'''Nearly all of Madagascar's cacao, including Criollo, Forastero and Trinitario, grow in the tropical humid northern [[Sambirano]] regionof the country. Madagascan cacao is unusually non-bitter, making it especially suitable for making healthy and at the same time tasty chocolates 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. '''
{| class="imageTable"
|}
[[File:Sambirano_101.jpg|1000px]] [[File:Sambirano_108.jpg|600px]] [[File:Sambirano_102.jpg|600px]] [[File:Sambirano_104.jpg|600px]] [[File:Sambirano_108.jpg|1600px]] [[File:Sambirano_108.jpg|600px]] [[File:Sambirano_108.jpg|600px]] There are few privately owned cacao plantations in [[Ambanja]], such as [[Millot_Plantation]]. Otherwise most cacao is produced by individual Malagasy farmers who live along the Sambirano River. The special characteristics of Madagascan Madagascar's cacao derives from the special soil conditions in the area. The Cacao Once harvested, the cacao is sold to chocolate makers in Madagascar or exported as raw beans or processed cocoa. Cacao/cocoa producers and exporters in Madagascar include:
* [[Chocolaterie Robert]]