Peru's formal food-service channel — hotels, restaurants, catering — buys 70% through distributors who demand at least 500 kg a week and take 20–35% of the final price. No single smallholder clears that threshold.
Mikuy aggregates supply until it does, and records what happened on every delivery: date committed versus delivered, quantity ordered versus conforming, lot origin. That becomes an OTIF score per producer.
We take no inventory, run no fleet, operate no cold chain and hold no third-party funds. The buyer pays; the producer is free, permanently.
Why the buyer pays and not the farmer. Supply is the hard side to acquire, so its barrier must be zero. The buyer has the budget — a Lima restaurant spends S/ 4,825 a month on produce alone — and gets the greater value: time and certainty. Hotels pay up to 40% more for documented quality.
Fund buyer acquisition and one operating corridor — not development. The engine is built and the development cost is already absorbed, so capital goes straight to the side of the market we have not tested.
Every phase carries a written kill criterion. We are built to be profitable small — and to be measured before being scaled.