Soy

A member of the legume family, soy is known for its exceptional nutritional qualities: in addition to a high level of essential fatty acids, it is the richest plant in vegetable proteins.

Corn

Of tropical origin, corn is a C4 plant, like sorghum or sugarcane. This particular metabolism is linked to the structure of the leaf, its chlorophyll cells and veins. It leads to an increase in CO2 in the sheath cells.

Cashew

Cashew fruit is particularly rich in vitamin E and copper, antioxidants that are highly effective in combating the damage caused by free radicals. Free radicals are responsible for cell degeneration, the first stage in the development of cancer cells.

Moringa

Moringa is a deciduous tree in the Moringaceae family that can grow up to 12 meters tall. It grows rapidly and almost all parts of the tree are edible, whether leaves, fruit, bark or roots.

Black beans

Like other legumes, black beans are remarkable for their high content of dietary fiber, vegetable protein, vitamins and minerals. They are also excellent sources of antioxidants, which play a number of important roles in the body.

Kidney beans

A natural plant diuretic. Kidney beans are rich in potassium and low in sodium, making them a natural diuretic. It also contains: calcium (energy metabolism, muscle function, bones and teeth)

White beans

White beans are a legume with a high protein and complex carbohydrate content, as well as fiber, vitamins and minerals. They can be eaten fresh or dried, but always cooked. White beans contain high proportions of proteins and carbohydrates

Natural rice

Rice is a fabulous source of fiber and vitamins. Group B vitamins are abundant, particularly B1, B3 and B5, known for their energizing properties. Rice also contains minerals such as potassium, magnesium and phosphorus, which are good for your health.

Corn flour

(white & yellow)

Excellent source of vitamin B3; richer in fiber than white flour; prevents excessive variations in blood sugar levels; prevents cardiovascular disease.

Bean flour

(white, red, black)

Common beans contain substances that interfere with the absorption of protein, starch and minerals in the human intestine. Processing beans into flour improves digestibility and nutritional qualities, and increases consumer appeal.

Dried okra

Dried okra is concentrated in essential nutrients and vitamins, notably A, C, B2, B3, B6, B9 and K, making it a superfood not to be overlooked. It also contains trace elements and is a source of minerals such as calcium, potassium, manganese, magnesium, copper and iron.

Palm nuts

The fruit is a fleshy, ovoid, sessile drupe about 3 cm long. The yellow-orange pulp or mesocarp contains almost 50% of the lipids that make up palm oil. Palm nuts are grouped into bunches.

Cassava

It is very rich in water and starch. Cassava leaves are a good food, rich in iron. They enable humans to digest easily. Cassava is used as animal feed: animals eat the leaves, stem bark and dried root skin.

Farine de manioc

It is very white, with a low fat content, and is not bitter like traditional fermented cassava flour. It does not impart a bad odor or taste to food products, and mixes well with wheat flour to make bread or cakes.

Palm oil

Palm oil contains saturated fatty acids, particularly palmitic acid, which gives it its semi-solid consistency at room temperature. Palm oil doesn't just contain saturated fatty acids. It also contains good, unsaturated fatty acids. There are almost a dozen of them

Red palm oil

It is beneficial to health as a source of phytonutrients (carotenoids, phytosterols, coenzyme Q10, etc.). What's more, its beta-carotene and vitamin A are stable, even when highly heated. It also contains fewer saturated fatty acids than churned butter or coconut oil.

Peanut oil

African peanut oils are rich in unsaturated fatty acids, with 60 per cent oleic acid and 22 per cent linoleic acid. The dry matter composition of the kernel is as follows: lipids 45 to 54 per cent, proteins 20 to 26 per cent, carbohydrates 9 to 12 per cent.

Plantain banana

Plantains are an excellent source of essential nutrients that can help improve your overall health. First of all, this fruit is rich in fibre. This promotes good digestion and can help prevent gastrointestinal problems such as constipation.

Spices

Spices are not foods, but substances generally used in very small doses to enhance the flavour of a dish, change or mask an unpleasant taste, and stimulate the appetite. Antiseptic, tonic and eupeptic (helps digestion) properties.

African mustard

African mustard is made from the seeds of the Néré plant. Its high protein content makes it a worthy substitute for meat. It is recommended to combat malnutrition, decalcification, blood pressure, anaemia, enamel strengthening and goitre.

Derivatives of our various products.

Maize flour for Akoumé

Cassava flour for Pinon

Yam flour for foufou

Bread flour for human consumption 

Roasted soya for livestock farming

Chilli spices: habanero, bird, etc...

Dried vegetables

Dried fruit

Palm kernel oil

Black soap

Deodorants, natural palm wine, natural sodabi, etc.

Medicinal plants...