Posted on: 26 June 2026
Deadline for applications: 24 July 2026

Job purpose:

To supervise haulage fleets and transportation of cane from the fields to the factory within the required time.

Key tasks and responsibilities:

• Coordinate transport operations in all regions to ensure delivery of cane to the factory
• Prepare the transport program
• Ensure strict observance of cane transport regulations
• Ensure efficient delivery of milling cane to the factory
• Attend to issues related to farmers, transporters and cane-cutter contractors
• Ensure continuous availability of adequate milling cane during factory operations

What we are looking for:

• Diploma or degree in Transport, Logistics or Business Management
• Valid driving licence
• Strong management and computer skills
• Minimum 3 years of relevant experience
• Good communication skills, as you will work closely with farmers, transporters and cane cutters

How to apply:

Send your CV, academic and professional certificates, and contact details of three professionally relevant referees to recruitment@transmarasugar.com
You can also hand-deliver your application to our HR office in Enoosaen.
Deadline: 24th July 2026. Only shortlisted candidates will be contacted.
If you are ready to play a critical role in one of Kenya’s growing sugar companies, we would like to hear from you.

Reference: Notice No. 829/2026

Find out what it’s like to work at Tranamara Sugar Company.

Learn More

Looking for a simple – and sweet – recipe for pancakes? You’re in luck! Follow our easy guide to making this breakfast favourite.

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of white Mara Sugar
• 1 teaspoon of baking powder
• Pinch of salt
• 1 egg
• 1 cup of milk
• 2 tablespoons of cooking oil or melted butter

Instructions:
Start by mixing the dry ingredients – the flour, Mara Sugar, baking powder, and salt – in a bowl. In a separate bowl, whisk the egg, then add the milk and oil. Combine the wet and dry mixtures, stirring gently until you have a smooth batter. Avoid overmixing, as this keeps your pancakes soft and fluffy.

Heat a pan over a medium heat and lightly grease it. Pour a small amount of batter onto the pan and cook until bubbles form on the surface. Flip and cook the other side until golden brown. Repeat until all of the batter is used.

Keeping them warm and ready to stack
We recommend serving straight from the pan, but if you have a couple of guests, you may want to serve them all at once or in a stack. To keep them warm while you make the next batch, place them on a baking tray with the oven on a very low temperature, or pop them on a plate and cover with aluminium foil to keep them warm.

How to serve
You could serve your pancakes warm with a sprinkle of sugar, fresh fruits like bananas or mangoes, or a drizzle of honey. If you want to make this recipe for pancakes even sweeter, try our sugary suggestions:

1. Classic sugar sprinkle
The simplest option is to sprinkle them with Mara Sugar. Alternatively, heating the sugar gently melts it, creating a sweet glaze.

2. Cinnamon sugar
Mix Mara Sugar with a little cinnamon for a warm, comforting topping and extra flavour.

3. Caramel Sauce
Melt our Mara Sugar in a pan over low heat until it turns golden brown, then carefully add a bit of butter or cream. This creates a rich caramel sauce that tastes amazing on pancakes.

4. Sugar syrup
Boil sugar with a little water until it thickens slightly. You can add a squeeze of lemon or a drop of vanilla for extra flavour. This creates your own homemade syrup.

5. Fruit compote
Cook fruits like bananas, pineapples, or mangoes with sugar in a pan until soft and syrupy. This makes a natural, juicy topping full of flavour.

Interested in how sugar is made? From leafy sugarcane plants to granules that sweeten up bakes and tea, sugar production is a complex process. Here at Transmara Sugar, we partner with local farmers and use modern practices to produce high-quality sugar for you. Every step is crucial to the final product, so let’s break them down to see how this transformation occurs.

Step 1: Sugarcane cultivation

Our sugar comes from the sugarcane plant. We work with local sugarcane farmers across the Transmara region, a region located outside of Kenya’s sugar belt. We only use sugarcane grown in Kenya and never import, because we want to celebrate our own crops and farmers. The sugarcane is grown in Kenya’s lush highlands, which are rich in fertile volcanic soil and have a mild climate with the optimal amount of rain and sunlight.

To plant a crop, sections of a mature cane, called setts, are put in the ground. They have nodes that grow into new plants. It takes around 12 to 18 months for a sugarcane crop to mature.

Step 2: Harvest the sugarcane

We only work with local farmers, supporting them with training and farming services so we can produce the best sugar together. By partnering with farmers and employing locals, we can help the community grow — just like our sugarcane. Once the sugarcane is ready, Transmara Sugar Company assists in the harvesting and transport of the sugar cane from the fields of our partnering farmers to the factory. The leaves are removed and left on the ground to mulch or sometimes collected to make biogas. The stalks are then transported to our milling factory. Timing is crucial, as sugarcane loses its sugar content after it has been cut, so we must work quickly.

Step 3: Cane Unloading

Once the sugarcane is ready and harvested, we help transport the sugarcane to our factory for milling. On arrival at the factory, the sugarcane stalks are self-offloaded by our side loaders, Cane Grabber or the Hilo. They are then piled and fed to the cane carriers with the help of our Cane Unloaders.

Step 4. Cane Preparation and Juice Extraction

The cane is then passed through a series of equipment, mainly the cutter and the shredder, before it is passed through a set of 5 Mills Tandem, where the maximum juice is extracted for further processing. The bagasse obtained is then sent to our boilers for steam generation.

Step 5. Juice Heating, Clarification and Evaporation

After milling, the raw juice obtained contains impurities and therefore need to be heated using juice heaters to raise its temperature making it easier to treat. Lime is then added to the heated juice to maintain an appropriate pH level and help the impurities to coagulate.

The juice then enters a clarifier where the heavier impurities settle at the bottom as mud while the clear juice on top is collected for further processing. The removed mud is filtered again to recover any remaining sugar and the collected mud will later be used as a fertiliser in the sugar cane fields.
The clarified juice is then sent to our set of evaporators where heat is used to gradually remove water and concentrate the juice in the form of a thick syrup rich in sugar which will then be ready for the next stage of production being the crystallisation.

Step 6. Crystallisation

In the crystallisation stage, the syrup is boiled in large vessels called vacuum pans. As water continues to evaporate, the solution becomes even more saturated and sugar crystals begin to form and grow. This mixture is known as the massecuite. The latter is then sent to crystallisers and later to a set of centrifugals which spin at high speed to separate the sugar crystals from the remaining liquid syrup called molasses.

The molasses are sent to the storage tanks where it will then be sold to other parties for the production of Ethanol and/or spirits.
The wet sugar crystals from the centrifugals are sent to the sugar dryer where warm air removes the excess moisture to produce dry and free flowing sugar. Finally the dried sugar is screened and sent to the storage bins for Packaging.

Step 7. Sugar Packaging and Storage

All that’s left to do is package our sugar and transport it to retailers across Kenya! At Transmara Sugar, packing is done in 25kg, 50kg and also pack in retail as 0.5kg, 1kg and 2kg. We are proud to work with local farmers to bring you quality sugar from cane to granule.

Did you know?

Nothing goes to waste, and we turn the byproducts, such as the dry stalks (bagasse), into briquettes. We sell these briquettes locally for use in other industries, as well as for powering our own factory. Every part of the sugarcane plant is utilised, so nothing is wasted.

Ruth Ommala

Marketing and Administration Officer & Secretary General/CEO of Mara Sugar Football Club.

Tell us about your job…

I currently hold two distinct but complementary roles. As the Marketing and Administration Officer, I coordinate communication, marketing events, stakeholder engagements, and administrative duties that support day-to-day business operations.

As the Secretary General/CEO of Mara Sugar Football Club, I lead the overall strategic direction of our club, oversee operations, coordinate committees, and work closely with the club’s leadership team and technical bench to ensure performance excellence on and off the field. This role involves planning, governance, and effective internal and external communication.

The most interesting thing about both roles is the opportunity to connect people and purpose, whether it’s advocating for the company’s brand and initiatives in the sugar industry, or empowering our players and staff to excel through structured leadership and teamwork.

How did you get into the role?

My journey has been shaped by a combination of formal education, diverse work experience, and leadership involvement. I hold a Bachelor’s degree in Business Management (Finance) and an MBA Major in Marketing & Strategic Management, which laid a strong foundation in business operations, marketing strategy, and organisational leadership.

Professionally, I’ve worked across customer service, finance, sales, and administration, gaining skills in stakeholder engagement, problem-solving, and team coordination. These roles helped me build the professional foundations necessary for succeeding in my current roles.

In sports administration, leading the football club has given me invaluable experience in governance, project management, and community engagement.

Continuous learning, mentoring, and embracing challenging opportunities have helped shape my professional path into the two leadership roles I hold today.

What skills are needed for these roles?

If you were looking to enter similar roles, I’d recommend you have strong communication and organisational skills, integrity and leadership skills with emotional intelligence. You need the ability to manage your time and priorities well, plus the resilience and flexibility to navigate change. Strategic thinking with operational execution is also key.

What’s the best thing about working in the sugar industry?

The best thing about working at Transmara Sugar is that my role is never monotonous. Every day presents new challenges, projects, and learning opportunities, which keep my work dynamic and engaging. I also deeply appreciate the trust and freedom extended to me by the TSCL management. The ability to work independently and make decisions without constant monitoring has empowered me to perform and take real ownership of my responsibilities.

In the 10 years I have been with Transmara Sugar Company, I have seen how the company drives economic growth, community livelihood, and regional development. The work we do impacts farmers, employees, families, and the wider value chain, and the role we play in youth development through sports – football – is something I’m truly proud of.

Cynthia Silantoi Ntoika

Office Messenger

What does your job entail?

As the company office messenger, my role involves dispatching documents between offices and collecting them once they have been fully approved by the Heads of Departments (HODs). I ensure that approved documents are delivered to the respective end users in a timely manner. Additionally, I assist with the filing and organisation of fully approved documents.

What are the most interesting parts of your role?

Ensuring that important documents, especially urgent ones, are delivered to the right individuals on time. I also welcome visitors to the company, ensuring they receive the necessary assistance and are well attended to.

What qualities do you need for the role?

Trust! I take full responsibility for all documents entrusted to me, ensuring they are delivered to the correct individuals. Maintaining confidentiality is essential, as many company documents are sensitive in nature. I also keep accurate records of documents for easy tracking and accountability.

Flexibility and a positive attitude are also important in my role, as I interact with all departments and strive to maintain good working relationships, thereby gaining their trust.

How did you get into the role?

