Difference between revisions of "Robert Makassar brochure"
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[[File:Robert Makassar 001.jpg|600px]] | [[File:Robert Makassar 001.jpg|600px]] | ||
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| + | "Emotions, sharing and the pleasure of discovery..." | ||
[[File:Robert Makassar 002.jpg|600px]] | [[File:Robert Makassar 002.jpg|600px]] | ||
| + | |||
| + | 1940: Chocolaterie Robert was founded in Tamatave by Robert from Réunion. | ||
| + | |||
| + | 1948: Moving of the factory to its current site located at 472 Boulevard Ratsimandrava Ouest Ambohijanahary in Antananarivo. | ||
| + | |||
| + | 1977: Full incorporation of Chocolaterie Robert by the Ramanandraibe family until today. | ||
| + | |||
| + | 1999: Opening of the first La Chocolatiere in the Santa Antanimena building in Antananarivo. | ||
| + | |||
| + | 2006: The dark 73% chocolate "Mora mora" produced by Chocolaterie Robert in partnership with Malagasy ltd. won the Silver Cup at the World Chocolate Award by the Chocolate Academy. | ||
| + | |||
| + | 2008: Opening of La Chocolatiere boutique in the departure area at Ivato International Airport. | ||
| + | |||
| + | == Cacao == | ||
[[File:Robert Makassar 003.jpg|600px]] | [[File:Robert Makassar 003.jpg|600px]] | ||
| + | |||
| + | Height: 15m in the wild<br> | ||
| + | 6m in plantations<br> | ||
| + | 1000 white or pinkish flowers<br> | ||
| + | 6 years to have fruit<br> | ||
| + | 25 years lifetime<br> | ||
| + | |||
| + | 1% of 1000 flowers produce fruits (cocoa pods)<br> | ||
| + | Weight: 400gr to 500gr<br> | ||
| + | Measuring: 15cm to 20cm<br> | ||
| + | |||
| + | Soil humidity up to 85%<br> | ||
| + | 1,500 to 2,500ml of rain<br> | ||
| + | Acid soil<br> | ||
| + | |||
| + | == 3 pod categories == | ||
[[File:Robert Makassar 004.jpg|600px]] | [[File:Robert Makassar 004.jpg|600px]] | ||
| + | |||
| + | '''Trinitario'''<br> | ||
| + | orange<br> | ||
| + | 15% of the world production<br> | ||
| + | |||
| + | '''Criollo'''<br> | ||
| + | purplish red at maturity<br> | ||
| + | 5% of the world production<br> | ||
| + | |||
| + | '''Forastero'''<br> | ||
| + | yellow at maturity<br> | ||
| + | 80% of the world production<br> | ||
| + | |||
| + | '''Inside a pod'''<br> | ||
| + | grey violet, even blueish<br> | ||
| + | between 25 and 75 seeds<br> | ||
| + | measuring 2cm to 2.5cm<br> | ||
[[File:Robert Makassar 005.jpg|600px]] | [[File:Robert Makassar 005.jpg|600px]] | ||
Revision as of 15:32, 6 December 2012
"Emotions, sharing and the pleasure of discovery..."
1940: Chocolaterie Robert was founded in Tamatave by Robert from Réunion.
1948: Moving of the factory to its current site located at 472 Boulevard Ratsimandrava Ouest Ambohijanahary in Antananarivo.
1977: Full incorporation of Chocolaterie Robert by the Ramanandraibe family until today.
1999: Opening of the first La Chocolatiere in the Santa Antanimena building in Antananarivo.
2006: The dark 73% chocolate "Mora mora" produced by Chocolaterie Robert in partnership with Malagasy ltd. won the Silver Cup at the World Chocolate Award by the Chocolate Academy.
2008: Opening of La Chocolatiere boutique in the departure area at Ivato International Airport.
Cacao
Height: 15m in the wild
6m in plantations
1000 white or pinkish flowers
6 years to have fruit
25 years lifetime
1% of 1000 flowers produce fruits (cocoa pods)
Weight: 400gr to 500gr
Measuring: 15cm to 20cm
Soil humidity up to 85%
1,500 to 2,500ml of rain
Acid soil
3 pod categories
Trinitario
orange
15% of the world production
Criollo
purplish red at maturity
5% of the world production
Forastero
yellow at maturity
80% of the world production
Inside a pod
grey violet, even blueish
between 25 and 75 seeds
measuring 2cm to 2.5cm
