They are different products, but they can be used in the same industry. Banana flour should be used to take advantage of its nutritional benefits, such as being gluten-free, having a high content of resistant starch, etc.
Banana flour is an ancestral food that has been traditionally prepared for generations.
We took this practice and elevated it to an industrial level, transforming surplus bananas not suitable for export into a high-quality product.
Thanks to innovative processes and a certified production plant, we have positioned banana flour as a versatile food with great potential in the international market.
Today, Banavital represents a milestone in Magdalena, Santa Marta, the country, and the banana industry, offering a delicious, nutritious, and versatile product.
With exports already underway to Europe and the United States, our Fasa, BPM, and Kosher certifications guarantee food quality and safety, backed by a production line process that ensures freshness and consistency in every batch.
We celebrate the cultural and banana heritage of our department, promoting nutrition and economic and social development in Magdalena.
YEARS OF EXPERIENCE
WE EXPORT
MILLIONS OF BOXES PER YEAR
AVAILABLE PRESENTATIONS IN THE MARKET
Fruit flour that offers valuable functional properties.
Resistant starch, gluten-free, low glycemic index.
Contains a good amount of dietary fiber and has a prebiotic effect in the colon.
It is low in fat, making it highly nutritious.
No, its flavor profile is neutral.
No, it is made from dried and powdered green banana.
It is ideal for baking recipes, pastries, as a thickener for ice cream, and for baby food.
They are different products, but they can be used in the same industry. Banana flour should be used to take advantage of its nutritional benefits, such as being gluten-free, having a high content of resistant starch, etc.
We use high-quality bananas that do not meet certain export specifications but have all the properties needed to produce flour with excellent characteristics and quality.
We take advantage of the banana peel, the only waste from the flour production process, to produce organic fertilizer that will be used on banana farms.
The banana pieces undergo a bleaching process to deactivate enzymes that could alter the color and texture of the flour during storage.
The banana pieces are partially dried to reduce their moisture content. They are then ground and dried in rotary dryers until the moisture level is appropriate for the flour.
The dried material is ground in industrial mills to achieve the desired flour fineness. The flour is sifted to remove coarse particles and obtain a uniform texture, producing up to 20 tons per week.
It uses conventional bananas produced on farms certified by
It can replace wheat flour and is ideal for applications that require viscosity, adhesiveness, or water retention. This includes beverages, pastas, puddings, and more.
It uses organic bananas produced on farms certified by
Certified in its production, it does not use agrochemicals and is not genetically modified (GMO). This results in better nutrition and cleaner labels.
Santa Marta, km 4 alternate route towards Ciénaga – Mamatoco, PLIS Industrial Park, Warehouse 5
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