1.     Description of Business

Kontėna is a company, which produces authentic Lithuanian and Samogitian food products. The company was founded in 2011, but since 2009 it has been a family business. When the company was established they began with the production of kvass. Later on, company provided various choices of traditional foods like apple or carrot cheese, šakočiai and so on.


2.     Description of Innovation

For me, innovation is work on product improvement, such as reducing sugar or finding a good taste, and also the process of automating product production.

3.     Challenges

As far as self-government is concerned, I can say that the wheels are bolted, the aid is low, and we often do not find common solutions.

4.     Actors and stakeholders

We cooperate with cafes, pizzerias, and supply kvass to catering establishments around Telšiai.

5.     Outcomes

Part of our production is certified with national heritage certificates. Today we have about 12 products, we supply them to supermarkets, we have a branded store, we work with the private sector. Our turnover is up to 50 thousand euros per year. Only about 10 percent the turnover comes from the private sector, with most going to shopping malls. True, the conditions there are really tough, and supermarkets take up a significant portion of their turnover. The company currently employs 5 people.

6.     Learnings

We have a strong desire to create something new, but we are facing staff shortages. For us, innovation is extremely important, for example we tried to replace sugar in carrot candy with honey because I have an apiary but did not get the consistency we needed. Collaborating with scientists would be very interesting, especially for improving the taste. I’m not saying that our products taste bad, but people are always looking for innovation, new tastes. It would also be interesting to consult on equipment, packaging technology, as in-house packaging is manual.

7.     Obstacles & shortcomings

Employees and their responsibilities at work as one person will not control all phases of work. This is the biggest challenge right now.

8.     Recommendations

In the first instance, I would probably have to consult more with people who have a lot of knowledge in the food sector, scientists, show my product and ask how it could be improved. I think then production would not grow as slowly and slowly as it is now. The very beginning of our company was a true “amateur”.