Abstract

ue to its insularity, Madagascar possesses a wealth in heritage and in natural resources that explained themselves by a high rate of endemic biodiversity. Such an observation, related by several works on Madagascar, translates indeed the disposal of a large biologic diversity (RAZAFIARIJAONA, 2007). Wild species related to cultivated plants make up a genetic potential that can be used to develop and diversify the production of staple foods and that of other industrial plantations, and as such insure regional and national food security. In fact, for Madagascar, food plant species such as wild rices, sorghum, grapevine, tubers, fruit plants, spices, or commercial plants (vanilla and coffee) have been identified.Besides, other species such as fiber plants, tropical noble woods, medicinal plants, or aromatic plants of which plant genetic resource preservation would allow opportunities of high value-added transactions by agribusiness operations.