Last year Mozambique produced a tonne of caviar in a world market of about 340 tonnes a year

“But we took the time to prove that this is serious. Madagascar caviar is now the only caviar produced in Africa and the Indian Ocean.”

A worker from Rova Caviar Madagascar holds a sturgeon. According to Guinness World Records, a kilogram of the costliest caviar from albino sturgeon off the coast of Iran fetches about US$25,000. Photo: AFP

The island off the coast of Mozambique is still only a minor player in terms of global production, which is dominated by China, Italy and France – though producers in the Caspian Sea still boast the most prized caviar, from beluga sturgeon.

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Last year Madagascar produced a tonne of caviar in a world market of about 340 tonnes a year.

Madagascar is still a minor player in terms of global caviar production, which is dominated by China, Italy and France. Photo: AFP

But its ambitious promoters hope to soon increase production to five tonnes.

The unusual plan is the brainchild of Dabezies, her husband Christophe and their partner Alexandre Guerrier – all of them French entrepreneurs based in Madagascar.

Learning skills

A worker verifies with a little hammer the tins packed with caviar. Last year, the company produced a tonne of caviar in a world market of about 340 tonnes. Photo: AFP

“At the time, our business in luxury ready-to-wear clothes had become sustainable, and we were seeking to diversify our activities,” Dabezies said.

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“We are all gourmands, so this idea served our purposes.

“Madagascar has an exceptional environment that produces rare crops such as cocoa, vanilla, organic shrimp and lychees – we thought we could add caviar.”

Preparing the nets at Rova Caviar Madagascar. The unusual plan to create a caviar industry in Madagascar is the brainchild of Delphyne Dabezies, her husband Christophe and their partner Alexandre Guerrier – all of them French entrepreneurs based in Madagascar. Photo: AFP

The sturgeon that produce unfertilised caviar roe are kept in Lake Mantasoa, perched at an altitude of 1,400 metres east of the capital Antananarivo.

Training the staff has been a major part of the project.

“Caviar professionals have come from abroad,” said Ianja Rajaobelina, now assistant director of the production plant, which employs 300 people.

When Rova Caviar started in 2013, caviar professionals were brought to the island from abroad. The business now employs 300 people. Photo: AFP

“I had to learn everything on the job.”

Staff member Say Sahemsa, wearing white boots, said: “You have to take care of the spawn and avoid giving them too much or not enough food, to have the lowest possible mortality rate.”

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Rova Caviar packaging. The company first imported eggs from Russia in 2013, but the first grams of caviar did not go on sale until 2017. Photo: AFP

Sturgeon are imported from Russia in the form of fertilised eggs, which hatch in a special nursery facility in Mantasoa.

When they reach 7 grams, they are moved to freshwater ponds, and then into large cages in the lake when they weigh 500 grams.

At 1.5kg, the males are killed and only the females are kept on until their eggs are ready.

Madagascar has an exceptional environment that produces rare crops such as cocoa, vanilla, organic shrimp and lychees – we thought we could add caviar
Delphyne Dabezies, the head of Rova Caviar

Colour, taste and smell

Workers grade and analyse caviar. A good caviar rolls in the mouth and exudes an odour of fresh butter, according to expert taster at Rova Caviar, Georges Heriniaina Andrianjatovo. Photo: AFP

The process demands patience and skill.

The first imported eggs arrived in Mantasoa in 2013, and the first grams of caviar did not go on sale until June 26, 2017, Madagascar’s independence day.

The quality of the harvest depends on the dexterity of one man, 23-year-old Gaston Soavan’i Thomas.

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Knife in hand, Thomas has no margin for error as he extracts eggs from the entrails of each sturgeon.

Caviar from Madagascar is sold for US$144 per 100 grams which is far cheaper than in Europe. Photo: AFP

“At first, I was afraid to destroy or contaminate the eggs, but now everything comes automatically,” he said.

The eggs are kept in a refrigerated room at 0 degrees Celsius.

Expert taster Georges Heriniaina Andrianjatovo taps each box with a small hammer to detect any air bubbles, which are removed as soon as possible. Colour, taste and smell are all important.

“A good caviar rolls in the mouth and exudes an odour of fresh butter,” he says.

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Once it is judged up to standard, the precious output is sold to high-end shops and restaurants on the island and to its neighbours of Mauritius, Seychelles and Reunion.

Its price is a relative bargain – 100 euros (US$144) per 100 grams – far cheaper than in Europe.

Once packed, the product is sold to high-end shops and restaurants in Madagascar, Mauritius, Seychelles and Reunion. Photo: AFP

According to Guinness World Records, a kilogram of the costliest caviar from albino sturgeon off the coast of Iran regularly fetches about US$25,000.

Last year Rova Caviar’s stock sold out in just a few weeks.

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Among those impressed is prominent Madagascan chef Lalaina Ravelomanana.

“I prefer to serve it in its natural state, with salmon or oysters on ice,” he says.

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