To the heart of the cocoa region in Madagascar: UCLS visit
In Ambanja, Madagascar, our supplier UCLS has built an impressive fine flavour operation. Our Specialty Cocoa specialist Mirko Bellocchio traveled to the Red Island, to meet the people behind the wonderful fruity cocoa (and share some chocolate made out of their beans).
Growing stronger
Union de Coopératives Lazan’ny Sambirano, or UCLS, is a union of 24 cocoa farmer cooperatives in the Ambanja region. Forming a union in 2009 was an important step for the cooperatives. The new power of scale meant they were able to export their cocoa beans directly, and put a greater focus on quality.
The island has some outstanding cocoa genetics. Yet to enable UCLS to enter the international fine flavour market, improvements were needed. Not much effort went into the fermentation and drying of the cocoa beans before, as middlemen would take up the beans regardless of quality. Putting in this effort, however, is key to ensuring that the cocoa reaches its full potential and will interest premium chocolate makers.
With help from French NGO Agriculteurs Français et Développement International (AFDI) all 24 cooperatives got fermentation tanks installed and uniform fermentation and drying protocols were implemented across all cooperatives. AFDI also provide on-going training sessions for the farmers. During these sessions, they learn best practices in important farming skills, such as pruning and applying organic fertilizers.
Strengthening UCLS’s financial stability has also been an important step. Cocoanect, together with social business Solidarité Internationale Pour le Développement et l’investissement (SIDI), provided pre-finance for the union which enabled them to grow their operations.
Ms Andrasa, the warehouse keeper
Quality from bean-to-bar
During his visit in September, specialty cocoa specialist Mirko Bellochio was highly impressed by the work on the ground. He visited the Mivoatra cooperative to explore the cocoa farms and see the local fermentation and drying centers. He then traveled to the UCLS headquarters in Ambanja, to meet with the staff at the main warehouse.
Ms. Andrasa, the smiley but strict warehouse keeper, is the one overseeing the sorting and bagging of the cocoa. Momentarily she allowed the operations to be put on hold, to share a bar of chocolate Mirko brought. The guys visibly enjoyed devouring the chocolate, even if it had melted somewhat in the warm Malagasy sun. Later that day, Mr. Tesla of AFDI, and the director of UCLS, Mr. Raharison also had a taste of the Chocolat Beussent Lachelle bar. When they learned the chocolate was made from UCLS cocoa beans, their eyes lit up. A French chocolate maker turned the UCLS cocoa beans into such delicious chocolate!? They could not be more proud.
Tasting UCLS chocolate in Ambanja
Onwards and upwards
While nibbling on their chocolate, Mr. Tesla and Mr. Raharison explain that UCLS is just at the beginning. The union is working towards having, even more, control of their post harvesting protocol. A centralized fermentation and drying center (as seen at Kokoa Kamili) is on top of their wishlist. Most of all, they explain, their drive is to develop their region and provide the cocoa farmers with a sustainable income. And to have more UCLS, Madagascar labeled chocolate bars lining the shelves.
Are you a chocolate maker and interested in our UCLS cocoa? Contact our specialty cocoa specialist Mirko Bellocchio at specialtycocoa<@> cocoanect.com or +31107603113
Learn more:
“Farmers are encouraged to grow the cocoa under a canopy of indigenous shade trees”
read our UCLS Sourcing Report
from left to right: the bagging station at the main warehouse, visiting the farms, Mirko and Mr. Toutou (Totovahiny), and tasting chocolate with Mr. Tesla & Mr. Raharison.