Local Solei products a must in Creole dishes |07 July 2014

The much loved locally made tomato and chili sauces as well as mixed fruit jam among other products have for many years been a trade mark in our kitchen.  Five years after Solei Company Ltd under the management of John Toussaint took over the manufacturing plant, the products have continued to improve in quality and taste and today as never before they are considered a must in Creole dishes.

Marguerite Marie Hoareau, the Solei Company Ltd’s longest serving employee, has witnessed all the transformation having worked with Agro Industries at Pointe Larue making these products for many years. She is  today still part of the production team under Solei Company Ltd as it marks five years in operation.

Being the oldest member of the small team Mrs Hoareau is today the processing assistant and she can confidently say that Solei products are a must in all Creole dishes.
“I am proud to say so because I know all the ingredients of the different recipes and I witness all the preparations,” she says.

“It is always good to know what are being put in the products that are consumed by almost all households here and I can assure local consumers that Solei products are made by a small team of competent Seychellois who ensures that ingredients are prepared and blended with care to preserve taste and freshness and there is no long list of strange preservatives added to them,” she says proudly.

“Each team of manufacturer has its way of doing things and its own recipes and its choice of ingredients to make the products taste better and look more appealing to consumers,” Mrs Hoareau points out .

She admits that since she moved down to Bois de Rose Avenue with the Soleil Company Ltd headed by Mr Toussaint, the latter has made  quite a number of changes all aimed at continuing to improve the quality of the different products as well as introduce new ones.

“There is a new way of doing things and more locally found fresh ingredients have been added to the recipes of the  different products to make them taste more like the spices and sauces we traditionally use in our Creole cuisine,” she points out.

As processing assistant, Mrs Hoareau takes part in all the different stages of the production processes at the factory until the products are filled in jars and bottles, capped as well as packaged before leaving the factory.

“We work on a rotation system giving all the workers a chance to take part in the different stages of preparation until the products are packed,” she says.

Expressing satisfaction with her job Mrs Hoareau says she is happy to work with the small production team because she believes all the members are like family and all get on well together.

Apart from enjoying her work at the small bottling and packaging plant Mrs Hoareau says her greatest joy is knowing that she is part of the team who puts on the market shelves different types of products which local consumers can buy and enjoy without second thoughts.

Now aged  51 years, Mrs Hoareau says she is confident she will remain with the company until she retires.
“I enjoy my work very much and I am very proud to be part of the production team for many more years to come,” she points out.
 
M-A.L.