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Madagascar: French people produce caviar on Lake Mantasoa
The 13 Heures continues its journey to the island of Madagascar. Thursday April 11, head to Lake Mantasoa, where Delphyne Dabezies Guiraud, co-founder of the Acipenser company, and her associates produce caviar.
(France 2)
The 13 Heures continues its journey to the island of Madagascar. Thursday April 11, head to Lake Mantasoa, where Delphyne Dabezies Guiraud, co-founder of the Acipenser company, and her associates produce caviar.
In Madagascar, caviar is produced on Lake Mantasoa, located at an altitude of 1,500 meters. This is the somewhat crazy bet of Delphyne Dabezies Guiraud, co-founder of the company Acipenser, and her associates. A challenge, when no one knew if the sturgeon eggs imported from Russia would adapt, nor if the fish would produce caviar. “We have waters which vary between 13°C in winter and 23°C in summer, so ultimately, it is ideal for the growth of sturgeon”indicates Delphyne Dabezies Guiraud.
Sturgeon meat donated to an association
The selling price of caviar can reach 2,600 euros per kilo, but 10 g cans are sold for 15 euros. Fifteen years after its launch, the company produces 10 tons of caviar per year. In one of the poorest countries in the world, Delphyne Dabezies Guiraud and her associates see the luxury market as a lever for development. They also donate the sturgeon meat to the Akamasoa association of Father Pedro Opeka. This Argentine priest welcomes the most deprived in a village near the capital, where children can go to school and the canteen.
