Our digital paradoxes revealed at C2 Montreal

The second day at C2 Montreal was long awaited as Chelsea Manning, world famous transparency activist was here to talk about her battle for a new democracy. But in some parts of the world, technology can be a new way of creating sustainable growth. Here is a glimpse at our lessons learnt for the day.

Data transparency in danger

Celebrating her first year out of prison last week, Chelsea Manning was on the big stage this morning to raise awareness on the risks of digital data collection and mass-surveillance from the government.

“Ten years ago, I was working on machine learning technology to find out how to better target people. Today, this has turned into aggressive surveillance. We have moved from a customer-centric marketing to a marketing for death.”

Indeed, it is more than ever urgent to create rules and work towards a greater transparency. Manning, who is a fierce whistle-blower and former US soldier got incarcerated for revealing classified documents. Today, she urges  coders and software developers to assume their ethical responsibility to create more transparent tools.

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If we already have encrypted text messaging or softwares like Securedrop that enables the anonymous source to upload information for journalists, the battle is only starting.

Building and scaling technology in Africa

If citizens are fighting for their privacy in our part of the world, others are embracing new technologies and creating new digital products that are both transparent and growth oriented.

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Tunde Kehinde is a serial entrepreneur from Nigeria who disrupted the way Africans live and consume thanks to tech tools. He was one of the co-founders of Jumia, the “Amazon of Africa”. Despite the infrastructure challenge – Lagos was for decades among the top 15 worse cities in the world for traffic congestion (according to TomTom Index) – Tunde decided to listen to customers demand and innovate their lives.

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(c) Innovation Is Everywhere

To solve the traffic issue, he founded his own e-commerce delivery company, Africa Courrier Express (ACE). Today, his newest company, Lidya, provides African SMEs with access to credit and financing, even when they do not have a bank account.

“Africa is the next go-to market for mobile developers and a trade partner for the future for international companies.”

What we learned from this second day at C2 is that, as the theme of this year’s edition suggests, technology is definitely where the world’s privacy threats and economic growth collide.

When innovation meets diversity: African dishes made in Montreal

Innovation has a lot to do with diversity. Today, we are presenting an exotic, promising startup: Sagafrika, by Sandra Muaka, a Montreal-based frozen African dishes maker. Between working with food industry giants and entrepreneurship, Sandra made her choice.

We met with Sandra Muaka from Sagafrikaat Montreal Inc. “Grand Messe” last month (read our full article on that great event). Here is the story of her new venture, started in May 2017 with her sister Aicha, and her own fascinating story, from Africa to cold Canada.

From Healthcare to Food Transformation

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Sandra was training to become a doctor in Kinshasa (Democratic Republic of Congo) when she got the opportunity to continue her studies in Canada. She flew halfway through the world and decided to study Food Science and Technology as it had a health-oriented component. With a Bachelor from Laval University, she could start building her experience in Food Quality Assurance. For 10 years, Sandra worked in Quebec and Alberta in various food companies such as Old Dutch Foods, Kraft Foods, Olymel Red Deer, and O Sole Mio

She definitely drove her entrepreneurial inspiration from her last job experience, more focused on ready-to-eat meals. As an immigrant, she knew the challenges that diaspora face when living abroad. She decided to create Sagafrika to offer a convenient, tasty, and accessible alternative to cooking African dishes. Offering frozen food products to African populations in Quebec was a new innovative way of answering a real need.

Quality Assurance is critical in the food industry. I wanted to use my expertise in that area to offer an innovative product.

From food scientist to entrepreneur

 

To fine-tune her concept, Sandra organised focus groups and tastings. Today, products are specifically targeted towards immigrants living in Montreal – students and families.

sauches.pngSagafrika offers six recipes all inspired by her home country – DR Congo. Saka saka is the most famous one: a sauce made out of cassava leaves. Among other choices: a sauce with fish and sorrel, another with eru leaves and smoked fish or a more traditional spinach sauce.

Sandra currently cooks her products herself by renting a spot in an industrial kitchen, in Sainte-Agathe-des-Monts, Cuisine des pays d’en haut.

Frozen dishes bring a real security when launching a food startup: they can be sold within a year.

Sagafrika is focused on expanding its product line to the rest of African dishes and towards offering spiced side dishes like cassava or sweet potato fries.

For now you can order these delicious dishes here.