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"?

Correction: At 3:53, Business Insider misstated the species of fish that Acipenser releases into Lake Mantasoa. It is Tilapia, not male Sturgeon. An earlier version of this story misstated the amount of feed Acipenser produces each month. It is about 60 metric tons per month, not 60 kilograms.

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