In the northwest of Madagascar, in the area of Ambanja, the micro-climatic conditions, humidity, and warm climate are absolutely ideal for producing the best cocoa in the world.
The cocoa tree (Theobroma Cacao) grows in the shade of other taller trees in the humid and warm climate of tropical countries. In Madagascar, it is almost exclusively grown in the area of Ambanja.
Ambanja and Ambilobe are grown in slightly larger quantities. It is a fast-growing tree that can reach up to 15 meters in height, but is usually pruned to facilitate fruit harvesting.
Madagascar is not very well known as a cocoa-producing country, although most chocolate experts
Madagascar has a long history of cocoa production, which is concentrated in an area of only about 50 km in the Sambirano Valley near Ambanja. Cocoa production in Madagascar accounts for only 1% of world production (for comparison: Ivory Coast in West Africa. Madagascar is one of the world’s largest cocoa producers, accounting for 38% of global production. The climate allows for year-round harvesting, with cocoa varieties including Criollo, Forastero, and Trinitario. The cocoa is grown in a natural environment by local farmers without the use of pesticides or artificial fertilizers. This is not your typical plantation setup found in West Africa.
Madagascan chocolate from the Sambirano region has a light, fruity citrus flavor and is naturally sweet, making it ideal for non-bitter chocolate that requires less artificial sweetening. There are now three chocolate manufacturers using the cocoa. Discover more about Madagascan chocolate and its unique flavors. In Ambanja, Madagascar, chocolate is processed. The Chocolaterie Robert has been around since 1937, Cinagra since 2006, and Chocolaterie Colbert is only sold as a luxury product at the Hotel Colbert in Antananarivo, where everything is handmade. Madagascar does not have industrial production, so chocolate from Madagascar is very rare in Europe, apart from a few stores in France.
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