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'''Cinagra is a bean-to-bar chocolate manufacturer based in [[Antananarivo]] factory producing high quality a range of pralines and chocolate made exclusively from bars using single-origin cocoa grown in the [[Ambanja]] Sambirano region in northwest Madagascar. Cinagra's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''.'''

{| class="captionTable" style="width:600px;"|-|colspan="3"|[[File:Cinagra_007Cinagra 066.jpg|thumb|left|590px|Cinagra range of chocolate brands600px]]<br clear="all">|}

Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of Tana[[Antananarivo]], about approximately 15 kilometres from the city centre. About 20 employees work in the factory, where its production facilities meet European [http://www.haccpalliance.org HACCP standards]. All processed cocoa beans originate from organic cocoa plantations in the northwest of Madagascar.

{| class="captionTable" style="width:600px;"|[[File:Cinagra differentiates between superior cocoa beans used for export and standard cocoa beans used for the local market019. All jpg|196px]]Unroasted cocoa beans undergo a quality check at the factory|[[File:Cinagra 021. Thereafter jpg|196px]]Roasting of the cocoa beans are roasted for 50 minutes to bring out the chocolate flavour and colour|[[File:Cinagra 027. After cooling down the beans are cracked, separating the hard outer shell from the jpg|196px]]Crushed cocoa nib. At the same time, the with nibs are sorted by size and thereafter crushed in a grinding machine. The crushed nibs are mixed with other ingredients, such as cocoa butter, soya lecithin, sugar, milk powder and vanilla. This chocolate mixture undergoes the process of kneading and agitating in a conching machine for 72 hours nonsplinters|-stop. After finishing the chocolate mixture is stored at 44°C until further processing|[[File:Cinagra 053. Depending on the final type of chocolate, a tempering machine adjusts the chocolate mixture to the necessary temperature (29°C for milk chocolate jpg|196px]]Milk and 31°C for dark chocolate)drops|[[File:Cinagra 036. The jpg|196px]]Wrapped chocolate is now ready to be filled into bar forms or various theme formsbars|[[File:Cinagra 042. A cooling tunnel chills the jpg|196px]]Gift-wrapped chocolate slowly down to 4°C at the end of the processdrops|-|[[File:Cinagra 046.jpg|196px]]Packaging|[[File:Cinagra 049. The individual wrapping of the chocolate is made by handjpg|196px]]Date expiry marking machine|[[File:Cinagra 047.jpg|196px]]Chocolate bars|}

Besides Cinagra differentiates between superior cocoa beans used for export and standard cocoa beans used for the various chocolate bars local market. All cocoa beans undergo a quality check at the factory. Thereafter the cocoa beans are roasted between 50 and cooking 100 minutes to bring out the chocolate sold in super markets flavour and shops throughout colour. After immediate cooling, the countrybeans are cracked, Cinagra also supplies confectioneriesseparating the hard outer shell from the cocoa nib. At the same time, the nibs are sorted by size and thereafter crushed in a grinding machine. The crushed nibs are mixed with other ingredients, such as [[Chocolaterie Colbert]]cocoa butter, soya lecithin, with so-called industrial chocolatesugar, milk powder and vanilla. The dark This chocolate bars named ''Eben'' mixture undergoes the process of kneading and ''Tsar'' have between 55% and 100% agitating in a conching machine for 72 hours non-stop at a temperature of cocoaaround 50°C. When finished, the milk chocolate bars such as ''Palissandre'' vary between 38% and 44% in cocoamixture is stored at 44°C until further processing. One Depending on the final type of their latest products is Tsar with 72% cocoachocolate, flavoured with a tempering machine adjusts the chocolate mixture to the necessary temperature (29°C for milk chocolate nibs and Fleur de Sel (sea salt31°C for dark chocolate)which allows it to crystallise. In 2009 Cinagra won The chocolate is now ready to be filled into bar forms or various theme forms. A cooling tunnel chills the 1st price chocolate slowly down to 4°C at the international end of the process. The individual wrapping of the chocolate competition ''Salon du Chocolat de Paris'' with their dark Tsar chocolate (63% cocoa)is done by hand.

