Busi has a degree in nutrition from the University of KwaZulu-Natal, but after a stint in the food-processing industry in Cape Town, she returned to Durban to help her mom and aunt run several small township shops, and had her son.
‘Then one night after closing a shop I was hijacked by eight young guys. They forced me to drive into the bush, strip-searched me for money and pistol-whipped me so badly that my son, who was 19 months old, didn’t recognise me. They spoke of killing me – I survived only because one guy recognised me from school and talked them round.’
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Traumatised, Busi quit the shops and went into communications as Global Pact Consulting, starting by cold-calling major companies from the Yellow Pages, and ending by becoming a major energy-solutions provider in townships.
Four years ago, when she developed haemorrhoids and chronic constipation after the birth of her second child, Busi returned to nutrition, inspired by a friend’s suggestion to try kefir. This, she explains, is a cultured dairy product rich in vitamins, minerals and enzymes, and one of the most probiotic-rich foods around.
‘Kefir (it’s pronounced kuh-FEER) has been used for centuries in Asian and European folk medicine and gets its name from the Turkish “keif”, meaning “good feeling”. Back when I studied nutrition, not much was known about gut health, but today it’s a hot topic, and scientists are exploring the functions of the 100-trillion microbes in our intestinal tracts. There’s growing evidence that a healthy gut “microbiome” is vital for both physical and mental wellbeing – it promotes immunity, and healthy digestion, bones and skin, and even mood, and combats allergies.’
Busi bought kefir starter grains, a mix of bacteria and yeast that interacts with milk to form a fermented drink safe even for people with lactose intolerance. The results were so good – ‘great skin, regularity, renewed energy’ – that she introduced it to her family and friends. But not everyone had a palate for its tangy taste, so she started experimenting with recipes after work, using fresh fruit and honey.
This year she launched KePro (Kefir Probiotics), registering the name and a company to market them: Goodlife Foods. The range includes creamy (though cream-free) yoghurts (blueberry, strawberry, pomegranate and plain), smoothies, cream cheeses (chives and roast pepper) and ice creams (blueberry, strawberry, lemon and apple).
‘Because the cultures are living microorganisms, I find myself talking and even singing to them when I tend to them at night,’ she says. ‘I love it!’ This year she opened Probiotique, a kefir bar, at 1 Chartwell Drive in Umhlanga, where she prepares the products with five staff. ‘I employ single moms, like me and my mother – she was 16 when she had me, and was told to “make it work”. That’s when she began trading.’
Busi’s success secrets
1. Having a personal passion
‘I read copiously, experimented with recipes for three years and tried every type of kefir.’
2. Going for the best
‘I flew to Denmark, leaders in dairy techniques, and bought their best culture. And I use only quality fruit and honey I source (some honey is adulterated with syrup or sugar).’
3. Standing out
‘From the Danish kefir culture, I incubated my own unique variety. I used a top ad agency for branding and packaging, pushing for a distinctive, sophisticated black-and-gold design.’
4. Being careful
‘I’ve had the DNA of my kefir culture registered, and I don’t share my methods or recipes.’
5. Being a market leader
‘I’ve opened Probiotique to get my product out there fast and establish my identity before imitators try to climb in. A supermarket chain will be stocking my yoghurts later this year.’
