The Madagascar story
Sambirano Tsarafandray cacao is organic certified; no pesticides and only natural
fertilizers are used in its production. Cacao trees grow under the canopy of indigenous
shade trees together with mango, banana, vanilla, pineapple, peppers and other
crops. Sustainable agroforestry systems like these form a buffer zone protecting
Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests
have disappeared over the last 60 years and the remaining forests are fragmented.
Deforestation and soil erosion are a major threat, reducing the ability of farmers to
produce enough food. With the help of the Rainforest Alliance cocoa farmers in the
Sambirano Valley plant new trees to battle soil erosion, protect remaining forest
fragments and restore the natural landscape of the valley.
Sambirano Tsarafandray cacao has a beautiful flavour profile with medium acidity,
fruity flavours with berries and cherries, delicate notes of jasmine and vanilla, and a
fresh hints of citrus bloom in the aftertaste. Like all cacao from Madagascar Mivoatra
has outstanding genetics. Since the first cacao trees were brought to the island,
they adapted to the Malagasy climate and soil, resulting in unique hybrids of criollo,
trinitario and forastero varieties.
Tsarafandray cacao is centrally fermented during 4 to 5 days in 3-tiered wooden
boxes, and sun-dried.
Smallholder cocoa farmers in the Sambirano Valley did not benefit from their famous cacao
until Union de Coopérative Lazan’ny Sambirano (UCLS) started a comprehensive cacao
programme, focused on organic farming, selection of planting materials, and adequate post-
harvesting. UCLS is an umbrella organisation of 23 primary cooperatives. Its 410 members
are shareholders in their cooperative and in UCLS, guaranteeing that they benefit maximally
from added value in the supply chain and pre-financing. The cacao is certified organic and
fair trade SPP (Small Producers Program). Our supplier has an exclusive partnership with
Tsarafandray, one of the primary cooperatives with 47 members. These smallholder farmers
benefit directly from premium prices for high quality cacao and certification.
DARK CHOCOLATE WITH SWEETENERS: cocoa beans, sweeteners: inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), sweetener: thaumatin (katemfe fruit). Contains at least 70% cocoa ingredients.
Based on 100g:
Energy: 451Kcal, 1887kJ
Total fat: 39,6g
– which Saturated fat: 24,4g
– which Sugar: 7,6g * -> Not what you think, learn more about D-ribose here
– which Polyols: 17,6g °
° including inositol