Difference between revisions of "Sambirano"
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| − | '''Sambirano is an area in the north west of Madagascar especially known for the production of high quality cacao, also known as the "green gold" of Sambirano. The name refers to the Sambirano Valley as well as the Sambirano River | + | '''Sambirano is an area in the north west of Madagascar especially known for the production of high quality cacao, also known as the "green gold" of Sambirano. The name refers to the Sambirano Valley as well as the Sambirano River which runs from the foothills of the [[Tsaratanana Massif]] into the Ampasindava Bay where it joins with the Ramena River, south of [[Ambanja]].''' |
<googlemap version="0.9" lat="-13.688688" lon="48.450737" type="satellite" zoom="12" controls="large"> | <googlemap version="0.9" lat="-13.688688" lon="48.450737" type="satellite" zoom="12" controls="large"> | ||
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Due to the proximity of the Tsaratanana mountain range and trade winds, a particular micro-climate occurs in the Sambirano region. During the rainy season, the river floods and deposits extremely fertile alluvia along its river banks, providing ideal conditions for many types of crops, especially cacao. | Due to the proximity of the Tsaratanana mountain range and trade winds, a particular micro-climate occurs in the Sambirano region. During the rainy season, the river floods and deposits extremely fertile alluvia along its river banks, providing ideal conditions for many types of crops, especially cacao. | ||
| − | All three varieties of cacao grow along the river banks of Sambirano | + | All three varieties of cacao grow throughout the year along the river banks of Sambirano, but with two peak seasons: June/July and October/November. The river is divided in two parts, the upper Sambirano (upstream) and the lower Sambirano (downstream). <!-- Harvesting between from ... to ... is done along the upstream part and from ... to ... along the downstream part. --> |
| − | Malagasy cacao has special characteristics due to the unique climate and soil along the Sambirano river. The cacao harvest grown in the region can contain up to 10% Criollo beans (cacao grown elsewhere typically contain about 5% Criollo). Cacao harvested from Sambirano is especially suited for high quality, low bitterness dark chocolate and is used by premium quality [[Madagascar Chocolate|Malagasy chocolate]] brands such as [[Chocolaterie Robert]], [[Cinagra]] and [[Chocolaterie Colbert]]. Sambirano cacao is also exported | + | Malagasy cacao has its special characteristics due to the unique climate and soil along the Sambirano river. The cacao harvest grown in the region can contain up to 10% Criollo beans (cacao grown elsewhere typically contain about 5% Criollo). Cacao harvested from Sambirano is especially suited for high quality, low bitterness dark chocolate and is used by premium quality [[Madagascar Chocolate|Malagasy chocolate]] brands such as [[Chocolaterie Robert]], [[Cinagra]] and [[Chocolaterie Colbert]]. Sambirano cacao is also exported by numerous |
| + | [[chocolate makers using Madagascar cocoa]] in their products. | ||
== Further information == | == Further information == | ||
| + | * [[Chocolate makers using Madagascar cocoa]] | ||
* [http://www.chocablog.com/reviews/sambirano-madagascar-dark-chocolate Chocablog.com review of the Malagasy Sambirano bar] | * [http://www.chocablog.com/reviews/sambirano-madagascar-dark-chocolate Chocablog.com review of the Malagasy Sambirano bar] | ||
* [http://www.chocablog.com/reviews/patric-madagascar-sambirano-valley Chocablog.com review of the Patric Chocolate Sambirano bar] | * [http://www.chocablog.com/reviews/patric-madagascar-sambirano-valley Chocablog.com review of the Patric Chocolate Sambirano bar] | ||
* [http://www.madainfo.de/kakao.htm Cocoa and coffee from Madagascar] In German language | * [http://www.madainfo.de/kakao.htm Cocoa and coffee from Madagascar] In German language | ||
Revision as of 20:14, 2 October 2011
Sambirano is an area in the north west of Madagascar especially known for the production of high quality cacao, also known as the "green gold" of Sambirano. The name refers to the Sambirano Valley as well as the Sambirano River which runs from the foothills of the Tsaratanana Massif into the Ampasindava Bay where it joins with the Ramena River, south of Ambanja.
Due to the proximity of the Tsaratanana mountain range and trade winds, a particular micro-climate occurs in the Sambirano region. During the rainy season, the river floods and deposits extremely fertile alluvia along its river banks, providing ideal conditions for many types of crops, especially cacao.
All three varieties of cacao grow throughout the year along the river banks of Sambirano, but with two peak seasons: June/July and October/November. The river is divided in two parts, the upper Sambirano (upstream) and the lower Sambirano (downstream).
Malagasy cacao has its special characteristics due to the unique climate and soil along the Sambirano river. The cacao harvest grown in the region can contain up to 10% Criollo beans (cacao grown elsewhere typically contain about 5% Criollo). Cacao harvested from Sambirano is especially suited for high quality, low bitterness dark chocolate and is used by premium quality Malagasy chocolate brands such as Chocolaterie Robert, Cinagra and Chocolaterie Colbert. Sambirano cacao is also exported by numerous chocolate makers using Madagascar cocoa in their products.
