The excellence of Malagasy cocoa is undeniable, from production to processing. Cocoa, one of Madagascar's key export sectors, was prominently featured at the International Agriculture Fair held last week at CCI Ivato. The cocoa sector displayed a remarkable presence with a vast stand from the National Cocoa Council (CNC), bringing together the entire value chain of the industry. This included producers, cooperatives, artisanal chocolatiers, support organizations, and research institutions such as FOFIFA.

Structured Sector
"Our participation aims to promote the cocoa sector," explains Grégory Rabeson, executive secretary of the CNC. He adds that "this collective presence also enables direct connections between producers and processors, opening new market opportunities." The cocoa stand demonstrates a well-structured sector where each link knows its place. Participants expressed satisfaction with this organization, which translates into better prices for producers and growing international recognition. This includes the Voankazomamy cooperative and Claudio Mananjara, two cocoa producers from Ambanja who won bronze medals at the international Cacao Excellence Award competition.

The Voankazomamy cooperative groups around thirty producers with annual production of 50 tonnes, of which 30 tonnes are exported. This recognition directly impacts revenues: cocoa prices now range from 22,000 to 25,000 ariary per kilo, compared to 10,000 ariary previously. A strong signal for farmers long relegated to the bottom of the value chain.

Local Processing
However, more efforts remain. According to producers, Malagasy cocoa quality deserves better pricing. On the international market, Madagascar's cocoa bean, labeled "100% fine cocoa," trades between 5 and 6 US dollars, while certain South American origins sell at 10 dollars. Producers thus seek fair compensation for their production.

The cocoa sector's presence at CCI Ivato also highlighted the importance of local processing rather than simple export of raw beans. Several artisanal chocolatiers process locally and market their products, including online. Prices ranging from 90,000 to 100,000 ariary per kilo of chocolate reflect the stakes of local production. The processing market is even more promising given that some artisanal chocolatiers can process up to 40 kilos of beans daily.

45,000 Producers
Upstream in the cocoa sector, research plays a crucial role. The Fofifa Northern Regional Research Center, based in Ambanja, works on conserving Madagascar's cacao genetic heritage, producing seedlings, and distributing selected seeds to farmers. This fundamental work benefits approximately 45,000 producers in the sector. Between international recognition, rising producer prices, local processing, and research support, Malagasy cocoa presented at Ivato the image of an organized sector that has chosen to play the quality card rather than volume.