Malagasy - Totally crafted
in Madagascar
In a special feature for Seventypercent.com, Tiko International introduce the Malagasy fine chocolate project ...
The Journey starts
here,
in the Sambirano valley, northwest Madagascar,
with its perfect climate and fertile
soil ideal for growing Criollo,
Trinitario and Forastero cocoa beans. Careful
nurturing and cultivation by the farmers
ensure disease free beans with plots
achieving organic ECOCERT BIO status.
Over 800 cooperative farmers cultivate
and nurture the 6000 hectare plantation
that belongs to the Malagasy environment.
Sambirano
valley, northwest Madagascar
From Flower to Cocoa Pod
The cocoa trees can be up to 20 years old, grow
to 10 metres high and yield around
80 pods per year. Pods are ripe after
6 months and are picked when they turn
yellow. Forastero pods become ripe
within 6 months and they turn from
red, to green to yellow, whilst the
Trinitario Pods ripen from red to orange.
The three types of cocoa pod all grown
on the plantation
The fine Criollo (above left) are the
rarest pods that grow on the plantation
along
with the much more common and hardy
Forastero (above right). Also grown on
the plantation
is the Trinitario (above centre) ,
this is a cross between the Criollo and
Forastero
and has the advantages of both beans.
Cocoa trees growing
in the shade of the forest
In order to grow cocoa trees, they
need shade in the tropical sun. Larger trees
in the Rain Forest, such as Palissander,
Ylang Ylang and Mango, provide this.
So your enjoyment of the Malagasy chocolate
encourages a sustainable way of protecting
the environment.
Business on the plantation
The
farmers sell the fresh beans to the
Malagasy Ramanandraibe family at
special Preparation Centres strategically
located throughout the Plantation.
Here the beans are collected, fermented,
dried,
and distributed. The centres are family
run and adhere strictly
to quality control procedures.
The beans Next >>>
© 2005 Tiko International & Seventypercent.com
