Clove variety · Botanical type
Madagascar type
Also known as Madagascan clove
Madagascar (introduced from Zanzibar/Indian Ocean islands in early 19th century) · Commercial industry selection, no single breeder · Early 19th century onward
Madagascar is one of the world's top clove producers, with distinctive terroir-influenced buds. Different soil and climate from Zanzibar produce slightly different oil profiles. A reference type for comparing island-grown clove.
Key facts
| Type | Botanical type |
|---|---|
| Origin | Madagascar (introduced from Zanzibar/Indian Ocean islands in early 19th century) |
| Breeder / source | Commercial industry selection, no single breeder |
| Year released | Early 19th century onward |
| Parentage | Zanzibar/Indonesian clove seedlings; now an independent population |
| Yield | Reported high yields (average 723 kg/ha in 2022); comparable to or exceeding Zanzibar types |
| Tolerance | Not specifically evaluated for India; adapted to Madagascan tropical conditions |
| Distinctive features | Large, dark, uniform buds; similar to Zanzibar but with subtle differences in aroma attributed to soil and climate |
| Grown in | Madagascar; occasionally referenced in Indian trade and research; not commercially grown in India |
| Also known as | Madagascan clove |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Madagascar type in detail
Madagascar is one of the world's leading clove exporters. Its east-coast terroir—fertile volcanic soils and a humid coastal climate—produces high-eugenol buds with a recognisably fruity character.
Origin & story
Clove reached Madagascar in the early 19th century, introduced by traders from the Indian Ocean region, and took hold along the east coast in what is now the Analanjirofo region ("forest of cloves"). It grew into one of the island's main cash crops, and today Madagascar ranks as one of the world's leading clove and clove-oil exporters.
How it grows
Production is concentrated on the east coast: Mananara, Soanierana Ivongo and Fénérive Est, within the Analanjirofo region, account for around 90% of output. The warm, humid tropical climate, volcanic soils and reliable rainfall suit the crop. Trees take several years to reach full bearing. Harvest runs roughly October to March; buds are hand-stripped from the branches and sun-dried to a dark brown. Madagascar's clove exports run in the order of 20,000 tonnes a year.
Quality & character
Madagascar clove buds carry a high oil density, with essential-oil eugenol typically in the low-to-high 70s percent. The profile also includes β-caryophyllene and eugenyl acetate at lower levels. The aroma is spicy-sweet with a pronounced fruity note—a softer, more fruit-forward profile than Zanzibar clove. Madagascar buds are graded by size, colour and moisture, with hand-picked top grades commanding the best prices.
Why it matters to buyers
Madagascar clove oil exporters prize the high eugenol content and fruity aromatic signature for fragrance and essential-oil markets, while food-grade buyers value steady supply from one of the world's top origins. Hand-harvested top grades meet premium-market expectations, and the fruity, terroir-driven aroma is often cited by traders as a point of comparison with Zanzibar clove—origin strongly influences price in this market.
About clove
Clove in India is a crop of forest gardens and homesteads rather than formal plantations, grown almost entirely from local seedlings in the high-rainfall Western Ghats. There are no widely released commercial varieties from ICAR or SAUs, though the Kanniyakumari Clove earned a Geographical Indication in 2019 for its exceptional oil strength. What India…
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