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Madagascar, known for its rich biodiversity and unique ecosystems, has a long history of traditional agriculture practices deeply rooted in the country’s cultural heritage. Historically, agriculture in Madagascar has relied on small-scale subsistence farming, with staple crops such as rice, maize, cassava, and sweet potatoes being cultivated in various regions across the island.
Traditional agricultural methods in Madagascar often involve manual labor, simple tools, and reliance on natural resources. Farmers typically practice slash-and-burn agriculture, rotating crops to maintain soil fertility and adapting to the diverse microclimates found throughout the island.
However, rapid population growth and environmental degradation have posed significant challenges to Madagascar’s traditional agriculture sector. Deforestation, soil erosion, and loss of biodiversity have threatened the sustainability of farming practices and the livelihoods of rural communities.
In response to these challenges, Madagascar has increasingly turned to green technology and sustainable agricultural practices to enhance productivity while minimizing environmental impact.