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UCLS
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Standard de Qualité UCLS
* Humidity <nowiki<nowiki>></nowiki><</nowiki<nowiki>></nowiki>7.5%
* Graining: 100-110
* Purple bean rate: <nowiki<nowiki>></nowiki><</nowiki<nowiki>></nowiki>8%
* Slate bean rate: <nowiki<nowiki>></nowiki><</nowiki<nowiki>></nowiki>3%
* Rate of defective beans: <nowiki<nowiki>></nowiki><</nowiki<nowiki>></nowiki> 1%
* Mold rate: <nowiki<nowiki>></nowiki><</nowiki<nowiki>></nowiki>1%
* Breakage rate: <nowiki<nowiki>></nowiki><</nowiki<nowiki>></nowiki>1%
'''UCLS'''<br>
456 producers<br>
Lot 06N 0050<br>
Ankatafahely Ambanja<br>
Tel 00261 34 43 228 47<br>
alyjohnny@ucls-ambanja.mg<br>
https://uclsambirano.wixsite.com/ucl
* Economic impact: better remuneration of cooperatives and capacity to invest.
* Social impact: strong, dynamic, transparent and democracies cooperatives.
* Environmental impact: organic cocoa crops and provision of agro-forestry techniques.
'''Cocoa varieties'''<br>
A fine cocoa with a significant proportion of the Criollo varieties around 10% and Trinitario around 35% alongside the Forastero variety. The effect of these varieties and the terroir gives a cocoa recognized for having particular aromas: acidity, intense notes of red fruits...
'''Terroir'''<br>
Humid tropical zone along the Sambirano River, subject to the monsoons in the north of the island Cultivation system Ancient agro- forestry system specialized around cocoa, fruit trees, pepper and vanilla. Rice cultivation in the lowlands.
'''Fermentation'''<br>
90% in centralized units in the 22 cooperatives 6 days: 48h + 48h + 48h wooden boxes on stairs.
'''Drying'''<br>
Between 5 to 10 days depending on the weather, thin layer of 3 to 4 cm clay or concrete glaze, a few dryers in a greenhouse.
'''Quality control'''<br>
Laboratory and sensory analysis on cocoa mass
'''Aromatic profile tasting on liquid mass Laboratory manufacturing protocol:'''<br>
Roasting for 15 minutes at 120°C, grinding and conching on a stone mill for 2 hours.
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