When I joined Transmara Sugar Company Limited in 2018 as an office cleaner, I approached the company CEO, Mr. Frederick North Coombes, regarding my employment. He considered my request and approved it, which is how I secured my position with the company.

While working as a cleaner, I used my free time to assist the HR clerks with arranging employees’ payslips. They trained me to organise the payslips according to departments and employment numbers. At times, I also assisted at the reception desk by welcoming visitors, responding to enquiries, and ensuring that guests had everything they needed.

What’s the best thing about working in the sugar industry?

Personally, Transmara Sugar Company has truly built me. Being given an opportunity to grow from an office cleaner to an office messenger is a great favour – one I honestly believe I might not have received elsewhere. This has made me realise that my opportunity and purpose were in a specific place, and that place is Transmara Sugar Company.

The people around me, especially my immediate bosses, have played a major role in my growth and success within the company. These individuals have greatly contributed to my development and progress to greater heights. In my view, this makes Transmara Sugar Company one of the top employers – if not the very best.

Damaris Moraa Otondi

Enterprise Resource Planning Clerk

What does your role involve?

As an ERP clerk in charge of farmers’ contracts, my role involves managing and maintaining accurate farmers’ contract records using the ERP system. I ensure that all farmers’ data is properly captured, updated, verified and sorted to support smooth operation at Transmara Sugar Company.

Daily tasks for me include registering new farmers, supporting our offices and departments with contract information, generating reports and ensuring compliance with company policies and regulations.

What are the most interesting parts of your job?

Working with large volumes of data, solving data discrepancies and interacting with field staff to resolve any contract-related issues. It’s enjoyable being part of the process that links the farmers to the company operation.

What qualities are needed to be an ERP Clerk?

Attention to detail is key. As well as computer literacy, confidence and good communication skills. You have to enjoy the challenge of problem-solving, be very well organised and thrive on being part of a team.

How did you get into the role?

I got the role after gaining experience in registry operations and ERP usage through training, accuracy and consistent performance. I earned the trust to manage farmers’ contracts, and I was appointed as ERP Clerk in charge of contracts in registry.

What’s the best thing about working in the sugar industry?

The best thing about working in the sugar industry is contributing to farmers’ success. I am part of an industry that supports economic growth and job creation. I feel proud and thankful to be awarded the Overall Best Employee 2024/25 during our family day celebrations. This motivates me to continue working with commitment, integrity and teamwork. I appreciate the support from my colleagues and management, and I promise to keep giving my best at the Transmara Sugar Company.

Caroline Macmbinji

Environment, Health & Safety Officer

What does your role entail?

An Environment Health and Safety (EHS) officer’s role is all about ensuring workplaces and communities are safe and healthy for people – and the environment.

My role is to identify hazards in the workplace or environment, carry out risk assessments, and put measures in place to mitigate or eliminate any risks. Monitoring and reporting are also key: tracking safety performance and reporting any incidents. I’m also here to educate employees and stakeholders on safety procedures and best practices. The most important part of my role is ensuring we adhere to all laws, regulations and standards set by the company.

What are the key skills for this role?

Being an analytical thinker is a benefit, so you can problem-solve and have the attention to detail required. Communication is also key – being able to educate and understand the needs of different teams around the business.

How did you get into the role?

I hold a diploma in Business Administration, Human Resource Management and various certificates in Occupational Health & Safety, Fire Safety in the Workplace, and First Aid in the Workplace. I also have a certificate in the Control of Hazardous Substances and Chemicals in the Workplace. I started in roles as an HR Officer and Safety Co-Ordinator before moving into the role of Environment, Health and Safety Officer. I’ve worked in the sugar industry for over 13 years now, and there’s always a need to keep up-to-date on regulations and standards.

What’s the best thing about working at Transmara Sugar Company?

Working with Transmara Sugar Company can be rewarding, especially in the local community where the factory is located, as it is a significant contributor to the economy. Transmara Sugar Company is a major employer in the region and supports local farmers and communities by providing school fees advances, fertiliser at subsidised prices, free water for domestic use and making roads and infrastructure for easy mobility. The standards of living have also improved within the region.

Find out more about working at Transmara Sugar Company Limited on our Join our Team page.

Mara Sugar is produced by us, the Transmara Sugar Company. It is available in various pack sizes, from 500g household packs to 50kg bulk options. Take a look at the supermarkets, stores and retailers below to find your nearest stockist of Mara Sugar.

Sugar cane is far more than a source of sugar for your cup of tea and baking sessions. Grown widely across tropical and subtropical regions, including by our community of farmers in Kenya, this tall grass has sustained economies, supported livelihoods, and contributed to energy production. From farms to factories, sugar cane continues to play a vital role.

The benefits of sugar cane

1 Economic benefits
One of the most recognised benefits of sugar cane is its economic importance. Millions of small-scale and commercial farmers depend on sugar cane cultivation for their income. At Transmara Sugar, we partner with around 20,000 farmers across the Transmara region and ensure they have the following benefits:

• They are paid fairly and on time
• They can develop their skills with training
• Have 2-way communication with their manager
• Learn modern techniques and use new technology
• Be proud to be part of a Kenyan brand
• Work with a company that gives back to the local community

Sugarcane supports entire value chains, including harvesting, transport, milling, packaging, and distribution. This is particularly important in rural areas like the Transmara region, where alternative livelihoods may be limited. This makes sugarcane a key driver of rural development and poverty reduction.

2. Renewable energy source
Beyond food and drink, sugarcane is an important renewable energy resource. By-products such as bagasse (the fibrous residue left after juice extraction) are used to generate electricity and heat in sugar mills. At the Transmara Sugar factory, we crush the sugarcane and turn it into sugar crystals, which become delicious Mara Sugar, and use bagasse to create briquettes and generate electricity for the operation’s own use. We sell the briquettes locally for use in other industries, and the bagasse and briquettes power our factory as well. Sugar cane is also a major source of bioethanol, a cleaner-burning alternative to fossil fuels. Sugarcane can absorb more CO2 than it emits, creating ‘carbon negative’ potential, but its overall sustainability is a complex topic. The potential of sugarcane could help reduce greenhouse gas emissions and dependence on non-renewable energy sources.

3. Sustainable agriculture
From an environmental perspective, sugar cane can contribute to sustainable agriculture when well managed. The crop has a high photosynthetic efficiency, meaning it absorbs significant amounts of carbon dioxide from the atmosphere. Its residues can be recycled as organic fertiliser, improving soil structure and fertility while reducing waste. Additionally, sugar cane fields help prevent soil erosion when maintained with proper farming practices.
Transmara Sugar promotes sustainability through farmer empowerment, with training in modern techniques (soil management), supporting local smallholders with fair pricing and logistics, reducing chemical use via pest-resistant cane varieties, and implementing efficient energy and water practices in their factory operations, aiming for a positive environmental impact and community growth.

4. Industrial and household uses
Sugar cane’s versatility extends to industrial and household uses. Molasses, a by-product of sugar production, is used in animal feed, alcohol distillation, and food processing. Bagasse can also be used to manufacture paper, biodegradable packaging, and building materials, reducing reliance on timber and plastics. These uses highlight sugar cane’s role in advancing circular economies.

5. Deliciously sweet Mara Sugar
We couldn’t not mention Mara Sugar as one of the benefits of sugar cane! Mara Sugar is available in white, brown and light brown, and people add it every day to their tea and coffee, as well as using it for baking – so check out the recipes on our blog.

The benefits of sugar cane go far beyond sweet sugar. This multipurpose crop supports livelihoods, provides energy and nutrition, contributes to renewable power, and offers sustainable industrial solutions.

Ingredients 

• ¾ of a cup of Mara sugar
• ½ cup of unsweetened cocoa powder
• 1 cup heavy cream 
• ¼ of a cup of light corn syrup 
• ½ cup of salted butter 
• 1 teaspoon vanilla extract 

Method 

Step 1 

Lightly grease an 8×8-inch baking dish and line it with parchment paper. 

Step 2

In a saucepan, whisk together the Mara sugar and cocoa powder. Add heavy cream and light corn syrup, then stir until well combined. 

Step 3

Heat the mixture over a medium heat and stir until the sugar has dissolved. Keep stirring until it starts to boil. Reduce the heat to low and let it simmer until the mixture reaches 110℃. Avoid stirring as it simmers to allow the sugar to thicken. This is the soft ball stage. 

Step 4

Remove it from the heat and let it cool undisturbed to 40℃, about 50-70 minutes. Add unsalted butter and vanilla extract, stirring briskly with a wooden spoon until incorporated. Stir until the mixture has lost its sheen, about 5-10 minutes. 

Step 5

Pour the mixture into the prepared dish, spread it evenly, and let it cool completely. Once firm, cut the fudge into squares. Serve and enjoy!

Shosho’s tip: 

If you don’t have a sugar thermometer, you can test when the fudge reaches the soft ball stage by dropping a little bit of the mixture into a dish of very cold water. 

If it forms a thread as it sinks to the bottom, it needs more cooking time. If it forms a ball that can be pressed gently in your hand, it has reached the soft ball stage. 

Frequently asked questions about making fudge 

Do I need a sugar thermometer? 

A sugar thermometer will help you control temperatures more accurately, but you don’t need one to make fudge. Follow the soft ball method to know when to let the mixture cool. 

What is the right consistency for fudge? 

Your fudge should be smooth and creamy with a dense, melt-in-the-mouth consistency. If your fudge has a grainy texture, the sugar has likely crystallised. This can happen when you stir the mixture as it’s simmering, or before it has cooled down to 40℃. Make sure the sugar has dissolved fully before boiling and avoid stirring it as it simmers. 

How long will fudge last? 

Your fudge can last up to one to two weeks at room temperature in an airtight container. We recommend keeping it in the fridge for up to three weeks. 

Can fudge be frozen? 

Yes, you can. Wrap your fudge tightly in cling film, then wrap it in aluminium foil and put it in a freezer bag. This prevents air, moisture and freezer burn from affecting your fudge. If you stack your fudge, make sure to place a piece of parchment paper between layers to prevent them from sticking together. 

To thaw your fudge, put the freezer bag in the fridge for two to three hours. Unwrap it and serve, or wrap it with cellophane and decorate with a ribbon for a tasty gift! 

How do I make hot fudge sauce? 

To turn this into a hot fudge sauce recipe, combine all ingredients except the butter and vanilla extract. Heat on the stove over medium heat and let it boil for a few minutes. Stir in the butter and vanilla and serve. Serve it over vanilla ice cream for a hot fudge sundae!

