Madagascar caviar: An exceptional product set to conquer the world!

Madagascar has been producing Africa’s first caviar since 2017, and the country began exporting it at the end of 2018 after obtaining its license. The Rova Caviar label from Madagascar is a dream come true!

A bold project by very sensible investors

This incredible story is about Delphine Dabezies, Christophe Dabezies, and Alexandre Guerrier, the partners in a luxury ready-to-wear production company who have been based in Madagascar for around twenty years.  

They were looking to diversify their activities and had the seemingly crazy idea to venture into caviar production after watching a documentary on sturgeon farming in France. Why not in Madagascar? The conditions and environment are perfect for it! Today, "Malagasy caviar has become a reality !"

Lake Mantasoa: The ideal site

Lake Mantasoa (20 km²), located 1,400 meters above sea level in the Malagasy Highlands, seems like a perfect site for sturgeon farming. The water temperature remains quite stable throughout the year. After several feasibility studies, the dream-makers built a tailor-made fish farm on the lake, specifically in 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 huge investment for an extraordinary product

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

It takes several years (9 to 15 years depending on the species) to produce adult, healthy, and fertilized sturgeons. The project started in 2009, but the first kilogram of caviar was only harvested in late 2017.

Exceptional caviar, a high-end product

Producing the first caviar from the African continent required millions of euros in investment, a lot of patience, hard work, and perseverance. The operation will only become profitable in about ten years!

Optimal farming conditions

To produce exceptional caviar, sturgeons are raised "like champions" in the best possible conditions. Each cage contains only about ten kilos of fish per square meter, compared to fifty kilos in other caviar-producing countries. The sturgeons have plenty of space to live and do not suffer from stress.  

Regarding their food, the farm produces it itself, including organic feed made from soy. When the fish are "ready," they are caught, then echographed to identify the females carrying eggs. They are then transported to the laboratory for egg extraction. This process is extremely delicate, as the eggs must not be damaged!

Diverse and rare caviar

The Acipenser farm raises five species of sturgeon, including the Acipenser Baeri, also known as Siberian sturgeon. There is also the Acipenser Gueldenstaedtii (Russian sturgeon) and the Acipenser Nudiventris, known as "belly-naked." These two species will differentiate the brand, but none as much as the Acipenser Persicus, an endangered species that is very difficult to farm.  

Another species that will make Madagascar famous, particularly in 2025 when the first caviar will be produced, is the enormous beluga, or Huso Huso. The Acipenser Baeri is the only species currently producing caviar, and it shows great promise!  

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

Caviar that stands out and attracts

Caviar production follows a delicate process that requires a great deal of technical skill. The eggs are washed, sorted, and salted before undergoing refining and maturation (over several months). The product needs time to rest in order to develop its flavor. Rova Caviar wants to stand out from other caviars !

Malagasy caviar conquering the world

In the Russian market, caviar traditionally has a high salt content, but the market has evolved, and consumers now prefer a caviar with a creamy, nutty taste. Among the prestigious chefs who have praised this caviar are Pierre Gagnaire, the famous Michelin-starred chef, and Lalaina Ravelomanana, the first African chef to be inducted into the French Culinary Academy.

Caviar at competitive prices

The first kilograms of Rova Caviar from Madagascar were exported to Mauritius and Europe via the Pétrossian house in December 2018. These were not actually the "first" since Malagasy caviar was initially distributed locally, which was essential for the brand.  

The local price per kilogram is €700 in Madagascar, compared to €2,400 in Europe. This might encourage some to travel to Madagascar to taste this luxurious product directly at the source while also exploring the country. In any case, the founders’ ambition is to elevate Madagascar’s position on the global fine dining stage. The goal is also to make Madagascar the third-largest producer of caviar in the world in the coming years.