ROC, the community farm founded by Eco-Sud in Ville Noire, inaugurated a “Know-How and Tasting Center” last month, dedicated to discovering and passing on traditional skills and promoting agroecological products. A cookbook is already available online, and a line of products will be launched under the Dipin Soley brand by the women of the farm. Dominique Bellier
The opening of the “Espace Savoir-faire et Dégustation” marks a milestone in the development of the ROC (Resilient Organic Community), created by Eco-Sud in 2020 to promote agroecology and food self-sufficiency, as well as in the “Plante, Kwi, Transmit” project, in which 28 women from the region are participating through the end of 2027. They have developed a line of artisanal products, such as moringa pesto, cassava satini, chouchou paste, and achard made from figs, bilimbi, or banana peels, which will be marketed and sold on-site in the coming months under the Dipin Soley brand.
Of the 40 who started out, 28 saw the program through to the end, benefiting from several months of training in agroecology, food processing, nutrition, entrepreneurship, and personal development. In addition to support from ROC, they also received technical assistance from several partners, such as the Ministry of Agriculture’s FAREI. During the inauguration ceremony, attended by Minister Arvin Boolell, Sébastien Sauvage, CEO of Eco-Sud, emphasized the need to transform the Mauritian food system, which means: producing our own food, promoting our local terroirs, preserving our seeds and traditional knowledge, and supporting those who feed the country. Preserving agricultural land is essential to this effort…
While we wait for the Dipin Soley line, we can learn many secrets from their creators in the cookbook Les Saveurs de ROC , which you can view online or download for free at the following address: https://ecosud.mu/wp-content/uploads/2026/07/26135_ECO_Creation-du-livre-de-recette-ROC_V2SS.pdf
