Acipenser, Africa’s first caviar manufacturer founded by Delphyne Dabezies, has gained international acclaim since its inception 15 years ago. The company produces high-quality caviar in Madagascar’s Lake Mantasoa, providing significant community support and environmental initiatives. With plans to introduce Beluga caviar, Acipenser continues to enhance Madagascar’s profile in the luxury food industry.
Delphyne Dabezies’s venture to launch Africa’s first caviar brand, Acipenser, was initially met with skepticism from the luxury food sector. Fifteen years later, her brands, Rova and Kasnodar Caviar, are now featured in prestigious kitchens worldwide. Located in Madagascar’s Lake Mantasoa, their caviar is produced in an optimal environment for sturgeon growth, surprising many experts who doubted its feasibility.
Caviar, a luxurious delicacy made from salt-cured sturgeon eggs, traditionally comes from Russia’s Caspian Sea. The historical luxury of caviar began in the 17th century with Tsar Alexei Mikhailovich I establishing it as a state monopoly. Acipenser marks a milestone in global caviar production, with caviar now being farmed on every continent except Australia. Prices can reach as high as $27,000 per teaspoon due to its lengthy maturation period of 8 to 20 years and unique taste.
Dabezies and her team, inspired by a French sturgeon farming show, transitioned from textiles to aquaculture in Madagascar. Their initial lack of expertise was mitigated by a retired sturgeon farming expert who joined them. They found that Lake Mantasoa’s temperatures allowed for faster growth of sturgeon, thus shortening the production timeline.
In 2017, the first batch of Rova Caviar was produced amid skepticism. However, during the Sirha Lyon culinary expo in 2019, elite chefs tasted it, and its reputation soared. Today, Rova Caviar is served in high-end establishments globally, with chefs praising its distinctive flavor profile and unique qualities.
Rova Caviar retails for approximately €11,670 ($11,960) per kilogram, and it has gained popularity in luxury African hotels. The reputation of Madagascar caviar as a point of sale highlights its growing significance in the culinary world.
Acipenser is committed to benefiting the local Malagasy community, employing around 300 people and providing comprehensive training, health benefits, and education. The company also focuses on environmental sustainability, having initiated reforestation projects and measures to safeguard Lake Mantasoa.
With aspirations to produce Beluga caviar, recognized as the most luxurious type, Acipenser has begun farming Beluga sturgeon in Madagascar. The company aims to commence production of Beluga caviar soon, showcasing Madagascar’s potential as a premier caviar producer.
Acipenser’s journey reflects the successful diversification of Madagascar’s economy, showcasing its unique contribution to the luxury food market. By prioritizing community investment and environmental sustainability, Acipenser is not only establishing its brand but also paving the way for a new era in caviar production. The introduction of Beluga caviar marks an exciting development in this venture’s future.
Original Source: www.cnn.com
