Ethiopian Business Review

The nutritional benefits of teff are making food scientists, chefs and celebrities around the world take notice. The grain, which is a staple in Ethiopia cuisine, is poised to become the world’s next ‘super food.’ But before it can reach the international acclaim of other grains, like quinoa, wheat and barley, questions about whether or not it can be exported from Ethiopia and what that will mean for this country’s economy need to be asked. EBR’s Yoseph Mekonnen explores the issue further. 

Monday, 15 September 2014 00:00
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While Ethiopia has been applauded by international organizations for its efficiency in developing roadways, analysts say that current efforts to build rural roads leaves a lot to be desired.  Less than half of the proposed roadways mentioned in the Growth and Transformation Plan (GTP) have been developed in the past four years. Stakeholders point to lack of management and machinery as well as inefficient contractors as the main reasons development lags behind. EBR’s Samson Hailu explains what, if anything, is being done to make Ethiopia’s road-building reputation come out on top once again.

Friday, 15 August 2014 06:00
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As Ethiopia’s restaurant and hospitality industries continue to grow and many European cuisines flourish in main streets of Addis Ababa, the mushroom business is taking root. One can easily witness this from the new trend of advertisements about mushroom almost everywhere. Posted on billboards, electric or telecom polls, and walls and sometimes in the form of leaflets distributed by young boys in the busy streets of the Addis Ababa, information about mushroom products and market access is reaching the public in large numbers. Several companies have also been established recently to produce and collect mushrooms from producers to supply for restaurants, cafeterias and supermarkets.

Friday, 15 August 2014 00:00
Published in Investment
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