Black Vanilla for Professionals

Black vanilla is a culinary treasure prized by professionals worldwide. At Vanilla Fair, we take pride in offering you this exceptional spice renowned for its captivating aroma and intense aromatic notes. Our black vanilla results from artisanal expertise and a passion for excellence, bringing a unique gustatory dimension to your culinary creations.

Black Vanilla: An Exceptional Product

Black vanilla stands out with its dark appearance and pronounced aroma. This rare variety results from an extended maturation, allowing the pods to develop complex and deep flavors. Unlike other types of vanilla, black vanilla offers woody and smoky notes that elevate your preparations with unparalleled subtlety.

At Vanilla Fair, our black vanilla is carefully cultivated in the fertile regions of Madagascar. Our partner producers follow traditional and environmentally respectful methods, ensuring exceptional quality with each harvest. We proudly offer a certified organic and fair trade product, securing fair compensation for local farmers.

Choosing our black vanilla guarantees a premium ingredient and contributes to an ethical and sustainable supply chain. Each pod of black vanilla you use carries the history of ancestral know-how and Vanilla Fair’s commitment to excellence and social responsibility.

Black Vanilla for Your Professional Preparations

Culinary professionals particularly appreciate black vanilla’s versatility and ability to enrich many culinary creations. Whether you’re a pastry chef, chocolatier, ice cream maker, or restaurateur, our black vanilla will bring an exceptional touch to your recipes.

In pastry-making, the intense notes of black vanilla pair wonderfully with chocolate, enhancing the flavors of ganaches, mousses, and entremets. Ice cream makers use it to create rich and persistent flavored ice creams, while chefs incorporate it into bold, savory preparations, such as meat sauces or marinades for delicate fish.

Imagine a black vanilla crème brûlée, where the smoky notes of the spice blend with the sweetness of caramel, or a pan-seared foie gras accompanied by a port and black vanilla reduction, offering a surprising flavor contrast. The possibilities are endless, and our black vanilla allows you to push the boundaries of your culinary creativity.

How to Purchase Your Black Vanilla

Acquiring our exceptional black vanilla is a simple and quick process designed to meet the specific needs of professionals. We offer different packaging options for all usage volumes, from small batches of 10 pods for independent artisans to bulk orders of several kilos for the food industry.

Our prices are calculated to offer the best value for money while ensuring fair compensation for our partner producers. Delivery is ensured throughout metropolitan France and internationally, with optimized timeframes to guarantee the freshness of your black vanilla upon arrival.

Our team handles all customs formalities for international orders, ensuring a smooth and hassle-free transaction. We provide all the necessary documents to import your black vanilla, regardless of your destination country.

Don’t hesitate to contact us for a personalized quote or any questions regarding our products and services. Our team of experts will be delighted to advise you and assist you with your black vanilla order.

How to Store Black Vanilla

To preserve its aromatic qualities, black vanilla must be stored under optimal conditions. We recommend storing your pods in an airtight container away from light and moisture. A constant temperature between 15 and 20°C is ideal for maintaining the quality of your black vanilla.

When properly stored, our black vanilla can retain its organoleptic properties for several months, even up to two years. However, to fully enjoy its exceptional fragrance and notes, we advise using it within 12 months. Remember that, like any natural product; black vanilla evolves, developing aromatic nuances that can enrich your culinary creations.

Discover All Our Products for Professionals

In addition to our exceptional black vanilla, Vanilla Fair offers a complete range of vanilla-derived products to meet all your professional needs. Explore our selection of Bourbon vanilla, red vanilla, and gourmet vanilla to discover the full aromatic richness of this extraordinary spice.

We also offer more specific options, such as exhausted vanilla, bulk vanilla, and split vanilla. Professionals will also appreciate our premium and TK vanilla for high-level gastronomic creations.

Complete your aromatic palette with our derived products, such as vanilla seeds, vanilla powder, or our luxurious vanilla caviar. For a concentrated flavor, discover our vanilla extracts and essences, as well as our vanilla paste and exhausted vanilla powder, which offer practical alternatives for various culinary applications.

Choosing Vanilla Fair means opting for excellence and authenticity. Our commitment to quality, ethics, and innovation makes us the ideal partner for all professionals searching for exceptional flavors. Let yourself be seduced by our black vanilla and discover how it can transform your culinary creations into true gustatory works of art.

From February 19 to 23, 2024, Vanilla Fair participated in Gulfood, the largest professional food and beverage exhibition, held at the Dubai World Trade Center. This unmissable event brought together more than 5,000 exhibitors worldwide to showcase their products and expertise to an audience of over 100,000 professionals.

