In 2009, French entrepreneurs took a massive gamble: building a luxury industry in one of the world’s poorest countries. Before Acipenser, no companies had successfully farmed caviar in Africa. Today, its caviar is served in Michelin-starred restaurants in Europe. How did they get customers from around the world to take a chance on African caviar? And why is it so expensive to raise sturgeon for "black gold"?

00:00 - Intro
01:08 - How they raise thousands of fish
04:00 - Why it costs over $130,000 a month to feed sturgeon
09:17 - How they remove caviar from sturgeon
11:45 - Why China's caviar farms dominate the market
12:44 - Inside a Michelin-starred restaurant serving Rova caviar
14:18 - How they've invested back into Madagascar
15:56 - Credits

Thank you to Acipenser:
https://rova-caviar.com/en-FR

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How Africa’s First Caviar Won Over Michelin-Starred Restaurants in Europe | Big Business