Busi’s story on… the audacious journey of fermenting innovation

Busi's uniqueness stems from her curious and bold spirit, balanced by an understated, grounded, and humble demeanor.  From a young age, Busi demonstrated a tendency to go against the norm and seek the path less traveled. This was clear early on, determined not to follow in her sister's footsteps, purposefully choosing a university in a different province (KwaZulu Natal) and to be part of the first cohort to study the emerging field of biotechnology.  

During her undergraduate studies at the Durban University of Technology, she came across an opportunity on their notice board for Fulbright Scholarships. Driven by pure curiosity, she applied.  On completion of her studies, she worked in research positions at the South African Sugarcane Research Institute (SASRI) and the UKZN Medical School. Her first working experiences underway, she received unexpected news that she had been afforded the Fulbright Scholarship. With the security that she would be welcomed back on her return, she grabbed the opportunity with both hands and spent the next two years on the other side of the world completing her Masters at Kansas State University.  Her intrigue for how one can apply biotechnology in everyday life continued to grow.

Upon her return, she resumed her research role at the UKZN lab, but within a year, she realized research was not her passion and made the move into corporate as a management trainee in brewing at South African Breweries (SAB). She had stepped into the world of fermentation which unbeknown to her at the time, would prove to be a pivotal step in her journey.  She quickly climbed the ranks and went on to complete her second Masters in Fermentation, one of the few females active in this space at the time. 

“I loved the fast pace, the thinking on my toes, making quick decisions with no time to doubt, and if mistakes are made you learn and keep moving.  This is where I learnt the value of ‘failing forward’, avoiding indecision and listening to my gut.”

Neo, an old friend and lab partner from university, (and subsequently her partner in life and business), also having worked in the fermentation space, had a seemingly far fetched idea that would only make sense to Busi: the possibility of growing mushroom species in fermentation in order to offer a broad application of its properties for commercial ingredients.  An idea they became obsessed about solving.  The TIA Bioprocessing Platform became home to Neo & Busi’s brainchild, Sawubona Mycelium: harnessing the power of biology and fermentation, to re-imagine the future and re-work how we manufacture in a more sustainable way. 

Looking for support they pitched their idea to the Global Cleantech Innovation Programme (GCIP) and won the competition in the bioprocessing section, receiving the validation they were looking for. Faced with the reality that there was only room for one of them to pursue this full time, Busi gave Neo the reins and continued to work on the idea part time whilst making ends meet with her full time job. Struggling with the feeling that she had hit a roof with her current position, Busi wanted to shift gears and moved into quality management.  As if this wasn't enough, she also took on the mammoth challenge of a Masters in Business Administration (MBA). Both decisions would play optimally into her future. She was told that completing her MBA would lead to one of two outcomes: a new role within her current job, or her departure altogether. The latter proved true for Busi and after a trip to The Royal Academy of Engineering the UK to attend their Leaders in Innovation Fellowship (LIF) Programme, Busi assumed her full time role at Sawubna Mycelium. 

“My brew master experience and Neo’s lean manufacturing experience both came in handy and we did it!  We applied our knowledge to how we were going to use fermentation to grow this fungus.  When it started to grow we figured out how to separate it and how to do extractions. Here our process engineering skills came in and our understanding of liquid dynamics and process flow. All our experiences came together to bring our idea into reality.”

Sawubona Mycelium is innovating with bio-based ingredients for diverse applications in pharma, cosmetics, food, and material alternatives. What truly sets the company apart, and is Busi's proudest achievement, is its unwavering dedication to sustainability. Their fermentation process ensures a reduced carbon footprint, and they champion plant-based alternatives to animal-derived ingredients. Furthermore, this venture proudly reintroduces manufacturing to South Africa, with ambitious plans for both local and international supply, boosting the local economy and reducing outsourced production.

“Sometimes I get scared of new things and unfamiliar situations but then I remind myself of what I have done in my life and that I can be really courageous and make these bold decisions.”

Their vision is bold: to lead sustainable manufacturing in South Africa in the biotech space.  A producer who now has their very own product line (Blu Beryl Skincare) in the making, how did Busi get here?  One word: curiosity. As she explains, when you are curious you see a lot of opportunities and possibilities become endless. Busi is meticulously detail-oriented, and, crucially, the bravery she has showcased throughout her journey thus far is testament that this vision is truly hers for the taking.

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