Proudly made sweeter with Kenyan sugar 

This fudge is made using Mara Sugar, which is locally grown here in Kenya. Our team supports sugarcane farmers in the Transmara region, where the sugar is grown in the lush highlands. We never import, as we want to celebrate our own crops and farmers!

What trucks do you use to build rural roads, and how are they adapted for the terrain and construction?

We use tippers for murram transport and road construction. They have 281 HP and the engine power helps us on steep inclines that are common in this hilly region. They have a double differential for better traction and stability in slippery, uneven conditions, giving us control on sharp inclines in all weather conditions.

They can also handle heavy loads, as we often transport up to 15 tons of murram from local quarries to the construction sites. It means we have to make fewer trips to transport the material, making the overall efficiency of the build far better. The higher horsepower allows them to maintain their speed and haul heavy loads up steep hills, as well as pull and push equipment if needed during the build process.

They have very durable and robust body construction, so fare well in withstanding the stresses of transporting large, heavy loads over long distances. Spares are also readily available, which makes maintaining the vehicles easier in such a rural area like Transmara.

What do you have to consider when building a road in this hilly landscape?

We are strategic when it comes to road design. We minimise steep inclines and ensure smooth gradients, so tractors can easily transport sugar cane around the area and the community has better road links. We enhance drainage systems using culverts with HDPE pipes, which help manage water flow and prevent road washouts in heavy downpours. We frequently maintain the road surface, too. We want them to be smooth and drivable throughout the year, so everyone is happy.

We hear you are trying out eco-friendly materials and construction techniques?

Transmara Sugar Company is actively exploring ways to make its road construction processes more sustainable. We use locally-sourced murram from quarries, a naturally occurring material used to construct gravel roads. By using local materials, we reduce our carbon footprint by cutting down on transportation costs and fuel consumption. Murram is an abundant, natural material here, and it is a renewable resource when extracted in a sustainable way.

Gravel roads made with murram are typically more environmentally friendly than asphalt roads, as the process of constructing gravel roads requires less energy (asphalt needs extensive refining and high temperatures for mixing). Gravel roads generally provide better water drainage, which reduces the likelihood of flooding and soil erosion. Gravel roads also allow for greater biodiversity, as they allow water to naturally filter into the soil and support plant and animal life.

When it comes to culverts, we use high-density polyethylene pipes (HDPE) as they have a long lifespan and are corrosion-resistant, unlike metal pipes. They are made from recyclable plastic and have a lower carbon footprint to make, compared to traditional materials like concrete or metal.

We strive to develop techniques wherever possible to be mindful of the environment. For example, we modified a tractor with a tyre to unclog access culverts. We’ve found that it’s a simple technique, but more eco-friendly than using chemicals or heavy mechanical intervention.

Roads in rural areas, especially gravel roads, can be vulnerable to erosion during heavy rain. How do you handle this?

Using murram is beneficial, but road maintenance and proper drainage systems (such as the use of HDPE culverts) need to be continually monitored to prevent erosion. Regular culvert maintenance, grass planting, and road shaping to channel water off roads can help reduce erosion and ensure long-term sustainability.

You source local supplies such as murram and HDPE pipes, but how do you ensure the extraction of these materials is sustainable?

To avoid depleting local resources, we prioritise sustainable quarry management and regularly monitor material extraction practices. This ensures that resources are replenished and that extraction activities do not damage the local environment.

Gravel roads are a more eco-friendly solution in the short term, but how do you deal with wear and tear, especially in rainy seasons?

We generally use a higher camber of 2.5 to 3%, compared to 1% for tarmac roads, which helps in better runoff of rainwater into side drains and mitre drains. There is a periodical audit of our roads to unblock these mitre and side drains so that the roads can last longer.

Tell us about some of the equipment you use…

Tractors
Our tractors are absolute workhorses when it comes to sugarcane farming. They’re often seen hauling tandem trolleys loaded with seed cane from nurseries to the fields. With their powerful hydraulics and solid horsepower (around 140 HP), they manage heavy loads with ease while still being gentle enough not to damage the delicate seed cane.

What sets them apart is versatility. Some of our tractors are fitted with side loaders, which are brilliant for loading sugarcane into trolleys right in the field. These hydraulically-powered loaders can scoop up large volumes without damaging the cane, and their clever side configuration allows them to weave through narrow field paths and between rows with ease.

Then there’s the tandem trolley setup. It’s ideal for hauling sugarcane to the factory or storage, even over bumpy or uneven ground. The design helps distribute weight better and adds stability, so the ride stays smooth and the tractor doesn’t struggle. All in all, Claas tractors are tough, reliable, and built for exactly the kind of demanding work sugarcane farming throws at them.

Hydraulic Pulling Winch
Hydraulic pulling winches are absolute lifesavers in tricky terrain – think muddy tracks or steep slopes where tractors alone just won’t cut it. These winches are used to haul heavy gear, sugarcane, or even seedcane across the plantation without breaking a sweat. What makes them so handy is the precision control – you can pull just the right amount without tearing up the ground or damaging the crop. Even in slippery, wet conditions, they continue to perform reliably. Whether it’s dragging tools to a remote field or helping move stuck equipment, hydraulic winches make tough jobs a whole lot easier and more controlled.

Cane loaders
Cane loaders are a real game-changer when it comes to moving sugarcane from the fields to the mill. These machines are built to lift and load big bundles of cane into trolleys or baskets at transit stations, making the whole process quicker and far less labour-intensive. Bell Cane Loaders, in particular, are specially designed for the job. With powerful hydraulic arms and grabs, they can scoop up large amounts of cane in one go without damaging the stalks.

What’s great is how precise they are – the hydraulic arms allow operators to pick up cane from different angles, even in tight spaces, and load it smoothly into the transport units. This speeds things up and keeps the work flowing efficiently. Instead of relying on manual labour, one plant machine does the heavy lifting. Cane loaders make sugarcane transport faster, easier, and a whole lot more productive.

Graders
We operate two brands of grader, which are essential for shaping and levelling over 300 km of roads each year. They run long hours during the dry season, requiring regular checks on blades, hydraulics, and undercarriages due to constant wear.

Compactors
With three compactors, we ensure solid road foundations across subgrade, sub-base, and base layers. They are ideal for heavy-duty compaction of both dirt roads and paved roads, ensuring that the foundation is solid and able to withstand the weight of transport vehicles. Used daily, especially after material laying, the compactors need regular attention to vibration systems, engines, and drivetrains.

Water Bowser
The water bowser helps control dust and aids compaction by spraying water across active sites. The water bowser is fitted with large water tanks and spray nozzles that help reduce dust, especially during dry periods, ensuring roads remain safe for transport. It also helps with road maintenance by providing the required moisture for compaction. It’s used almost daily and our maintenance focuses on its pumps, tanks, and hoses due to its frequent use.

Excavators
Our excavators handle trenching, earthmoving, and drainage works. Excavators are an incredibly versatile piece of plant machinery. Not only can they handle digging, drainage, and land clearing during road construction, but they can also be modified to take on sugarcane loading. By fitting them with a custom grab assembly – often designed specifically for sugarcane – they’re transformed into powerful loaders. These grabs usually have larger jaws or longer teeth to grip bulky cane securely without causing damage. The hydraulic system gives them the muscle to lift heavy loads with ease. With this setup, an excavator can reach further, load faster, and handle large volumes – making them a brilliant time-saver during peak harvesting seasons.

Dozers
The dozer takes on big jobs like clearing land and shifting large volumes of soil or rock. Equipped with wide tracks and powerful blades, these machines can move large volumes of soil, gravel, or rock efficiently in preparation for road laying or infrastructure projects. It’s key during early site prep and needs regular maintenance on blades, hydraulics, and its hard-working engine.

Backhoes
Backhoes are our go-to plant machinery for smaller digs, digging trenches for pipelines, drainage systems, and culverts. Backhoes are highly versatile, with extendable arms that allow them to reach into narrow or hard-to-access areas for digging, crucial for land drainage or roadside utilities. Used daily, they demand regular upkeep of hydraulics, buckets, engines, and steering to stay efficient.

Tippers
We have 10 tippers that haul construction materials like gravel and sand to and from worksites, often doing multiple trips a day. They require routine servicing, particularly on engines, gearboxes, and suspension due to rough terrain and heavy loads.

Pangas
In the Trans Mara region, manual sugarcane harvesting is still very much alive – and pangas are at the heart of it. These trusty machete-style tools are used by skilled workers to cut cane cleanly and efficiently, especially in areas where machines just can’t go. With the region’s hilly terrain, narrow rows, and tricky field layouts, it’s not always possible to bring in heavy harvesters, so the humble panga does the job perfectly.

What is the reaction to new roads in the Trans Mara area?

People in the Trans Mara area generally welcome the building of new roads. For a long time, poor infrastructure made life tough, especially for farmers trying to get their produce to market during the rainy season, when roads often became unusable. With these new roads, it’s now much easier to move crops like maize, tea, sugarcane and livestock, which means better incomes and less stress.

The improvements go beyond farming, too. Better roads are opening up new business opportunities and attracting interest in tourism, trade, and agriculture. They’re also making everyday life easier, such as getting to school, visiting the doctor, or accessing government services.

Of course, people still have concerns. There’s a real desire to make sure development doesn’t harm the environment or local culture. That’s why involving the community in planning and decision-making has become such a big focus. When locals have a say in how things are done, the results tend to be more positive and lasting. Overall, there’s a strong feeling of progress in the air – one that’s bringing hope for a better future.

How busy is your workshop?

There’s never a quiet moment! With all the heavy plant machinery we’ve got working day in and day out, there’s always something needing attention. Daily maintenance is pretty much the norm just to keep everything running smoothly, and breakdowns happen often thanks to the rough conditions on site.

We’re constantly servicing engines, checking hydraulics, fixing tyres and tracks. Stocking spare parts is a job in itself. We keep shelves full of things like filters, belts, blades, and seals, so we’re not caught short when a machine goes down.

Then there’s the safety side of things. We run regular checks and inspections to ensure every bit of equipment is fit for use and up to standard. Luckily, we’ve got a solid team of mechanics and technicians who know the machines inside out. Between maintenance, emergency repairs, and keeping everything safe and accurate, the workshop is a real hive of activity. It’s busy, but it keeps the whole operation moving!

