From feed to food, the new challenge for Yusufi Rahimbaccus
Yusufi Rahimbaccus does not believe in doing things halfway. “If I do something, I have to do it well. Otherwise, I don’t do it at all.” This guiding principle has shaped her entire career journey, from Livestock Feed Ltd (LFL) to Les Moulins de la Concorde (LMLC).
After earning her Master’s degree in Management, she joined LFL in 2006, immediately diving into a major project: the new plant in Riche Terre. “It was my first job,” she recalls. Very quickly, she grew within the company, learning on the ground, particularly in quality management. Despite having no formal training in the field, she built strong expertise driven by curiosity and a desire to understand.
One of her first major projects was obtaining ISO 22000 certification for the plant. “We were one of the first companies in Mauritius to be certified,” she points out. This milestone marked the beginning of a versatile career path. Quality, processes, marketing - she became involved in every aspect of the business, eventually taking on a cross-functional technical role.
But her career has also included more challenging periods. The loss of major clients in the shrimp sector forced the company to reinvent itself. The business repositioned and diversified, and Yusufi played an active role in supporting this transformation.
Then came Starponte, a project she practically rebuilt from scratch. The objective was to support small egg producers. Training, technical assistance, market structuring - she laid the foundations for a more sustainable model. “No longer just being a feed seller, but a service provider,” she summarizes.
After nearly twenty years at LFL, she joined LMLC as Project Manager. The transition did not unsettle her. “I don’t feel out of place,” she says, noting the same group culture and familiar faces.
Among them is Julien Audibert, Managing Director of LMLC. She did not know him before joining the company, but his role proved significant. “He played a part in my coming here, otherwise I wouldn’t have felt comfortable,” she explains. She describes him as someone straightforward - “what you see is what you get” - a leader people can rely on. She also says she appreciates the trust placed in him by the Eclosia Group’s management in offering her this new challenge.
In this new environment, she quickly found her footing again. But the field itself has changed. She moved from feed to food. “The level of expectations is higher,” she notes, motivated by the challenge.
What drives her today? Learning. “I’m like a child with a new toy,” she smiles. The world of flour and baking is entirely new to her, and it has become a constant source of energy.
Demanding of herself, and sometimes of others, she fully embraces it. “I give 200%,” she says. Outside work, she maintains the same dynamic: piano, drawing, languages, hiking. Always learning, always improving.
With her, nothing is ever set in stone. And that is probably what defines her best.