5+
Species exported
4
Major markets
-20°C
Reefer standard
24/7
Temp monitoring
Seafood Export Madagascar
Cold chain logistics for Madagascar seafood exports.
Ekutano manages end-to-end cold chain logistics for Madagascar seafood exports: shrimp, lobster, octopus, tuna, and sea cucumber. From HACCP-certified processing to reefer container management and destination clearance in the EU, US, Japan, and China.
Madagascar is one of the Indian Ocean's leading seafood exporters, with a fishing industry that supports over 300,000 livelihoods. Ekutano handles the logistics chain from coastal landing sites to international markets, ensuring temperature integrity, regulatory compliance, and timely delivery at every step.
Key Species
Madagascar seafood species for export.
Shrimp
Litopenaeus vannamei
HS 0306.17
Wild-caught and farmed vannamei shrimp, blast-frozen to -18°C. Madagascar shrimp is valued in EU markets for its quality and traceability. Main export grade: 16/20, 21/25, 26/30 count.
Lobster
Panulirus spp.
HS 0306.21
Spiny lobster tails and whole frozen lobster, sourced from artisanal fisheries along the west and north coasts. Premium product for EU and US restaurants. Live and frozen options.
Octopus
Octopus vulgaris
HS 0307.59
Wild-caught octopus, cleaned and frozen whole or as tentacles. Growing demand in EU (Spain, Italy) and Japanese markets. Harvested primarily from the northwest coast.
Tuna
Thunnus albacares / Katsuwonus pelamis
HS 0303.41 / 0303.50
Yellowfin and skipjack tuna, frozen at sea or at port. Sashimi-grade yellowfin for Japan, standard frozen for EU and regional markets. Purse seine and pole-and-line catch.
Sea Cucumber
Holothuria spp.
HS 0307.91
Dried and frozen sea cucumber, primarily exported to China and Hong Kong. CITES Appendix II species — export permits required. High-value product with strict sustainability documentation.
Export Markets
Where Madagascar seafood goes.
European Union
France, Italy, Spain, Belgium
20–28 days from Toamasina
Shrimp, lobster, octopus, tuna
Largest market for Madagascar seafood. Imports require HACCP compliance, EU health certificate, and phytosanitary certification. Zero-duty access under APEi (EBA).
United States
US East Coast, Gulf ports
25–32 days from Toamasina
Shrimp, lobster, tuna
AGOA duty-free access through December 2028. Requires AGOA Certificate of Origin (Form AGOA-EX), FDA prior notice, and compliance with US seafood import regulations (FSMA).
Japan
Tokyo, Osaka, Nagoya
28–35 days via Colombo transhipment
Tuna (sashimi-grade), shrimp, sea cucumber
Premium market for sashimi-grade yellowfin tuna. Requires Japanese health certificate, TRACE verification, and compliance with Japan Food Sanitation Act standards.
China
Shanghai, Guangzhou, Hong Kong
22–27 days via Singapore or Colombo
Sea cucumber, shrimp, octopus
Strong demand for sea cucumber and shrimp. Zero-tariff access for LDC seafood exports to China under FOCAC preferences. Requires China GACC registration.
Cold Chain Requirements
Temperature specifications and reefer container management.
| Specification | Temperature | Details |
|---|---|---|
| Blast Freezing | -35°C to -40°C | Rapid freezing within 4 hours of processing. Ensures core temperature reaches -18°C or below before container loading. Critical for shrimp and tuna quality. |
| Storage Temperature | -18°C to -25°C | Standard frozen seafood storage. Lobster tails at -18°C, shrimp at -20°C, tuna at -25°C for sashimi-grade. Sea cucumber at -18°C. |
| Reefer Container | -25°C to +30°C range | 40ft reefer containers with integrated cooling and ventilation. Pre-cooled to target temperature 24 hours before loading. Carrier-managed fuel for entire transit. |
| Temperature Monitoring | Continuous logging | GPS-tracked temperature data loggers with 15-minute intervals. Real-time alerts for deviation. Data shared with buyer upon arrival for compliance verification. |
| Defrost Protocol | At destination only | Reefer containers must not be defrosted during transit. Temperature alarms set at ±2°C of target. Any deviation triggers carrier investigation and documentation. |
Export Documentation
Documents required for seafood export from Madagascar.
Phytosanitary / Sanitary Certificate
Issued by the Ministry of Fisheries and Marine Resources (DRH). Confirms product is fit for human consumption and sourced from approved fisheries. Required for all EU and US imports.
EU Health Certificate (HC)
Specific health certificate for EU-bound seafood. Issued after inspection at the approved processing facility. Must reference HACCP compliance and be co-signed by the veterinary authority.
CITES Export Permit
Required for sea cucumber (Holothuria spp., Appendix II). Issued by the Ministry of Environment. Must include pre-notification to the destination country CITES authority and proof of legal, sustainable harvest.
Fishing License
Valid fishing license from the Ministry of Fisheries. Artisanal and industrial licenses differ. Exporters must demonstrate legal sourcing from licensed fishing operations.
AGOA Certificate of Origin
Form AGOA-EX for US-bound shipments. Self-certification by the exporter, verified by the Madagascar Customs authority. Confirms seafood qualifies for AGOA duty-free treatment.