A remarkable presence thanks to the support of Bretagne Commerce International

For this 2024 edition, Vanilla Fair had the opportunity to participate in Gulfood with the support of Bretagne Commerce International (BCI), an active member, and the company Jean Floch, who was also present at the show and a BCI member. This Breton grouping enabled the pooling of resources and increased visibility.

Highlighting premium vanilla expertise

Drawing on its expertise in premium Madagascan vanilla, the on-site team was eager to introduce visitors to its flagship products. The interest generated testifies to the appeal of high-end vanilla in a market as demanding as that of the United Arab Emirates.

Fruitful meetings and exchanges

Insightful exchanges took place with buyers and distributors seeking exceptional gourmet products to satisfy a local and international clientele fond of noble ingredients.

Five days immersed in the Gulf’s agri-food ecosystem

During these five days, Vanilla Fair explored the dynamic agri-food market of the Gulf countries. It was an opportunity to establish privileged contacts with buyers and distributors searching for premium products such as Madagascan vanilla.

Partage et collaboration

L’équipe de Vanilla Fair remercie chaleureusement les équipes de DGF, représentés par Benoît Berteau et Waffa Benkelaya, pour leur accueil. Ces rencontres ont été l’occasion d’échanges passionnants et instructifs autour de la vanille et de ses usages.

Five days immersed in the Gulf’s agri-food ecosystem

During these five days, Vanilla Fair explored the dynamic agri-food market of the Gulf countries. It was an opportunity to establish privileged contacts with buyers and distributors searching for premium products such as Madagascan vanilla.

Sharing and collaboration

The Vanilla Fair team warmly thanks the DGF teams, represented by Benoît Berteau and Waffa Benkelaya, for their welcome. These encounters provided opportunities for fascinating and instructive exchanges about vanilla and its uses.

A commercial springboard to accelerate export development

Beyond the visibility offered, Gulfood enabled Vanilla Fair to deepen its understanding of the trends and expectations specific to the regional market. The numerous B2B meetings organized open up promising prospects for collaboration.

Invaluable support from BCI

This participation in the exhibition is entirely in line with Vanilla Fair’s strategy to accelerate its international growth. It benefited from the invaluable support of BCI, a key player in Brittany with its 1,000 member companies.

Impact of Bretagne Commerce International

With its team in Brittany and its global network of more than 200 approved service providers in around 100 countries, BCI helps over 2,000 Breton companies develop their export activities each year through prospecting missions, trade shows, and qualified introductions.

Promising prospects to materialize

Building on this successful first experience with BCI, Vanilla Fair intends to continue on this path to establish itself as a leading supplier of premium vanilla in the strategic Middle Eastern market. Promising prospects to materialize in the coming months!

Legitimate concerns of farmers: sword of Damocles for thousands of small producers:

In regions like SAVA (Sava and Analanjirofo) and Alaotra Mangoro, nearly 25,000 families rely exclusively on vanilla cultivation. That’s 150,000 people directly dependent on this ancestral agricultural sector in Madagascar.

With 80% of current harvests breaching the European threshold, their entire economic model is jeopardized

Madagascar vanilla, the country’s main export commodity, was at the center of the European Commission’s recent decision to adopt Regulation 2023/1281. This regulation drastically lowered the maximum limits of nicotine residues allowed in food imports.

The authorized level for vanilla was reduced from 0.3 to 0.02 mg/kg before the European Union finally revised it to 0.3 mg/kg.

• Deciphering a Decision with Significant Repercussions
• Immediate Consequence: 80% of the local “black gold” production potentially faces a ban on its European commercial outlet, threatening $600 million in annual exports. More than just a loss of revenue, the entire rural economy is destabilized.
• Offensive Diplomacy to Influence European Rigidity
• In response to this bombshell, Madagascar reacted at the highest level by activating all diplomatic channels. The EU tasked an interministerial task force with massive lobbying to obtain relaxation, supported by studies on the origin of nicotine in local vanilla.
• Europe Finally Makes Concessions
• After six months of intense pressure, the European Union agreed to reconsider its stance. On February 7, 2024, the threshold was finally maintained at 0.3 mg/kg for Malagasy vanilla. The industry is “saved” but compelled to rethink its model in the face of European sanitary standards.

Regulation with severe economic repercussions for the entire industry:

The new Maximum Residue Limit (MRL) on nicotine raises fears among stakeholders in the Malagasy vanilla industry. Beyond direct commercial losses, an entire segment of the local economy is threatened in the medium term.

Hundreds of export industry jobs at risk:

But beyond the fields, the entire downstream chain is critically threatened. In Toamasina alone, the country’s largest container port, around thirty companies specialize in sorting, processing, and shipping vanilla to Europe.

