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Julie Manny Products Limited
Julie Manny Products Limited (JMP Ltd) was formed in 2013. The company evolved from the desire to preserve perishable produce, especially vegetables, in Nigeria in particular and the African tropics in general.
The hot and humid climate of West Africa coupled with the lack of appropriate preservation technology has been the bane of post-harvest management in the region. Vegetables and fruits have to be moved quickly during their seasons, from the farms to the consumers. This often times results in food gluts as many farmers are dumping into the same market at the same time, sometimes resulting in price depression. When produce are off season, they become very expensive. On the other hand, valuable vitamins and food value are not available all year round. Electric power is not readily available for proper storage and preservation of farm produce and local efforts at food store have been largely primitive and uneconomical. JMP Ltd has come to stop these disturbing trends
JMP Ltd has set up a continuous food drying process at Sagamu, in Ogun State, (about 45km from Lagos, 40km from Abeokuta, 60km from Ibadan, 285km from Benin City) very central to many other agricultural and commercial centres in the south and with the decentralisation plan of the company, more facilities could be located in other strategic agricultural zones in the country.
" The people that work here with us are as dedicated as we are. They are part of the Julie Manny family! "
ENGR Bayo Osiberu
(Managing Director)
ENGR Bayo Osiberu
(Managing Director)ENGR Bayo Osiberu
(Managing Director)The food producer
Commited to Quality
We at JMP Ltd are fully and professionally committed to producing and supplying our clients with safe, hygienic and well preserved agricultural products that meet standard regulatory requirements for use as raw material in their food and medicinal herbal products. In this regard, our drying facilities are designed from the pre-drying stage to the finished dried product stage, with Quality Control systems that ensure adequate quality specification compliance monitoring, in conformity with international standards; eg. The WHO Guideline On Agricultural & Collection Practices (GACP); Quality Control Requirement for Herbal Materials; European Pharmacopeia, The FAO/WHO Codex Alimentarius; Food Science & Technology Reference Manual; etc.
Our drying process involves the use of hot dry air. The moisture in the agricultural produce is transferred to the hot dry air on a continuous flat-bed dryer. The temperature of drying is controlled by an automatic sensor and relay. The main source of heat is steam generated from a 2 tonne per hour boiler working at 2 bars pressure. Up to 2 tonnes drying capacity per hour is achievable for vegetables, with existing plant and plans are in place to install a bigger capacity plant within the next 12 months.
