PASSING through Hi-Lo Barbican recently (Blinkers firmly on) the sight of two charming ladies with a trolley full of attractive looking packages kind of caught the eye. A pleasant voice suggested that perhaps we’d like to purchase one of the packages. Influenced perhaps by the positioning of the product right next to the bananas, broccoli, sno-peas, corn and tomatoes, and the comprehensive explanation of the product, we took two. It’s a couple of days later before the first of those tightly sealed packages are opened. The delicious, moist contents soon disappear. The second package is opened, and shared among friends. They too enjoy the product!

The information on the package leads us two weeks later to the warm, cosy, “industrial” kitchen where two friends and business partners get ready to prepare a fresh batch of Granola. “It all started in November 2000,” says Angela Oliphant. “I needed something to do … it was a question of economics really. I prayed about it and my daughter (who lives abroad) literally turned up at the door with all the ingredients for the venture.”

It has not been all smooth sailing, and after a change of partner, a change of packaging, and certification from the Bureau of Standards (they now await bar codes), both ladies now feel that the only way to go is forward.

Diane Aikens smiles as she recalls November 19, 2002, the day her first receipt was issued. FoodPage watches the careful preparation, the use of the very expensive ingredients: rolled oats, almonds, raisins, maple syrup, pecans, dried cranberries, canola oil, and vanilla. Absolutely no preserves.

The unavailability and irregular supplies of local ingredients have forced these ladies to import. They are however, considering a dried coconut, peanut and cane syrup granola variety. In addition, dried sorrel as an ingredient is being looked at. For now, might we suggest that wherever you see the 3 in 1 logo, the coconut tree, and lignum vitae, that you grab a couple of bags, and enjoy a bowl of granola with warm milk, sprinkled over yogurt, over a sundae or as a snack.

Come to think of it, let’s encourage supermarkets to promote a “housewife corner” — baskets, and shelves of home-made jams, syrups, honey, pickles and naturally granola.