Our base raw material is green bananas, the East African Highland banana, sometimes referred to as matooke in Uganda and guineos verdes in Latin America. Green bananas are eaten regularly in a variety of sweet dishes for breakfast,  savoury dishes for lunch or dinner. In Uganda, where we source most of our bananas, they are typically boiled and eaten with a meat and/or vegetable sauce.

In Uganda and many banana-producing countries, the green banana grows but remains under-utilised because it is mainly eaten in its original form by local consumers and is difficult to transport before spoiling. During high harvest periods, an over-abundance of the crop means there is more green banana harvested than what people can eat. This also drives the price down for green banana farmers, who find it difficult to earn a steady, sufficient income. By drying the green banana, milling it into flour, and using it to make pasta, we can revive this dormant value chain and take advantage of its high potential, all while ensuring a steady, higher value of the crop that directly benefits the farmers.

Green bananas are a great source of fibre, resistant starch, vitamins, & minerals. Not sure what that means for you? Check it out:

Resistant starch: Resistant starch is a type of starch that cannot be broken down by enzymes in your digestive system and, therefore, acts more like a fibre than a starch. Green bananas contain a high amount of resistant starch. Including foods high in resistant starch in your diet, like the green banana, may reduce your risk of diabetes by aiding in blood sugar control,and heart disease by helping to lower blood cholesterol levels.

Fibre: Green bananas are also a great source of fibre. Fibre, like resistant starch, reduces your risk of diabetes and heart disease. In addition, fibre in food slows digestion, helping you feel full longer, aiding in weight control.

Vitamins & minerals: Like the ripened yellow banana, the green banana is high in potassium & vitamin B6, both of which are great for heart health. Including more high-potassium foods in your diet may aid in blood pressure control.Vitamin B-6 plays an important role in more than 100 enzymatic reactions in your body. Your body also needs it to make haemoglobin, the protein that carries oxygen in your body. Vitamin B-6 also aids in blood sugar control.