Malagasy and Japanese authorities have unveiled a new rice variety called "Besalohy," which could significantly improve rice production and strengthen food security in Madagascar. The variety is the result of four years of joint research conducted by Fofifa and Japan's International Center for Agricultural Sciences Research. Its official launch marks a new milestone in scientific cooperation between Madagascar and Japan.

Developed under the Satreps-FyVary program with support from the Japanese government through JICA, Besalohy is a cross between the Malagasy variety X265, widely cultivated in the country, and Koshihikari, a Japanese variety renowned for its taste qualities. The objective is to combine productivity, adaptation to local conditions, and rice quality.

For farmers, one of Besalohy's main advantages lies in its ability to deliver better yields, particularly on poor soils. Thanks to increased tillering, this variety offers superior production potential—a significant advantage for producers facing declining soil fertility and challenging growing conditions.

Beyond agricultural yield, this innovation could have broader societal impacts. Improved production contributes to better rice availability, the staple food of Malagasy households, and can help reduce food insecurity risks. Enhanced productivity could also support farmer incomes and strengthen the rice sector's momentum.

The project has also strengthened national scientific capacity. A genetic improvement laboratory was established within Fofifa, and young Malagasy researchers received training in Japan. These achievements represent a lasting investment in agricultural research and local innovation.

Cooperation extends beyond Besalohy's development. Madagascar plans to present this variety at the International Horticultural Exposition in Yokohama, Japan, in 2027—an opportunity that could bring international visibility to this innovation.

With Besalohy, scientific research draws closer to the daily needs of the population. From the agricultural field to consumers' tables, this new variety aims to transform scientific advances into concrete benefits for Malagasy society.