Madagascar has been producing Africa's first caviar since 2017 and the country began exporting in late 2018 after obtaining its license. The Rova Caviar label is a dream come true.

A bold venture by deeply thoughtful investors

This remarkable story belongs to Delphine Dabezies, Christophe Dabezies, and Alexandre Guerrier, partners in a luxury ready-to-wear production company established in Madagascar for some two decades.

They sought to diversify their activities and had what seemed like a wild idea: to venture into caviar after watching a documentary about sturgeon farming in France. Why not Madagascar? The conditions and environment were perfectly suited! Today, "Malagasy caviar has become a reality"!

Lake Mantasoa: the ideal location!

Lake Mantasoa (20 km²), at 1,400 meters altitude on the Malagasy highlands, appears to be a perfect site for sturgeon farming. Water temperature remains fairly stable throughout the year. After extensive feasibility studies, these dream builders created a custom fish farm on the lake, notably at Ambatoloana.

This commendable project now employs around 300 people and contributes to the economic development of Mantasoa and Ambatoloana, building roads and wells, managing waste, providing environmental training, and restocking the lake.

A massive investment for an extraordinary product

The farm, Acipenser, now has 30 pens where 300 tons of sturgeon live contentedly with plenty of space! Fertilized eggs are imported from France and Russia, then conditioned to hatch at Mantasoa.

It then requires patience for several years (9 to 15 years depending on the species) to obtain healthy, adult, and reproductive sturgeon. Everything began in 2009, but the first kilogram of caviar could only be produced in late 2017.

Exceptional caviar, a premium product

To produce Africa's first caviar required several million euros in investment, considerable patience, hard work, and perseverance. The operation will only become profitable in around a decade!

Optimal farming conditions

To produce exceptional caviar, sturgeon are raised "like champions" in the best possible conditions. Each pen contains only around ten kilograms of fish per square meter, compared to fifty kilograms in other caviar-producing countries. The sturgeon have ample space to thrive and experience no stress.

Regarding feed, the farm produces it in-house, notably organic soybean-based provender. When the fish are "ready," they are caught and then ultrasounded to identify females carrying eggs. They are subsequently transported to the laboratory for egg extraction. This operation is extremely delicate, as the eggs must not be damaged!

Diverse caviar, rare caviar

The Acipenser farm raises 5 sturgeon species, including Acipenser Baeri, known as Siberian sturgeon. There is also Acipenser Gueldenstaedtii (Russian sturgeon) and Acipenser Nudiventris, called the "bare-bellied" sturgeon. These two species will differentiate the brand, but not as much as Acipenser Persicus, an endangered species that is extremely difficult to raise.

Another species set to bring Madagascar renown, particularly in 2025 when the first caviar is produced: the massive beluga or Huso Huso. Currently, Acipenser Baeri is the only species producing caviar, and prospects look promising!

The founders of Acipenser aim for the finest restaurants and greatest chefs in the Indian Ocean, Africa, and France to serve Rova Caviar!

Caviar that stands apart and captivates

Caviar production follows a delicate process requiring considerable expertise. The eggs are washed, sorted, then salted before undergoing aging and maturation (lasting several months). The product must rest to allow flavors to evolve. Rova Caviar indeed aims to distinguish itself from other caviar producers!

Malagasy caviar conquering the world

On the Russian market, caviar traditionally carries a high salt content, but the market has evolved and consumers now prefer caviar with a creamy, nutty flavor. Among the prestigious chefs who have already praised this caviar are Pierre Gagnaire, the celebrated Michelin-starred chef, and Lalaina Ravelomanana, the first African chef to join the French Culinary Academy.

Caviar at competitive prices

The first kilograms of Rova Caviar were exported to Mauritius and Europe via the Pétrossian house in December 2018. They are not truly the "first," because Malagasy caviar was first distributed on the local market—something the brand deemed essential.

The local price per kilogram is €700 at Madagascar, compared to €2,400 in Europe. This may entice some to journey to Madagascar to taste this luxury product at its source while exploring the country. In any case, the founders' ambition is to elevate Madagascar's standing on the global fine dining stage. The goal is also to make Madagascar the world's third-largest producer within the coming years.

see also > https://www.voyagemadagascar.com/caviar-a-madagascar-future-3e-production-mondiale