Each year agricultural cooperatives in Côte d’Ivoire produce about two million cumulative tonnes of cocoa and mahogany.
Sold raw, these raw materials are an important source of income for producers, but when processed, they could bring in significant added value.
Roméo Dou, microbiologist and worm farmer, understood it.
After a few years of experience in the food industry, he decided to initiate a new concept in the world of cocoa and cashew processing in Côte d’Ivoire.
At the heart of its strategy, rural producers.
