Difference between revisions of "Madagascar cacao"
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Revision as of 15:32, 13 April 2015
Nearly all of Madagascar's cacao, including Criollo, Forastero and Trinitario, grow in the Sambirano region. Madagascan cacao is unusually non-bitter, making it especially suitable for making healthy and at the same time tasty chocolates 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.
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 cacao derives from the soil in the area. 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:
- Sambirano Cocoa Tour by bike.