MADAGASCAR, AMBANJA, MARCH 2013:
Mora and his son Norbert Athanese while inspecting their land in search of thieves cocoa, they make the petroling every morning from 4am to 9am, March 2013.
Madagascar is home to some of the world's finest rich orange and red pods of cocoa, increasingly used today by Europe and America's finest chocolatiers.Raw cocoa beans, used to make premium chocolate, have never been in higher demand. A surge in appetite for high-end chocolate sourced from single-origin growers has created a frenzied rush for the "dark gold".
For the island's cocoa farmers, the surging demand for chocolate should be transformative, especially after years of poverty, but their newfound livelihoods are under threat from armed bandits running rampant in remote areas, hijacking stores and road shipments of the precious beans that make chocolate. © Giulio Di Sturco