Find Verified Website Development Designing Suppliers, Manufacturers and Wholesalers

Optimal maturity: Harvested at full maturity, red peppers develop a deeper flavor and more pronounced heat than green peppers.
Nutritional richness: They naturally contain antioxidants, vitamin C, and capsaicin.
Purity: A quality product is distinguished by the absence of artificial additives or preservatives.

Cocoa beans, fermented and dried, sourced from our cooperative of smallholder farms. Collected in Madagascar's Ambanja and Sambava districts. Ethically grown, single origin, and fully traceable from facility to fokontany (village). Classified as "Fine Flavour Cocoa" by the ICCO (International Cocoa Organization), a designation reserved for beans with exceptional aromatic complexity.

Variety: Theobroma cacao; Criollo and Trinitario varieties, predominantly Trinitario
Flavor Profile: Highly aromatic with pronounced floral notes, balanced acidity, and characteristic astringency on the finish; a niche, high-value profile favored by fine chocolate and premium confectionery makers.
Applications: Craft chocolate manufacturing, premium confectionery, specialty cocoa liquor, butter, and powder production

Processing:
Fermentation: 72-144 hours in boxes or bags, developing the bean's signature aromatic profile
Drying: 5-7 days (8-12 hours daily)
Sorting: Sorted by color and size to meet international export standards

Physical Characteristics:
Moisture content: ~8%
Free of adulteration and foreign matter
Consistent size and color, reflecting proper fermentation and drying
Packaging: Standard 60-65kg jute bags; alternative packaging available on request.

Handmade raffia hat made in Madagascar. Natural raffia fiber, lightweight and comfortable. Carefully handcrafted with a simple and elegant design. Suitable for everyday wear, beach, summer fashion and outdoor activities. Available for wholesale orders. Custom designs and quantities can be discussed.

Madagascar Black Pepper
Origin: East Coast of Madagascar (Mahanoro & Nosy Varika districts)
Grown along Madagascar's fertile east coast, this black pepper is harvested twice a year at peak maturity, when the berries reach full cluster ripeness. After hand-harvesting, the peppercorns are sun-dried over several days, a slow process that develops their signature deep black color and concentrates the natural piperine that gives the pepper its heat and aromatic complexity. Each batch is then carefully sorted and graded to ensure consistent size and quality.
The result is a heavy, dense peppercorn with a bold, pungent bite and a warm, slightly sweet undertone characteristic of Madagascar-grown pepper, a favorite among chefs for finishing grilled meats, seasoning fresh cheeses, and rounding out rich sauces.
Specifications
Moisture Content: less than 10%
High density 500-550 g/liter (USD 8/kg)
Low density: less than 500 g/liter (USD 7/kg)
Piperine Content: 6-7%
Peppercorn Size: 3-5 mm (Heavy)

Culinary Uses: Grilled red meats, Fresh cheeses, Baked potatoes, Wine sauces, Dark chocolate desserts

Packaging & Export:
Available as whole peppercorns or ground black pepper, packed in jute bags (25 kg or 30 kg for select European destinations; 50 kg for other markets) to preserve freshness and meet transport requirements. Goods are delivered FOB at the port of shipment, with full export documentation included.

Phytosanitary certificate and certificate of origin provided on a per-shipment basis. Price negotiable for high volume inquiries.

Vanilla planifolia sourced from our cooperative of smallholder farms in Madagascar's SAVA region, the heartland of Bourbon vanilla cultivation. Our vanilla is ethically grown, single origin, and fully traceable from facility to fokontany (village). Cured using traditional methods perfected over generations. Prized worldwide as the benchmark for vanilla quality and flavor. Each batch lab-tested for vanillin content, moisture, and purity by COFRAC-accredited, ISO 17025 laboratory before export. Phytosanitary certificate included with each package.

Grade A Gourmet Black/TKâ??
Length: 14-16cm, 17-20cm
Moisture content: ~33â??36%
Appearance: Deep brown to black color, plump, glossy, supple; no splits or blemishes
Vanillin content: â?¥1.8%
Aroma/Flavor: Rich, creamy, deeply sweet; woody and chocolate undertones

Grade B US Redâ??
Length: 12cm+
Moisture content: ~16â??24%
Appearance: Reddish brown, glossy, split and unsplit, some imperfections
Vanillin content: >1.4%
Aroma/Flavor: Cream, caramel, butter, dried cherry, warm chocolate undertones

Grade B EU Red/Vanille Rougeâ??
Length: 12cm+
Moisture content: ~24â??28%
Characteristics: Reddish brown, glossy, flexible, split and unsplit, some imperfections
Vanillin content: >1.4%
Aroma/Flavor: Cream, caramel, butter, dried cherry, warm chocolate undertones

Grade C/Extraction Grade Cutsâ??
Moisture content: 14 to 24%
Vanillin content: 0.8% to 1.2%
Appearance: Short pods. They may be broken or limp.
Color: Dark brown or reddish

Vanilla Powderâ??
Moisture content: 7â??15% (8â??13% recommended, customizable to order)
Vanillin content: >1%
Mesh size: 250â??500 µm (fine powder)
Appearance: Uniform dark brown powder
Aroma: Rich, intense natural vanilla
Packaging: Food-grade multilayer aluminum or vacuum-sealed bags, hermetically sealed

Uses:
Fine gastronomy, gourmet pastry, and artisan baking
Premium ice cream production
Vanilla extract and paste manufacturing
High-end confectionery and chocolates
Perfumery, cosmetic, and specialty flavor houses

Packaging:
Standard cartons (48 x 38.5 x 32 cm); bundles tied with string and/or raffia and wrapped in waxed paper; vacuum sealed

Handling & Storage:
Store in an airtight container away from light and heat. Lasts up to 24 months properly stored, retains peak moisture and aroma for 12â??18 months. Beans may develop natural vanillin frost (fine white crystals) over time, a mark of high vanillin concentration.