The cocoa bean or simply cocoa, which is also called the cacao bean or cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.
Madagascan cacao is unusually non-bitter, making it especially suitable for making healthy and at the same time tasty chocolate 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.
Madagascar cocoa is known for its unique and authentic taste. It is more acidic and less bitter than the others thanks to its fermentation process but also to the particularity of the plantation lands. Malagasy cocoa is organically grown, that is to say without fertilizers or chemicals. Cocoa from Madagascar has obtained a “fine cocoa” label from the International Cocoa Organization (ICCO). However, it is among the best cocoas in the world.
The introduction of the first cocoa trees in Madagascar dated back to 1900. At the time, the Malagasy colonial plantations produced 120 tonnes of cocoa. Currently, cocoa production in Madagascar goes up to 6000 tonnes per year; 95% of Malagasy production comes mainly from the Sambirano valley and the DIANA region. The first variety that was introduced to Madagascar was the “criollo”. 10 to 15 years later, the more resistant “Forestaro” cocoa trees were introduced. The combination of its two different varieties gave birth to the cocoa tree "Trinitario", a hybrid type which made the reputation of cocoa from Madagascar.