Every year, the mill imports approximately 160,000 tons of carefully selected wheat, stored in its sixteen silos before processing. Various wheat varieties are specifically chosen for their unique characteristics and properties. It receives an average of six specialised bulk carriers annually The raw material can be processed in both of LMLC's mills, based on market demands, ensuring that flour intended for commercial use remains fresh.

Les Moulins de la Concorde strives to continuously optimise production efficiency while ensuring product quality.

The wheat is transformed into flour according to market needs, ensuring the freshness of the marketed flour at all times.

Most of Les Moulins de la Concorde's production is sold through international tenders to the State Trading Corporation. Another part of the production is marketed under the professional brands “Concorde”, “Farine des Alizés”, “Domix”, and “Optimale”. Two brands are distributed in the commercial network through Panagora Marketing. Les Moulins and Blédor offer a range of flours suitable for local recipes and are mainly intended for households.

The product range of Les Moulins de La Concorde considerably expanded to suit all tastes and cater to most of the country’s growing needs. As a result, demand is constantly on the rise. There are more than 200 bakeries today across the island, compared to about 60 in 1989!

The national flour demand increased from 68,000 tons in 1989 to nearly 110,000 tons in 2020, that is at nearly 80 kg per year per inhabitant. Today, a large variety of bread is displayed every year during the “Fête du Pain” (Bread Festival), an event initiated by the Moulins de la Concorde.

By ensuring the continuity of flour supply in the most challenging circumstances, LMLC demonstrates its commitment to the country's food autonomy.

Since the implementation of the flour mill, per capita flour consumption has surged, primarily driven by a greater range of fresh products and lifestyle changes.

Flour consumption per capita: 78.22 kg in 2019

Flour consumption per capita: 79.66 kg in 2022

Flour consumption evolved over time and reached an average annual consumption of 85 kg per inhabitant. Specialised and diversified products were launched during this period. The number of bakeries steadily grew, reaching a total of 210 in 2019.

During this period, LMLC made significant investments in new packaging equipment, new storage facilities for finished goods, laboratory equipment, and a mixing line in preparation for new product development.

Throughout these years, there was a strong emphasis on interacting with users, facilitated through events like the “Fête du Pain” (Bread Festival) and the participation of a national baking team in several renowned international baking competitions.

MQA accreditation was obtained for the NC3 Bakery training programme at La Fournée des Moulins.

Supporting a Mauritian baker at the Bakery Masters in Paris, as a result of the Mauritian team's engagement in a series of international competitions.

Supporting a Mauritian team at the Bakery World Cup in Paris, following their successful qualification at the Louis Lesaffre Cup in Istanbul in 2015.

LMLC reinforced its operations to better align with demand of flour and bran on both local and international markets.

To further strengthen its role towards national food security, LMLC entered into a contract with Soufflet group to guarantee a supply of 130,000 tons of milling wheat.

Irrespective of global wheat market conditions, LMLC has secured a guaranteed supply of 130,000 tons of wheat. This agreement was signed in the presence of officials from Mauritius and France.

The Mauritius flour mill was inaugurated on October 10, 1989. The milling operations commenced upon receipt of the first shipment of French wheat in March 1989.

The silos provide optimal storage conditions to preserve the quality of the wheat. In 1993, LMLC doubled the number of silos from 8 to 16, expanding its storage capacity to 40,000 tons of wheat, thereby reinforcing the country's food security.

In 1994, a new palletiser was introduced to improve deliveries.

By 1995, production capacity increased by 150 tons per day, reaching a total of 550 tons per day.

The “Fête du Pain” (Bread Festival) was first celebrated in 1998 on an annual basis, after two previous editions. 

The first shipment of wheat, consisting of 18,000 tons, arrived from France aboard the Altavia and was stored in our eight silos. The inauguration took place in October 1989.