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== Cocoa farming in Madagascar ==
Chocolaterie Robert purchases its organic and fine quality cocoa from the farms of about 120 peasant farmers in the Sambirano valley in the north of Madagascar. The fertile north is the hottest and wettest region in Madagascar. The near location to the equator (about 1,400km south), the regular rainfall especially in the months from December to March and the average temperature of 25C are ideal conditions for growing cocoa. Most of the farmers are cocoa farmers in 2nd or 3rd generation. Cocoa farming is often a family business and depending on the size of the plantation, the entire family helps to harvest and process the cocoa.
In the Sambirano region all three types of cocoa grow: Criollo, Forastero and Trinitario. Criollo is a rare species, which only grows in rainy regions such as at the foot of the mountains in the Sambirano valley. Criollo is a very sensitive and not very fruitful species. Compared with the other cocoa species, the Criollo pods have a very uneven surface. The beans have a tender (delicate) flavour which is especially suitable for chocolates with a high percentage of cocoa. A cut Criollo bean has a light (white) colour.
Forastero is more resistant than Criollo and therefore easier to farm. The Forastero species produces mor cocoa than Criollo or Trinitario. The pods have a rounder form and a smooth surface. Unfortunately Forastero has a more bitter flavour and is therefore mainly used for milk chocolate or cocoa powder. A cut Forastero bean is violett.
Trinitario is a relatively recent crossing between Criollo and Forastero and therefore combines the high quality of Criollo with the resistance of Forastero. Trinitario is the most common cocoa in Madagascar. A cut Trinitario bean is dark.
The soft, white fruit flesh of a ripe cocoa pod is sugar sweet and full of Vitamin C. Children, but also adults, like to chew on fresh pulps
A fresh ripe cocoa pod has a very soft, white fruit flesh with is sugar sweet and full of Vitamin C.
== Mail Hery ==