The Malagasy dairy sector is at a decisive turning point. Each year, Madagascar produces about 100 million liters of milk (100,000 tons) (FAO, 2023), while demand is estimated at 145 million liters (145,000 tons) (INSTANT, 2022). The deficit of 45,000 tons is filled with massive imports: nearly 83,000 tons powdered milk, condensed milk and processed products arrive on the island every year (European Union, Profi-Lait, 2023).
National consumption remains very low: 7 liters per inhabitant per year (≈ 7 kg), compared to an average of 40 liters in Africa (FAO, 2022). In most homes, the imported milk powder and condensed milk dominate uses are still used, while fresh milk and locally processed products are struggling to prevail due to the lack of adapted infrastructures.
The Malagasy dairy landscape is very contrasting. Fresh milk, sold between 3,000 and 3,500 ariary per liter (≈ €0.67) (MAE, 2023), remains difficult to access in the city due to collection and conservation problems. It is quite common to have milk adulterated with water, a way for small retailers to increase their margins.
Conversely, the powdered milk and condensed milk, almost exclusively imported, constitute the bulk of domestic consumption. Yogurts are enjoying a certain success, both in their artisanal form, which is very present on the street under the name “homemade yogurts”, and in their industrial form thanks to some large local companies such as Socolait.
At the same time, the dairy market is largely dominated by imported brands, especially European and international. Among the most visible, President stands out for its cheeses (Camembert, grated Emmental, Brie), while Kiri Offer portions of processed cheese. The products of Danone and Elle & Vire also occupy an important place, and Babybel is appreciated, and Nestlé, through products such as powdered milk Nido, contributes to meeting demand.
La National demand for cheese in Madagascar is estimated to be around 1,100 tons per year (FAO, 2021). However, local production remains largely insufficient to cover this demand. In fact, the domestic cheese production is estimated to be around 300 to 400 tons per year (MAE, 2022), which creates a deficit of 700 to 800 tons.
Cheeses are on the rise but remain in the minority: there are raclette, Gruyère, Tomme, Vacherin, fresh cheeses and even the famous “Mandarin”, a grated cheese. However, local production only covers a fraction of demand and requires import several thousand tons of cheese every year, mainly from Europe (FAO, 2022). Butter and cream are also widely imported, despite some small local productions, while the ice cream market is dominated by foreign brands, with only a few craft workshops.
Example of the Affinée Fromagerie
We went to meet Vazosoa Rakotondrabary, founder of L'Affinée Fromagerie. She chose to master the production process, step by step.
At the very beginning, the company collected milk everywhere. “We quickly realized that these milks did not meet the criteria required for cheese processing. We then decided to set up a farm and raise cows there. Currently, all our raw materials come from this farm ” recalls Vazosoa Rakotondrabary. It all starts with the choice of the breed of cows and their food (fodder: hay, wild herbs, or even feeds for dairy cows).
“As organic as possible”
“We make sure that cow food is the as biological as possible and above all rich in proteins. Cows must also have fresh water to drink at all times. Above all, their health, well-being and hygiene should not be overlooked,” adds the entrepreneur. “It is by respecting these parameters that you get very good milk. Producing your own milk is a guarantee of not only quality but above all traceability.. This method greatly minimizes losses associated with poor milk quality,” she continues.
However, she specifies the disadvantage of this method: “It is a double-edged sword because in a country like Madagascar, livestock farmers are left to their fate. It is very difficult to have a large milk production capacity. This is mainly due to drilling problem (i.e. difficulties in accessing groundwater to water livestock and support production).”
According to her, transformation depends on the production process and themeticulous attention paid to hygiene, food safety, but also to the cold chain. “In our case, we developed our process after three years of research. This allows us to ensure a consistency in the quality, texture, taste, and subtle fragrance of the finished product ”, exposes Vazosoa.
Fresh milk costs between 3,000 and 3,500 ariary (around €0.67) per liter. Vazosoa Rakotondrabary has a production capacity of 1,000 liters of milk per month.
The energy problem hampers this type of activity. “We have integrated a solar-wind hybrid renewable energy system. This allows us to guarantee a uninterrupted cold chain, not to mention its benefits for the environment”, explains the entrepreneur. Obviously very sensitive to the environment, the company reduces the use of plastic as much as possible in its packaging. Most products are packaged in reusable glasses.
