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'''Sambirano is an area in the north west of Madagascar especially known for the production of high quality cacao, also known as the "green gold" of Sambirano. The name refers to the Sambirano Valley as well as the Sambirano River that which runs from the foothills of the [[Tsaratanana Massif]] into the Ampasindava Bay where it joins with the Ramena riverRiver, south of [[Ambanja]].'''

All three varieties of cacao grow throughout the year along the river banks of Sambirano throughout the year, but with two peak seasons: June/July and October/November. The river is divided in two parts, the upper Sambirano (upstream) and the lower Sambirano (downstream). <!-- Harvesting between from ... to ... is done along the upstream part and from ... to ... along the downstream part. -->

Malagasy cacao has its special characteristics due to the unique climate and soil along the Sambirano river. The cacao harvest grown in the region can contain up to 10% Criollo beans (cacao grown elsewhere typically contain about 5% Criollo). Cacao harvested from Sambirano is especially suited for high quality, low bitterness dark chocolate and is used by premium quality [[Madagascar Chocolate|Malagasy chocolate]] brands such as [[Chocolaterie Robert]], [[Cinagra]] and [[Chocolaterie Colbert]]. Sambirano cacao is also exported to the US by fine quality numerous[[chocolate makers such as [[Amano Chocolate]] and [[Patric Chocolateusing Madagascar cocoa]]in their products.