HCP is heavily involved with the TSIRO Alliance, a USAID public-private partnership designed to "strengthen Madagascar’s chocolate and spices industry, improve farmer livelihoods, and conserve biodiversity."
Our work with TSIRO has given us a better understanding of how the interplay between genetics and terroir results in and impacts the unique flavor of Madagascar cacao.
Madagascar is a global biodiversity hotspot - where 80% of its plants and animals do not exist anywhere else on earth. Madagascar has lost 75% of its forest; having a devastating effect on Madagascar's wildlife. The TSIRO program's areas of intervention are regions in Madagascar where unsustainable agricultural production practices significantly contribute to its deforestation.
One objective is to support the restoration of the forest fragments in these areas by implementing sustainable agroforestry systems incorporating cacao and spice production, among a number of other intervention strategies. The project has started to restore 2,403 hectares of forests and farmlands.
HCP's activities have verified that Madagascar has its own unique Madagascar Trinitario group - over 99% of the genetics stem from pure Criollo and Amelonado crosses - the remoteness of Madagascar has enabled the conservation of the traditional cacao varieties introduced to Madagascar in the 1800's, originating from Mesoamerica.
The HCP is working to maintain the unique genetic variety and flavor profile of Madagascar cacao -- contributing to the conservation of biodiverse ecosystems and improving the well-being of small and medium hold farmers and their communities. Which in turn has a positive impact on climate change for the entire world.
Everything we do at HCP is to help preserve the world's beauty, now and for future generations.
Through this program, the HCP has published a full report on exploring key influences on Malagasy cacao to optimize the value of Heirloom designation and commercialization for cacao producers.
