MexImport introduces Endotzi to UK delis

22 May 2015




In 1995 a group of farmers from the State of Mexico began to cultivate mushrooms for local consumption. It was a backyard production that only aspired to supplying the town of Jipilco, but when the production grew the farmers saw the need to bottle the surplus to avoid it being wasted.

So it was that Endotzi was created, a company which today produces 12 tons per month of fresh mushrooms and processes 300 tons of mushroom compost. Endotzi generates 30 direct jobs among associates and operators, and 20 more positions in its processing plant.

In addition, its calculations suggest it could be providing indirect employment to another 150 people. The company has seven bottled products including: huitlacoche (Mexican truffle), fresh mushrooms, pickled mushrooms, and mushrooms in olive oil and chipotle, as well as cashew nuts and chocolate-covered cranberries, all considered gourmet products.Endotzi sells these products in different Mexican supermarkets and, in early 2012, began to export them to Spain.

This rural production company owes its success to the for tuitous combination of its visionary leader, Mariano Jacinto, and a group of associates who have been capable of seeing the impor tance of exploring myriad ways to market their products.

And it was exactly that eagerness to take their products outside Mexico which led Endotzi to work with the SATE and with the business acceleration program of TechBA Vancouver. “FUMEC gave us knowledge about the regulations and helped us move more quickly.

Although we already had the intention to expor t, FUMEC helped us to better understand the panorama of the foreign market and after that everything went very rapidly,” Mariano explained.

The SATE gave the company assessment for compliance with the national and international standards they needed to be able to sell their products, and TechBA Vancouver gave them the tools to get acquainted with the Canadian market and consulting so they could export.

The company has already sent its products to Spain and in the medium term hopes to conquer the Canadian market. “We are working it all out; they are markets which do not open overnight. You have to go little by little,” says Mariano.

Today, Endotzi continues to work with the SATE with a view to initiating a research and development project. “In Mexico there are no laboratories specialized in mushroom mycelia or seeds, so our intention is to seek the necessary suppor t to have a laboratory specialized in mushroom strains and exotic mushrooms,” Mariano explained.