Care for the Environment
Madagascar
The lush island nation of Madagascar, renowned for its unique biodiversity, harbors a wealth of mineral resources. However, this very resource presents a double-edged sword. While large-scale mining has the potential to drive economic growth, uncontrolled and unsustainable practices have resulted in a cascade of negative consequences for the Malagasy people and their environment. At NaVa , we recognise the multifaceted problem faced by Malagasy communities, specifically focusing on the Mananjary region, where NaVa Farm Fields operates along with our associate Greens Mada, a subsidiary of Prime Star Ventures. Our efforts have directly contributed to the socio-economic upliftment of local communities, particularly through agriculture. We have implemented community-involved farming systems that enhance agricultural productivity and sustainability, creating numerous job opportunities.
Vanilla
Vanilla is one of the world’s most popular spices, and the second-most expensive after saffron. Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream
flavor. It is extensively used in food industry as a flavouring agent for making cakes, chocolates, biscuits, ice creams etc. Perfume industries also make use of vanillin.
Bird Eye Chilli
When it comes to spices that pack a punch, few can rival the intensity and versatility of African Bird's Eye Chilli. The African bird's eye chilli is a small, vibrantly coloured hot pepper found in the African wild, popular in soups, hot sauces and more. The African Bird’s Eye is a small chilli, growing to only about 1 inch, but they pack a lot of punch. They mature to red or purple, and have a tapered shape, with a blunt point. Historically found in the African wild, it has recently been grown commercially in some parts of Africa, often to be used as pepper extract or as organic pest control. It goes beyond being just a heat-inducing ingredient and opens up a world of culinary wonders and therapeutic potential.
Cocoa
Some of the best cocoa on Earth is produced in Madagascar. The
cocoa produced here has an aromatic forest fruit and citrus
flavour.
Madagascar produces three types of beans: Criollo, Forastero
and Trinitario.
The fine cocoa is prepared by fermenting and drying.
Most of the cocoa produced is exported to chocolate factories
across the world where the beans are then turned to chocolate.
