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is a company based in Madagascar, an island where you can find
the best flavour towards spices and vanilla in the world.
In this fact, as per its brand « TO SERVE THE WORLD », the company MAHENINTSOA EXPORT exports high quality of products from the Nature at its raw and primitive shape for customers worlwide.
MAHENINTSOA EXPORT is an exporter for mainly raw materials of spices, vanilla and dried pulses.

Mahenintsoa about us

At the beginning, in 2010, a small family company was built on export of spices and vanilla of Madagascar.

Confronting of the entrepreneurial

Evolution and Madagascar biodiversity, Mahenintsoa and his contributors choose to export the flavor of Madagascar around the world.

Mahenintsoa Madagascar

Becomes a Limited Liability Company and receives the approval to export spices, cloves, cinnamons and vanilla abroad

We can find headquarter

In Antananarivo the company gets supplies in Sambava region, Antalaha region and Maroantsetra region, and we realize the expedition at Tamatave airport

The products are exporting

Towards India, the United States of America, Europe and Reunion Island.

In 2018

Mahenintsoa Madagascar gets BIO certification ECOCERT and fair trade certificate.

The company exacts the quality

We own a laboratory in CTHT Toamasina and we have an expert team on quality control for ten years experiences

 

Welcome to Mahenintsoa Madagascar

At the beginning, in 2010, a small family company was built on export of spices and vanilla of Madagascar.

Collect
Preparation

Mahenintsoa Process

In 2010, Mahenintsoa set up a small company which main activity is to export local products: Madagascar’s honey and Madagascar’s cinnamon abroad

Vanilla

Vanilla

Our vanilla are growing, drying and preparing manually by our producers, our first partners.

Cinnamon

Cinnamon

We offer you another kind of spices on our product’s basket: the cinnamon. It can be add at your recipes for various preparations like fragrance preparation, flavoring preparation or medicinal preparation.

Clove

Clove

As you know, Madagascar is the second global producer of cloves. We want you to discover the generosity of its biodiversity. The clove is renowned because of its virtues and benefits

Madagascar’s clove belongs to the family of Myrtacea, and it is identifying by the botanical name: Eugenia Caryophyllata. We offer you CG1-CG2-CG3 quality. Our labeling is fair trade and organic

Black pepper

Black pepper

The black pepper has the botanical name Pipper Nigrum L. the Pipper Nigrum is ranked among the Piperaceae, This spicy which people is searching for, is coming from Madagascar. It brings extracts of spicy flavors into your meals or another preparation

The black pepper of Madagascar has a heavy quality, then, we name it the heavy black pepper

Our labeling is fair trade and organic

 

 

Mahenintsoa Product

In 2010, Mahenintsoa set up a small company which main activity is to export local products: Madagascar’s honey and Madagascar’s cinnamon abroad

Mahenintsoa Member

In 2010, Mahenintsoa set up a small company which main activity is to export local products: Madagascar’s honey and Madagascar’s cinnamon abroad

IMG-20190731-WA0000
Henintsoa
General Manager Mahenintsoa Madagascar
Fabio
Fabio
Operation leader Mahenintsoa Madagascar
henintsoa
Henintsoa
Marketing manager Mahenintsoa Madagascar
Mahenintsoa Contact
Headquarter :
VILLA « ONY » AMBOHIJANAKA LOHANOSY
ANTANANARIVO ATSIMONDRANO – MADAGASCAR
Tel : +261 3437 934 71/  +261 3491 421 98
E.mail : mahenintsoamadagascar@gmail.com
Factory unit 1 : Analakininina 501 TOAMASINA – MADAGASCAR
Factory unit 2 : Tsararivotra 208 SAMBAVA – MADAGASCAR

VANILLA:

Our vanilla are growing, drying and preparing manually by our producers, our first partners.

We offer to kind of vanilla:

The vanilla red beans US:

The Vanilla Black beans US:

Our process


Collect :

We collect our products in Sambava region.

Our suppliers must have the collector card, they ensure the products conformity whether it is on the quality or the on the quantity.

