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'''Madagascar is not widely known for making chocolate, at least not like the chocolate nations of Switzerland and Belgium are. But as most chocolate experts would likely agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and delicious chocolates from naturally organic cocoa grown in the northwest [[Ambanja]] region of the country.'''
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Madagascar has in fact a long history of chocolate production, dating back to the early years of the French colonial times, 1937 to be precise. In those days, Madagascar was a major cocoa exporter in supplying a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to for example the Ivory Coast, which produces about 38% of the world's cocoa, while almost all cocoa grown in Madagascar come from an area about 50-kilometre in radius and represents less than 1% of the world's cocoa production. The cocoa plantations can be found within the Ambanja disctrict district in [[Sambirano]], an area named after a river which runs through the countryside, from the foothills of Madagascar's highest peak and into the Indian Ocean. The soil by the Sambirano riverbed and its surrounding cocoa plantations are is highly enriched with mineral and nutrients due to sesonal flooding of the soil through annual floodsriver. Unlike cocoa producing regions in most other countries, the Sambirano area is unique in that it yields cocoa all year round. There are plenty of Criollo (the best cocoa), Forastero (the most common variety) and Trinitario (a cross between Criollo and Forastero).
[[File:Cinagra 070.jpg|thumb|600px|none|Crushed Malagasy cocoa with splinters of cocoa nibs ready for processing into liquid chocolate]]