Ingredients

• 125g of butter
• 100g of brown Mara Sugar
• 1 large egg
• 25g of porridge oats
• 100g of plain flour
• ¼ teaspoon of baking powder
• A pinch of salt

Method

Pop the soft butter into a food mixer, along with the porridge oats, brown Mara Sugar, plain flour, one egg, baking powder and salt. Mix until smooth and creamy.

This is the point where you decide on the added extras! Pop chocolate chips into the mixture, or flavour with lemon and orange zest.

Spoon the mixture onto a piece of cling film and roll into a sausage shape. It should be around 8cm in diameter. Fold the remaining cling film over the top of the mixture and put it in the freezer for 30 minutes.

Preheat the oven to 190°C/375°F/Gas mark 5. After the dough has been in the freezer for 30 minutes, take it out and cut it into cookie slices.

Place the slices onto a baking tray (or two), leaving plenty of space between them as they tend to grow as they cook! You can use a non-stick tray or use some parchment paper to line the trays.
Place the trays in the middle of the heated oven for 8-10 minutes or until they look like they are turning golden brown.

Let them cool for 10 minutes, then place them on a wire rack to fully cool and turn crisp.

Taste and enjoy!

Shosho’s tip:

You could make the dough and freeze it in preparation for parties or times when you have people over. Take it out of the freezer and allow it to thaw until soft enough to slice, and then bake as per the instructions above.

Proudly made sweeter with Kenyan sugar

This recipe uses Mara Sugar, which is locally-grown here in Kenya. Our team supports sugarcane farmers in the Transmara region, where the sugar is grown in the lush highlands. We never import, as we want to celebrate our own crops and farmers!

The match took place on Sunday 25 May 2025 at Dandora Stadium and it was a monumental win for Mara Sugar FC. The quarter final concluded with a 1-1 draw in regular time, leading to a nail-biting penalty shootout, where Mara Sugar FC triumphed with 9-8 penalties scored. Goalkeeper Evans Omondi delivered a stellar performance and was deservedly awarded Man of the Match for his heroics between the posts.

Mara Sugar FC’s victory propels the team into the semi-finals. A significant milestone in the club’s history.

The Mozzart Bet Cup, Kenya’s premier domestic knockout football competition, has long been a stage for drama, dreams, and the rise of underdogs. This year, it is Mara Sugar FC who are stealing the spotlight, making a historic run to the semi-finals of the prestigious tournament for the first time in the club’s history.

Formerly known as the FKF President’s Cup, the competition boasts a rich legacy dating back to 1954. Over the decades, it has changed names and sponsors – from the Moi Golden Cup to the GOtv Shield, Betway Cup, and more – reflecting the evolving landscape of Kenyan football. In February 2023, the Football Kenya Federation (FKF) signed a KES 60 million, three-year sponsorship deal with Mozzart Bet, rebranding the tournament as the Mozzart Bet Cup.
The competition features clubs from across Kenya’s football pyramid – from the FKF Premier League, National Super League, Division One and regional leagues. The winner of the Mozzart Bet Cup earns a direct slot in the CAF Confederation Cup.

In recent editions, the tournament has witnessed the rise of new champions. In 2023, Kakamega Homeboyz defeated Tusker FC 1-0 to lift their first-ever domestic cup title. The 2024 edition continued this trend of unpredictability, with Kenya Police FC clinching their maiden trophy.
Now, Mara Sugar FC is adding to the growing list of breakout stories.

Starting their campaign in Round 64, the team has battled through each round with grit and determination, toppling more established opponents and thrilling their fans with each hard-fought victory. Their triumph in Round 16 was particularly significant, not only for the quality of opposition they overcame, but also for what it signified: a historic first-ever appearance in the quarter-finals.

The semi-final will take place on 1 June 2025 at 1pm against Nairobi United in Nairobi. Mara Sugar FC, fuelled by belief and momentum, is ready to write the next chapter of their fairy-tale run.

As the Mozzart Bet Cup continues to prove, in knockout football, anything is possible.

Ingredients
Serves 6–8 people

• 3 very ripe bananas (mashed)
• 2 cups all-purpose flour
• ¾ cup white Mara Sugar (or brown sugar for a richer taste)
• ½ cup cooking oil or melted margarine
• 2 eggs
• 1 tsp vanilla essence
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)

Instructions:

1. Preheat your oven
   Set your oven to 180°C (350°F) and lightly grease a loaf or round cake tin. You can also line it with baking paper so the banana cake is easy to slide out once it is cooked.
2. Mix the dry ingredients
   In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
3. Prepare the wet mix
   In a separate bowl, beat the eggs and add the Mara Sugar. Mix until light. Then add oil (or melted margarine), the mashed bananas, and one teaspoon of vanilla essence. Stir well.
4. Combine the mixtures
   Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula to fold everything together gently, ensuring you don’t overmix.
5. Bake
   Pour the batter into your prepared cake tin. You can also sprinkle a bit of sugar on top before baking for a sweet crust. Bake for 40-45 minutes or until a toothpick comes out clean.
6. Cool and enjoy!
   Let the cake cool in the tin for 10 minutes, then transfer it to a cooling rack. Once it’s ready to slice, you could serve it with chai or a cold glass of fresh juice.

Shosho’s tip:

If you have extra ripe bananas at home, mash and freeze them. You can then thaw them when you’re ready to bake another banana cake.

Serving ideas:

• Enjoy a warm slice with a scoop of vanilla ice cream
• Try toasted banana cake for breakfast
• Top your banana cake with a light sugar glaze or cream cheese frosting and decoration for a special occasion!

Proudly made sweeter with Kenyan sugar
This recipe uses Mara Sugar, which is locally-grown here in Kenya. Our team supports sugarcane farmers in the Transmara region, where the sugar is grown in the lush highlands. We never import, as we want to celebrate our own crops and farmers!

Looking for the lowdown on Kenya counties? Kenya has 47 counties and 295 sub-counties, and those sub-counties are separated into different wards. Transmara Sugar Company Ltd operates in Narok County, and we have a sugar factory in Enoosaen, plus regional offices so that we can be close to farmers and help them whenever they need it. Take a look at the Kenya counties map and our handy list of counties and sub-counties below.

LIST OF KENYA COUNTIES & SUB-COUNTIES

Baringo county
Baringo Central
Baringo North
Baringo South
Eldama Ravine
Mogotio
Tiaty

Bomet county
Bomet Central
Bomet East
Chepalungu
Konoin
Sotik

Bungoma county
Bumula
Kabuchai
Kanduyi
Kimilili
Mt Elgon
Sirisia
Tongaren
Webuye East
Webuye West

Busia county
Budalangi
Butula
Funyula
Matayos
Nambale
Teso North
Teso South

Elgeyo Marakwet county
Keiyo North
Keiyo South
Marakwet East
Marakwet West

Embu county
Manyatta
Mbeere North
Mbeere South
Runyenjes

Garissa
Balambala
Dadaab
Dujis
Fafi
Ijara
Lagdera

Homa Bay county
Homa Bay
Kabondo Kasipul
Karachuonyo
Kasipul
Mbita
Ndhiwa
Rangwe
Suba

Isiolo county
Garbatulla
Isiolo
Merti

Kajiado county
Kajiado Central
Kajiado East
Kajiado North
Kajiado South
Kajiado West

Kakamega county
Butere
Ikolomani
Khwisero
Likuyani
Lugari
Lurambi
Malava
Matungu
Mumias East
Mumias West
Navakholo
Shinyalu

Kericho county
Buret
Kericho East
Kericho West
Kipkelion East
Kipkelion West
Sigowet

Kiambu county
Gatundu North
Gatundu South
Githunguri
Juja
Kabete
Kiambaa
Kiambu
Kikuyu
Lari
Limuru
Ruiru
Thika Town

Kilifi county
Ganze
Kaloleni
Kilifi, Magarini
Malindi
Rabai

Kirinyaga county
Gichugu
Kirinyaga Central
Mwea
Ndia

Kisii county
Bobasi
Bomachoge Borabu
Bomachoge Chache
Bonchari
Kitutu Chache North
Kitutu Chache South
Nyaribari Chache
Nyaribari Masaba
South Mugirango

Kisumu county
Kisumu Central
Kisumu East
Kisumu West
Muhoroni
Nyakach
Nyando
Seme

Kitui county
Kitui Central
Kitui East
Kitui Rural
Kitui South
Kitui West
Mwingi East
Mwingi North
Mwingi West

Kwale county
Kinango
Lunga Lunga
Matuga
Msambweni

Laikipia county
Laikipia East
Laikipia North
Laikipia West

Lamu county
Lamu East
Lamu West

Machakos county
Kangundo
Kathiani
Machakos Town
Masinga
Matungulu
Mavoko
Mwala
Yatta

Makueni county
Kaiti
Kibwezi East
Kibwezi West
Kilome
Makueni
Mbooni

Mandera county
Banissa
Lafey
Mandera East
Mandera North
Mandera South
Mandera West

Marsabit county
Laisamis
Moyale
North Horr
Saku

Meru county
Buuri
Central Imenti
Igembe Central
Igembe North
Igembe South
North Imenti
South Imenti
Tigania East
Tigania West

Migori county
Awendo
Kuria East
Kuria West
Nyatike
Rongo
Suna East
Suna West
Uriri

Mombasa county
Changamwe
Jomvu
Kisauni
Likoni
Mvita
Nyali

Murang’a county
Gatanga
Kahuro
Kandara
Kangema
Kigumo
Kiharu
Mathioya
Murang’a South

Nairobi county
Dagoretti North
Dagoretti South
Embakasi Central
Embakasi East
Embakasi North
Embakasi South
Embakasi West
Kamukunji
Kasarani
Kibra
Langata
Makadara
Mathare
Roysambu
Ruaraka
Starehe
Westlands

Nakuru county
Bahati
Gilgil
Kuresoi North
Kuresoi South
Molo
Naivasha
Nakuru Town East
Nakuru Town West
Njoro
Rongai
Subukia

Nandi county
Aldai
Chesumei
Emgwen
Mosop
Nandi Hills
Tinderet

Narok county
Emurua Dikirr
Kilgoris > Transmara Sugar Company regional office
Narok > Transmara Sugar Head Office and Sugar factory in Enoosaen | Transmara Sugar Company regional offices in Shankoe, Moita, Nkarao, Osupuko, Osinoni and Oloontare

INGREDIENTS

• 1 cup Mara Cane Sugar
• 1 cup vegetable oil
• 4 eggs
• 3 tbsp milk
• 2 teaspoons vanilla extract
• 1 ½ cup flour
• 2 tsp baking powder
• One pinch of salt

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
2. In a mixing bowl, beat the Mara Sugar and oil until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the milk and vanilla extract.
5. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Divide the batter evenly between the two prepared pans.
7. Bake for approximately 25 minutes, or until the cakes are golden brown and a toothpick inserted in the centre comes out clean.
8. Let the cakes cool completely before cutting or frosting.

