Jyväs-Hamppu: Hemp from Central Finland
Potential hemp
Mikko Ilmoniemi has a farm in Oravasaari, Jyväskylä, where he says he grows Finnish Finola oil hemp. The entrepreneur says he started growing hemp while looking for plants that could be used to make more refined products. Mikko recalls leasing land to a partnership farming community.
The entrepreneur says that the community's crop selection included oil hemp, and after learning more about the plant, he began growing hemp on his own fields. Mikko first pressed hemp seed oil from the seed harvest, and protein powder was produced as a by-product. "Hemp seed oil made me believe in the potential of hemp and the possibilities for product development," says the entrepreneur.
Mikko adds that he ended up becoming an artisan food producer when Jyväskylä University of Applied Sciences suggested he get to know the artisan food community.
The entrepreneur says that the company's premises are located in the municipality of Laukaa. "Our premises are located in the former LUKE tar plant building, where more food industry companies are being sought under the Keski-Suomi Food Lab theme. In addition to Jyväs-Hampun, the building currently houses Tertan café & shop, a game meat company, and a mushroom grower. The large greenhouses are still waiting for an operator," Mikko explains.
The entrepreneur says that the products are based on oil hemp seeds grown in the Laukaa and Jyväskylä regions and domestic raw materials. The products contain as few additives as possible, or none at all. "Hemp has many beneficial properties; the products are rich in protein, fiber, and omega-3 fatty acids. The plant itself binds carbon and improves soil quality," Mikko sums up.
The entrepreneur says that hemp seed products are sold through the Jyväs-Hampun online store, Ruthin bakery café, and Terta café's local produce shop, among others. The entrepreneur says he is currently exploring export opportunities. He says that new products are constantly being developed. "Through cross-sector networking, we are constantly finding new connections and product ideas. It's a process of continuous development once you get started," Mikko laughs.
Mikko Ilmoniemi, entrepreneur at Jyväs-Hamppu.
Jyväs-Hamppu products. Photo from Jyväs-Hamppu Facebook page, December 2, 2022.
The challenges and successes of artisan food entrepreneurs
Mikko says that the challenges he faces in his business are the small size of the company, marketing, and logistics. "Jyväs-Hamppu is a small craft-based company. We cannot compete on price with large producers in stores. Handicrafts raise the price, and we need to develop more unique products that stand out," says the entrepreneur.
Mikko believes that it is important to have good products at a good price, which is a challenging equation. "As an entrepreneur, you have to be creative with your products. I have tried REKO and direct sales, but I still need to develop better channels," the entrepreneur reflects.
Among his successes, the entrepreneur highlights the Finnish Artisan Food Championships and the Local Food of the Year 2023 award. Mikko says that the artisan food competition has strict limits on products, and not all products can participate in the competition. "Hemp seed oil won the Artisan Food Championship in 2020. It was a great recognition and gave me the confidence to develop more unique products and try new things," the entrepreneur says.
Mikko says he feels a sense of achievement when he discovers characteristics that no one else has tried yet, as he becomes more familiar with the raw materials. The entrepreneur is pleased with the Local Food Award and considers it important to promote and appreciate the work of small businesses. "There are small entrepreneurs in the provinces who may find it difficult to get ahead," Mikko notes.
He also says that he is involved in various initiatives and collaborative projects that promote local and artisanal food.
Oil hemp. Photo from Jyväs-Hamppu Facebook, June 17, 2022.
Tips for new entrepreneurs and personal experiences
The entrepreneur says that with a solid raw material base, it is good to push forward. Mikko emphasizes the importance of networking: "There are amazing people around when you get to know them and get to do things together. Things happen faster when you work together, and you can achieve better results." According to the entrepreneur, you have to believe in the future and not give up easily.
The entrepreneur says that the Finnish Artisan Food Championships had interesting side events, for which he would like to thank the organizers. He says that the competitions gave him the opportunity to network and see how other entrepreneurs do things.
Mikko highlights the importance of feedback on products. "Feedback is the most important thing I get from competitions. Feedback gives me good tips for further development. It is easy to become blind to your own products and work, so outside comments are very welcome in order to continue in the right direction," Mikko says.
The entrepreneur says that the media has taken good notice of the competition and the company has gained visibility. He says he has also attended various other events where the company and its products have gained visibility. "I've been able to present the products to chefs and restaurants," the entrepreneur sums up.
Mikko says he entered the Artesaaniruoka SM competition to get feedback. “When I entered the competition, I didn’t know if my products would be any good. I valued my products myself, but I didn't know how outsiders would react to them. The desire for outside feedback was the main reason for participating in the competition for the first time," Mikko says.
The entrepreneur may be planning to participate in the Artisan Food Championships in Rovaniemi this year. "I have to see if I have products that are suitable for the competition categories. The categories are not always suitable for the products I produce," the entrepreneur ponders.
You can find Jyväs-Hamppu at:
Website: www.jyvashamppu.fi
Facebook: Jyväs-Hamppu
Instagram: @jyvashamppu
Laura Horsma 26.7.2023. English translations made with DeepL translator.