A PASSION BORN FROM THE HEART OF AFRICAN FLAVORS

Long before becoming a business leader, Christine Makany already harbored a fascination for the fruits and flavors of her surroundings. As a child, she curiously observed the wild fruits that abounded in the villages and markets of the Congo Basin. Where others saw only ordinary produce, she perceived untapped potential. Wild mangoes, malombo, tsui-téké, tondolo, minguengué, safou, soursop, and baobab: these were all natural treasures that, in her opinion, deserved greater recognition.

After graduating from high school, she studied hospitality in Tunisia before pursuing further education in business, finance, and management in France. For over a decade, she worked in the telecommunications and risk management consulting sectors, gaining extensive experience in the business world. But deep down, her dream of promoting Congolese products continued to take shape.

The success is based on an original approach: transforming products long considered ordinary into premium products capable of appealing to a demanding urban audience.

Glacy, a gourmet revolution made in Congo

In 2017, Christine Makany decided to take the plunge and relaunched Glacy, a project she had conceived several years earlier. The idea was simple yet innovative: to produce ice creams, sorbets, and natural juices made from local fruits often absent from industrial supply chains.

A first in the Congolese agri-food landscape. Very quickly, consumers discovered new flavors that awakened childhood memories while offering a modern gastronomic experience.

The success lies in an original approach: transforming products long considered ordinary into premium products capable of appealing to a demanding urban audience. "I don't understand why we continue to consume diluted powders as juice when our country has fruits capable of producing high-quality natural drinks," explains the entrepreneur. Through Glacy, she is helping to restore value to non-timber forest products, long underutilized despite their nutritional richness.

WHEN GASTRONOMY MEETS PUBLIC HEALTH

Beyond its appeal to food lovers, the project also has a health dimension. In a context where chronic diet-related diseases are on the rise worldwide, nutritionists are encouraging a return to increased consumption of natural fruits and vegetables. Rich in vitamins, fiber, minerals, and antioxidants, tropical fruits represent a significant opportunity to improve the nutritional quality of diets.

The World Health Organization recommends consuming at least five portions of fruits and vegetables daily to reduce the risk of cardiovascular disease, diabetes, and certain cancers. By transforming local fruits into attractive and accessible products, Glacy indirectly contributes to raising awareness about healthier eating. For Christine Makany, health also depends on making better use of locally available food resources.

CREATE A CONGOLESE AGRICULTURAL AND INDUSTRIAL SECTOR

The entrepreneur's ambition extends far beyond the artisanal production of ice cream. Her goal is to contribute to the emergence of a genuine Congolese agri-food sector. "Local development begins with what we have. To add value to our products, we must plant, train, and industrialize," she asserts. According to her, processing local fruits could generate thousands of jobs in the agricultural, industrial, and logistics sectors. Plantations, extraction units, quality control laboratories, processing centers: an entire value chain remains to be built. "When I make ice cream, I want it to be marketable in Brazzaville as well as in Paris or Miami. To achieve this, we must adhere to international standards and train competent professionals," she emphasizes. Training is therefore one of the pillars of her entrepreneurial vision.

THE FLAVORS OF CONGO CONQUERING THE WORLD

This ambition is already beginning to bear fruit. In recent years, Christine Makany has participated in several international events, including the Paris International Agricultural Show and various economic meetings in Europe and the United States. These events allow her to introduce the flavors of Congo to an international audience while forging strategic partnerships. "These trade shows give us the opportunity to demonstrate that Congo has unique products capable of competing in international markets," she explains. For this entrepreneur, promoting local products is also a powerful tool for economic and cultural influence.

Its objective is to contribute to the emergence of a genuine Congolese agri-food sector.

AN INSPIRING FIGURE IN AFRICAN WOMEN'S ENTREPRENEURSHIP

Today, Christine Makany stands out as one of the most inspiring entrepreneurs in Central Africa. Her journey illustrates the ability of African women to transform local resources into innovative businesses that create economic, social, and environmental value. Through Glacy, she demonstrates that it is possible to build a successful business while contributing to public health, the development of local agriculture, and the promotion of Congolese food heritage.

His philosophy can be summed up in one strong conviction: to believe first in the riches of one's own country before seeking solutions elsewhere.

This vision has allowed him to make malombo, tsui-téké, tondolo and other long-unknown fruits much more than simple seasonal products: true ambassadors of Congolese know-how.

Over the years, Glacy has established itself as a showcase of agri-food innovation in the Republic of Congo thanks to a range of products that celebrate the riches of the national terroir. Among its emblematic creations are malombo sorbet, tsui-téké sorbet, tondolo ice cream, passion fruit and soursop juices, as well as several preparations made from baobab and safou.

Beyond their unique taste, these products contribute to the promotion of Congolese forest fruits, encourage healthier eating and support local producers by offering them new economic opportunities.

Through this approach, Glacy also contributes to the promotion of "Made in Congo" products in national and international markets, while showcasing the economic, nutritional, and cultural potential of Congolese biodiversity. Through her commitment, Christine Makany embodies a new generation of African entrepreneurs who are making local innovation a driver of sustainable development and a source of national pride.