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