1) The document describes Ladou, an organization that brings international dimension to traditional food production in Africa through innovative technological processes. 2) Specifically, Ladou produces dehydrated attieke, a food made from fermented and dehydrated cassava that preserves nutrients and taste. 3) The dehydration process was developed by African researchers and specialists to develop quality, consistency, and adapt traditional African food to current health food trends while supporting women producers.

1. Dedicated to traditionalAfrican best flavours through the use of innovativetechnologicalprocesses Villalaan 94 – B-1500 Halle (België/Belgique/Belgium) Mobile +32 498 426 229 Fax: +32 2 6484197 Email: contact@ladou.euwww.ladou.eu (underconstruction) TW: BE0809-359-090

2. OUR PRINCIPLES Bringing international dimension to the traditional food production in Africa through the use of innovative technological processes developed by specialists in R & D in tropical products In order to: To develop quality and consistency of the quality of traditional food To bring this type of traditional African food in the dynamics of current food trends based on 100% natural and healthy food Support women producing the South regarding access to export markets Maintain long-term relationships with African partners (suppliers and specialists in R & D)

3. The PRODUCT DEHYDRATE ATTIEKE MADE IN COTE D’IVOIRE (Dehydratesemolina made off cassavaroots)

4. DEHYDRATED ATTIEKE

5. HOW DEHYDRATED ATTIEKE IS MADE? In brief A food made off the fermentation of cassava root Submitted to a dehydration process preserves all the advantages in terms of minerals, energy values and taste characteristics of cassava Through the use of innovative technological processes developed by specialists in African research and development

6. In 2010 more than 400 people have tastedcassavasemolinamarketed by LADOU 100% natural gluten free Low in cholesterol and protein Natural high rate of carbohydrates (85-91% of its dry weight per 100g) and fibers Easy to cook double its volume in the preparation Adapts to surrounding tastes and aroma’s (comparable to Couscous, pasta, rice, etc.) with a light sweet-sour taste Thus cassava semolina is an ideal food daily consumption

7. PHYSICAL & CHEMICAL SPECIFICATIONSIn brief Physical: % fibers: 7g Chemical: pH: 4% starch content: 84 to 94,5% Nutritive Value /100gr 363 kcal (1539kj) Carbon hydrates: 89 to 91 gr of which 90% slow sugars Proteins: 0,9% Fat: 0,08% Dietary values (AVVZ – DIABETIC – GLUTEN FREE) Gluten free Diabetic use approved Low cholesterol No saturated fats

8. Targetingmarketsbased on the strengths of thisfoodproduct

9. LADOU garanties you The quality and consistency of this quality Produced nationally certified by the standards Ivorian NI 03.08.001 aligned on French standards Nutritional Data confirmed by Institut Paul Lambin (CliniquesUniversitaires Saint-Luc)

10. BUSINESS RELATIONS Europeanfoodbuyers International Catering compagnies FairTrade network Africanrestaurants

11. Our references ISPC Gent and Liege ( Our client) OZFAIR (Our client) BelgianFair Trade Federation The Hub Brussels Connecting Social Innovation network, Worldwideplateform International Junior Chambers – Brussels section

12. Would you like more information about: Our need for investors and/or partnership The basics of the project LADOU The product Please do not hesitate to contact Lucie Adou, Directorat the following: Mobile: +32 (0)498/426 229 Emails: contact@ladou.eu or info@ladou.be Thankyouverymuch for yourinterest