Nurturing Health and Innovation: The Inspiring Journey of Ekaa Kombucha

Published on March 1, 2024, 6:22 p.m. by admin

In a candid interview, Divya Maharjan, one of the founder of Ekaa Kombucha, shares the unique story behind the inception of the startup, highlighting the challenges faced and the triumphs achieved in Nepal's growing health and beverage industry.

What inspired the creation of your startup?

In the midst of the COVID-19 pandemic, Divya, a microbiologist found herself at home, contemplating possibilities. Two friends, Amit and Sanjay, sparked the idea of delving into the world of kombucha – a revelation for her. As the trio explored the health benefits of this probiotic natural drink, the realization struck that Nepal lacked such a healthy beverage. Fueled by the desire to contribute to public health, the decision to create their own company, Bhamisa food and beverages, manufacturer of Ekaa kombucha brand, was born.

Can you share about your personal background and how it led to the funding of the company?

With a background in public health microbiology, Divya’s academic journey led her to master the intricacies of her field. Amidst the lockdown during her thesis research, the Ekaa Kombucha project took root. The initial funding of 5 lakhs was self-initiated, showcasing the dedication and belief in their vision.

Can you share about your co-founders and how you guys met?

The dynamic team comprises divya, a microbiologist; Amit, a pharmacist with extensive pharmaceutical experience, and Sanjay, a mechanical engineer with a background in the automobile industry. Their paths converged through mutual acquaintances and shared childhood friendships. Originally having a different startup idea, the trio shifted focus to kombucha due to the feasibility and the timely realization of its potential during the lockdown.

What is the core mission or purpose of your startup?

Bhamisa is driven by the mission to become Nepal’s leading manufacturer of functional foods and beverages promoting well-being among its consumers.

How would you describe the industry landscape in which your startup operates?

While awareness about kombucha is growing, the initial challenge was to educate people about its health benefits. The health-conscious, especially those who have experienced kombucha abroad, showed early interest. However, the team faced the challenge of making the concept accessible to a wider audience.

Can you provide an overview of your product or service?

Bhamisa offers three distinct products: Ekaa Kombucha, a probiotic fermented black tea with flavors like lemon mint, strawberry, pineapple, blue ginger, and chamomile; Ekaa Ginger Brew, fermented ginger beneficial for cold and cough; and Poustik, an enteral tube feeding solution for nutrient deficient patients who cannot consume orally.

What sets your offering apart from competitors in the market?

Ekaa Kombucha holds the distinction of being Nepal's first DFTQC registered and GMP certified kombucha, ensuring consistently high-quality products. The commitment to quality is evident through in-house testing for each batch. Poustik, as Nepal's first registered and quality-certified enteral feeding solution, further underscores their dedication to excellence.

What were some of the initial challenges faced when starting the company and how did the team overcome these challenges?

As none of the co-founders had a business background, the initial hurdles included financial constraints and a lack of business expertise. The second lockdown intensified the challenges, requiring resilience and support from family and friends. Overcoming technical challenges in kombucha production, such as contamination and stability issues, demanded six months of dedicated research and trials. Regulatory and marketing aspects also posed significant challenges, especially in obtaining DFTQC certification.

Can you highlight some key milestones in the company’s journey?

A notable milestone is the monthly sale of 4,000 bottles of kombucha, a significant leap from the initial sales of 30-50 bottles. Additionally, the development of Poustik, Nepal’s first medical food, represents a proud achievement in contributing to the healthcare sector.

How have you managed finances and sustained operations?

Initially, started with co founders own investment, followed by bootstrapping. And we are planning to appoarch Venture Capitalist, for further scale up in future.

Is your business profitable?

While not yet profitable, the team envisions achieving profitability within the next year.

What has been the most rewarding aspect of your journey with the startup?

The most rewarding aspect for divya has been the ability to make a meaningful impact on public health while relishing the joy of entrepreneurship. The choice to stay in Nepal and build something meaningful rather than following the trend of going abroad has brought a unique sense of fulfillment.

What advice do you have for aspiring entrepreneurs based on your experience?

Divya encourages aspiring entrepreneurs to pursue their ideas with passion and determination. Acknowledging that the journey won’t be easy, he emphasizes the value of learning and perseverance, urging entrepreneurs not to give up after initial setbacks.

In conclusion, Ekaa Kombucha stands as a testament to the power of dedication, innovation, and a commitment to quality in the realm of health and entrepreneurship. The team's journey reflects the resilience required to overcome challenges and the satisfaction derived from contributing to the well-being of their community.