Madagascar, love at first sight
Alexandre Guerrier, Delphyne Dabezies, and Christophe Dabezies first set foot on Malagasy soil in 1996. They literally fell in love with the country and give birth to Akanjo, a luxury ready-to-wear company working for leading global fashion houses.
As all three are gourmets and epicureans, they pursued their entrepreneurial approach and ventured into the luxury world by branching out into haute cuisine. They applied the recipes of their success in the textile industry: ongoing staff training in the most varied techniques, together with high social and environmental values acknowledged by ISO 26000 certification…
After taking on the challenge of designing the first sturgeon farm in the Indian Ocean and Africa, they are pursuing their quest for excellence in reaching the ultimate goal of producing one of the best caviars in the world.
On a high-altitude lake
The first rays of the sun piercing the morning mists reveal lush vegetation with rows of pines and eucalyptus reflected in a vaste expanse of water. Suddenly, the peace and quiet of this mysterious place is broken by the plop-plop of paddles from a fishing canoe and the quacking of humpback ducks in flight ; in the highlands of Madagascar, Lake Mantasoa is waking up …
Perched at an altitude of 1400 metres about 60 kilometres east of Antananarivo, it covers over 2,000 hectares, including the village of Ambataloana fifteen kilometres downstream. Filled only by rainwater and far removed from any pollution or industry, Lake Mantasoa provides extremely pure fresh water. A pristine natural environment, perfectly adapted to sturgeon farming.
GENEROUS NATURE TO BE PRESERVED
To maintain the water quality in this green setting, our company is committed to limiting its impact as much as possible. So the entire production line has been made self-sufficient, from designing our own fish feed to processing our waste.
Thanks to those efforts, the company was certified ISO 14001 by FAQ in 2017 for its Environmental Management System.
5 SPECIES GIVE YOU THE BEST CAVIAR
It takes five to seven years for the Siberian sturgeon, better known as the Baeri, to produce Baeri caviar. The Gueldenstaedtil sturgeon, or Russian sturgeon, gives Osetra caviar after seven to eleven years, and the largest fish, the Huso Huso sturgeon, produces the best Beluga caviar after twelve to sixteen years. Together with these three varieties of sturgeon, the farm has managed the very tricky job of raising two much less classic species, the “bare-bellied” sturgeon – a new species raised only for its caviar- and the Persicus sturgeon. Note especially that Iranian caviar comes from this endangered species. Raising it has been nigh Mission Impossible and so far, we are one of the few fish-farms in the world to manage this performance. A feat officially acknowledged by the Iranian Agriculture Minister visiting the site in December 2017.
Today, we can offer you Baeri caviar. But you’ll have to wait a few years to taste caviar from our other species.