Nigeria grows more than enough. But between the farm gate and the money, produce sits in 30°+ heat — in the market, on the road, at the depot. Tomatoes get hours. We give them days.
We got tired of watching food die.
OYI Cold Connect started on the Jos Plateau, where the harvest is rich, the sun is free — and a third of everything grown never survives the trip to a buyer.
The same sun that wilts the harvest powers the cold that saves it. Our hubs run on solar with a 48-hour thermal buffer — cold that doesn’t flinch when the grid does.
A truck that returns empty doubles the cost of every crate it carried. Ours reload with seafood at the coast — so the north eats fresh fish, the south eats fresh greens, and no kilometre is wasted.
Anyone can say “cold chain”. We log temperature, GPS and door events every minute, on every crate, and attach the record to the sale. Measured, not estimated.