PRODUCTS

Through COPAK (North Kivu, Democratic Republic of Congo), Envirium Life Sciences ships dried and fermented cocoa beans across the world.

COPAK provides the qualities requested by its client/partner’s through its presence in the field, the relationships with the farmers and the cooperative SYCOODEP and its controlled fermentation centers.

Although recently introduced as a perennial crop, Eastern Congo (DRC) entered the Top 10-cocoa producing countries in the world.

The fine and appreciated trinitario-varieties grow perfectly in the tropical climates offered by the region.

Environmental and economic sustainability is not a temporary hype. COPAK’s cacao benefits the double certification from Rainforest Alliance (e.g. UTZ) and organic standards. Copak is a key player in North Kivu and is continuing to invest into the development of high-quality cocoa beans.

Through the Organic, Rainforest Alliance and Fairtrade Certification programs, COPAK manages to improve the livelihoods of its key partners, the farmers.

World famous for its espresso moussing properties, Eastern Congo’s robustas were struck by the wilt disease in the eighties and nineties of last century. Generations of coffee farming have been completely destroyed in only a couple of years. It went so fast and was so devastating that farmers lost all their confidence and refused to start over with coffee growing.

Since the independence, the farming of coffee has switched from big plantation-based farming models to thousands of smallholder farms.

Since its inception, COPAK has worked with the farmers convincing and helping them to continue growing the wonderful Robusta coffee this region is offering. Since the independence, the farming of coffee has switched from big plantation-based farming models to thousands of smallholder farms.

Growing coffee along with other perennial and annual crops is key to COPAK’s multi-cropping approach. It lowers the dependence of the farmers to fluctuating market prices, and to the plagues and diseases and it assures an income better spread over the year.

Congolese coffees are distinct, rich of intense flavor with wild aspects. The Congolese coffee stands on its own as a single origin or as a great complement to blends.

Chia seeds are tiny black seeds from the plant Salvia hispanica, which is close to the mint. Meeting the needs of the local farmers, COPAK introduced the Salvia hispanica crop to close the income gap between the cocoa and coffee harvesting period. As North Kivu is one of the world’s most fertile locations, the farmers also have the benefit of harvesting twice a year.

The Democratic Republic of Congo is a good source of chia which represent a valuable revenue for local famers.

Chia seeds were an important food for the Aztecs and Mayans. They prized them for their ability to provide sustainable energy. In fact, “chia” is the ancient Mayan word for “strength.” Chia seeds are now among the healthiest foods on the planet. Chia seeds contain is a good source of proteins, have a high antioxidant and high soluble fiber content, and act as a source of omega-3 fatty acids.

Chia seeds is a superfood loaded with nutrients and has important benefits for the body and the brain. The Democratic Republic of Congo is a good source of chia which represent a valuable revenue for local famers.

Eastern Congo has the world’s largest quinine plantations and contributes to 90% of the world production.

This plant has a long history of use by natives, especially as a treatment for fevers and malaria.

Modern medicine has demonstrated that it is the most effective treatment against malaria fever.

The bark contains various alkaloids, in particular quinidine and quinine which represent up to 70 – 80% of the alkaloids contained in the bark.

The bark is bitter, astringent, tonic, febrifuge, relaxes spasms, is anti-malarial and slows the heartbeat.

Quinine, is also used as a bitter aroma in tonic water and carbonated drinks and can be served with gin and a slice of lime.

Rauwolfia vomitoria is a shrub found mainly in Central Africa. The roots, leaves, and stems are used in medicine. The main constituent is the reserpine which is an alkaloid derived from the root bark.

Rauwolfia vomitoria is widely present in the Democratic Republic of the Congo and highly appreciated for its medicinal value.

The reserpine contents of Rauwolfia vomitoria in DR Congo is more than twice the ones found in India.

In western countries, Rauwolfia vomitoria is used in some nutraceuticals and food supplements, for convulsions, fever, weakness, inability to sleep, mental disorders, pain, arthritis, cancer, high blood pressure, menstrual pains, diabetes and of the health stomach, intestines and liver. It is sometimes used to promote sleepiness and vomiting. Rauwolfia vomitoria is also applied to the skin for snake bites, skin infections, and swelling.

Terminalia sericea is a Central African tree.

The plant species possesses valuable compounds including triterpenes, alkaloids and flavonoids which may well contribute to its biological activity.

Among the valuable compounds, the alkaloid sericoside is extracted from the root bark. Thanks to its triterpenic structure - which is quite similar to the more commonly known Centella asiatica triterpenoids – the sericoside revealed to have skin restructuring and capillary protection activity, skin regeneration and antioedema properties, as well as wound healing and anti-UV erythema properties.

New studies confirmed the clinically proven efficacy of Sericoside in anti-ageing and skin toning effect, improvement of skin elasticity and complexion, diminishing dark circles, re-densifying the skin with anti-sagging activity and improving texture.

