A 100% Black-owned agro-processing enterprise on a mission to industrialise the production of affordable, ready-to-eat canned African staple foods.
Savannah Foods (Pty) Ltd is a 100% Black-owned agro-processing enterprise headquartered in Lephalale, Limpopo Province, South Africa. The company was established with a clear and compelling mandate: to industrialise the production of affordable, ready-to-eat canned African staple foods that serve the dietary needs and cultural preferences of low- and middle-income consumers across South Africa and the broader SADC region.
At our core, Savannah Foods bridges the gap between South Africa's rich culinary heritage and modern food manufacturing standards, making traditional dishes accessible on an unprecedented scale. Our flagship product, Mogodu Manje, transforms a culturally significant dish into a convenient, shelf-stable, and affordable product that can reach consumers in every corner of the country.
| Registration | Savannah Foods (Pty) Ltd |
| Location | 4804 Church Street, Onverwatcht, Lephalale, Limpopo, 0555 |
| Telephone | 014 112 0546 |
| info@savannahfoods.co.za | |
| Ownership | 100% Black-Owned |
The principles that guide every can of Mogodu Manje we produce.
To become the leading African-owned canned food manufacturer on the continent, recognised for making traditional African staple foods accessible, affordable, and available to every household. We envision a future where the richness of African culinary heritage is preserved and celebrated through modern food processing — reaching consumers in townships, rural villages, and urban centres alike.
To manufacture high-quality, affordable canned African staple foods that honour traditional recipes while meeting the highest international food safety and quality standards. We achieve this by investing in state-of-the-art food canning technology, employing and upskilling local communities, sourcing raw materials from regional suppliers, and building a brand that resonates with cultural identity.
Every product undergoes rigorous quality control — from raw material sourcing through retort sterilisation to final lab testing.
We honour the traditional recipes and cultural significance of African staple foods, preserving authentic flavours with modern convenience.
As a 100% Black-owned enterprise, we drive meaningful transformation through job creation (60% women, 40% youth) and local procurement.
Beyond commercial success, we measure performance by the tangible socio-economic difference we make in Lephalale and beyond.
We continuously invest in process improvement, product development, and market expansion — from local penetration to SADC and Middle East exports.
Affordable, shelf-stable protein for low-income households — reducing reliance on imported processed foods through local production.
"Mogodu Manje — Now every day is Mogodu Monday"
A fully integrated food canning production line designed to process 20,000 cans per day across two 12-hour shifts — with rigorous quality control at every stage.
Beef tripe from local abattoirs in Limpopo and surrounding provinces.
Raw materials transferred to cold rooms (0–4°C) or freezer rooms (−18°C).
Controlled thawing — ~8,000 kg raw tripe per day, 9 batches per 24 hours.
Specialised tripe washing drums and high-pressure cleaning systems.
Stainless steel preparation and meat cutting into uniform pieces.
Steam jacketed kettles (500L–1000L) cook in proprietary sauce.
Automatic can filling and sauce/brine dosing machines.
Double-seam can seaming for an airtight hermetic seal.
High-pressure heat treatment for commercial sterility.
Post-retort cooling to safe handling temperature.
Production dates, batch numbers, and expiry dates on every can.
Storage and outbound logistics to market.
Food safety and regulatory compliance are foundational to our operations. The entire production process is designed around HACCP principles, with critical control points identified and monitored at every stage. Our facility layout incorporates dedicated zones with physical separation between raw material handling, processing, and finished goods areas to prevent cross-contamination.
Equipped with microbiology testing equipment, pH and moisture testing instruments, and food-grade metal detectors. Staffed by two food scientists, three lab technicians, and three QA inspectors.
Every can of Mogodu Manje represents not just a meal, but a step towards rural industrialisation, food security, and economic transformation in South Africa.
100+ permanent jobs, with 60% women and 40% youth representation — driving meaningful economic transformation.
A modern food processing facility in Limpopo Province — bringing industrial capability to an underserved region.
Affordable, shelf-stable protein for low-income households — accessible nutrition without refrigeration.
Consistent demand for raw materials from local suppliers and abattoirs — strengthening the regional agricultural economy.
Training and upskilling in food manufacturing and quality control — building lasting human capital in Limpopo.
Local production reduces reliance on imported processed foods, with future export revenue from SADC and Middle East markets.
A clear, phased approach balancing prudent risk management with ambitious growth objectives.
| Phase | Focus | Key Milestones |
|---|---|---|
| Year 1 | Local Market Penetration | Full production at 20,000 cans/day; brand launch in Limpopo, Gauteng, North West |
| Year 2 | SADC Export + New Products | Export to Botswana, Zimbabwe, Mozambique, Namibia; launch chicken feet, giblets, corn |
| Year 3–5 | International Growth | Middle East export markets; new production facility planning; capacity doubling |
From a single can of Mogodu Manje to a continental brand — be part of the story that brings African heritage to every household.
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