Our Production Facility and Process
Our Production Process
Our plantain flour comes from El Morrocoy, a rural community in El Doncello, Caquetá, in the heart of Colombia’s Amazon foothills. Here, we carefully select plantains grown by local farming communities and process them close to where they are harvested. This allows us to maintain a short supply chain and clear traceability from cultivation through to the finished product.
Throughout the process, we apply strict controls for hygiene, moisture, consistency, and overall quality. Our goal is to preserve the natural nutritional properties of the plantain while producing a safe, finely milled, and consistently high-quality flour.
Our production is backed by INVIMA sanitary registration, recognition under Colombia’s Green Business Program (Negocios Verdes), PAISSANA certification, and technical analyses supporting the quality of our product.
Our Value Proposition
AMAZELVA transforms green plantains grown in the Colombian Amazon into a single-ingredient flour, with no additives or preservatives. Our value proposition combines traceable origins, local processing, and production led by rural women farmers, creating value for local communities and strengthening a supply chain rooted in Amazonian identity.
Plantain: A Valuable Ingredient and a Symbol of Rural Transformation
1. Careful Selection and Processing
2. A Single-Ingredient Flour
3. Quality Control and Verification
4. Versatile for a Variety of Uses
