We have had cashew flour in our product range for several years. It was introduced by Linda Dörig, the former managing director of gebana Burkina Faso. Her goal was to generate more value by selling this product. We wanted to find out more.
During her visit, Linda took the opportunity to speak with Talato Adèle ZABA, the head of Cashew Grading.
In part two of our interview with Patrick Eboe, Managing Director of gebana Togo, and Michael Stamm from the gebana Development Team, we talk about poverty, minimum prices and our local activities aimed at helping to improve the situation.
Carolin from CaroKocht created a great cookies recipe with our delicious oranges from Greece, dates from Tunisia and chocolate from Togo! Using dates only as a sweetener, these cookies will have intense orange and tahini notes. Thanks to the oats they’re a great way to start you day, especially when you only have time to grab a quick bite. In the afternoon they go well with a cup of coffee or tea. Enjoy!
Back in the autumn, a number of gebana customers received a sample of ground cashew nuts to try out. Dorothe P. used them to bake tasty cookies.
Still have some delicious oranges left? Hobby chef Silvio Iacconi inspires us once again with a great dessert idea! Note: This recipe is also suitable for other citrus fruits.
On the 20th anniversary of gebana as a trading company we decided to stop using the word ‘fair’ in future. Read about what led to this decision and precisely why we want to work even harder for fair trade as a result.
Gerold Suter from the Swiss chocolate company Max Felchlin visited Togo in November. It was his first visit after about 3 years – and an intense week full of surprises...
Hobby chef Silvio Iacconi shares another recipe idea for our fresh organic oranges. This time a dessert!
En route from the tree to you, our organic mangos go on an exciting journey. Our customer advisory board suggested we take you along for the ride.
Thirteen kilograms of oranges is quite a lot. But they can be used in all sorts of ways, as hobby chef Silvio Iacconi demonstrates. The 27-year-old is currently studying at the Swiss Hotel Management School of Lucerne (SHL). His passion for cuisine began – as he says – “in the cradle.” That’s because his “Nonna”, his grandmother as well as his mother were keen amateur chefs, and so he started helping out in the kitchen at a young age.
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