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Le cacao de Madirofolo (Ambanja)

Le cacao de Madirofolo (Ambanja). Le fameux fleuve Sambirano avec les cacaoyers sur le coin haut-gauche. Fermentation. Un pré-séchage de 2-3 heures. Séchage sur plateaux coulissants. Triage et contrôle-qualité. La maison du chef.

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Le cacao de Madirofolo (Ambanja)

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  1. Le cacao de Madirofolo(Ambanja)

  2. Le fameux fleuve Sambiranoavec les cacaoyers sur le coin haut-gauche

  3. Fermentation

  4. Un pré-séchage de 2-3 heures

  5. Séchage sur plateaux coulissants

  6. Triage et contrôle-qualité

  7. La maison du chef

  8. Ivan STAUBdirecteur d'ExploitationSAGI - BP 23203 AmbanjaMADAGASCARGSM : 261 (0)32 07 268 80ainsi qu’à M. Eric Dammkoehleret Barry-Callebaut Un grand MERCI à…

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