This puts hundreds of skilled jobs at risk.

Nearly a quarter of the country’s customs revenue is at stake:
Vanilla accounts for 20% of Madagascar’s customs revenue, with exports worth $230 to $250 million annually. If the new European standard were strictly enforced, vital resources for funding public services would be seriously reduced.

An all-out diplomatic offensive to influence Brussels:

Upon announcing the new MRL, Madagascar reacted at the highest level and launched a veritable diplomatic offensive to soften the European position.

A crisis interministerial task force:

As of August 13, 2023, an interministerial task force involving Foreign Affairs, Commerce, and Agriculture was mobilized. The goal was to urgently orchestrate an offensive plea targeting decision-makers in Brussels. This crisis cell, a true headquarters, worked tirelessly for six months coordinating intense diplomatic activity.

Industry professionals were included. Exporters based in Toamasina, as well as producers in vanilla-producing regions, mobilized to support government action. Analyses, testimonies, and field data: all local expertise was tapped.

Analysis of nicotine residues in the industry:

Arguing based on precaution, Brussels requested studies on the exact origin of nicotine in Malagasy vanilla. Meanwhile, several studies were conducted to understand nicotine traces’ origin better.

Continued diplomatic pressure for 6 months:

Madagascar pursued appeals to the European Commission, EFSA, and the Parliament in Strasbourg for nearly six months. The economic and social threat was highlighted, eventually softening in early 2024.

February 2024: suspense comes to an end:

After six months of tough negotiations, Madagascar breathed a sigh of relief: Europe finally agreed to relax its position. The all-out mobilization of Malagasy authorities had finally paid off.

EFSA validates maintenance of previous thresholds for Malagasy vanilla:

On February 7, 2024, the European Food Safety Authority published an opinion reassessing the nicotine issue in vanilla. Aware of the extent of the economic threats, it confirmed maintaining the rate at 0.3 mg/kg for Malagasy exports.

Vanilla industry saved, but still under pressure:

On the Malagasy side, there was relief in the producing regions after weeks of uncertainty. The vanilla industry avoided an industrial catastrophe and can continue its traditional activities. However, it also recognizes its extreme vulnerability to European directives, necessitating a rethink of its model.

Toward essential diversification of outlets

Madagascar knows that with the continual tightening of sanitary standards in Europe, the risk of similar crises in the future is real. If such a standoff were to occur again, the outcome could be far less favorable. Diversification of activities and markets is more crucial than ever for long-term survival.

Towards the emergence of quality, resilient, and responsible vanilla sectors

As challenging as this regulatory standoff was, Madagascar’s vanilla industry will also benefit. While constraining in the short term, this necessary modernization will strengthen its sustainability. To meet the required traceability and quality standards, practices will evolve with the support of comprehensive programs: technical training, financial assistance, structuring of producer collectives, and diversification of activities.

The full expression of Madagascar’s exceptional terroirs will also require more equitable and traceable sectors. Resilient operations where producers fully benefit from their work within responsible cooperatives. This is the price at which Malagasy black gold will continue its unique story, combining respect for standards, economic performance, and sustainable local development.

Vanilla is one of the most popular flavors in the world, with a wide range of applications in the food, beverage, and cosmetic industries. The primary source of natural vanilla flavor is the vanilla bean, derived from the orchid species Vanilla planifolia. The characteristic aroma of vanilla is primarily attributed to vanillin, the main flavor compound present in cured vanilla beans. Traditionally, vanilla oleoresin is extracted using a multistage leaching process with ethyl alcohol as the solvent at elevated temperatures. However, this method has drawbacks, such as the potential degradation of heat-sensitive flavor compounds and residual solvents in the final product.

Supercritical fluid extraction using carbon dioxide (CO2) has gained attention as an alternative method for obtaining high-quality vanilla oleoresin. This technology offers several advantages, including lower operating temperatures, enhanced mass transfer, and the absence of residual solvent in the extracted product. These benefits make supercritical CO2 extraction particularly suitable for extracting thermally labile compounds like those found in vanilla.

Optimizing Extraction Parameters

Impact of Particle Size on Vanilla Oleoresin Yield

A recent study by Castillo-Ruz et al. investigated the effects of various parameters on the yield and vanillin concentration of vanilla oleoresin extracted using supercritical CO2. The researchers found that particle size played a significant role in the extraction process, with smaller particle sizes (16-30 μm) resulting in higher oleoresin yields than larger particle sizes (5 mm). This can be attributed to the increased mass transfer surface area when using smaller particles.

