Page 146 - CAVIAR GUIDE

Rova Caviar – Madagascar’s

Jewel of Sustainable Luxury

Rova Caviar is Madagascar’s pioneering luxury caviar Caviar Selection & Taste
brand, produced by Acipenser in the pristine highlands Rova Caviar offers a refined portfolio:
near Lake Mantasoa. It represents Africa’s first large-scale Rova Baerii – dark pearls, smooth and balanced, with
sturgeon project, combining ecological responsibility delicate briny notes.
with French savoir-faire to create one of the most unique Rova Ossetra – amber grains with nutty complexity
caviars in the world. and refined depth.
Origin & Philosophy Rova Sevruga – smaller pearls with intense, briny
Exotic Heritage – Born in Madagascar’s highlands, flavor and a mineral finish.

Rova Caviar is nurtured in an ecosystem sustained Rova Beluga – rare, large, creamy pearls with rich,
only by natural rainwater, guaranteeing purity and buttery elegance.
balance. Each variety reflects the purity of Madagascar’s waters
French Expertise – Developed with artisanal and the sophistication of French artisanal know-how.
techniques inspired by French tradition, every tin Global Reputation & Culinary Use
reflects meticulous craftsmanship. International Recognition – Rova has become a
Sustainable Future – The farm uses eco-friendly symbol of Madagascar’s entry into the world of haute
practices: locally sourced feed, renewable energy, gastronomie, with exports reaching Europe, the
waste recycling, and full compliance with Middle East, and Asia.
international environmental standards. Eco-Luxury Identity – Admired by chefs and
Preservation of Species – Rova raises Siberian gourmets, Rova Caviar represents a balance of
(Baerii), Russian (Ossetra), Persian (Persicus), Stellate exclusivity, sustainability, and refined taste.
(Sevruga), Sterlet, and Beluga sturgeons, contributing A New Benchmark – It positions itself not only as a
to biodiversity conservation. caviar, but as a story of terroir, innovation, and
environmental respect.
Location: Lake Mantasoa Highlands, Madagascar

Madagascar Caviar Guide | Special Edition 146