‘Anything you do with normal flour you can do with banana flour. You are replacing the white flour with a healthy alternative. It has a sweet taste but there’s no sugar. I’ve found that when you dry out products, you get a little sweetness.’ – Tonya IfillIF ONE ENTREPRENEUR has her way, more consumers will be setting aside their wheat, cassava and sweet potato products for those made with green bananas.
Tonya Ifill, owner and operator of Carlesa’s Enterprises pioneered flour and pasta made from the unripened fruit. Ifill was attending Agrofest when she spoke with BARBADOS BUSINESS AUTHORITY.
She got the idea while participating in an agro-processing course at the Guyana School of Agriculture. As a group project, participants had to come up with a product that was new to the South American country.
“I did sweet potato and brown rice pasta and got my cousin to export a pasta machine from Canada and I was ready. When I came back [to Barbados], I was looking for something different to work with instead of the same sweet potato and cassava. I researched green bananas, asked around for some and started my trials and it took off from there,” she said.
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