COME AND MEET FRANCK MOREL

THE VOLCANO

Franck Morel, a passionate farmer based in Saint-Philippe, embodies the renewal of organic farming on Reunion Island. After leaving to study civil engineering, he finally returned to the land of his ancestors, guided by a deep-seated love for the Reunionese terroir. At Bytasion Bio, he turns its local treasures into a range of innovative, flavourful products, while highlighting the Saint-Philippe region’s unique identity.

©Franck Morel Bitasyon 30 Zartisans Du Gout@irt Zest.re Dt Dec 2034

A return to the roots in order to cultivate excellence

Franck Morel never planned on making farming his career. As a child, he viewed it as a gruelling, unappealing occupation and chose to study civil engineering, a field that fascinated him. Once he had graduated, he started on a promising career in Metropolitan France, enjoying a good many rewarding experiences at engineering firms in Bordeaux. Yet despite his success, he felt the call of his native island and decided to return to Reunion Island in 2015, a considered choice inspired by his wish to reconnect with his roots.

Franck took over the family farmland in Saint-Philippe, a homecoming that he describes as “a step back to jump better”. He graduated in agriculture in 2018 and committed himself fully to innovative organic farming. Starting out with two hectares, he now farms almost four and a half hectares, producing fruit, spices and cocoa.

And that’s not all: Franck soon developed a processing laboratory where he creates jams, syrups, spicy pickles and chocolate based on his crops. His aim in life? To provide outstanding products while showcasing the Reunionese terroir and Saint-Philippe’s unique identity.

Organic farming as a way of life

Franck Morel is inspired by his father’s experience as a pioneer of organic farming on Reunion Island. His approach is based on a simple yet fundamental idea: processing the land’s produce and maximising its potential. Starting with turmeric, which he turned into powder, he soon developed a full range of artisanal products including syrups, jams, dried fruits and spices. With the addition of cocoa in 2015, Bytasion Bio positioned itself as a major actor in the promotion of local products. A sustainable, innovative vision that has made Franck a key ambassador of Pei culture.

Inspiration drawn from volcanic landscapes

Saint-Philippe’s terroir at the foot of the volcano provides Franck with an inexhaustible source of inspiration. Each product he creates reflects this proximity to its volcanic landscapes. For example, his red-fruit jam is reminiscent of lava’s flamboyant hues, while his chilli sauces bear such evocative names as “piment de la fournaise”. Even his chocolate, which is made from red cocoa beans, evokes volcanic rock, and during its crystallisation, it flows like lava on the volcano’s slopes. In Franck’s eyes, his work doesn’t only consist of farming, but also of telling this territory’s unique story through incomparable flavours and textures.