VANILLA FROSTING INGREDIENTS

1. 1 cup (room temperature) butter
2. ¼ cup Mara cane sugar
3. 1 ½ cup powdered sugar/icing sugar
4. 3 tbsp milk
5. 1 tsp vanilla extract or ½ vanilla bean

INSTRUCTIONS

1. In a large bowl, beat the butter and Mara cane sugar until light and fluffy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Mix in the milk and vanilla extract until the buttercream is smooth and creamy.
4. Add half of the frosting between the two cakes and then the rest on top of the cake.

Tips:

• If you only have one cake pan, bake the entire batter at once. Increase the baking time to about 45 minutes, and cover the top with foil if it starts browning too quickly.
• The cake can be stored in the fridge for a couple of days. Before serving, let it sit at room temperature for a while to soften.
• While the vanilla flavour is classic and delicious, this cake is easily customisable. Try experimenting with other flavours to suit your taste.

1. Kenya has a varied climate
   From the cool highlands to the warm and hot lowlands, Kenya has multiple climates to grow different types of crops.[1]
2. There are 6.4 million agricultural households in Kenya
   76% of this figure is for subsistence farming, and 23.3% is for commercial farming.[2]
3. The average holding site for a farmer is 1.5 acres
   60.9% of the 6.4 million agricultural households grow more than one crop and have an average holding site of 1.5 acres.[3]
4. Kenya’s main staple food is maize
   Kenya’s main food groups are classified into cereals (maize, wheat, sorghum, rice millets), pulses (beans, pigeon peas, cow peas, green grams), and roots and tubers (Irish potatoes, sweet potatoes, cassava, yarrow roots and yams).[4]
5. Kenya has two main growing seasons
   The long rains season from March to May; and the short rains from October to November.[5]
6. Climate change is a concern
   Climate change has brought droughts and floods, compromising food security in the country.[6]
7. Bad infrastructure can affect crop prices
   Poor infrastructure in rural areas means that farmers are forced to sell their crops at low prices, leading to reduced incomes and less investment in agriculture. Some companies, like Transmara Sugar Company, are making positive strides, taking care of building and maintaining the roads in the factory catchment area.
8. Agriculture contributes 33% to Kenya’s GDP
   Agriculture contributes 33% of Kenya’s GDP and another 27% of GDP indirectly, through links with other sectors.[8]
9. Agriculture employs over 40% of Kenya’s total population
   The agricultural sector employs over 40 per cent of Kenya’s total population and more than 70 per cent of Kenya’s rural people.[9]
10. Transmara Sugar Company has about 14,000 contracts signed with outgrowers.
    As of July 2024, Transmara Sugar Company has partnered with 10,000 farmers (14,000 contracts) representing 12,500 ha under cultivation in the Narok region. Transmara Sugar Company trains about 1500 farmers annually on the best sugarcane farming practices, and the contracted farmers benefit from our services, which include land preparation, seed cane, fertilisers and cane field weeding.
    
11. Pest control is vital to growth
    At Transmara Sugar Company, we have a small agronomy section in the Agriculture department that conducts adaptive sugarcane variety trials to determine sugarcane varieties that perform the best under Transmara conditions. We periodically assess sugarcane weed, pest and disease control products through our integrated management protocols. Monitoring of sugarcane pests is vital to the sugar industry, food security and the larger agricultural sector in Kenya. These include the sugarcane yellow aphid, Sipha flava, the fall armyworm Spodoptera frugiperda, and sugarcane diseases such as Smut, Orange Rust and Ratoon Stunting Disease (RSD).
12. Topography and rainfall can be challenging
    Due to the topography and rainfall in the Transmara region, Transmara has had to develop a new transport system. The sugar company uses side loaders to take the cane out of the fields, avoiding damage to the cane stools. On average, a side loader carries about 8 tons per trip.
    Taking care of the cane stools enables the crops to grow well and allows the cultivation of the sugarcane for several ratoons.
13. Farmers in Transmara produce three times more sugarcane
    In 2023/4, farmers in the Transmara region produced about 1.5 times more crop yield than farmers in other parts of Kenya.

What does your job involve? 

I work in the Transport and Logistics department, so it’s all about planning! I deal with the trip requests from employees and visitors, prepare a vehicle movement report, and ensure all drivers are issued with allowances and fuel. Part of my job also involves ensuring the vehicles are in good working order, both mechanically and in terms of cleanliness. I handle statements and invoices from transport contractors, update the driver rota and take time to update new contractors, tractors and motor vehicles with the weighbridge software needed. 

An important part of my job is ensuring all of the department’s employees have the correct personal protective equipment. If you are considering a similar role, you need to understand the importance of laws and any certifications required, such as showing that all the weighbridges and transit stations are serviced, calibrated and stamped correctly.    

Tell us about an average workday

The first task is to ensure all pool drivers are on duty, check the trip requests and allocate responsibilities to the drivers. Secondly, I handle all the queries that come in from the transport contractors and address any issues or questions that arise. There is also a lot of administrative work involved in the role, down to the smallest details, such as stocking up on stationery and toiletries. Everything has to run smoothly, so there are a lot of balls to juggle at once! 

How did you work your way up to this position?

I began working at the Transmara Sugar Company back in 2014 when I had a three-month student placement. I then went back to college to sit my final exams. I was later employed by Transmara for casual work as a clerk in the finance department before transferring to the transport department as a fuel clerk on an annual contract in 2015. In 2017, I was promoted to Transport and Logistics Supervisor on a permanent basis, before getting a few years under my belt and building the knowledge I needed to get the promotion to Transport and Logistics Administrator in 2021. It’s a position I have held to date, and I believe each promotion has been earned by working diligently, honestly and efficiently. Over the years, I have embraced integrity and believe hard work pays off. To work without supervision, you need to work very well with other people and be very organised!

What skills do you need to do this job?

As mentioned, excellent organisation is key, as are multi-tasking and time management skills. Good communication gets jobs done, and a thorough knowledge of transport regulations and policies makes you a go-to resource for anyone who needs advice. There are also budgets to manage, so basic accountancy is key. The role is fast-paced, so you must thrive rather than crumble under pressure, with the ability to give clear instructions for problem-solving. Being a people person will get you far.

Where is your job based?

My job is based at Transmara Sugar Company Ltd in the Enoosaen Administration block.

What are the biggest challenges?

It can be challenging when we don’t have enough vehicles and drivers for the number of jobs allocated. I have to then prioritise the order of importance for trips and jobs, so sometimes employees can be unhappy when their requests are delayed or rescheduled. Late requests can sometimes throw a spanner in the works and, occasionally, high traffic leads to delays.  

What’s the best part about your job?

It’s very satisfying when trips are completed on time and we get positive feedback from visitors or other employees. It makes all the planning and strategy worth it!

Find out more

Interested in working at Transmara Sugar Company? We advertise our latest job vacancies on the National Employment Authority (NEA) portal and via social media, including our Facebook and LinkedIn pages. We also advertise on job notice boards and in local newspapers.   

Make sugar cookies

Sugar cookies are the ideal treat to make when you’re short on time, but want to bake something magical that will melt in the mouth. These simple treats require just sugar, flour, butter and eggs, with a dash of baking soda. Add flavours such as vanilla or lavender, and ice the sugar cookies with intricate patterns to make them even more delicious. Whatever you make is guaranteed to be well received!

Create a sugar-based face scrub

Sugar is a great ingredient for anyone interested in making their own beauty products, especially those who want to know exactly what they’re using on their skin. The process of making a sugar-based face scrub couldn’t be easier. Just mix two tablespoons of sugar with two tablespoons of honey and you’ve got your very own scrub. While honey is a known treatment for eczema, sugar acts as an exfoliant, which gets rid of dead skin and leaves it looking fresh. You can add essential oils like peppermint, tea tree or eucalyptus for a pleasing scent. 

Make your own sugar wax hair removal

It’s easy and straightforward to make your own sugar wax for hair removal and doing so only requires a few simple ingredients. Sugar is the main one. Mix 250ml of sugar with 30ml of lemon juice and 30ml of slightly warm water in a pan, then bring to the boil, stirring so that it doesn’t burn. Once boiling, simmer until it turns golden, remove from the heat and leave to cool for around half an hour. It can now be used as a hair removal treatment. 

Make edible sugar paper

Edible sugar paper can make good cakes look great. And making your own doesn’t have to be a challenge. All you need to do is mix some sugar and food dye in a clear plastic bag and squeeze to ensure everything is properly mixed. Mix in a bowl with glucose syrup and then place everything onto a piece of parchment paper, placing another sheet on top. Roll out into a thin piece of ‘paper’, leave to dry for 10 minutes and then bake on a very low heat for the same amount of time. This can then be used to wrap around your cake.

Create your own sugar soap cleaner

Sugar soap is excellent for cleaning walls when preparing to decorate, as well as for everyday housework. Making your own sugar soap cleaner is easy. Mix around 250g of sugar with 250g of soda crystals and add five litres of water to get an abundance of homemade cleaning product that delivers great results without any harmful toxins. Essential oils can give your new soap a lovely scent, too.

Make a pavlova

Sugar is the star in a pavlova, the best of all summer desserts. To make a perfect one, you need to mix together a meringue base, using 250g caster sugar, four egg whites, a teaspoon of white wine vinegar, a teaspoon of cornflour and a teaspoon of vanilla extract. Beat until glossy, bake for an hour and then add your favourite fruits and whipped cream. Simple, elegant and delicious.

Create sugar art flowers

Sugar flowers are the ultimate cake decoration and can help elevate sweet treats to the next level. Some shop-bought gum paste (used to make the flowers) can be too hard, leaving cracks in your flowers, so make your own gum paste to the perfect consistency! To start, make icing sugar, also known as powdered sugar, by finely grinding white Mara Sugar and mixing it with an anti-caking agent such as maize starch to stop it from sticking together. When you have the fine sugar, you can create your own gum paste. There are plenty of recipes online for homemade gum paste, which is a simple process using gelatin, water, margarine (or another shortening), corn syrup and your icing sugar. Pop it in the fridge overnight and head to your local florist for some inspiration, making your own edible floral creations the following day. 

