About

Our Origins

Today
Today, there are more than 12,840 smallholder farmers working with nei across the region. Plus, a team of 150 collaborators, almost all of them based in Tanzania and Uganda. With deep commercial experience in flavours and extracts, Nicoletta heads Global Sales and Marketing. Her focus? Delivering great products for industrial customers around the world, whether through the existing viva vanilla range – or by developing new extracts from other crops like cocoa.

Our Team
Leadership Team
Mate Masie
Bese Saka
Atoma Ntoaso
Kokuromotie
Mate Masie
Atoma Ntoaso
Bese Saka
Kokuromotie
Board
Sanjay
Rughani
Joris
De Vries
Javed
Mawji
Karen Serem
Waithaka
Juan
Guardado
Our Vanilla Setup
Our Vanilla Setup
With the number of partner farmers and volume of vanilla produced continuing to grow, we provide support at different levels, from vine subsidies to dedicated training at setup, regular monitoring at key moments in the vine cycle and help getting certified – with a team of over 20 field agronomists.
Farmer Relationships
A two-way relationship enables farmers and nei to grow and learn together, whether through demos, farm visits or having local champions share their expertise. Building a community creates momentum to share best practices and drive local educational and environmental projects like agroforestry.
Innovation
Our Agro-Innovation Campus is a hive of activity from demo plots to composting. The campus provides NEI with a reliable base supply of certified organic produce, but also the opportunity for farmers to test different techniques and growing conditions – like agroforestry.
Quality Control
To align with global standards, we built own microbiology labs that have been FSC certified. Every batch of vanilla is checked and can be digitally traced from field to final product.
Processing and Operations
Everything takes place in Tanzania and Uganda including controlled curing using tunnels. Local extraction and processing ensure that the vanilla travels less and is keep at its freshest – capturing all the aromas.