The traditional preparation of the root of the Manioca plant and its transformation into flour is a practice that has been all but lost to the new generations of Martinique. Once a staple food of the local peoples diet, Manioca flour has lost much of its appeal due to the amount of work required in its preparation.

The Ragald family have for 5 generations produced Manioca flour of the highest quality and today welcome visitors curious to learn more about this ingredient of the authentic Martinique.

The manioca, a base for traditional cooking , is used in the preparation of cassave: a delicious biscuit, with coconut, eggs and cinnamon.