Optimizing Pressure and Temperature for Maximum Vanillin Preservation

Pressure and temperature were also found to impact the extraction process substantially. Higher pressure (272-476 bar) and temperature (40-50°C) conditions generally led to increased oleoresin yields, with a maximum yield of 7.77% obtained at 50°C and 476.19 bar for a 40-minute extraction time. However, the highest vanillin concentration (97.35% w/w) was achieved at slightly lower pressure (408 bar) and temperature (40°C) conditions, yielding 5.82% oleoresin after 40 minutes of dynamic extraction. This suggests that while elevated pressure and temperature can increase overall oleoresin yield, more moderate conditions may be optimal for preserving vanillin content.

Extraction Time and Its Economic Implications on Yield

The study also examined the effect of extraction time on oleoresin yield. As expected, longer extraction times resulted in higher yields, with a more significant increase between 30 and 40 minutes compared to 40 and 60 minutes. This indicates that most of the extractable oleoresin is obtained within the first 40 minutes, and extending the extraction time further may not be economically justified. A thorough economic analysis should determine the optimal extraction time for industrial applications, considering energy consumption, CO2 usage, and labor costs.

Sourcing High-Quality Vanilla Beans

Starting with high-quality raw materials is essential to achieving the best results when performing supercritical CO2 extraction of vanilla oleoresin. In the United States, the highest-quality vanilla beans are often called « QCP » (Quick Cured Process) beans. These beans are carefully selected and subjected to a shortened curing process, producing a more uniform and consistent product with a higher vanillin content.

When sourcing vanilla beans for extraction, it is crucial to work with reputable suppliers who can provide detailed information about their beans’ origin, curing process, and quality.

Some key factors to consider when selecting vanilla beans include:

• Origin
• Grade
• Curing process
• Vanillin content

1. Origin:

Vanilla beans from different regions (e.g., Madagascar, Mexico, Tahiti) can have distinct flavor profiles and vanillin content. Choose the origin that best suits your desired end product.

2. Grade:

Vanilla beans are graded based on size, moisture content, and visual appearance. Higher-grade beans (e.g., Grade A or Prime) are generally preferred for extraction purposes.

3. Curing process:

Ensure that the beans have been appropriately cured to develop their full flavor potential and minimize the risk of microbial contamination.

4. Vanillin content:

If possible, request information about the beans’ vanillin content, as this can vary depending on factors such as origin, growing conditions, and curing process.

By selecting high-quality vanilla beans and optimizing the extraction parameters, researchers and industry professionals can obtain vanilla oleoresin with excellent yield and vanillin concentration using supercritical CO2 extraction.

Conclusion

Supercritical CO2 extraction is a promising method for obtaining high-quality vanilla oleoresin with a good vanillin concentration. By optimizing parameters such as particle size, pressure, temperature, and extraction time, the yield and quality of the final product can be significantly improved. When sourcing vanilla beans for extraction purposes, it is essential to select high-quality beans, such as QCP beans, from reputable suppliers to ensure consistent results.

Castillo-Ruz et al.’s study findings contribute to developing more efficient and sustainable methods for producing natural vanilla flavor. As consumer demand for clean-label and environmentally friendly ingredients continues to grow, supercritical CO2 extraction of vanilla oleoresin will likely gain further prominence in the food, beverage, and cosmetic industries.

To fully realize the potential of this technology, ongoing research should focus on further optimizing extraction parameters, evaluating the economic feasibility of the process, and exploring the potential for scaling up to industrial levels. Additionally, collaborations between researchers, vanilla bean suppliers, and industry partners will be crucial in ensuring a consistent supply of high-quality raw materials and promoting the adoption of this innovative extraction method.

By embracing supercritical CO2 extraction of vanilla oleoresin, the flavor industry can move towards more sustainable and efficient production practices while delivering superior-quality natural vanilla flavor to consumers worldwide.

In the competitive world of vanilla wholesaling, quality reigns supreme. This article dives into the essential strategies you need to uphold high standards. Find out how to obtain the best vanilla products for your business through practical approaches and quality checks.

Selection of vanilla beans

Exploring the grading

Sourcing vanilla beans from trusted producers

Grading vanilla beans involves a meticulous evaluation process, scrutinizing each bean based on specific criteria. The key factors are size, moisture content, aroma, appearance, and overall bean condition. Large, plump beans with a glossy sheen, robust aroma, and ideal moisture content indicate top-quality vanilla.

Madagascar is renowned for producing some of the finest vanilla beans, each with unique qualities. As you know, grading vanilla beans is an art and a science, combining sensory evaluation and measurable attributes. Let’s delve into the key criteria and how they apply to specific types of vanilla, such as Black Vanilla and TK (Tahitian Kinship) from Madagascar.

