The Sambirano region of northwest Madagascar is the country’s most renowned cacao-growing area, celebrated globally for producing fine-flavour cacao with distinct fruity and floral notes. Here's a detailed overview:
📍 Location
Region: Sambirano Valley, located in the Diana Region
Main town: Ambanja
Geography: A fertile river valley stretching from the
Tsaratanana mountains to the Mozambique Channel
Climate: Hot, humid, and tropical with relatively even rainfall year-round, ideal for cacao trees
🌱 Cacao Characteristics
Varietals:
Mainly Trinitario, with Criollo and Forastero hybrids
Some trees trace back to French colonial plantings in the early 20th century
Flavour profile:
Noted for red fruits, citrus, floral notes (jasmine, rose), and low bitterness
Unique terroir yields complex, bright, and aromatic chocolate
Harvest seasons: Two main harvests — primary (October to December) and secondary (April to June)
🌍 Economic & Cultural Significance
Cacao capital of Madagascar
Supports thousands of smallholder farmers and several estate plantations
Major contributor to Madagascar’s export economy, especially in value-added products like Chocolat Madagascar
🧪 Post-Harvest Practices
Fermentation: Typically in wooden boxes, 5–7 days, carefully monitored
Drying: On raised beds or drying racks under sun
Local expertise in post-harvest processing helps preserve flavanol content and aroma precursors
✅ Certifications & Quality
Much of the cacao is certified organic (e.g. ECOCERT)
Often meets fine-flavour standards set by ICCO (International Cocoa Organization)
Madagascar is one of the few countries classified as 100% fine flavour origin
🧭 Strategic Advantage
Close proximity to the port of Antsiranana (Diego Suarez) and Nosy Be
Ideal for single-origin, traceable, and origin-processed chocolate (Raisetrade model)