Grand cru de Sambirano cacao producers
Product Description:
Madagascar recognised by ICCO ( International Cocoa Organisation) as a fine flavour cacao producing country. Organic fine flavour Malagasy cacao beans grown ( Agroforestry) under the shade of the organic forest terroir of Sambirano river valley, north west Madagascar. A traceable, sustainable & nature positive approach to cacao farming. Fermented and sun dried. Unique fruity characteristics from the terroir of Sambirano, north west Madagascar.
The freshly harvested beans are carefully prepared – fermented for upto 5 days, dried (upto 7 days) & sorted. Ensuring origin terroir traceability and quality control of the beans, for producing fine chocolates with a natural fruity / chocolaty taste profile.
Product Identification
Product Name: Organic cacao beans
Botanical Name: Theobroma cacao – Criollo-Trinitario, Forastero-Trinitario
Origin: Madagascar (Sambirano Valley, upper and lower, northwest Madagascar)
Certification: ECOCERT Organic Certified – MG-BIO-154.450-0000033.2025.001
Country of Origin: Madagascar
Colour: Red/brown shells. Inside the shell – cream/ light brown/red brown/ dark.
Odour and flavour: Fruity, citrus, clean. Shall not contain smoky aroma.
Application: For producing cocoa liquor, cocoa butter, cocoa powder, cocoa nibs for chocolate making.
Must be processed into Food Product in accordance with EU Food Safety guidelines and in accordance with EU Food law directives
Organoleptic characteristics
Random samples of the fine cacao beans per batch are cut to check the quality inside of the cacao giving indicative values on the quality of the batch.
Internal criterion content
Average Humidity
≤ 8%
Flat beans
≤ 6%
Broken beans
≤ 5%
External mouldy beans
≤ 3%
Internal mouldy beans
≤ 2%
Slaty beans
≤ 3%
Insect-damaged bean
≤ 3%
Germinated beans
≤ 3%
Particle size
≤ 110 beans per100g
Impurities/Foreign matter
≤ 1%
Flat beans
A cacao bean of which the two cotyledons are so thin that it is not possible to obtain a cotyledon surface by cutting.
Broken beans
A cacao bean of which a fragment is missing, the missing part being equivalent to less than half the bean.
External mouldy beans
White colour on the shell that is visible to the naked eye.
Internal Mouldy Beans
A cacao bean on the internal parts of which mould is visible to the naked eye.
Slaty Beans
A cacao bean which shows a slaty (dark grey) colour over half or more of surface exposed.
If fermentation is insufficient or absent, the bean's interior will remain a greyish-blue color.
Insect-damaged bean
A cacao bean the internal parts of which contain insects at any stage of development, or have been attacked by insects which have caused damage visible to the naked eye.
Germinated beans
A cacao bean the shell of which has been pierced, slit or broken by the growth of the seed germ.
Particle size
This measures the size of the beans per 100g net weight.
Nutrition Facts Per 100g
Value
Energy (kJ) 2152kJ
Energy (kcal) 519kcal
TOTAL fat 36g
Saturated FAT 22g
Total Carbohydrate 42g
of which sugars 0,9g
Net Carbohydrate 25g
Protein 15g
Fibres 17g
Salt 0,025g
Packaging and Storage
Packaging : Jute bags 65kg
Shrinkage : ≤ 2% maximum when transported.
Labelling : Product name, origin , harvest year, lot number, organic certification logo
Shelf life : 12 months after production date when stored at clean room ( pest free and insect free environment, well ventilated and dry (RH <70%) with inside temperature <20 ° C, odourless environment. For the best flavours, transform into Chocolate as soon as possible after delivery.
A slight weight loss is normal during storage as natural desiccation.
The bags should always be placed on pallets and away from the wall (min. 30 cm).
Food Safety & Compliance
Pesticide Residues: Compliant with EU Regulation (EC) No 396/2005
Heavy Metals: Compliant with EU thresholds
Certifications & Traceability
Organic Certification: ECOCERT
Traceability: Full traceability from farm to export available upon request
Sustainability: Agroforestry, nature-positive at origin
Additional Information
Harvest Season: Main harvest from October to December, mid-crop from May to July
Exporter/Producer
Andriamitosy R J
Address: Ambatomenavava, Ambanja
Country: Madagascar
BIO/ ORGANIC Malagasy (Madagascan) Fine Cacao Beans
SINGLE ORIGIN GRAND CRUS DE SAMBIRANO, NORTH WEST MADAGASCAR
Product Code: MAD-FRO-SAM-65K/ARJ