Located in the Indian Ocean, Madagascar produces about 7000 tonnes of cocoa annually. This is a high quality product, from bio plantations that made the reputation of the Big Island in the world.

Experts in chocolate production swear by cocoa Madagascar. This is indeed a high quality product that help helps produce some of the best chocolates in the world. Inch he grows without chemical fertilizers, which further strengthens its international reputation.

Among the most sought after varieties of cocoa, there is the famous “Creole” to clear beans, purple or red-orange color, recognized as the best in quality, the finer, most aromatic, soft, fruity.

Ranked among the best in the world, Cocoa Madagascar has awarded the "fine cocoa" of the International Cocoa Organization, ICCO. This allows the Big Island to benefit from higher prices on the world market.

In the Big Island, Cocoa is mainly produced in the DIANA and SAVA regions, North- East, and particularly Sambirano, whose center is the city of Ambanja. More profitable than vanilla because it can be harvested all year, Cocoa livelihood for thousands of small farmers in the region of Ambanja.

Source : http://www.madagascar-tourisme.com/fr/toutes-les-actualites-/853-madagascar-lun-des-paradis-du-cacao