Key Grading Criteria

1. Size: Larger beans are often considered higher quality because they contain more vanillin, the compound responsible for vanilla’s characteristic flavor.
Example: A Black Vanilla bean measuring 17-21 cm would be considered Grade A, while a shorter bean might be classified as Grade B or C.

2. Moisture Content: The ideal moisture content varies depending on the type of vanilla but generally ranges from 25-35%.
Example: A TK bean with a moisture content of 30% would be considered high quality.

3. Aroma: The scent should be rich, full, and long-lasting.
Example: Black Vanilla is known for its strong, robust aroma, which is a key factor in its Grade A classification.

4. Appearance: Beans should be plump, oily, and have a glossy sheen. They should also be free from any visible imperfections like mold or cuts.
Example: A TK bean with a glossy, oily appearance and no visible imperfections would likely be graded as A.

5. Overall Bean Condition: This includes the uniformity of the beans, the absence of any splits or cracks, and the color.
Example: Black Vanilla beans that are uniformly black or dark brown, with no splits or cracks, would be considered top-grade.

Black Vanilla and TK: Unique characteristics and grading

Black Vanilla: This is a premium grade of vanilla from Madagascar, often considered the gold standard. It’s characterized by its long, slender beans, dark color, and strong aroma. The beans are usually sun-cured, which contributes to their dark color and robust flavor.
Grading Example: A Grade A Black Vanilla bean would be around 17-21 cm long, have a moisture content of around 30-35%.

TK: The beans are black to medium brown and are full of strong aromatic flavors, making them good for both extraction and gourmet use.

Consistent grading standards serve as the bedrock of trust in the vanilla industry. Whether you are a seasoned wholesaler or a vanilla importer, having universally accepted grading standards ensures a level playing field.

The first step in selecting a vanilla farm is rigorous research. Identify producers with a solid track record. Look for farms that have been consistently delivering high-quality beans to the market. Utilize industry reports, testimonials, and referrals to narrow down your options. However, a proactive approach can make all the difference in finding the most dependable vanilla producers. Consider contacting the farms or cooperatives you are interested in and extending an invitation for a visit.

Our lodge, located at Lohatrozona Ambodiforaha – Maroantsetra 512, is at your disposal.

Contact us for a visit

A direct visit to our vanilla infrastructures is not just an opportunity to inspect; it’s an investment in building robust relationships, ensuring premium quality, and gaining a strategic advantage in the market. Wholesalers who take this step are not merely buyers; they become partners in a journey of quality, authenticity, and mutual growth.

Evaluating farming practices: from organic to sustainable approaches

Once you’ve shortlisted potential farms, delve into their farming practices. Evaluate whether they adhere to organic or sustainable farming methods. Organic practices ensure that vanilla beans are grown without harmful pesticides or chemicals, appealing to health-conscious consumers. Sustainable approaches focus on environmental conservation and fair labor practices, contributing positively to society and the planet.

When evaluating farming practices, consider the following:

• Chemical usage: Inquire about the farm’s approach to pesticides and chemicals. Opt for farms that prioritize natural methods for pest control and disease management
• Environmental impact: Assess how the farm minimizes its ecological footprint. Farms employing eco-friendly techniques showcase a commitment to the planet and often produce beans of superior quality.
• Fairtrade and ethical labor: Ensure the farm follows fair trade practices and treats its labor force ethically. Social responsibility is a hallmark of a reputable vanilla farm.

Investing time upfront in selecting a suitable farm will pave the way for your successful and sustainable vanilla ingredient.

Processing and storage

Ensuring proper processing techniques

Quality assurance plays a crucial role in ensuring the finest vanilla beans. To achieve this, we must follow proper processing techniques. Carefully select the beans, thoroughly clean and dry them, and meticulously inspect them for defects. Store the beans in a controlled environment to maintain their quality.

Producers can guarantee that only the best vanilla beans make it to the market by adhering to these processing techniques.

Maintaining optimal storage conditions

The ideal vanilla bean storage temperature is between 59-77 °F (15-25 °C). The humidity level should be maintained at 60-70%. Keeping the beans away from direct sunlight is essential, as exposure to light can cause them to lose flavor and aroma. Vanilla beans should be stored in an airtight container to prevent moisture and air from affecting their quality and avoid fluctuations in temperature. It’s imperative to store vanilla beans away from strong odors, as they can easily absorb smells.

