In the global market for raw materials, cocoa is on the third place after sugar and coffee. Madagascar's cocoa is among the rare fine cocoas in the world. However, although that it is very popular for chocolate sellers, a majority of Madagascan cocoa's production is bought in "standard cocoa " to small farming communities. Only industrial plantations sell higher quality cocoa.

Recognition of an appellation "grand cru" for the Criollo variety of the Indian Ocean islands can be achieved through the establishment of a cocoa's sector in Reunion Island. This is the aim of the thesis of Alexandre Chen-Yen-Su. It is therefore an opportunity to identify the agents of quality in order to obtain the appellation. It includes several components :

• Study of culture devices and processing methods used in the Sambirano in Akesson's Organic Madagascar and evaluation of their productivity potential and product quality.
• Study of the variability of Criollo, post-harvest processing methods, fermentative microorganisms and characterization of the quality of the beans obtained.
• Study of existing Criollo variety in Reunion Island and qualitative analysis of its potential through a study of existing plants in private homes, their microbiological and chemical compositions, descriptors and processes.
• Criollos comparative study of two regions will allow the identification of factors certifying the geographical origins of the cocoas.

This project is conducted in collaboration with Cirad, University of Reunion, LCSNSA, St Pierre IUT, Institute of Food Research in Norwich and the company Akesson's Organic Madagascar.

Different researchers will contribute to the success of this project :

• Dr. Jean-Christophe Meile on the diversity of the microbial flora of cocoa beans by a comprehensive molecular analysis of the DNA of microbial communities.
• Researcher Sophie Assemat on the morphological analysis of the beans and the sensory analysis of cocoa liquor.
• Researcher Fabrice Davrieux on the Near Infrared Spectroscopy analysis of cocoa powder.