Pepper cultivation in Madagascar began in the early twentieth century. They were brought to this island by the Frenchman Emile Prudhomme after a mission in Java, Indonesia. He was the director of the National Institute of Colonial Agronomy, responsible for the development of coffee, tobacco and pepper cultivation on the island. 1899 He wrote in an “Agriculture Report”: “So far there have been no serious attempts to grow pepper in Madagascar, but there is reason to believe that this plant could grow on much of the east coast.” Pepper was first grown on the island of Nossi-Be and later spread around the Sambirano River. In the late 1930s, the pepper trees of Madagascar were severely affected by a botanical disease that caused the pepper trunks to rot rapidly. This has led to the search for new, more resistant varieties. This is how the Belontoeng variety from Lampung, Indonesia, began to be grown.
In Malagasy, pepper is called “Dipoivatra”. In Madagascar, pepper is currently grown in the southeast of the island, off the coast of the Indian Ocean. Pepper is harvested twice a year – in May-June and October-November.
Ingredients
Madagascar black pepper
Neto weight
70 g.
Storage conditions
Store in a dry and cool place.
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