Do you know the innovative preservation method called vacuum-sealing technology? You can now remove air from the packaging entirely, significantly extending the shelf life of the vanilla beans. We minimize the risk of oxidation, ensuring that the beans retain their freshness, aroma, and flavor for much longer.

Quality control measures and certifications

Implementing quality control: from farm to packaging

Rigorous inspections identify potential issues or deviations from the desired quality standards. Checks begin at the cultivation stage, where farmers carefully monitor vanilla plant growth and maintain optimal conditions. Once harvested, they undergo thorough sorting and grading to eliminate substandard or defective beans. Then, during the curing and drying process, quality control checks are performed to ensure that the beans are properly fermented and dried. At this stage, it is essential to monitor various quality parameters to maintain the highest standards (moisture content, appearance, and aroma of the vanilla beans). Finally, before packaging and distribution, a final round of inspections is carried out to verify the overall quality and appearance of the vanilla beans.

As a reliable producer, Vanilla Fair has set up these quality controls in Madagascar and on the vanilla’s arrival in France if necessary.

Testing vanilla beans for purity and authenticity: the importance of certifications

This step is crucial for those looking for organic vanilla beans. Organic certification guarantees that the beans are free from synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). Rigorous testing methods are employed to ensure the purity and authenticity of organic vanilla beans. These tests include analyzing the chemical composition, checking for the presence of any contaminants, and verifying the origin of the beans.

Here are some key certifications and their significance in the vanilla industry:

• AB (Agriculture Biologique) guarantees pure organic authenticity, reflecting farming methods free from synthetic pesticides or fertilizers. It ensures cultivating high-quality, chemical-free produce, fostering health-conscious and environmentally responsible choices.
• Rainforest certification confirms sustainable, environmentally friendly, and ethical vanilla production. It protects tropical forests, upholds high ecological and social standards, and ensures fair treatment of workers.
• Ecocert certification sets the gold standard for natural and sustainable products. It verifies products’ organic origins, eco-friendly production methods, and ethical sourcing.
• FLOCERT certification ensures fair trade practices, emphasizing ethical labor conditions, community development, and empowerment initiatives. It guarantees consumers that the vanilla they purchase contributes positively to social welfare, making a difference in the lives of farmers and their communities.

Besides, we stand ready for the new nicotine residue threshold, which has been postponed in September 2023 but will come into effect in early 2024.

Our analysis by Laboratoire Phytocontrol consistently shows nicotine levels at a low 0.01 mg per kilogram, significantly below upcoming regulatory standards. This underscores the importance of our commitment to organic and fair-trade vanilla production!

Don’t forget that certifications not only validate the integrity of the product but also build trust among consumers. Wholesalers who team up with organic producers are dedicated to responsible business practices and contribute to a brighter future for the planet and its people.

Madagascar, world leader in vanilla with 3,200 tons exported last year; a record that had not been reached for ten years. Tuesday, November 15, on the island, the vanilla export campaign opened. A highly anticipated date for all players in the sector, who hope that international buyers will be convinced by the efforts undertaken to reform the sector. Nevertheless, several shadows remain on the board. Starting with the 165 requests for new approvals that have remained unanswered.

With our correspondent in Antananarivo, Sarah Tétaud

For several months, the Ministry of Trade and Industry has multiplied announcements in favor of cleaning up the sector.

Studies for the award of license renewals have been more extensive this year. In the end, only 70 of the 92 usual exporters had their license renewed.

But the campaign also opened without the 165 new applicants getting a response.

“At the moment, new requests, we are not processing them. Frankly, Edgard Razafindravahy, the Minister of Trade and Industry, explains that the priority is elsewhere:

The objective of the ministry and the National Vanilla Council is already that all the reforms are underway. Everything is transparent now. I can tell you that we work with complete transparency!

Recent communications thus remind exporters of the obligation of bank domiciliation on the island, but also of repatriating their export earnings.

The country has a hole of 1,400 billion ariary – equivalent to 320 million euros – in foreign exchange repatriation, caused, mainly, concede several entrepreneurs contacted, by the repeated “omissions” of vanilla operators.

“Twenty-two licenses have not been renewed. It is to sanction the non-repatriation of foreign currency at the level of Finex”, affirms the Minister, who underlines that the State, via the Ministry of Finance, “could also be led to initiate criminal proceedings” vis-à-vis offenders.

On the ground, for those who have received their approvals, the campaign is starting in slow motion. Buyers seem to be watching rather than buying, says Georges Geeraerts, president of the Vanilla Exporters Group in Madagascar.

