By Blake Jackson
Kentucky State University research associate Richard Ojo earned third place and a $2,000 award in the Tournament of Ideas pitch competition for his business concept, Richworth Dried Habanero Flakes.
The product aims to extend the shelf life of fresh habanero peppers, helping reduce postharvest losses and create additional value for agricultural products.
The competition marked the conclusion of the second cohort of the 16-week Agribusiness Entrepreneurial Academy, offered through the Agriculture Business Innovation Center at North Carolina Agricultural and Technical State University.
The program helped Ojo develop his business plan, including target markets, production methods, marketing strategies, and financial planning.
“The academy helped me look at agriculture beyond production,” Ojo said. “It challenged me to think about how we can add value to agricultural products and develop solutions that meet both producer and consumer needs.”
Kentucky State partners with Alabama A&M University and West Virginia State University through the center, which provides agricultural entrepreneurs with education, technical assistance, business consulting, and workforce development.
At Kentucky State, Ojo collaborates with Maheteme Gebremedhin, chair of the School of Agriculture and Natural Resources and associate professor of soil science. Their research examines soil health, regenerative agriculture, and farming practices such as reduced tillage, cover cropping, and biochar, with farmers participating throughout the process.
Ojo also attended Food Day at Climate Week NYC on September 23, 2026, in New York City. Following completion of the Reducetarian Foundation’s Sustainable Food Systems Certificate program, he received full financial support from the foundation to participate in the event.
Organized by Tilt Collective, Food Day brought together representatives from academia, philanthropy, government policy, civil society, and the private sector.
Discussions addressed sustainable food production, nutrition, affordability, food access, public health, and food policy. Examples from Brazil and the United Kingdom provided international perspectives on improving access to nutritious food.
“One thing that stood out to me was that improving how we produce food is only one part of building a sustainable food system,” Ojo said.
“We can improve soil health, adopt regenerative agricultural practices, and increase productivity, but we also have to consider storage, distribution, affordability, and whether healthy food ultimately reaches consumers.”
Ojo said collaboration with farmers and communities is essential for developing practical agricultural solutions.
“The emphasis on partnership and co-creation resonated strongly with the work we are doing with farmers in Kentucky,” Ojo said. “Working directly with farmers helps us develop solutions that are not only scientifically sound but also practical and relevant to the people who will use them.”
Together, these experiences strengthened Ojo’s understanding of agricultural entrepreneurship and sustainable food systems, highlighting the importance of connecting farm production with markets, consumers, and food security.
Photo Credit: kentucky-state-university
Categories: Kentucky, Business, Education