After the Second World War, in 1921, in Sainte-Marie, in the Quartier Bezaudin, Mr. Louis André, a tax employee, had a passion. He likes to transform the products, all the fruits and vegetables met on his way. With his wood-burning oven, when he is not making flour, he is making jam, ice cream or starch for porridges. Moreover, at the Colonial Art Exhibition in 1931, he won a gold and a silver medal. The man, at the head of his company "Ella", an acronym made of his own initials, employed about ten people. He died in 1976 at the age of 96. His daughter Pauline Nogard, a war widow and retired school principal, took over from him. She continued to develop her father's passion by adding her energy and her specificities: fruit flour, shampoos, soap, other jams and syrup of her own. The lady died at the age of 85 on June 16, 1992 and her heirs did not take over. However, she inspired Luc Quiatol, who regularly visited the company, to devote himself to the art of transformation. He lives in Sainte-Marie, but in the Quartier Citron. It is, it must be said, that this young man regularly rubbed shoulders with the great lady of the Bezaudin countryside, to whom he had a real admiration, Pauline Nogard, a personality renowned for her multiple researches on the transformation of products. Thus, in the footsteps of their eldest daughter, thanks to the know-how of a team of farmers based in Sainte-Marie, the desire to take up the torch of Mrs. Nogard was born.
The company is called Fariba trademark, which takes over and offers the population the best products from the Martinique soil. The idea of drying ripe bananas, will germinate and make its way, and it will become the specialty of the company Fariba. It will recover the green bananas on the sheds, to carry out a moulding, to develop a more powerful drier, without forgetting obviously the primordial element which is the constant research of the gustative quality of the realized product.
The company Saveurs des caraïbes. Today, master in the transformation of bananas without coloring or preservatives, Luc Quiatol owns a small business in the La Ferme district. And so, officially since 1989, thanks to a family know-how and a prodigious perseverance, he produces in Sainte-Marie, Martinique, a healthy range of banana flours, manioc, mamaiba which is a mixture of flours for pancakes, and dried bananas which preserve all the energy of the banana of the Martinique soil. Video visits on site are possible.
Attached to the importance of agro-processing, the manager plans to set up a catering-tasting system in order to make the general public discover the different applications of the products. The products can be found on site, as well as in the traditional distribution system. For Luc Quiatol, there is continuity between agricultural life and cultural life, which encompasses all of our riches, to form a society: the bèlè society. It combines the production of the sector as an economic value with this artistic cultural continuity whose transmission we must preserve. There must be no break between generations, because the chain of continuity must never stop.
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