HACCP Compliance Documentation
Hazard Analysis and Critical Control Points documentation for processing facilities. Required for EU and US market access. Must be auditable and updated annually.
Export Declaration (ASYCUDA)
Electronic export declaration filed through Madagascar ASYCUDA World system. Includes HS code classification, quantity, value, and destination. Required before cargo departure.
Need help with export documentation? Contact us or review our complete export guide.
AGOA Eligibility
Madagascar seafood qualifies for duty-free US access.
Under the African Growth and Opportunity Act (AGOA), frozen and processed seafood products from Madagascar enter the United States duty-free. The current authorization runs through December 2028, providing long-term market certainty for exporters and buyers.
Duty-free access for frozen and processed seafood to the US market
No quantitative restrictions on Madagascar seafood exports under AGOA
Third Country Fabric provision applies — inputs from third countries do not disqualify eligibility
AGOA authorization extended through December 2028 with retroactive coverage
Self-certification via Form AGOA-EX simplifies the compliance process
Complements existing EU EBA (Everything But Arms) zero-duty access
Case Study
Cold chain logistics: Toamasina to EU.
A frozen shrimp exporter ships 40ft of vannamei shrimp (16/20 count) from Toamasina to Marseille, France. Here is how Ekutano manages the end-to-end cold chain.
01
Catch & Processing
Artisanal fishermen land shrimp and lobster at coastal landing sites near Mahajanga and Antsiranana. Product is transported on ice to HACCP-certified processing facilities within 12 hours. Blast-frozen at -35°C core temperature.
02
Container Loading
Pre-cooled 40ft reefer containers arrive at Toamasina MICTSL terminal set to -20°C. Frozen product loaded within 4 hours using cold chain protocols. Temperature loggers activated and sealed.
03
Sea Transit
CMA CGM or MSC service departs Toamasina for Marseille or Genoa. Transit time: 20–24 days. Continuous GPS temperature monitoring with 15-minute logging intervals. Real-time deviation alerts.
04
EU Customs & Delivery
Upon arrival, EU health certificate and phytosanitary certificate verified by port veterinary authority. Customs clearance within 2–3 days. Product moved to refrigerated truck for delivery to buyer facility in France or Italy.
Ready to export Madagascar seafood?
Get a cold chain logistics quote for your seafood exports. We handle processing coordination, reefer container management, documentation, and destination clearance.
Seafood export logistics from Madagascar.
Ekutano Advisory manages cold chain logistics for Madagascar seafood exporters. From HACCP-certified processing at coastal facilities to reefer container management at Toamasina and destination clearance in the EU, US, Japan, and China — we ensure temperature integrity and regulatory compliance at every step.
Frequently Asked Questions
FAQ: Madagascar seafood export.
What seafood species are exported from Madagascar?+
Madagascar exports shrimp (vannamei and wild-caught), lobster (spiny lobster), octopus, tuna (yellowfin and skipjack), and sea cucumber. Shrimp and lobster are the highest-value species, while octopus and tuna represent the largest volumes by weight.
How does cold chain logistics work for Madagascar seafood exports?+
Seafood is processed and blast-frozen at facilities near Toamasina or Antananarivo, then loaded into pre-cooled reefer containers set to -18°C to -25°C depending on species. Containers are monitored via GPS and temperature loggers throughout transit. Transit time from Toamasina to EU ports is typically 20–28 days.
Is Madagascar seafood eligible for AGOA preferences?+
Yes. Frozen and processed seafood products from Madagascar are eligible for duty-free access to the United States under AGOA, provided the products comply with rules of origin and are accompanied by the required AGOA Certificate of Origin (Form AGOA-EX). The current AGOA authorization runs through December 2028.
What documents are required to export seafood from Madagascar?+
Key documents include: export declaration (ASYCUDA), phytosanitary/sanitary certificate issued by the Ministry of Fisheries, health certificate for EU-bound products, CITES permit for sea cucumber, fishing license, commercial invoice, packing list, and bill of lading. EU imports also require HACCP compliance documentation.
What temperature should reefer containers be set to for seafood?+
Frozen shrimp and lobster: -18°C to -22°C. Frozen octopus: -18°C to -20°C. Frozen tuna: -25°C to -30°C for sashimi-grade, -18°C for standard. Sea cucumber: -18°C. All products require continuous temperature monitoring with data loggers throughout transit.
How long does it take to ship seafood from Madagascar to the EU?+
Sea freight from Toamasina to major EU ports (Marseille, Rotterdam, Genoa) takes approximately 20–28 days depending on the carrier and routing. Air freight to Paris takes 48–72 hours but is reserved for high-value, time-sensitive products like fresh lobster.
What are the main export markets for Madagascar seafood?+
The European Union is the largest market, particularly France, Italy, and Spain for shrimp and lobster. The United States is the second-largest market under AGOA. Japan and China are growing markets, especially for tuna and sea cucumber. Regional trade within the Indian Ocean (Mauritius, Comoros) also accounts for smaller volumes.
Do I need a CITES permit to export sea cucumber from Madagascar?+
Yes. Sea cucumber species (particularly Holothuria species) are listed under CITES Appendix II. Exporters must obtain a CITES export permit from the Madagascar Ministry of Environment before shipment. This requires proof of legal harvest, sustainability assessment, and pre-authorization from the destination country's CITES management authority.