Food & Home Entertaining – September 2019

the lion’s share of profits. This means
fishers can spend less time at sea
and catch less fish, yet can earn up
to four times more through a fair and
transparent pricing system.
Once brought to shore, catch is
logged and assigned a QR code,
making it 100% traceable. Every day,
Abalobi broadcasts available catch
over the app to chefs, who order
directly on the app. Their fish is
delivered the next day – within
24 hours of being caught. Payment

is made via the app, and with these

regular documented payments,

fishers can better plan and manage

their finances.

To launch Marketplace in late

2017, Abalobi approached notable

Cape Town chefs – Kerry Kilpin,

Luke Dale-Roberts, Liam Tomlin

and Bertus Basson, to name a

few – wanting to make an impact

that would reverberate through

the chef community. It worked

faster than expected, fuelled by

A TROPHY AWARDED

TO ABALOBI IN

2017 BY NETEXPLO,

AN INDEPENDENT

OBSERVATORY THAT

STUDIES THE IMPACT

OF DIGITAL TECH

ON SOCIETY

AND BUSINESS

FROM LEFT: TEAM

MEMBERS OF

A CAPE-BASED

ABALOBI DEPOT,

JAMES CROSSELY,

BATCHER, DELIVERY

DRIVER AND ABALOBI

AMBASSADOR;

LIAM KENNEDY, TECH

CALLER, BATCHER,

DELIVERY DRIVER

AND ABALOBI

AMBASSADOR;

AYABONGA

MAJEMBA, LOGISTICS

ASSISTANT AND

BATCHER; AND

JEFF VAN BREDA,

LOGISTICS

COORDINATOR

24 SEPTEMBER 2019