Make your own sugar syrup for cocktails

Sugar syrup is an essential ingredient for any at-home mixologist. Fortunately, making it is a breeze. All you need to do is dissolve 300g of sugar and 150ml of water over low heat. Once cooled, pour into a bottle and refrigerate, ready for your next cocktail party. Remember to keep some sugar back for decorating the glass.

Make your own jam or preserve

Jams and preserves don’t need to be complicated. In fact, all you need is your favourite soft fruit, sugar and water. To start, put 600g of fruit in a saucepan and add 100ml of water, boil, and then simmer for five minutes until the fruit resembles pulp. You can sieve the fruit for a smooth jam or leave it if you prefer it chunky. Then add 400g of white Mara Sugar for every 500g of fruit. Add the juice of half a lemon and then boil at a high heat so that the sugar dissolves. You’ll need a cooking thermometer so you can check when the temperature reaches 105ºC. This is the setting point. Once you’ve spooned off any skin from the top, leave to cool for between 10 and 15 minutes. At this point, you can pour into jars, which you’ll need to sterilise beforehand. To do so, clean them in hot soapy water, rinse and then place in a 160ºC oven for 15 minutes. Your jam can be stored in a cool cupboard for up to six months.

Bake a cake

The most scrumptious cakes come with the sweet stuff as standard, so why not keep things simple and make your favourite cake with Mara Sugar? You can make a simple Victoria sponge sandwich, a juicy lemon drizzle or a sticky chocolate and fudge cake.

You have been Transmara’s Estate and Roads Manager for over a decade. What jobs and roles led the way to where you are today?

My colleagues call me Captain, which stems from my time in the Indian Army as a Captain. When I left the army, I became an Administration Manager at IBM Daksh Shared Services in Gurgaon, India; later moving on to Barclays Shared Services as a Senior Administration Manager. After a move to Uganda to work as a Mechanized Cane Transport & Roads Manager for another sugar corporation, I made the move to Kenya in 2012 to work as Transmara’s Estate and Roads Manager. I’ve been with the company ever since!

Can you give us a little snapshot of the day-to-day of your role?

My day usually starts at 7am with a review of the day’s schedule and a meeting with my team. We address any issues and prioritise our activities before I head to a production meeting with the CEO, alongside the other heads of departments, to discuss production and planning.

At 10am, it’s time for site inspections! I’m usually out in the field, checking on ground road construction and civil projects, ensuring they are on track and meeting quality standards. A big part of my job is problem-solving, addressing any challenges or obstacles the team faces.

Around noon, I review administrative tasks and reports for roads, civil and housing sectors. Later in the afternoon, I focus on project planning – estimating costs and preparing proposals, as well as looking at the long-term projects and goals for Transmara Sugar Company.

Do you get to visit the construction sites and see the roads being built?

I regularly visit site to inspect the progress of ongoing construction and maintenance projects. This helps me keep the project on track to meet the planned timelines. I can monitor the quality of the materials and workmanship and spot any deviations immediately.

The safety of all personnel on-site is a top priority. I conduct safety audits to confirm that all safety protocols are being followed and address any potential hazards. I also interact with contractors, engineers and local community representatives to maintain clear communication lines between all parties involved.

Why is developing infrastructure crucial for the Trans Mara region?

Developing infrastructure in the Transmara region is not just about building roads. It’s about creating a foundation for sustained economic growth, improving the quality of life for local communities and ensuring operational efficiency for businesses like Transmara Sugar Company. New roads can bring new jobs, economic growth and development and enhanced agricultural productivity, so everybody wins!

Our road network development is a critical component of this broader vision. It represents progress, connectivity and a commitment to the future prosperity of the region.

Transmara has been creating and maintaining 300km of roads a year in the region. Do you plan to continue with this plan?

Yes, we plan to continue creating and maintaining 300km of roads annually in the Trans Mara region. Our goal moving forward is to ensure the creation and upkeep of a robust road network that enhances connectivity and supports the area’s economic and social development. This includes 100km of all-weather A Roads, 500km of B Roads and 350km of C Roads in the Transmara Region.

All-weather A roads establish a reliable and high-capacity road network that can handle heavy traffic and provide year-round accessibility from the mill to all the company’s transit stations. Our B roads connect smaller towns, villages and local markets to the main A roads; and C roads are tertiary roads that provide access to farms, rural areas and small settlements, connecting them to the B roads.

Will you be introducing any innovations?

Yes, we plan to introduce several innovations on our Murram roads, which are made from a combination of soil, sand, gravel and concrete. We are implementing an improved drainage system to maintain the integrity of the roads for longer. We are also trying out new eco-friendly materials with innovative construction techniques to ensure our roads have a lighter impact on the planet.

Our culvert roads are important for natural drainage and require heavy-duty materials like concrete, which can be time-consuming to produce. To speed up the process, we are using
pre-cast concrete culverts.

Can you share how you’re involving local communities in the project?

Involving local communities in the road construction project is crucial for ensuring that the benefits are shared, and that the project meets the needs of all stakeholders. We have regular stakeholder meetings and consultations to keep farmers and communities up-to-date with any new developments. We have set up a community roads committee to help us stay on track.

Career development is an important part of this project and we are providing this by offering employment opportunities and community-based contracting to get local people in the Trans Mara region involved. Working in collaboration with our community to make this road network a success helps us all feel a sense of ownership and empowerment, leading to long-term positive impacts on both the company and the local population.

What are you doing to mitigate the environmental impact of constructing these roads?

We are highly concerned about ESG (Environment, Social and Governance) factors and are committed to mitigating the environmental impact of our road construction projects. We are working on improving erosion and sediment control, building climate-resistant infrastructure and protecting biodiversity.

Environmental impact assessments are an essential part of the planning stage to ensure minimal harm to the nature and wildlife of the Trans Mara region. But assessments don’t stop there. We monitor the construction process to ensure standards and safety protocols are met and continue to monitor them after completion to preempt any issues that may arise.

Do you have any plans to ensure the roads are safe and in good condition for years to come?

Yes, we have comprehensive plans for future-proofing the roads in the Trans Mara region to ensure they remain safe, durable and in good condition. This multifaceted approach starts with maintaining high-quality construction and climate-resilient design.

Involving the community is an integral part of our approach, as getting local people on board helps with education, awareness and road safety. We will continue to monitor all A, B and C roads after they’ve been built to ensure the same quality is maintained and keep them in good condition for years to come.

Find out more about the importance of building roads in Kenya

Transmara Sugar Company Tree and Ornamental Nursery was set up in 2020 to grow 25 indigenous tree species and 86 ornamental plant species. This initiative aims to increase the coverage of nature within public areas across Transmara West Sub County and create carbon sinks to help local communities reduce CO2 emissions.

Since its inception, the ambitious CSR program, in collaboration with county NEMA leadership, has distributed 15,485 indigenous trees in all public primary and secondary schools across the county. An estimated 8,676 ornamental plants have also been planted around the company’s offices and residential areas.

As of May 2024, the plant nursery had grown 50,596 plants, including 43,452 exotic ornamentals and 7,144 indigenous trees.

Why ornamental and Indigenous plants?

Ground covers, shrubs, climbers and shade plants are among the ornamental species, which are used to beautify the company’s offices and public areas in the community. They are planted in public schools, hospitals, official residential areas, public streets and public offices, alongside Transmara’s main and regional offices. The Roads and Estates Department has already planted almost 8,676 ornamental plants and 3,000 trees in residential homes, streets and offices.

The 25 tree species are native to Transmara West Sub County and play a vital role in maintaining the indigenous population. They also absorb carbon dioxide, making them important carbon sinks, which support the community’s sustainable development through sugar production activities. This project is part of Transmara’s wider commitment to sustainability and environmental responsibility, both in company operations and the community.

Prior to the plant nursery’s establishment in 2020, the company donated 3,000 indigenous tree seedlings to public primary and secondary schools across the county in 2019.

Where are the plants grown?

The Transmara Sugar Company Tree and Ornamental Nursery is managed by the Agronomy section of the Agriculture Department. Transmara employs locally-trained staff to grow the seedlings on the company’s premises, adjacent to the River Keyian. They are responsible for seed sourcing, planting, transplanting, name identification and tag labelling. They operate the sprinkler irrigation system, prune the young plants and monitor their health.

Once the seedlings are strong enough, they are handed to the CSR team. They collaborate with the Narok County NEMA leadership to distribute the plants to the community at official events and during public holidays.

What’s next for the nursery project?

Transmara Sugar Company aims to expand the initiative to grow plant species typical of riparian land areas within Narok County. These are identified as transitional areas between land and bodies of water like streams, rivers and lakes. They provide critical habitats for both upland and aquatic flora and fauna.

Biodiverse riparian landscapes enriched by different plant species can conserve water channels and naturally prevent flooding. They also sequester carbon from the atmosphere, so restoring them will help to further facilitate the decarbonisation of the Transmara community. The company aims to restore these riparian landscapes by planting key plant species, including vetiver tufted bunchgrass and bamboo.

Want to know more?
Email us at info@transmarasugar.co.ke

The remote nature of the Trans Mara region presents challenges to local farmers looking to transport their produce and build thriving and sustainable businesses. Without well-built roads and infrastructure, moving large quantities of sugar cane is virtually impossible, meaning that farmers cannot develop their practices, improve their skills or make enough money to provide for themselves and the wider community.

At Transmara Sugar Company, road building is therefore an essential aspect of the business. By investing in new roads and maintaining existing routes, the company isn’t just able to access the raw product needed to create the high-quality sugar it sells throughout Kenya . It also helps to empower and raise up communities, boosting everybody’s prospects in the process.

“Transmara has been a key part of the community in terms of infrastructure,” says Frederick North-Coombes, CEO of Transmara Sugar Company. “We have been creating and maintaining roads of 300km per year in the region. This of course helps Transmara move sugar from the farm to the factory, but it also helps the farmers with other produce. It also helps the community to move within the region.”

Magma Attendant

A Magma Attendant has a crucial role in sugar production. They are responsible for maintaining the correct mixture of granulated sugar and thick juice to achieve the right consistency. This is referred to as a magma brix. Sugar magma is a very viscous substance that can harden if left to stand still. A Magma Attendant knows all about how the magma mixer works, so that they can operate the stirrer drive manually in the event of a power shutdown. They must also keep an eye on the magma in case they need to add water or remove any chocks forming in the lines and pumps.

