9,573
edits
Changes
no edit summary
* located in the northwest of Madagascar
== Sambirano River ==
* flows into the Mozambique Channel
* Ramena river and Ambatra river flow into the Sambirano river
== ADAPS ==
* independent farmers association
* have certificate
* farm and process the cocoa after regulations (farming, fermentation) to ensure a good quality cocoa
* Robert - bean to bar on location, single source
== Ferdinand Jaomanoro ==
* +261 (0)32 62 31 056
* cocoa farmer, lives in the village Ambalavelona, about ...km from Ambanja
* president of ADAPS cooperation in this area (is one of the founding members, 2004)
* 0.66ha cocoa plantation with about 400 cocoa trees of mixed species (planted in 1978)
* began to stop to grow Forastero trees
* cocoa trees shaded by large trees such as mango, inga dulcis, jackfruit, wild ylang-ylang, cinnamon
* uses zebu shit as organic fertiliser
== Cocoa ==
* soft, white fruit flesh of cocoa pods (pulp) is sugar sweet and full of Vitamin C - kids like to eat it as a sweet * quality of cocoa does not depend on the colour of the pods * most fruits grow on tree stem, others on branches * careful harvesting of cocoa pods - the fruit needs to be cut off minimum 0.5mm from the stem to not damage the floral button - a new flower grows out of the floral button - careful cutting to ensure to not destroy the next flower * first fruits 4-5 years after the tree was planted * new plants are cherished (aufgezogen) in tree nursery for 6 months, starting in May - planted on plantation in November, sometimes in December in rainy season * cocoa trees grow in the shade of larger trees * cocoa tree is evergreen, never looses all leaves * cocoa trees flower and fruit all year round, best season starts in May (dry season) * cocoa grows best at an average temperature of 25C/30C * too much rain ruins the trees (roots rot) and less flowers bloom * young branches need to be cut off from the stem, they steel energy and the flower can not really develop * 3 main problems which affect the harvest: 1) thieves steel pods, sometimes even unripe fruits, in the night 2) zebus (local cattle) eat fruits and/or rub their bodies against the stem and thereby ruin the flowers and smaller fruits 3) nocturnal lemurs like to eat the fruits<br><br>
* tender (delicate) flavour - especially suitable for chocolates with a high percentage of cocoa
* a cut Criollo bean is light (white) coloured
* Procelana - best cocoa in the world
* Ocumare - a crossing with Trinitario
* 5%-10% of worldwide produced cocoa * pod is uneven, looks like herpes * most of the Criollo pods in Ambanja are red<br><br>
* more bitter flavour - mainly used for milk chocolate, cocoa powder
* 80% of world production * pod has a rounder form, smooth surface * ripe pod is yellow * a cut Forastero bean is violett * produces more cocoa<br><br>
'''TRINITARIO'''<br>
* relatively recent crossing of Criollo and Forastero - combines the high quality and resistant of both types(hybrid)
* most common cocoa in Madagascar
* 10% of worldwide produced cocoa
* ripe pod is yellow-orange