Preparation :

The team who prepared vanilla red beans and vanilla black beans are located in rural areas of Sambava. Our team is already experimented in preparation since more than years

The preparation must follow many steps in order to get the requests of customers. The vanilla green beans is preparing for six months, the semi dry vanilla is preparing during three months and the dry vanilla is preparing during three weeks

 

CINNAMON:

We offer you another kind of spices on our product’s basket: the cinnamon. It can be add at your recipes for various preparations like fragrance preparation, flavoring preparation or medicinal preparation.

Our process


Collect :

The canella is collecting extends throughout the year in order to obtain a regular production. Our suppliers are located in the area of Mananara, Maroantsetra and East Fenerive. Coupled with our supplying relation, we are able to insure you a quality in conformity with your request

Preparation :

Our goods are preparing minutely by our expert team in our locals at Tamatave. The duration of the preparation steps is one week. We continually respect the standards applying to Madagascar in order to providing you the best qualities

 

CLOVE OF MADAGASCAR:

As you know, Madagascar is the second global producer of cloves. We want you to discover  the generosity of its biodiversity. The clove is renowned because of its virtues and benefits

Madagascar’s clove belongs to the family of Myrtacea, and it is identifying by the botanical name: Eugenia Caryophyllata. We offer you CG1-CG2-CG3 quality. Our labeling is fair trade and organic

Stockage et durée de vie:

The clove is very sensitive to moisture, then, we advise our customers to keep it in a dry place and sheltered from moisture

We also suggest the best date  use limit of clove for 18 months

TECHNICAL DETAILS :

The clove is brown color and it takes a tack appearance

Moisture level ≤ 12 %

Aw : 0,30-0,40

Total flora ≤ 100 000 UCF/g

Clostridium sulphito-reducers ≤ 10 000 UFC / g

E.coli ≤ 10 UFC/g

Salmonella: absence/25g

Yeasts and mold ≤ 100 000 UCF/g

Aflatoxins B1 < 5µg/kg

Total Aflatoxins < 10µg/kg

Ochratoxins A < 15µg/kg

Our process


Collect :

During the whole year, we are sourcing close to our regular suppliers who are located in the area of Mananara, Maroantsetra and East Fénérive. After the collect step, we accomplish the drying, the sorting, the packaging and the analysis of products in the laboratory

Preparation :

Always with our expert team, the goods are preparing in Toamasina in our locals. The preparation step is during two weeks. To fully satisfy our customers, we insure the quality which they are searching for and we continually respect the standards applied in Madagascar

 

BLACK PEPPER:

About our product:

The black pepper has the botanical name Pipper Nigrum L. the Pipper Nigrum is ranked among the Piperaceae, This spicy which people is searching for, is coming from Madagascar. It brings extracts of spicy flavors into your meals or another preparation

The black pepper of Madagascar has a heavy quality, then, we name it the heavy black pepper

Our labeling is fair trade and organic

Conditioning mode:

Our black peppers sold in details are putting in a 25 grams glass jar or in a bag of 50 grams, 100grams, 500 grams or 1kilo

Our black pepper can also sold in bulk which are packed in PP bag of 25 kilos or 50 kilos

It is also possible to do another conditioning mode according to the choice of customers.

Storage and service life:

The black pepper is very sensitive to moisture, then, we advise our customers to keep it in a dry place and sheltered from moisture

We also suggest the date best use limit of black pepper for 18 months

Organoleptic characteristics:

The heavy black pepper looks like whole grain and it takes black or brown color

Physico-chemical characteristics:

Moisture level ≤ 12

Thickness >500

Aw : 0,30-0,40

Microbiological characteristics:

Total flora ≤ 100 000 UCF/g

Clostridium sulphito-reducers ≤ 10 000 UFC / g

E.coli ≤ 10 UFC/g

Salmonella: absence/25g

Yeasts and mold ≤ 100 000 UCF/g

Aflatoxins B1 < 5µg/kg

Total Aflatoxins < 10µg/kg

Ochratoxins A < 15µg/kg

Our process


Collect :

Our heavy black pepper is coming from our regular suppliers. They are located in the area of : Farafangana, Mahanoro and Ambanja. The collect period extends throughout the year

Preparation :

Our team must respect the preparation steps in order to obtain the best products. The preparation steps are: scalding, fermentation, drying, gearing and sorting

The duration of the preparation steps is one week.

We also respect the applied standards for the sole purpose of providing quality products to customers