Difference between revisions of "Madagascar cacao"

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'''Nearly all of Madagascar's cacao, including Criollo, Forastero and Trinitario, grows in the [[Sambirano]] region. Madagascan cacao is unusually non-bitter, making it especially suitable for making healthy and at the same time tasty chocolates and cocoa products with use of minimal sugar contents or entirely without sugar or other sweeteners. The peak harvesting seasons are between June and July and between October and November. '''  
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'''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 use of minimal sugar contents or entirely without sugar or other sweeteners. The peak harvesting seasons are between June and July and between October and November. '''  
  
 
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There are few privately owned cacao plantations in [[Ambanja]], such as [[Millot_Plantation]]. Otherwise most cacao is produced by individual farmers along the Sambirano River. The particaular characteristics of Madagascan cacao derives from the soil. The Cacao is thereafter sold to chocolate makers in Madagascar or exported as raw beans or processed cocoa. Cacao/cocoa producers/exporters in Madagascar include:
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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:
  
 
* [[Chocolaterie Robert]]
 
* [[Chocolaterie Robert]]

Revision as of 15:28, 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 use of minimal sugar contents or entirely without sugar or other sweeteners. The peak harvesting seasons are between June and July and between October and November.

Sambirano 108.jpg
Sambirano 101.jpg Sambirano 102.jpg Sambirano 104.jpg

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:

Additional information