Line 01
NFC pulp
Gentle pressing of the ripe fruit, flash pasteurisation, aseptic filling. No concentration, no reconstitution.
4 t/h — line capacity
Home / The value chain
The value chainA single hand, from orchard to export.
Orchards, sorting, processing and shipping on one site in Bambali. No intermediary, no break in the chain — and therefore no grey area in traceability.
One siteBambali, Casamance
4 linksorchard · sorting · processing · export
3 linespulp · dried · butter
The fruit's journey
Four links, zero break.
At each step: what we do, what we control, and the data we capture.
01
Orchard
Grow and harvest
Company-owned plantation in Bambali. Selected export varieties, controlled irrigation, harvest at physiological ripeness — the fruit doesn't wait.
What we controlVariety, plot, ripeness stage, picking date
Data capturedPlot + date of harvest, per batch
02
Sorting platform
Wash, grade, direct
Reception at the dock, washing, sorting and grading. Each batch is directed by its quality: fresh export, or processing. Cooling starts on reception.
What we controlReception control, batch identification, quality sorting, cold chain
Capacity7.2 t/h washing · sorting · grading
03
Processing
Three lines, one hall
NFC pulp, dried mango and mango butter are produced on the same site, in separate zones. Peeling, pitting, cutting, then a dedicated process per product — all solar-powered.
What we controlProcess parameters, residence time, temperatures, HACCP critical points
Capacity4 t/h mango pulp line
04
Export
Release, load, ship
Separate finished-goods zone, quality release before shipping, dedicated dock. Departure by container to the port of Dakar or Diass airport, depending on the destination.
What we controlQuality release, pallet/batch identification, export documentation
Data transmittedPer-batch file, from orchard to container
Hygienic design
Hygiene isn't a procedure: it's a plan.
In a food plant, food safety is decided when the walls are drawn — not afterwards. Our hall was designed according to Codex Alimentarius principles, before the first shovel of earth.
Principle 01
Forward flow
The product moves forward with no backtracking. The reception dock and the shipping dock are at opposite ends of the hall: raw material never takes the finished product's path.
Principle 02
Zone separation
Raw materials, process zones and finished goods occupy distinct spaces. Personnel, material and waste flows do not cross.
Principle 03
Hygiene airlocks
Four airlocks frame the transitions between hygiene levels. You don't move from one zone to another without passing a control point.
Design standards: Codex Alimentarius (CXC 1-1969) — separation of zones with different hygiene levels · HACCP principles built in from design · food-industry good manufacturing practices.
The data that flows
Traceability is captured, not reconstructed.
Credible traceability isn't a spreadsheet filled in after the fact. It's data recorded at the moment of the action, at each control point, and tied to a unique batch.
That is why the park's digital architecture was designed at the same time as the plant: industrial supervision, batch identification, quality controls and export documentation form a single information chain.
- At the orchardPlot, variety, harvest date
- At sortingBatch number, reception control, quality routing
- On the lineProcess parameters, temperatures, critical points
- At the labAnalyses, certificate of analysis (CoA) per batch
- At exportQuality release, pallet, documentation
Photograph — quality control, laboratoryThe processing lines
Three processes, one mango.
Nothing is wasted: the fruit feeds three lines, and the kernel itself becomes an ingredient.
Line 02
Dried mango
Peeling, pitting, cutting, then gentle low-temperature drying. No added sugar, no sulphites.
Solar — drying energy
Line 03
Mango butter
Valorisation of the kernel almond — a by-product of cutting — into an edible and cosmetic fat.
By-product — zero loss
Let's talk sourcing
A value chain you can audit.
Specifications, traceability protocol, capacities, campaign schedule: the export team provides the information you need.