<!{| class="captionTable" style="width:600px;"|-- still 9 products or more list of chocolate bar names with cocoa percentage|[[File:Cinagra 018.jpg|600px]]Cinagra's Tsar range|}

old sentence: Cinagra produces Besides the various brands of chocolate barsand cooking chocolate sold in supermarkets and shops throughout the country, Cinagra also supplies confectioneries, such as [[Chocolaterie Colbert]], with bulk chocolate. The dark chocolate bars named ''PallissandreEben'' with 38% cocoa, and ''EbenTsar'' with contain between 55% cacao and 100% cocoa, while their milk chocolate bars such as ''TsarPalissandre'' which contains 63vary between 38% and 44% in cocoa.-->One of their latest products is Tsar with 72% cocoa, flavoured with cocoa nibs and Fleur de Sel (sea salt).

<table cellpadding="0" cellspacing="0" border="0" style="margin-right:10px;"><tr><td valign="top">[[File:Cinagra_001.jpg|135px|none|thumb|Palissandre (80g)]]</td><td valign="top">[[File:Cinagra_003.jpg|135px|none|thumb|Tsar Noir (75g) 100%]]</td><td valign="top">[[File:Cinagra_009.jpg|135px|none|thumb|Tsar (80g) 63%]]</td><td valign="top">[[File:Cinagra_005.jpg|135px|none|thumb|Eben (80g)]]</td></tr><tr><td valign="top">[[File:Cinagra_002.jpg|135px|none|thumb|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td><td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure cocoa butter]]</td><td valign="top">[[File:Cinagra_010.jpg|135px|none|thumb|Cocoa, cane sugar, pure cocoa butter, emulsifier and soy lecithin]]</td><td valign="top">[[File:Cinagra_006Cinagra 081.jpg|135px|none|thumb|55% cocoa, cane sugar, cocoa butter, emulsifier and natural vanilla600px]]</td></tr></table>

CINAGRA COMPAGNIE INDUSTRIEL AGROIn 2007, Cinagra won second price for its milk chocolate with natural Malagasy vanilla at [http://www.salon-du-ALIMENTAIREchocolat.com Salon de Chocolat Paris]. At the same competition in 2009, Cinagra won first price with their dark 63% cocoa chocolate with Fleur de Sel. [[File:Cinagra 146.jpg]] Cinagra currently exports their products to France, Mauritius, South Africa and USA. in 2011 Cinagra launched the [[Menakao]] brand with seven different bars ranging from 63% to 100% cocoa. The Menakao range is produced for export only and sold in Europe and elsewhere. Additionally, Cinagra manufactures and packages chocolate on behalf of [[Madécasse]], a US company selling chocolate as well as other products of Malagasy origin such as vanilla in the US and other countries. [[File:Menakao 001.jpg|600px|link=Menakao]] <HTML5video type="youtube">BzBqicGhBRE</HTML5video> Interview with Shahin Cassam Chenaï, founder of Cinagra. == Contact information == [[File:Cinagra 058.jpg|150px|left]] ''Factory:''<br>'''Chocolaterie Cinagra'''<br>Lot 288 F 93 Ambohitahara - Ambohidratrimo BP 4101 <br>101 Antananarivo<br>Code postalMadagascar<br>Factory location in [http: 102Personne //maps.google.de/maps?hl=de contact: SHAHIN CASSAM CHENAI&ll=-18.817978,47.448996&spn=0.004936,0.010836&t=h&vpsrc=6&z=17 Google Maps]PDG - DGTéléphoneTel: (+261-(0) 20 22 535 23or (0)32 05 520 80  Fax''Head Office:''<br>'''[[SCEM]] / CINAGRA'''<br>Lot II M35 GF Androhibe - Analamahisty<br>101 Antananarivo<br>BP 4101<br>Madagascar Tel: (+261-(0) 20 22 535 2423 or (0)20 22 537 33<br> Office location in [http://maps.google.mg/maps?q=-18.865737,47.544349&hl=en&ll=-18.865519,47.544354&spn=0.004934,0.010836&sll=-18.865737,47.544349&sspn=0.002345,0.005418&vpsrc=6&gl=mg&t=h&z=17 Google Maps]<br>

* <!-- notes:Cocoa beans in hand:File:Cinagra 024.jpg|196px|]] Storage machine:Cinagra 031.jpg Chocolate moulding machine:Cinagra 034.jpgCinagra 037.jpg Uncut dark chocolate bars:Cinagra 050.jpg Staff wrapping chocolate bars by handCinagra 038.jpg Samples:Cinagra 048.jpg Wrapping department:Cinagra 039.jpgCinagra 052.jpg An opened chocolate bar:Cinagra 016.jpg Cooking chocolate with 70% cocoaCinagra 057.jpg still 9 products or morelist of chocolate bar names with cocoa percentage old sentence:Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoa. http://www.hellopro.fr/CINAGRA-595607-profil-fr-societe.html -->