9,573
edits
Changes
no edit summary
|}
Madagascar has in fact a long history of chocolate production, dating back to the French colonial times, 1937 to be precise. In those days, Madagascar was a major cocoa exporter in supplying a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to for example Ivory Coast, which produces about 38% of the world's cocoa. Almost all cacao grown in Madagascar come from an area about 50 kilometres in radius and represents less than 1% of the world's cocoa production. The cacao plantations can be found in the [[Sambirano]] region within the Ambanja district. The area is named after the Sambirano River which runs from the foothills of Madagascar's highest peak [[Maromokotro]] through the countryside Sambirano Valley and the Sambirano Valley countryside and eventually into the Indian Ocean. Due to natural sesonal flooding of the river, the soil along the Sambirano riverbed and its surrounding cacao plantations are highly enriched with minerals and nutrients. Unlike cacao producing regions in most other countries, the Sambirano region is unique in that it yields cacao all year round. There are plenty of Criollo (the highest quality cacao beans), Forastero (the most commonly found variety) and Trinitario (a cross between Criollo and Forastero).
[[File:Cinagra 070.jpg|thumb|600px|none|Crushed Malagasy cocoa with splinters of cocoa nibs ready for processing into liquid chocolate]]
Most if not all cacao plantations in Madagascar are small farms run by families who have been growing cacao in their natural environment without use of fertilisers and mass farming methods for generations. While slave labour is commonly reported in the cacao industry, especially in Ivory Coast, it is non-existing in Madagascar. Much of Sambirano's cacao trees stand on former fruit plantations dating back to the French colonial times. The resulting cocoa has hints of citrus fruit and is naturally sweet, which makes Madagascan the Malagasy cocoa especially suitable for producing production of non-bitter dark chocolate without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids as well as other healthy and reputedly aphrodisiac ingredients found in high proportions in pure Malagasy cacao. <!--(phenylethylamine??)-->
[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolates are of single origin, using cacao grown in Madagascar with their products made and packaged entirely in Madagascar.