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MADAGASCAR FACT SHEET
Official name:
Malagasy Republic
Because of it's size - fourth largest island in the world - the incredible diversity of scenery, endemic fauna and flora, climates and ethnic types, Madagascar is often referred to as a "mini Continent".
Thought to originally belong to the ancient Gondwana continent - which encompassed Africa, South America, India, Indonesia and Australia - Madagascar separated from the East Coast of Africa towards the end of the
Cretaceous period. Isolated for millions of years, the island became a living laboratory for evolution, with plants and animals found nowhere else; and became known, in the words of French naturalist Philibert Commerson, as the "naturalists' promised land".
Geographic profile:
About 200 miles off the coast of Africa, across the Mocambique Channel in
the south Indian Ocean; it is situated in the Southern Hemisphere, astride
the Tropic of Capricorn, between 12-25 degrees latitude south and 43-50
degrees longitude east. It is almost 1,000 miles long, 360 miles at its widest point, and covers approximately 227,760 square miles.
CLIMATE
Varies from north to south, east to west and from coastal regions to highland; but to simplify, tropical with two seasons, dry from April to December and rainy from January to March.
Average temperature is 70 degrees F in the highlands and 85 degrees F on the coast.
CAPITAL CITY
Antananarivo, a.k.a. Tana. TNR Airport, Ivato, is 17 miles from the city.
Population: 1,200,000.
POPULATION
Twelve million. The vast majority, an attractive blend of Malay, Polynesian and African ancestry, with two small minorities of Indian or French origin.
LANGUAGE
Malagasy and French
ENTRY REQUIREMENTS
U.S. citizens require a valid passport and visa for travel to Madagascar
HEALTH
Malaria tablets must be taken. Consult your physician for other recommended immunizations.
CURRENCY
Malagasy Franc - US $1 = 6,000 FMG
ELECTRICITY
220 volts, European plugs for small appliances
FOOD
Rice is the staple food, but there is a great variety of fruits, vegetables, fish, shell-fish and excellent local beef (Zebu). Spicy curries and exquisite French food in restaurants and hotels - even modest ones - throughout the country.
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