Papain comes from the unripe fruit of the papaya tree (Carica papaya), a native plant originating from Central and South America. The green fruits yield a milk sap, which is dried and refined in different formulations. It contains an enzyme (protease) which breaks down proteins into small fragments (peptides) and amino acids.

Late nineteenth century, expeditions in Central Africa and more specifically in Eastern Congo brought an impressive amount of observations on fauna and flora but also on traditions among the indigenous population. The use of papaya leaves and the milky latex which was bled from the unripe fruit seemed to have beneficial effects for healing wounds and was also acting on improving tenderness of meat cuts.

Several interesting applications were soon developed such as chill proofing of beer and meat tenderization. The USA were the dominant users at that time. A young Belgian chap, Roger Boudart was 26 in 1956 when he chose Congo for his adventure. He was the first to refine this raw product triggering a wider use of papain in the world.

Democratic Republic of Congo: the country where papain is born.

This very efficient protease is used for many purposes. It is used in biochemical research involving the analysis of proteins, in meat tenderizing and clarifying of beer, in removing hair from hides before tanning, and also in enzyme-action cleansing agents for soft contact lenses. It is also used in toothpastes, cosmetics and medicine or nutraceutical for various remedies for digestive aid, ulcers, fever, swelling, wound healing, muscle soreness and inflammation.

The papain of Congo is exported through the world as a crude or semi-refined material, in liquid or dry formulations with different levels of activities.

Vanilla remains one of the most widely used flavor within the food industry.

Vanilla has always been and always will be the queen of flavors. Its appeal is unique and universal.

The ‘queen of spices’ was discovered in Mexico and brought to Europe by the Spaniards before being introduced to Madagascar in 1840 and then into other countries.

Vanilla beans are today mainly coming from Madagascar, then Papua New Guinea, Indonesia, India, Uganda and Tahiti. The label ‘Bourbon vanilla’ also appears frequently and refers to Indian Ocean origins, i.e. from Madagascar, Reunion or the Comoros Islands.

Envirium is producing the 2 main species: Vanilla planifolia and tahitensis.

Envirium is developing its activities from the 2 most important producing countries, i.e. Madagascar (since 1999) and Papua New guinea (since 2018).

Envirium sources its raw material in the villages and at farmers places with full traceability.

In Madagascar, SOPRAL produces Bourbon vanilla, the best vanilla in the world. Cultivation of the Vanilla planifolia plant is located mainly in the East part of the Island. Nine months after pollination, the green flavorless fruit reaches maturity.

Then the growers harvest the ripe beans and begin the long traditional curing process, which is crucial for the development of the flavor and vanillin content. It takes five to six months to obtain the marvelous characteristic aroma and taste of natural vanilla.

Sopral introduced the « quick curing » vanilla in Madagascar more than 20 years ago to secure high quality products. Today it offers all types of extraction and gourmet beans as well as non-exhausted powder or pure seeds. Both conventional and organic certified vanilla are available.

Exceptional scent & flavor, high vanillin content

Sopral supplies the extraction market with natural, high vanillin beans and top quality beans for the gourmet market. Sopral ships its products to wholesalers, manufacturers of bakery, pastry, ice cream and chocolate, from famous Belgian chocolatiers to world leaders in flavors and fragrances.

Tahitian vanilla possesses an unique aura, due to an original anise flavor, highly prized especially in gastronomy and perfumery.

Tahitian vanilla, is different from other vanillas and in particular from the Queen V. planifolia, the most cultivated species in the world. Tahitian vanilla displayed more intense anise, caramel and vanilla notes despite a relatively low vanillin content. V. planifolia was characterized by more intense phenolic, woody and smoky notes.

V. tahitensis was originally cultivated in French Polynesia, representing less than 1% of the world vanilla production. Today, Vanilla tahitensis is found in bigger amounts, together with V. planifolia, in Papua New Guinea.

Tahitian vanilla beans from Papua New Guinea are generally shorter, plumper, and contain a much higher oil and water content than Bourbon beans. The aroma is flowery, fruity with a smooth flavor, spicy and with brown rum notes.

They are often described as smelling like licorice, cherries, or wine. Gourmet pastry chefs love to work with the V. tahitensis which is gorgeous for many applications.

Kamapim trained several communities to well separate the 2 species of vanilla, to cure them independently and provide the appropriate curing processes to develop their own, specific characteristics. Kamapim offers to the market a premium quality V. tahitensis.

Madagascar has some of the world's finest peppers, which are often highly acclaimed by master chefs worldwide. Sopral is the main Malagasy green peppercorns producer.

Discover the exceptional spicy taste of Madagascar

Originally introduced from Indochina and the Dutch Indies on the West coast of Madagascar around 1900, Piper nigrum vines soon expanded to the East coast.

Because of the unique environmental and climatic conditions, all products out of Madagascar have a richer, fuller taste than the rest of the world.

Green, black and white peppercorns are coming from the same plant, but harvested at different levels of ripeness. Green pepper corns are the most tender fruits of the Piper nigrum vine. At Sopral, the corns are handpicked and processed immediately to preserve their green color, crunchy texture and rich natural aromas. The corns are preserved in successive brine baths enabling optimal preservation.

