A 100% local menu is possible

ARM-PANON FAIR. The Chamber of Agriculture organized, yesterday, a first meal 100% péi, from appetizer to dessert, from products harvested, processed and cooked in Reunion. A way to demonstrate that eating péi is (already) possible and always more tomorrow provided that communities, supermarkets and consumers also play the game.

Fresh guava or pei pineapple juice, songe chips, breadfruit and cassava dumplings, mortadella salad with pei chicken, free-range chicken curry, pumpkin brèdes, pei and calicoco herbal teas… Your mouth is watering ? You are right. It’s very good and everything is local.

This is the 100% pei menu offered yesterday, for the first time, by the green room as part of the Bras-Panon Fair. A meal where rice was replaced by corn and tubers (dreams, cassava…).

An appointment called to renew itself to prove that eating 100% local is possible and even more tomorrow than today, the planets seem to align for the péi production, never so acclaimed, from producers to consumers until to policies.

The result of two years of crisis which opened the eyes of many to our excessive dependence on the outside, marked by shortages and an explosion in prices.
A local production that continues to pass the stages, carried by young people who are always better trained and able, from now on, to transform these exceptional products into chocolate bars made from local beans. (see elsewhere) or in beer based on pei hops for which “about thirty tests are in progress with notes of natural passion fruit”,

comments the president of the green room. A development focused on quality and exceptional products, the quantities being insufficient to compete with imports by number.

VERY SHORT CIRCUIT

It is for example these training sessions with a world champion in jams, syrups and fruit jellies that the chamber will organize locally to train local producers, particularly in the production of mauve cambar jams. Rice, cocoa, tubers, breadfruit, local honey… So many niches capable, tomorrow, of adding added value for our producers, creating a virtuous circle. Also on condition that everyone plays the game: “A community launched a call for tenders for apricot jams, justifying the request by the desire of the children. We held a workshop in the schools and the children no longer wanted jams of dreams or sweet potatoes. “illustrates Frédéric Vienne before inviting the guests to taste this local menu.

A lunch concocted by the association of farmers from the Great South, chaired by Daniélo Taillamée, which brings together 35 committed producers. A very short circuit: from a farmers’ market to making baskets for colleges in the area, everything is produced in the South and then processed in a laboratory in Montvert-les-Bas. No more expensive than import and industrial: “Farmers deliver cassava and sweet potatoes at one euro per kilo.” Enough to compete with imported rice. Frédéric Vienne also calls on families to replace rice in meals once a week to replace it with tubers and other local corn. “Reunion is capable of succeeding in the bet of self-sufficiency from the moment when we connect consumers and producers and the former also agree to pay for quality and proximity”, comments the director of the DAAF, Pascal Augier. That’s a bit of all that the plates in the green room told us yesterday.
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Chocolate, beer, ice cream… “Reunion wins”
As we have said, this Bras-Panon Fair is that of péi products where the key words are local production and processing. “We must successfully transfer added value and recentralize our food and agricultural wealth, but this is only possible when we have skills”, launches Jeannick Atchapa, this Thursday morning, when presenting, alongside the Chamber of Agriculture and ProVanille, a 100% péi chocolate made from local vanilla, sugar and milk. A limited edition of 150 copies. Behind these tablets, Richard Lauret, 32, an engineer by training in food agronomy.

It was during an internship in Brazil, in cocoa fields, that he fell in love with chocolate. A year will follow in Vietnam, in a production of artisanal chocolate “from the bean to the tablet” then the return to his island. It is in front of the old factory of Grands-Bois, that he created his workshop for the manufacture of chocolate bars. (The winged pods) highlighting the aromatic profile of each terroir. No need to send the beans to mainland France. “With these tablets, it shows that we are capable of making exceptional products, different from what we consume in supermarkets”, comments the enthusiast. In these tablets (to be found on the ProVanille stand then at the cooperative shop)no cocoa butter but 22 kilos of beans harvested in Sainte-Rose, Saint-Philippe and Rivière Sant-Louis.
On the palate, a powerful taste revealing original aromas. The price is worthy of the work and the rarity: 17 euros per plate. Prices set to fall as cocoa production increases on the island (7 years of waiting once planted). Another limited series, released last year at 600 tablets, already displayed prices of 7 to 9 euros. A vanilla beer from the Dalons, originating from Péi hop plantations and 100% local ice cream made for this Fair (our previous editions)are other examples. “You have to shake things up, add niches and added values, think outside the box, today it’s chocolate or Creole vanilla pâté and tomorrow from many other products. When people are motivated and go in the same direction, we win to do in Reunion”, nicely summarizes the president of ProVanille, Willy Boyer. Let’s go !

In the program
3rd youth day
10 hours : competition for future goat breeders.
11:00 : awards to breeders.
11:30 a.m.: rabbit barbecue.
2:30 p.m.: rabbit race.
10 a.m. to 4 p.m.: blind tasting of lontan products (Bras-Panon stand).
9 a.m. to 3 p.m.: tractor driving initiation.
From 7 p.m.: Kas le Kui evening.

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