There are two reasons for this wait-and-see attitude. First of all, we don’t really know what consumer habits will be with the economic crisis we are experiencing. We are already seeing repercussions on the consumption of certified organic products. But there is also an expectation on the part of these buyers regarding compliance in Madagascar with the various laws in force. So they are waiting to see if on the island, at each link in the chain, we have respected the prices, the minimum price of the green to be paid to the farmers, the price of the bulk, the prepared vanilla not yet completely stabilized and above all the 250 dollars per kilo of vanilla for export. What they want is for there not to be two markets: the official market, and the parallel market, as we experienced this year.

More controls, sanctions, for better fairness and equal opportunities in the sector, this is what a large number of exporters and civil society expect.

Source : https://www.rfi.fr/fr/afrique/20221116-madagascar-lancement-de-la-campagne-d-exportation-de-la-vanille

Vanilla planifolia, commonly known as Bourbon vanilla, is celebrated worldwide for its rich and complex aromatic profile. This prized spice, essential in culinary arts and perfumery, owes its unique aroma to a combination of natural compounds and intricate curing processes. At the recent 5th International Vanilla Congress held in La Réunion, a comprehensive sensory and chemical analysis of Vanilla planifolia was presented, shedding light on its aromatic profiles’ subtleties and endophytic bacteria’ role in shaping these characteristics.

This article delves into the detailed findings, offering professionals and vanilla experts valuable insights into the aromatic diversity of Vanilla planifolia.

Sensory Analysis and Olfactive Characterization

The sensory analysis of Vanilla planifolia, a vital presentation focus, involves a meticulous olfactive characterization that categorizes aromatic profiles into distinct groups based on their sensory attributes. The study identifies two primary groups, each with unique sensory characteristics:

1. Group 1: Complex and Sweet Notes
• Characteristics: this group is marked by sweet, rich, and multifaceted aromatic notes. Prominent descriptors include caramel, biscuity, honey, vanilla, and prune. These notes contribute to the complexity and sweetness that are highly sought after in high-quality vanilla..
• Varietals: varietals like CDY-C and CHM-L are notable for their presence in this group. These varietals are characterized by their ability to develop rich, sweet, and complex aromas during curing, making them particularly desirable for gourmet culinary applications and premium vanilla extracts.
2. Group 2: Spicy and Earthy Notes
• Characteristics: this group encompasses spicier, more robust, and earthier aromatic profiles. Key descriptors include pepper, licorice, tobacco, and mushroom. These notes provide a distinctive and bold flavor profile often appreciated in niche culinary products and specific perfumery applications.
• Varietals: varietals such as CLB-C and CDY-L fall into this category. These varietals are known for their solid and distinctive scents, enhanced through specific curing techniques highlighting their spiciness and earthiness.

The olfactive characterization provides a foundational understanding of Vanilla planifolia’s diverse aromatic profiles. It allows professionals to identify and categorize the nuances in aroma, enabling targeted applications in various industries.

Multiple Factor Analysis (MFA)

Multiple Factor Analysis (MFA) further refines our understanding of Vanilla planifolia’s aromatic profiles by correlating sensory attributes with specific chemical compounds. This analysis is crucial for identifying the chemical basis of the aromatic characteristics observed in sensory evaluations. Key findings from the MFA include:

• Anisic and Floral Notes: these notes are linked with high concentrations of compounds like anethole and linalool. Varietals with these characteristics often have a light, floral aroma that is delicate yet distinctive.
• Caramel and Sweet Notes: these notes are associated with vanillin and other phenolic compounds, prominent in vanilla beans cured through traditional methods. The presence of these compounds contributes to the deep, sweet, and complex aroma that defines high-quality vanilla.
• Spicy and Earthy Notes: these notes are correlated with the presence of eugenol and other spice-related compounds. Varietals exhibiting these characteristics provide a bold and robust flavor profile, making them suitable for specific culinary and perfumery applications.

The MFA provides a detailed chemical framework that complements the sensory analysis, offering a comprehensive understanding of the factors influencing vanilla’s aromatic profiles. This dual approach allows for more precise optimization of curing processes to enhance desired aromatic characteristics.