Turbine Operator

Reporting to the Mechanical Department Head, the Turbine Operator is responsible for the safe, efficient and continuous operation of the turbines at the factory, including auxiliary equipment maintenance. This role is best suited to someone with a background in engineering and mechanics, as they need to make sure the turbines are operating as they should be. That includes cleaning and maintaining all machinery parts and troubleshooting potential abnormalities before they become a serious problem. Turbine Operators assist with both general repairs and out-of-crop maintenance. Attention to detail is essential, as they must report all important turbine operation parameters in a designated logbook.

Workshop Mechanic

A Workshop Mechanic gets to work with all the machinery in the factory. They must make sure it’s in good working condition for our staff to operate safely. Workshop Mechanics are responsible for carrying out routine checks and repairing any issues in the bearings. This includes checking that the wire rope is in the correct position. They also work with company vehicles, so a certificate in automotive engineering, or at least five years in an automotive repair shop, is essential for the role. They need to be able to confidently run engine overhauls on various machines, check whether the trailers are parked safely and replace worn-out wheel studs where necessary.

Starting from the lowest level of the Football Kenya Federation (FKF), Mara Sugar FC climbed up to the FKF Division One National League in 2018. In 2021, the club was crowned champions of the league and was promoted to the second-tier National Super League (NSL). As the only football club in the county to ever participate in the national leagues, the team have been honoured to play at the county headquarters in Narok Town.

In 2024, Mara Sugar FC was promoted to the Kenya Premier League! A milestone we are so proud of. We love hearing how Mara Sugar FC’s success motivates our community’s youth to play in grassroots leagues, and we’ll continue to inspire our youth by scouting talented players in our region’s friendly matches.

Want to know the latest scores as they happen?
Follow the Mara Sugar FC Facebook page!

“We are the proud owners and sponsors of Mara Sugar FC”

]]> https://transmarasugar.com/meet-mara-sugar-fc/feed/ 0 https://transmarasugar.com/transmara-sugar-wins-superbrands-award-for-the-third-year-running/ https://transmarasugar.com/transmara-sugar-wins-superbrands-award-for-the-third-year-running/#respond Wed, 03 Apr 2024 05:43:19 +0000 https://transmarasugar.com/?p=319 Continue reading "Transmara Sugar wins Superbrands award for the third year running"]]> Watch the video here.

Transmara Sugar Company has once again been awarded Superbrands status, the third time in a row that the brand has received this accolade.

The company won the top honour in the Sugar Category at East Africa’s Superbrands Tribute Awards, held at the Hyatt Regency Hotel in Dar es Salaam, Tanzania, on 6 March 2024. Pascal Lelong, the company’s Chief Marketing Officer, collected the award on behalf of the company.

The award recognises the work done by Transmara Sugar Company between 2022 and 2024 to foster a greater connection between employees, farmers and stakeholders, creating a sustainable business that puts the local economy, quality of life and environmental concerns to the forefront.

Pascal Lelong said: “We are proud to have the Mara Sugar brand awarded as East Africa’s choice of Superbrand – and even more so on the basis of quality, reliability and distinction. There are more than 3500 team members and more than 17,000 farmers working together every day to bring Mara Sugar to your table and today we dedicate this award to them. As an organisation, we want to distinguish ourselves by supplying the market with a quality product all year long.”

In 2024, the company is set to go even further to set high standards, encourage innovation and pursue excellence based on the company’s new mission, vision and values. Transmara Sugar Company will continue to give farmers access to dedicated farming services and expert training, so that they can grow and sell sugar that benefits their family and the local community.

Superbrands operates in 90 countries globally, highlighting the best brands across a range of categories. It defines a Superbrand as one that “offers consumers significant emotional and/or physical advantages over its competitors, which (consciously or subconsciously) consumers want, recognise, and are willing to pay a premium for.”

Participation in Superbrands is offered to the most outstanding brands in their field. Attaining Superbrands status strengthens a brand’s position, adds prestige and reassures consumers and suppliers that they are buying the best brand in its category.

You can find out more on the Superbrands website.

Transmara Sugar Company has revealed a brand new mission, a vision of its future and new values designed to help all stakeholders understand their roles better.

The company’s heads of department met at a special event at the company’s Guest House Hall on 14 December 2023 to develop the plans, which will give Transmara’s 1500 employees, 3000 contractors and 17,000 farmers greater clarity and purpose.

“Our mission is very simple,” said Frederick North-Coombes, Transmara’s CEO, speaking at the event.

“Our mission is growing together. Growing together as employees, as a company, as a community and with our stakeholders. We want to grow together.”

Watch video here.

While the mission provides an overarching goal for the entire company, North-Coombes also laid out a practical vision of Transmara’s future, considering how it will operate not just now, but in 10 years’ time.

“Our vision is to be the inspirational outgrower model in the region,” he said. “We want people to look at us and say, ‘Yes, we want to be like Transmara and do what they are doing.’ We want to be prominent in the industry, where people look up to Transmara because we set high standards, and encourage innovation and excellence.”

North-Coombes explained that doing so requires implementing new company-wide values, which he dubbed SPIRE: Synergy, Passion, Integrity, Respect and Excellence.

“Synergy means working together, because together we can do better,” he said, while passion will see employees and stakeholders, “engaging with pride to excel in what we do.”

“A greater culture of integrity will help to inspire trust and honesty in everything we do,” while Transmara will further, “promote a culture of respect for all stakeholders.” Lastly, excellence means, “delivering product and service at a quality standard across the value chain.”

“SPIRE points up to the direction of where we want to go,” said North-Coombes. “Because the sky is the limit.”

Our mission, vision & values

Mission

Growing together

• Collective Growth & Success: Commitment to advancing and succeeding together
• Collaboration: Emphasizing unity and joint efforts
• Supportive Environment: Fostering individual and group development
• Community Building: Creating a cohesive and thriving group
• Continuous Improvement: Striving for ongoing advancement
• Inclusivity: Ensuring everyone benefits from growth

Vision

To be the inspirational sugar-cane outgrower-model in the region

An aspiration for a prominent and influential role in the sugar-cane industry
Setting high standards and encouraging innovation and excellence
Leading practices in efficiency and sustainability
A desire for local or regional leadership

Values

The company was invited by the National Environment Management Authority of Kenya (NEMA) to Enkongu Enkare wetland near Narosura in Narok South Sub County.

As part of the celebrations, 6,000 tree seedlings were planted on the day, of which 3,000 were donated by Transmara.

An annual event, World Wetlands Day is celebrated on the 2nd February every year. 

It aims to raise national and global awareness about wetlands in order to reverse their rapid loss and encourage actions to conserve and restore them.

It’s Time for Wetlands Restoration

This year’s theme was ‘It’s Time for Wetlands Restoration’, highlighting the urgent need to prioritise wetland restoration.

The cabinet secretary for environment, climate change and forestry, Hon. Soipan Tuya, CBS, explained more during a speech at the event.

“This theme seeks to emphasise the need to restore our wetlands for livelihood support, carbon dioxide sequestration to mitigate climate change, sustainability of ecological services such as filter of silted water and a sustained source of clean water for domestic, wildlife, agricultural and industrial use,” she said. “Therefore, there is a need for all of us to account for the actions taken in conserving and managing wetlands at global, regional, national and local levels to reverse the continued loss of wetlands.”

Local Awareness

Ruth Ommala, who attended the event on behalf of Transmara, said it was ‘important to raise local awareness’ about the role of the wetlands.

“Wetlands are critically important ecosystems that contribute to biodiversity, climate mitigation and adaptation, freshwater availability, world economies, and more,” she said. “And planting seedlings is in line with the government agenda of planting 15 billion trees in the next 10 years.”

Transmara is committed to sustainability and environmental responsibility and has contributed to several spring protection projects in the area, including in Empurkel, Kipakeri, Enooretet, Shankoe, Mapashi and Osinoni, as well as several rainwater harvesting projects in schools within Transmara West’s sub-county, Narok County.

Kenya Association of Manufacturers

Organised by the Kenya Association of Manufacturers, the festival took place between 1-5 November 2022 in both Nairobi and Kisumu. Changamka Festival featured exhibitors from various manufacturing sectors, including food and beverage, textiles, metal, energy and plastic.

Open to the public, this popular event gave Transmara Sugar Company the chance to increase product and brand awareness, as well as highlight the importance of supporting local manufacturing.

“The event helps to showcase the quality and diversity of locally-manufactured goods made for local, regional and international markets,” said Ruth Ommala, Administration Manager at Transmara Sugar Company, who represented Mara Sugar at the event.

“As well as improving the image and profile of local manufacturing to demonstrate innovation, employment creation, increased tax basket, and support local manufacturing under the ‘Buy Kenya, Build Kenya’ initiative.”
The aim of the ‘Buy Kenya, Build Kenya’ strategy is to increase competitiveness and consumption of locally-produced goods and services.

Produced by Transmara Sugar Company Limited, Mara Sugar is a Kenyan brand, made by local people for local people – making the festival the perfect fit for the business.

Local First

Transmara Sugar Company is committed to a ‘local first’ ethos, only using locally-grown sugarcane, working directly with farmers and millers across the Transmara region and supporting them with the training and tools needed to improve their practices.

“As a proud Kenyan business, it’s important to us that we meet our customers and help to raise the profile of locally-made products,” said Ruth Ommala. “Taking part in the Changamka Festival was a great way to do that and we hope to return for the next edition!”

1. Is sugarcane a vegetable?

No, it’s actually a perennial grass with thick stalks full of precious sucrose, which is the main component of sugar. It regrows after each harvest and provides a crop for many years before it needs to be replanted.

2. What is sugarcane used for?

Well, sugar of course! But it’s a versatile crop and can also be used to create byproducts such as molasses for biofuel, cattle feed, plus bagasse for electricity production and briquettes, which we sell locally. The briquettes also power the Transmara Sugar factory. Filter cake is also used as fertiliser in the sugarcane fields for soil amendment.

3. Can you eat sugarcane raw?

Yes! Cut into segments, peel off the outer layer and chew on the interior of the cane – remember to spit the fibrous material out once you’ve extracted all the sweetness. It can also be squeezed to produce a nice and refreshing sugarcane juice.

4. How is sugarcane grown?

It’s grown in large cane fields, using 40cm sections of mature stalks (it’s possible to grow from seed, but this isn’t the preferred method). Chopped cane stalks (cane setts) are placed in furrows, fertilized, covered and allowed to germinate. Because of the unique climate at Transmara, sugarcane can be planted throughout the year, except in July which is considered to be a drier month.

