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'''Nearly all of Madagascar's cacao, including Criollo, Forastero and Trinitario, grow in the [[Sambirano]] region. Madagascan cacao is unusually non-bitter, making it especially suitable for making healthy and at the same time tasty chocolates or cocoa products with
use of minimal sugar contents or entirely without sugar or other sweeteners. The peak harvesting seasons are between June and July and between October and November. '''