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

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|colspan="3" | [[File:Cinagra 013066.jpg|600px]]sadfsadf|} Since 2006 Cinagra produces chocolate in a factory located on the outskirts of [[Antananarivo]], approximately 15 kilometres from the city centre. About 20 employees work in the factory, where its production facilities meet [http://www.haccpalliance.org HACCP standards]. All processed cocoa beans originate from organic cocoa plantations in northwest Madagascar.  {| class="captionTable" style="width:600px;"|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans|[[File:Cinagra 027.jpg|196px]]Crushed cocoa with nibs splinters

|[[File:Cinagra 013053.jpg|196px|]]test testMilk and dark chocolate drops|[[File:Cinagra 013036.jpg|196px|]]Wrapped chocolate bars|[[File:Cinagra 013042.jpg|196px|]]testGift-wrapped chocolate drops

|[[File:Cinagra 013046.jpg|196px]]testPackaging|[[File:Cinagra 013049.jpg|196px]]test testDate expiry marking machine|[[File:Cinagra 013047.jpg|196px]]testChocolate bars

Since 2006 Cinagra produces fine Besides the various chocolate bars and cooking chocolate sold in a factory located on supermarkets and shops throughout the outskirts of Tanacountry, Cinagra also supplies confectioneries, such as [[Chocolaterie Colbert]], about 15 kilometres from the city centrewith bulk chocolate. 20 employees work The dark chocolate bars named ''Eben'' and ''Tsar'' contain between 55% and 100% cocoa, while their milk chocolate bars such as ''Palissandre'' vary between 38% and 44% in the factory, where its production facilities meet European standardscocoa. All processed One of their latest products is Tsar with 72% cocoa beans originate from organic , flavoured with cocoa plantations in the northwest of Madagascarnibs and Fleur de Sel (sea salt).

[[File:Cinagra differentiates between superior cocoa beans used for export and standard cocoa beans used for the local market. All cocoa beans undergo a quality check at the factory. Thereafter the cocoa beans are roasted for 50 minutes to bring out the chocolate flavour and colour. After cooling down the beans are cracked, separating 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 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 non-stop. After finishing the chocolate mixture is stored at 44°C until further processing. Depending on the final type of chocolate, a tempering machine adjusts the chocolate mixture to the necessary temperature (29°C for milk chocolate and 31°C for dark chocolate). The chocolate is now ready to be filled into bar forms or various theme forms. A cooling tunnel chills the chocolate slowly down to 4°C at the end of the process. The individual wrapping of the chocolate is made by hand081.jpg|600px]]

Besides the various chocolate bars and cooking chocolate sold in super markets and shops throughout the countryIn 2007, Cinagra also supplies confectioneries, such as won second price for its milk chocolate with natural Malagasy vanilla at [[Chocolaterie Colberthttp://www.salon-du-chocolat.com Salon de Chocolat Paris]], with so-called industrial chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' have between 55% and 100% of cocoa, At the milk chocolate bars such as ''Palissandre'' vary between 38% and 44% same competition in cocoa. One of their latest products is Tsar with 72% cocoa2009, flavoured with chocolate nibs and Fleur de Sel (sea salt). In 2009 Cinagra won the 1st first price at the international chocolate competition ''Salon du Chocolat de Paris'' with their dark Tsar chocolate (63% cocoa)chocolate with Fleur de Sel.

old sentence: Cinagra produces various brands of chocolate barscurrently exports their products to France, Mauritius, such as ''Pallissandre'' South Africa and USA. in 2011 Cinagra launched the [[Menakao]] brand with 38seven 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]], ''Eben'' with 55% cacao a US company selling chocolate as well as other products of Malagasy origin such as vanilla in the US and ''Tsar'' which contains 63% cocoaother countries.-->

Interview with Shahin Cassam Chenaï, founder of Cinagra. == Contact information == [[File:Cinagra 058.jpg|150px|left]] '''Chocolaterie CINAGRA'Factory:''<br>II M35GF'''Chocolaterie Cinagra'''<br>Androhibe / AnalamahitsyLot 288 F 93 Ambohitahara - Ambohidratrimo<br>BP 4101 / 101 Antananarivo 101<br>

Tel: +261 -(0)20 22 535 23or (0)32 05 520 80  ''Head Office:''<br>'''[[SCEM]] / CINAGRA'''<br>Lot II M35 GF Androhibe - Analamahisty<br>101 Antananarivo<br>BP 4101<br>FaxMadagascar 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>

<table cellpadding="0" cellspacing="0" border="0" style="margin-rightold sentence: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|Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, cane sugar, dried wholemilk, soy lecithin ''Eben'' with 55% cacao and natural vanilla]]</td><td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure ''Tsar'' which contains 63% 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_006.jpg|135px|none|thumb|55% cocoa, cane sugar, cocoa butter, emulsifier and natural vanilla]]</td></tr></table>-->