Local meat and Western flavors tempt visitors to Mana

From the first hours, excitement reigned under the marquees of the Pôle Agroalimentaire de l'Ouest Guyanais (PAOG). At the center of attention: chef Dorys Mirta, member of the Toques de Guyane, who treated visitors to rare pieces such as spider or pole.

These are pieces that you don't often ask your butcher, but which are worth the detour

he explained, juggling between grilling and cooking advice.

The chef's stand was one of the most visited, offering a real gastronomic experience to the curious among them, Nathalie, who came from Saint-Laurent-du-Maroni.

I discovered pieces I had never heard of and the taste is simply exceptional

With more than 10,000 agricultural jobs, or 82% of agricultural jobs in Guyana, and 74% of farms in the territoryWestern Guyana is a pillar of the regional economy. The intercommunal slaughterhouse, central tool of the PAOG, reached a record production of 70 tonnes this year, up 60% compared to 2023.

Arlène Bourguignon, community elected official and first deputy mayor of Mana, recalls the importance of this dynamic:

It is not only a question of producing meat, but also of developing a complete agri-food sector, which transforms products and creates local jobs.

The PAOG supports around ten project leaders each year, strengthening the skills and technical expertise necessary for the processing of local products. Ongoing initiatives aim to develop this structure into a regional center dedicated to Amazonian agri-food, with partnerships such as the one recently signed with the State of Pará, in Brazil.

Among the exhibitors, Marilyn Jeanneau caused a sensation with her jams made from cassava and wassai, but also her cooked dishes such as Kasilipo available with beef and pork.

These days offer us valuable visibility to show that our local products can compete with imports.

she explains, all smiles.

Visitors were also won over by the stands offering local juices, spices and chocolates.

It's great to see that these products come from us and that they respect traditional methods.

underlines Nathalie Louisie.

The public's reactions were unanimous. Émile Di Milo, resident of Mana, expresses a shared wish:

This type of event should take place at least twice a year, for example before Christmas and during the summer holidays.

For Marie-Claire, the event is an opportunity for discovery and sharing.

I'm glad I learned to recognize rare bits like the spider. This totally changes my perception of local meat

Beyond the stands and tastings, this 9th edition helped strengthen links between producers, visitors and professionals.

We have seen real enthusiasm, both from consumers and providers

concludes Clara Ratoudissou, event coordinator.

With a local meat sector which today represents 20% of Guyanese consumption, there are still challenges to overcome. But the growing figures and the enthusiasm generated by Local Meat Month show that Western Guyana has all the cards in hand to become a model of agricultural and agri-food development.