waiting for my Fijian Made labels as I have approached the supermarkets for my products," Saleshni shared with determination.

Saleshni Devi's journey is a testament to the power of innovation, resilience, and community spirit.

By turning kumala into a thriving business, she is paving the way for a brighter future for her fellow women  farmers across Fiji.  

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