The economy behind Manai Ger
A short circuit between the steppe and the city, built so that the people who produce the food keep most of its value.
In a long supply chain, food changes hands many times before it reaches a table, and each pair of hands takes a cut. By the time a herder is paid, little of the final price is left for the person who did the hardest work. Manai Ger removes those middle steps.
How the money flows
A member orders online during a weekly sale. When the sale closes and a producer's minimum is reached, the order is confirmed and the producer is paid for what they actually sold. There is no buying stock in advance, no warehouse, no reseller margin stacked on top. The producer sets the price. The price the member sees is what they pay (100 %).
The acted split of that 100 % is: producer 70 %, host 10 %, driver 10 %, platform 10 %. If the producer brings the goods themselves, they keep 80 %, the host 10 %, the platform 10 %, and the driver 0 %. We are a service, not a reseller, and we say exactly what that service costs.
Producers set their own prices
No one tells a producer what their work is worth. Each herder, grower or maker sets their price and a minimum order that makes the trip worth their while. If the minimum is not reached, those lines are cancelled and members are not charged. Nobody drives for an empty basket.
Delivery: only when there are enough orders
There is no home delivery. The driver goes from the producer to the pickup point, and stops there. The trip exists only if that producer's weekly minimum is reached. When several producers at the same point say yes, one driver can group the drop. Drivers work from the driver desk. Detail: how it works.
Three kinds of pickup
The point can be a ger, a khoroo local, or a corner in an independent Ulaanbaatar shop (not a chain, Mongolia-made products only). Using a place people already walk through keeps rent low. Distribution day becomes a small market. Hosts set this up from host a pickup.
Where the value stays
- The producer keeps the largest share of every sale.
- The host who gathers the community is supported for the work they do.
- Members pay a fair price for food they can trace to a name and a place.
- Money circulates locally instead of leaking out through layers of resale.
We would rather grow slowly and keep this balance than scale fast by squeezing the people who feed everyone else. If you want the full picture of what we take and why, read our transparency page.