For 20 years, Sopral sources its pepper directly from smallholders all along the Eastern coast of the island with a full traceability.

Its under-ripe nature makes it milder and softer than the black peppercorn. It can be used in sauces, salad dressings, pastas, steak sauces and pâtés.

Green peppercorns are available in grains or in bunches. Sopral offers a large range of conditioning in glass jars, cans or pouches. Organic and/or fair trade qualities are exported in Europe and North America.

Compared to the leading producing country (Costa Rica, Philippines, Brazil and Indonesia), Madagascar is a very small player for pineapple production.

Pineapple in Madagascar: small in size, rich in flavors

However the taste of the pineapples from this country is so refreshing you will want to taste them over and over again. This tropical fruit with its juicy and fragrant flesh is particularly tasteful.

Sopral provides its customers with Organic and Fairtrade fruits, sourced from cooperatives with a full traceability and directly processed in a IFS/BRCI certified facility in Tamatave. Sopral produces in cans and glass jars, on syrup or self natural juice.

Sopral pineapple can be used as such or in desserts or in savory dishes, giving them a sweet exotic flavor.

Pineapple is a tropical fruit with many virtues. Rich in vitamins and minerals, it brings a multitude of health benefits. It contains manganese, antioxidant, and a natural enzyme that breaks down proteins (bromelain) This molecule plays a role in digestive aid, promotes blood circulation and reduces the risk of cardiovascular disease, having anti-inflammatory properties, being antithrombotic, antiplatelet and fibrinolytic (to dissolve blood clots).

No pesticide, no fertilizer, not intensive systems, everything grows naturally.

Lychee is native to Southeast Asia and has been a favorite fruit of the Cantonese since ancient times. The fruit is usually eaten fresh but can also be canned or dried. The flavor of the fresh pulp is aromatic and musky, and the dried pulp is acidic and very sweet.

There are many different varieties of lychees. The one produced in Madagascar is the Mauritius variety which offers a medium size lychee fruit. The white, delicious flesh produces a very aromatic scent and it is also very sweet and juicy. That makes the Madagascar lychee a highly appreciated product for Europe.

Sopral litchees are from the Mauritius variety, well known as end year party fruits. Much more perfumed than its Chinese counterpart it is processed at Sopral in light sirup. Sopral is producing Organic and Fair trade certified lychees, in jars or cans.

Madagascar is one of the poorest countries in the world, and its undeveloped logistics and infrastructure means it is unable to make the most of its agriculture sector. Alongside vanilla, cloves and pepper, lychees are one of the country’s few valuable exports, and the sector provides a vital income to around 30,000 families, a figure that rises during harvest time.

Lychees: an exotic fruit that provides key revenues for thousands of poor families in Madagascar.

Scattered across the East coast of the country, small family farms make up 95% of lychee production. For some families, this seasonal fruit can be the only financial income.

Lychees when taken at regular consumption can help control the blood sugar level in our body. But as long as you are consuming lychees on a regular basis and only those fully ripe fruits, you should not worry about it. Lychee is rich in several healthy minerals, vitamins, and antioxidants. That content includes potassium, copper, vitamin C, epicatechin, and rutin.

Aside from being eaten peeled and raw, lychees are also used as a medicine in some countries. Eating lychee fruits can aid in easing some common illnesses such as cough, fever, and body pain. Lychee is also known to energize the body and helps flush the body toxins through urination.

In the line of food, lychees are not only eaten fresh, as they are also incorporated into different recipes from different cuisines all over the world. The distinctive flavor of the flesh is also used as a flavoring on juices, jams and desserts.

Fair Trade Organic Cane Sugar is the perfectly sweet pure cane sugar for your favorite foods and beverages. Made from fresh organic sugar cane juice that’s evaporated and crystalized, our natural blonde-colored sugar crystals maintain a hint of molasses providing a full-bodied taste, resulting in a rich, full of flavor product.

Around 80 per cent of the world’s sugar is derived from sugar cane, grown by millions of small-scale farmers and plantation workers in developing countries. The remaining 20 per cent of the world’s sugar supply comes from sugar, grown mainly in the temperate zones in the North. Usually, the costs of producing sugar from sugar cane are lower than for sugar beet.

The global sugar industry is complex and led by a few key leaders. Smallholder farmers often struggle to influence this trade and position well their products.

Due to tuff competition, the price that smallholder farmers receive for the cane sugar usually hardly cover their costs. The cane producers do not receive the support they need to meet the challenges of new market conditions, including access to funding to invest in improving productivity, agricultural training, and new and improved technologies.

Fairtrade sugar allows to improve the position of small-scale sugar cane growers and their dependent communities.

Through Fairtrade certification, and by working in partnership with sugar cane processors, farmers can better access the international markets and develop the necessary business skills and technical capacity to be more competitive in the global market.