Everything about the moringa is used. Each part contains precious substances that we extract, directly from the origin, in the virgin lands of Madagascar
We spread the knowledge and use of moringa throughout the world for the well-being of all. We guarantee food security and economic independence in rural areas in southern Madagascar.
Product quality and consideration to the Madagascan social reality. An interesting
experience or better...an overwhelming wave.Pietro Polleri, supporter
When there are no harvests, we take care of the wellness of the moringa trees, by
removing the unwanted plants and protecting them with straw. We respect all agricultural
conservation principles. Moringa oleifera is a suitable tree for this dry area. In the past, the
forest was full of moringa trees and we were able to pick their leaves all year long.
Rasoanirina, Moringa Producer
Once we gave our kids the luzerna extract, which was imported from France as food
supplement. Now we replaced it with the moringa oleifera which is locally produced. Thanks to our awareness-rising campaigns, children and adults learned its properties and they use it more often, not only in case of sickness Emilie, Administrative assistant of the School of Mangily
Moringa Wave is an exciting and innovative challenge because it combines different
factors: the Madagascar, the job employment, the Resilience in private households, the
social enterprise, the nutrition of vulnerable children, the generation of added value and the
domestic agriculture. This is a very positive wave! Marcello Viani, RTM Director
We use the branches and leaves discards to feed the animals, like goats and sheep. The
biggest branches are used to cook and not to waste carbon. The moringa is a great tree and we can use every part of it. Nothing is wasted. Moreover, bees love its flowers and this
allows us to produce a fine quality of honey. This is a real resource and it should be planted everywhere, especially in the areas hit by the deforestation.Moreno, person in charge of the organic compound in the operating center of
Mangily.
Every day at the public school, we cook for our kids the fresh moringa leaves that are just picked from the trees. We also prepare a rice sauce based on meat or fish. Now our students are happy to have a complete and nourishing meal. We leave nothing on the plate.
Justrine, Cook at the School of Mangily
We learned how to grow and take care of moringa oleifera. It is easy to plant. You need to let the seed soak for a day and then plant it with a bit of organic and natural compound. The sprout comes out from the ground after 10 days. Even without water, the plant resists and does not suffer the drought which is typical of our areas. During the rainy season, the plant
grows fast, the branches reach up to 2 meters’ length and are plenty of leaves.
Mampetsa, Moringa Producer
At the operative center, we learned that moringa can be easily grown in our region. We
pick some of it for the school cafeteria, at least once a week. We also know how to grow it
and how use natural products to take care of the plant. We explain our parents the its
importance and we tell them it can be eaten every day.Vanella and Sanella, Students at Agroforestry and Ecotourism Educational center of
Mangily