L'Affinée Fromagerie offers a cheese called “Tomme from the country”, but also white cheeses, including Encas (sweet), whipped cheeses with chives and garlic, yogurts, not to mention butters. The finished products are available from Delicatessens in the capital, and customers can also order online.
In Antsirabe, the cheese factory Lactimad has been driven by Jérôme Bergon since 2015. Every day, he sources milk from several farms of all sizes. “We have concluded moral contracts with farmers. It's a question of loyalty and loyalty to them,” explains the cheesemaker. The capital of the Vakinankaratra region is famous for the quality of its milk. Jérôme explains that the quality of milk can vary from one farmer to another. “It all depends on how you feed the cows,” he adds. In any case, He pays 2,300 ariary per liter (€0.46).
Its cheeses stand out from others on the local market and are in particular: renowned for their quality. The products are “top of the range” and the majority of its customers are very well known restaurateurs in the capital (Antananarivo). “Currently, the clientele is very varied. We have professionals but also more and more individuals,” the entrepreneur is delighted.
The products are made from whole milk. For safety reasons, All milk is pasteurized. In addition, no additives are used throughout the manufacturing process.
Jérôme Bergon and his team can be proud of it: manufacturing is 100% handmade. “The whole manufacturing process is done by hand,” he adds. The Lactimad cheese factory offers 12 varieties of cheeses : Raclette, Gruyère, Vacherin, Tomme de Reblochon, Tomme de Reblochon, Bleu d'Antsirabe, Mandarin in a tray, old millstone such as parmesan aged for 9 months, aged 9 months, fresh farm cheese, fresh farm cheese, cottage cheese in a one kilo and 400 gram jar, and finally farm dung. “Each cheese has its own production method. It's all very technical and complicated. Ferments are added and will have an impact on the rind, taste and texture of the cheese,” explains Jérôme Bergon.
The Lactimad cheese factory also offers sweet butter and fleur de sel. “It is sometimes difficult to find good butter on the market. Our butters are without preservatives because they are made from whipped cream and then processed”, he adds.
Indeed, this artisanal process is identical to that used in cheese factories in the Jura Alps. The refining is done on natural pine planks in cellars controlled and maintained all year round at 14/15 °C and at 80% humidity. To overcome the energy problem, the cheese factory had to invest in a generator that runs 2 to 3 hours a day. In fact, the refining chamber must have a constant temperature. The actual curing process lasts at least 30 days. Jérôme Bergon is also sensitive to the preservation of the environment. He pasteurizes milk with gas and uses a Solar parabola to prepare meals for his team.
To stand out, the company focuses mainly on product quality all year round. To order, simply place an order by phone and the company takes care of delivering everywhere in Madagascar. Now, the products are also available in supermarkets like Leader Price and Carrefour. The varieties that sell the most are the Gruyère, Reblochon and Bleu. “The other varieties are mostly for professional use, sometimes complicated to use and requiring a certain amount of know-how”, says the cheesemonger.
Farmers have to deal with several structural constraints. The main one concerns the feeding of herds. Barely 40% of fodder needs are covered (INSTAT, 2022), especially during the dry season. According to experts, he Approximately 57,000 hectares of land would be missing to develop adapted fodder crops in high-production areas such as Vakinankaratra (FAO, 2021). Les Bushfires and climate change are making this shortage even worse.
Faced with this observation, several initiatives have been launched. The project Profi-milk, financed by the European Union (2023), supports farmers through training on fodder conservation techniques and the implementation of agroecological practices. At the same time, the program Fanoro, supported by Fihariana and the Ministry of Agriculture and Livestock, introduces cattle breeds with high dairy yields, such as the Montbeliarde and the Norwegian red magpie. These cows produce up to 30 liters of milk per day, compared to 10 to 15 liters for local breeds (FAO, 2022).
La However, import competition remains a major obstacle.. Imported condensed milk weakens demand for local milk, leading to lower prices paid to producers. The government adopted a 2023-2025 development plan which aims to increase production, improve infrastructure and promote the “Vita Malagasy” label (MAY, 2023).
The Malagasy dairy sector is suffering from a high dependence on imports (≈ 83,000 tonnes/year) And of a low consumption (7 liters/inhabitant). Local, artisanal and high-quality production is not enough to satisfy growing urban demand. To achieve dairy sovereignty, Madagascar must improve bovine genetics, develop infrastructures and strengthen local transformation while promoting the “Vita Malagasy” label.
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