One family, two entities, a short chain between Madagascar and France.

One family · one signature · three jurisdictions · full export discipline

Why two entities, one supply chain

The principle is simple and familiar to pro buyers: the Madagascar company sources and exports, the French entity prepares, controls and invoices. Both structures are owned by the same family — the director's mother on the French side, his uncle on the Malagasy side.

This setup delivers three concrete things:

• Short chain

  Zero broker between plant and your lab. When we say « origin Sambava », it comes from our company, not a lot resold on the market.

• Clear EU compliance

  Your contract, invoice and after-sales sit with the French entity — FR rules, intra-EU VAT, Montpellier Commercial Court jurisdiction.

• Per-lot traceability

  Every lot tracked from Sambava to Bessan: certificate of origin, phyto, lab analysis, HS code, best-before. Documents ship with the goods.

Our value chain, plant → lab

1. 1

   Plantation — Sambava, Madagascar

   Direct partnership with small-plot growers around Sambava, SAVA region. Harvest at maturity, at the right vanillin level.

2. 2

   Scalding & sweating

   Short immersion at ~65 °C then 48 h rest in sealed boxes. This step triggers the enzymatic reaction that releases vanillin.

3. 3

   Slow drying (30 to 45 days)

   Alternating sun / shade exposure. Pod moisture drops from ~85% to ~30%. This tempo sets the final grade (A, B, TK).

4. 4

   Sorting + curing + export

   Grading by length and colour (black gourmet, red extraction, top TK). Airtight packing. Ships FOB Toamasina or CIF destination port.

5. 5

   Reception & prep — Bessan

   Reception check, lab analysis, INCO compliance, pro packing (glass tube, bags, jars), EU customs documents issued.

6. 6

   Professional delivery

   Mainland France 48-72 h, EU 3-5 days, UK/CH 5-7 days. Certificate of origin, phyto, analysis bulletin and HS code shipped with the goods.