From a failed venture to building a scaling baby food brand, this Full-time MBA graduate’s journey shows how resilience and the right network can turn a bold idea into a successful startup.
Before I started the Full-time MBA and discovered my flair for entrepreneurship, I had been working in insurance for most of my life. I have always been passionate about developing my own ideas – and I wanted something more to get me up in the morning.
In 2010, I decided to open a restaurant in Colombia. This was my first venture, one that I put all my savings into while still working in insurance.
It was not a success. I lost everything within six months of opening. An investor I knew from Peru would not commit to the restaurant, but we always stayed in contact.
How a family farm led me to a new business idea
After my last trip to Colombia, I went back to Peru and spent some time thinking about what I wanted to do next.
My family had a farm in the south of Peru, so I invested my time into researching crops that could be grown and sold there. Through extensive research and attending food shows across Peru, I came across quinoa.
With quinoa being grown in the south of Peru, our farm was perfect for it. The grain was also starting to take off around the world, so it was the ideal time to start farming quinoa.
Taking an entrepreneurial leap by breaking into agriculture
I had no experience of growing quinoa, but I did my research and met importers and connections in the food industry who helped me.
My dad and uncle also had great experience growing crops, which helped us when we started production. Our first crop of quinoa was in late 2013 and resulted in a double yield – an amazing outcome.
2013 was the year of the quinoa grain: there was a boom all over the world in countries like the UK, US, and Canada. With such high demand, I managed to earn back all the money I had lost in the Colombian restaurant.
Alongside my dad and uncle, we shared our wisdom with other small farmers and offered to sell on the produce for them.
Spotting a gap in the market
After a while, I realised that growing crops was volatile. Selling raw materials had too many variables. I needed a product I could sell using quinoa as the key ingredient.
A walk through a supermarket sparked an idea: the baby food aisle was filled with fruit-based products but nothing with quinoa.
I researched further and confirmed quinoa's suitability for baby food, thanks to its healthy properties. I began mixing quinoa with fruits and vegetables - like avocado - in my kitchen with my parents.
After creating several mixtures, I attended a baby-focused event in Peru, armed with posters listing quinoa's health benefits. The demand was so great that I sold out almost immediately. Parents wanted to know where they could buy the product.
I knew I was on to something with my business, but developing baby food in Peru was difficult due to strict regulations. I decided it was time to study an MBA abroad, as it would give me access to more opportunities and a stronger network.
Using the Manchester MBA to develop my business
Helen Dowd from the admissions team was my contact at Alliance Manchester Business School. She told me about the entrepreneurship scholarship, and I decided to apply.
I received the scholarship, quit my job, and moved to the UK to study the MBA and start my own company.
During the MBA, I focused on developing my company, attending trade shows, and networking with investors. When my classmates did internships, I worked on my business.
A highlight of my experience was when I participated the Masood Entrepreneurship Centre's 2018 Venture Further Awards competition and placed second. This gave me a growing network of mentors and industry peers that helped me raise critical funds for the business.
The birth of Little Inca
My first investor was the same person I had stayed in touch with since my restaurant days. With his belief in the project and a food science partner on board, we could develop the business.
Marketing budgets were tight, so I did my own research – showing product designs to parents in parks. From this feedback, Little Inca was born.
In 2019, we secured an Italian factory but needed further investment to launch in the UK. A British mentor I had known since 2017 decided to invest, bringing valuable industry expertise.
With this, the government granted me a start-up visa, and I began preparing for market launch – just as the pandemic hit.
How I stayed resilient despite uncertain market conditions
We launched in March 2020, days before lockdown. With shops empty, we pivoted online, launching on Amazon.
With limited marketing budget, I sent samples to mum influencers on Instagram. Demand surged, and we sold out quickly.
By May 2020, we launched in Whole Foods London, followed by Holland & Barrett online in August 2020. The pandemic unexpectedly boosted online searches for healthy products, increasing our visibility.
Where is Little Inca now?
My team and I focused on pitching to more retailers, expanding our product range, and collaborating with doctors on gut health research.
Now, our products can be found on the shelves of top retailers such as Waitrose. In addition, we have garnered interest from several organic and independent stores in Spain, Germany, and Peru.
We've won a handful of awards and accolades too, including:
- Top 3 Best Baby Food in the UK (2020 Weaning Week Awards)
- Top 10 Food Trend 2021 (Whole Foods)
- Top 5 Best Sellers on Amazon UK
- Best Ethical Brand and Best Product for Kids (2024 Nourish Awards)
We were also named among the top start-ups at the Voila Start-up Arena in Germany and nominated by the country's biggest drugstore.
Coming to the UK was the best decision I have ever made. I'm excited for the challenges ahead and the future of Little Inca.
Find out how the Manchester MBA can develop your entrepreneurial skills.
