2011: The First Small Batches in Paarl
Cumato started in 2011 in Paarl, Western Cape, with a small production setup and a clear focus on preserved flavours that fit everyday cooking. The earliest batches came from local farm produce and were made by hand in practical quantities, with attention paid to texture, seasoning and shelf presentation. It was not about making a lot at once, it was about getting each jar right.
In those first months, the work centred on sun-dried tomato preserves and pickle-style preserves that could be used in kitchens without fuss. The team learned quickly what customers wanted for braais, sandwich platters, cheese boards and quick weeknight meals. That early feedback shaped the way Cumato still works today.
2012 to 2014: Building Relationships with Local Farms
Once the first products found their place, the next step was to build proper sourcing relationships. From 2012 through 2014, Cumato strengthened its links with farmers across the Western Cape and other parts of South Africa, choosing produce that was suited to preserving and consistent enough for repeat production. This period was about trust, timing and keeping supply practical.
Working with farm produce means watching harvest windows, ripeness and seasonal changes. In summer the drying process needs close attention, especially in Paarl where the heat can rise quickly, while winter brings its own handling and storage considerations. That rhythm became part of the business, and it helped shape a reliable product range.
- Local farm sourcing became part of the daily routine.
- Recipes were adjusted for repeatable small-batch production.
- Packaging was improved for courier movement and retail handling.
- Customer orders started to include gift boxes and event quantities.
2015 to 2018: A Wider Range and More Regular Orders
As more people discovered Cumato, orders became more regular and the range grew beyond the first core jars. Between 2015 and 2018, the team added more preserve styles and refined the balance of sweet, savoury and tangy flavours. The aim was always to keep the products useful in the kitchen, not just good on a tasting table.
During this stage, Marli Botha led recipe development with a practical eye on how each preserve would behave in a recipe. Lindiwe Ndlovu managed production so batches stayed consistent, while Jaco Smit kept farm sourcing steady. That mix of skills made it possible to scale slowly, without losing the careful approach that customers had come to expect.
The business also began to handle more enquiries for bulk orders and seasonal gifting. That meant planning ahead for year-end hampers, wedding orders and hospitality supply, where timing matters as much as flavour. A late delivery or a poorly packed jar can spoil the whole order, so the process had to stay tight.
2019 to 2021: Courier Reach Across South Africa
By 2019, Cumato was sending products well beyond Paarl and the Cape Winelands. Nationwide courier fulfilment became part of day-to-day work, with orders going to Cape Town, Johannesburg, Pretoria, Durban and Gqeberha, as well as customers in Stellenbosch and Somerset West. The packaging and picking process had to suit long-distance transport and different weather conditions, from coastal humidity to inland heat.
Thabo Molefe took charge of courier fulfilment supervision, making sure orders were packed in a way that could handle transit and arrive in practical condition. Ayesha Khan supported sales coordination as customer needs became more varied, from gift boxes to subscription boxes. Siphesihle Dlamini worked with customers who needed help choosing quantities, combinations and delivery timing.
- Online orders became a regular part of the business.
- Courier packing was adjusted for travel time and warmer months.
- Corporate gifting and hospitality supply started growing steadily.
- Customer care became more structured so enquiries could be handled properly.
2022 to 2024: Gifts, Subscriptions and Season Planning
In the years that followed, Cumato’s history became less about a single product and more about a way of supplying food with care. Gift boxes, custom hampers and subscription boxes became more established, especially for customers who wanted dependable preserves for home use or special occasions. The production team also learned to plan around busy seasons, public holidays and year-end trade, when demand can move quickly.
As the business matured, the focus stayed on local ingredients and clear communication. Clients started using the enquiry form to ask about stockist enquiries, bulk orders and wedding orders, while hospitality clients looked for practical supply options for kitchens and service counters. In a province where load-shedding and transport delays can affect timing, planning ahead became part of the service. It is the sort of detail that matters when jars are being packed for a restaurant, a gifting project or a family order.
Today, Cumato still operates from Paarl with the same grounded approach that started in 2011. The work is hands-on, the sourcing is local where possible, and the products are made for real meals, real events and real kitchens. That is what has carried the business from its first year of trading to now.
The People Behind the Jars
Cumato’s story is also the story of the people who keep it moving. Marius van der Merwe, the managing director, has guided the business through each stage of growth, from the early farm relationships to wider delivery and customer support. Around him is a team with clearly defined roles, which matters in a food business where timing, cleanliness and consistency all count.
Lindiwe Ndlovu oversees production, Jaco Smit manages farm sourcing, Ayesha Khan coordinates sales, Thabo Molefe supervises courier fulfilment, Marli Botha leads recipe development and Siphesihle Dlamini supports customers. Each role connects to the next, so a jar that starts on a farm can move through production, packing and delivery with proper care. That steady structure has been part of Cumato’s history from the start.