Exploring Endophytic Bacteria

Endophytic bacteria, the microorganisms living within plant tissues, play a significant role in developing Vanilla planifolia’s aromatic profile. These bacteria influence the plant’s growth, health, and the production of aromatic compounds during the curing process. Recent studies presented at the congress highlight the diversity and impact of endophytic bacteria on vanilla’s aroma:

1. Diversity After Curing:
• Higher Diversity: the curing process significantly increases the diversity of endophytic bacteria in vanilla pods. This increased diversity contributes to developing complex aromatic profiles, enhancing the quality and depth of the vanilla beans.
• Key Genera: dominant bacterial genera such as *Halomonas, Pseudoalteromonas, Bacillus, and Carboxydocella remain prevalent after the curing process. These bacteria play crucial roles in modulating the aromatic compounds during fermentation and curing, impacting the final aromatic profile of the vanilla beans.
2. Bacterial Transmission:
• From Substrate to Pods: bacterial communities are transmitted from the substrate (e.g., leaf litter and compost) to the vanilla plant’s roots and green pods. This transmission is critical for establishing the initial endophytic bacterial population that influences the plant’s growth and development.
• Specific Compositions: each vanilla accession has a specific endophytic bacterial composition, which significantly impacts the final aromatic profile. The composition of endophytic bacteria varies based on environmental conditions and the substrate used, contributing to the unique aromatic characteristics of different vanilla varietals.

Influence on Aromatic Profiles

The presence and activity of specific endophytic bacteria in Vanilla planifolia significantly influence the development of its aromatic profile during the curing process. Notable impacts include:

• Enhancement of Sweet and Caramel Notes:
• Halomonas and pseudo-alteromonas: these bacteria are known to contribute to the production of complex aromatic compounds, enhancing sweet and caramel notes in vanilla beans. Their metabolic activities during fermentation and curing lead to the formation of essential aroma compounds, such as vanillin, contributing to the desired sweetness and complexity.
• Development of Spicy and Earthy Notes:
• Bacillus: this genus is often associated with robust and spicy aromatic profiles, contributing to the earthy and peppery notes. The presence of Bacillus during the curing process can enhance these characteristics, resulting in a distinctive and bold aroma profile.

Geographic Influences on Aromatic Profiles

The aromatic profiles of Vanilla planifolia also exhibit significant variations based on geographic origin. Recent studies highlighted at the congress emphasize the influence of different growing regions in the Indian Ocean on vanilla’s aromatic characteristics:

• Vanilla planifolia Uganda:
• Key Compounds: Vanillin, acetic acid
• Aromatic Profile: these compounds give Ugandan vanilla a warm and slightly acidic note, offering a rich and robust profile that stands out for its potency.
• Vanilla planifolia Papua New Guinea:
• Key Compounds: Anisaldehyde, caproic acid
• Aromatic Profile: anilla from Papua New Guinea is characterized by sweet, anise-like notes with a slightly greasy and tangy aftertaste, giving it a unique and appreciated profile.
• Vanilla planifolia La Réunion:
• Key Compounds: Vanillin, p-cresol
• Aromatic Profile: Known for its robust and balanced aromatic profile, La Réunion vanilla exhibits strong vanilla and sweet balsamic amber notes.
• Vanilla planifolia Madagascar:
• Key Compounds: Octanoic acid, ethyl ester, benzoic acid, 2-hydroxy-4-methoxy benzaldehyde
• Aromatic Profile: Madagascar vanilla is renowned for its creamy, slightly fruity, and rich vanilla aroma, influenced by the high concentrations of these compounds.
• Vanilla planifolia Tahiti:
• Key Compounds: Heliotropine, vanillin
• Aromatic Profile: Tahitian vanilla is famous for its sweet floral scent with hints of vanilla and almond, making its profile extremely smooth and desirable.
• Vanilla planifolia New Caledonia:
• Key Compounds: Formic acid, cinnamic acid
• Aromatic Profile: This vanilla is distinguished by an earthy and slightly spicy aromatic profile with a hint of sweetness, offering an intriguing and appealing complexity.

Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) further validate these geographic distinctions, showing apparent clustering of aromatic profiles based on the region of origin. This geographic variability underscores the importance of terroir in vanilla production, influencing the final product’s quality and specific aromatic characteristics.

Conclusion

The aromatic profile of Vanilla planifolia is a complex and intricate interplay of sensory characteristics, chemical compounds, geographic origin, and the influence of endophytic bacteria. Detailed sensory analysis and multiple factor analysis provide a comprehensive understanding of the diverse aromatic profiles while exploring the role of endophytic bacteria and geographic influences, which offers insights into optimizing and enhancing vanilla’s aromatic qualities.

These findings are invaluable for vanilla professionals and experts. They provide the knowledge necessary to produce high-quality vanilla products tailored to specific aromatic preferences, catering to both the culinary and fragrance industries. By leveraging these insights, the vanilla industry can continue to innovate and meet the growing demand for premium, aromatic vanilla, ensuring the highest quality and sensory appeal standards.

As we continue to explore and understand the complexities of Vanilla planifolia’s aromatic profiles, we open new avenues for enhancing and refining this cherished spice, solidifying its place as a cornerstone of global culinary and fragrance traditions.