5. How is sugarcane harvested?

At Transmara Sugar, cane stalks are harvested manually with all leaves and the tops removed. The cleaned stalks are then stacked and transported by road to the sugar mill. The harvesting season starts in May and continues for 11 months until factory closure in April when we do our annual factory maintenance.

6. How much sugarcane is needed to make sugar?

This depends on the sucrose content in the sugarcane and is influenced by many factors, including agroclimatic conditions, cane age, variety and infield management. At Transmara, one ton of sugarcane produces approximately 100kgs of processed sugar.

7. How long does sugarcane take to grow?

Due to the cooler climatic conditions at Transmara, it takes at least 22-24 months to produce mature sugarcane ready for harvest. In warmer tropical conditions, the cycle is closer to 12 months.

8. What’s sugarcane juice good for?

It’s a delicious drink that can be enjoyed on its own, as part of a cocktail or used as an ingredient in cooking.

9. Where is Transmara Sugar grown?

We only choose to use sugarcane grown right here in Kenya. The Transmara region offers plenty of rainfall to encourage the sugarcane to grow and we always work with local farmers, because we want to celebrate a crop grown in Kenya, rather than imported. The sugarcane delivered to the Transmara sugar mill is grown on very fertile soils on well-drained slopes in the upper lands, with sufficient rainfall in the Narok county of Southwest Kenya.

10. How is sugarcane processed?

Once the sugarcane crop is ready, we transport it to our factory for milling. This means crushing the sugarcane to remove the juice and turning the syrup into sugar crystals. We do this 24 hours a day for over 300 days a year! These are dried and quality-checked before being packaged in our Mara Sugar packets. Our brown, white and light sugar is then delivered to retail outlets all across Kenya.

Find out more about Mara Sugar.

The environment is high on Transmara Sugar Company’s agenda, which is why the team is always looking for projects that will leave a positive impact. In October 2022, Transmara employees worked with the local community to plant 2,000 trees.

Green-fingered Transmara Sugar Company employees helped to plant thousands of trees at a Kenyan high school in October 2022.

Organised by the Environment and Land Court at Kilgoris, the event celebrated the 10th anniversary of the Environment and Land Court within the Republic of Kenya. The court was established to hear and determine disputes relating to the environment in Kenya, as well as the use and occupation of land.

Kilgoris Law Courts

The afternoon began at the Kilgoris Law Courts and participants then walked to Kilgoris Boys’ High School where speeches and tree planting took place. Transmara Sugar Company employees took part in the event alongside pupils from the high school, as well as members of the Kenya Wildlife Service, Kenya Forest Service, Land Registry, Land Adjudication Office, Kenya Police Service and Deputy County Commissioners.

Alongside the Kenya Forest Service and Kenya Wildlife Service, Transmara donated seedlings from its tree nursery to the event, helping to ensure a greener future for the Kilgoris Boys’ High School students.

It’s not the first time that Transmara has aided in such an event, having previously donated seedlings via the National Environment Management Authority’s ‘Green School Program’. It’s a cause that aligns with the company’s core values – Transmara works hard to encourage sustainable practices and has incorporated tree planting into its corporate social responsibility program. 

Transmara’s environmental work

Transmara’s environmental work goes beyond tree planting, too. The company sponsors farmer education programs that teach sugarcane farmers good crop husbandry and intercropping in order to encourage afforestation – introducing trees and seedlings to an area that has previously not been forested – and reduce deforestation.

Samuel Kalu, Corporate and Legal Manager for Transmara Sugar Company, was at the event and believes it’s Transmara’s responsibility to care for the environment. “At Transmara, we take our environmental responsibilities really seriously,” he said. “Whether that’s through donating seedlings, reducing paper waste in the office or equipping sugarcane farmers with the knowledge and skills they need to make environmentally-sound choices.

“As a business, we feel it’s our responsibility to help care for our environment so that future generations are able to enjoy our beautiful natural surroundings for years and years to come.”

“Life was difficult in the past.”

Rearing cattle and growing maize, David Taiswa was struggling to make ends meet. “I even struggled to pay school fees for my children,” David said, explaining that there was no market for maize.

It wasn’t until he found out about Transmara Sugar that David was able to turn things around. He decided to start growing sugarcane, assured by Transmara that he’d be able to earn a good income from the crop.

Transmara works directly with local farmers like David to produce Mara Sugar, providing training, equipment and advice to help ensure successful crops. With a ‘lot of support’ from Transmara, David’s fortunes began to change.

“They taught us how to plant, how to weed and when to apply fertilizer,” David said. “Because of this training, my yield has doubled. Transmara Sugar also assists us with harvesting. They bring their cutters to harvest the cane. They also bring tractors and transport the cane to the factory.”

And the help that Transmara Sugar provides doesn’t stop there. They pay David’s children’s school fees in advance to ensure that the next generation can flourish, as well as constructing roads that benefit the whole community.

David is one of more than 17,000 farmers that Transmara Sugar collaborates with in the Western Kenyan region. For these farmers, the partnership secures a more stable income which allows them a better quality of life for their families. Some farmers have been able to invest in housing, vehicles and other entrepreneurial endeavours.

Transmara farmers also have access to localised support from extension officers and regional offices. And the model is clearly working for both farmers like David and for Transmara. Since Transmara first started making Mara Sugar began in 2012, they’ve gone from producing 17,000 tonnes of sugar to over 90,000 tonnes in 2021.

“My life has changed greatly thanks to the sugarcane,” David concluded. “If the company continues like this, I’m sure that the living standard of our community will improve a lot.”

Mara Sugar is celebrating after being named an East African Superbrand for the third time in a row.

Participation in Superbrands is by invitation only and is extended to the most outstanding brands in their field.

Attaining the status strengthens Mara Sugar’s position in the market, adding prestige and reassuring consumers and suppliers that they are buying the very best of the best.

Produced by Transmara Sugar Company Limited, Mara Sugar is a Kenyan brand, made by local people for local people.

The company is committed to a ‘local first’ ethos, only using locally grown sugarcane, working directly with farmers and millers across the Transmara region and supporting them with the training and tools needed to improve their practices.

Transmara Sugar has also emphasized the importance of openness and honesty, encouraging conversation with customers in order to understand their expectations and create a product that best serves them.

It is this passion for the local community, for their consumers and their determination to produce the best product possible that has now secured Mara Sugar Superbrands status until 2024.

Pascal Lelong, Chief Sales and Marketing Officer for Transmara Sugar, said that the win meant ‘so much’.

“To be awarded the Superbrands status for the third campaign in a row means so much,” he said. “Beyond the fact that the brand is now established and recognised in such a competitive category, it also shows how success is possible while being authentic, reliable, trustworthy and sustainable.

“For us it is about growing a future together, about uplifting and developing the Transmara family, the farmers, our employees and the local community who all work so hard.

“Superbrands’ status means a happy customer, which in turn translates into growing more sugarcane, more training for farmers and a strengthened community.”

Ingredients:
3 cups all-purpose flour, plus more for dusting
½ cup Mara Sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 egg, beaten
2 cups of oil for frying

Instructions for making Mandazi:
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the egg and milk until the dough comes together.
Turn the dough out onto a floured surface and knead until smooth. Divide the dough into 4 equal portions.
Roll out 1 portion of dough into a circle about X. Cut into desired shape. Repeat with the remaining dough portions.
Heat the oil in a large pot. In batches, fry the Mandazi for 2-3 minutes per side, until golden brown. Serve and enjoy!

Why not try making Swahili spiced tea to enjoy with your Mandazi?

Started in 2012, Transmara is the parent company of East Africa Superbrand, Mara Sugar.
In its early days, the locally-sourced and produced product was popular in regions close to the mill in Transmara.

However, a decade on and it’s a nationally-recognised brand that has grown from strength to strength – increasing production from 17,000 tons of sugar per year in 2012 to more than 100,000 tons in 2021.

Frederick North-Coombes, CEO of Transmara Sugar Company said that it had been a ‘challenging but exciting journey’.

“The know-how and hard work of our teams on the ground and the farmers of our region combined with the trust of our customers has made the progress possible,” he said. “We believe in building on this synergy to develop and grow together.”

Although the quantity of sugar being produced may have increased – the brand’s ethos has stayed exactly the same.

Collaborating with local farmers and millers and ensuring that customers understand where their sugar comes from is key to the brand’s continued success.

Made from sugarcane sourced in the lush green highlands of Transmara and its surroundings, Transmara only uses local ingredients to achieve its signature sweet product.

Transmara’s relationship with local sugarcane farmers goes beyond simply buying their product – Transmara is there right from the start, supporting sugarcane growers by helping with land preparation, seed-cane supply, fertilisation, harvest and transport.

To aid this work, Transmara has built five regional agricultural offices, each staffed and equipped to supply and service farmers – today, Transmara works with some 17,000 farmers over 15,000 hectares of contracted land.

And, of course, the past decade would have been nothing without Transmara’s customers’ support. Operating under a ‘customer first’ approach from the off, Transmara has always been eager to hear from the people that are using its product. By encouraging feedback, the brand has been able to fine-tune their product over the years, creating a relationship built on trust between itself and its customers.

Looking forward, the brand wants to keep doing more of the same – working to ensure that its growth in market share is achieved fairly, honestly and with the sugarcane farming community at its heart.

Winning in the ‘Sugar’ category, the award recognises the significant advantages that Mara Sugar has over its competitors – and that its customers get to enjoy.

The Superbrands 2022 Tribute Awards were held on March 31 at the Trademark Hotel in Nairobi and recognised 40 of the region’s top brands.

The evening was a celebration of the leading brands that persevered and broke boundaries despite the COVID-19 pandemic.

Brands recognised this year were derived from a 100% consumer insights survey.
Among other insights, the survey found that consumers were attracted to brands ‘with purpose’ – something which certainly rings true for Mara Sugar.

Partnering with more than 17,000 sugarcane farmers across the Transmara region, Mara Sugar works hand in hand with these producers to help support the local economy and improve their quality of life.

The brand provides farmers with training and farming services so that they are empowered with the tools they need to produce sugar that benefits everyone.

“We are thrilled and honoured to be recognised as the Superbrand in the Sugar category in the region,” said Frederick North-Coombes, CEO of Transmara Sugar Company.

“We thank our customers, our teams, the farmers of the region and the community for their contribution to this achievement. As an organisation, we will strive to maintain the standards set while trying to add a touch of sweetness to our customers’ lives.”