She is only 20 years old, but already a vision, a passion and a business in her name. Jade Avazeri is the only black garlic producer in Corsica. A daring bet, born almost by chance, and which today finds its place in fine grocery stores, organic stores, even in pharmaceutical laboratories.
Student in the 3rd year of technical marketing goal at the IUT of Corte, Jade leads to the Front Études and development of her business. “We discovered black garlic in a restaurant on the continent with my father. We did not know this product at all, we were curious, we inquired. And we quickly realized that here, in Corsica, there was not at all ”. From this curiosity, an ambition was born, locally proposing a rare and noble product, in line with island consumption habits.
Produced entirely in Lunguignani, village in the town of Montegrossu, Jade black garlic comes from a demanding craft process. “It is simply organic white garlic that we make it ourselves in our garden. We make him dry a dozen days, then spends 30 days in fermentators. It is this slow fermentation that makes it black. »»
But the story does not stop there. Once the black garlic is obtained, everything is valued. “We sell the most beautiful whole pods, heads, but also dough, powder, an elixir, a coulis … Nothing is lost. »»
Black garlic is also recognized by WHO as an alicament. “It is antioxidant, good for the heart, the brain, hypertension, stress … And above all, it does not leave an unpleasant odor unlike conventional garlic, because it loses the allicine during fermentation. This is what gives this strong smell to raw garlic. Once black, the garlic becomes soft, almost sweet, with balsamic notes. You can consume it without fear, even for breakfast! »» Smiles Jade. In Lunguignani, each small chalet has its function: one for storage, one for transformation, one for administration, one for the shop. Everything is organized around this atypical production. “” We do everything here. We depiate, we prepare the dough, we dry the powder, we condition … Each corner is used »indicates Jade, already well established in the management of an agricultural TPE. Because in parallel with her university career, the young woman validated a VAE (validation of acquired experience) to obtain the official status of farmer. “It allows me to make the link between my two training courses: on the one hand, I master agriculture and the transformation of the product, on the other I learn to sell it, to create packaging, to manage communication. »»
Diversified products and an online store
In addition to black garlic in all its forms, pods, whole heads, dough, powder, coulis, jade has developed an elixir health. A concentrated infusion based on black garlic, sold in pharmacies. “It’s a 50 -day cure, a teaspoon in the morning. It is a concentrate of natural benefits. »»
The products are available at the Lunguignani store, but also in several points of sale: in Bastia (La Roulotte, La Vie Claire), in Calvi, Anni Traiteur, L’Ortu du Babbò, and on the site ailnoircors.fr. “It allows in particular the diaspora to have access to local products, of quality. I receive a lot of orders from the outside. »» But Jade sees further than its own production. “My goal is also to make Corsican producers discover all that black garlic can bring to their products. On the continent, there are beer, honey, bread, black garlic ice cream. There is incredible potential. »»
His family is already having fun diverting the classics: tiramisu with black garlic, chocolate mousse, marbled ice …“We make you taste without saying anything, and each time people hallucinate. They cannot believe that there is garlic in there. But black garlic is really a taste of taste ”, confides Toussaint, his father. Far from being a simple fashion effect, black garlic seems to have found in Balagne, a fertile land to establish itself as a healthy product … and taste.
