Vanilla cultivation requires ideal climate and skilled techniques
Vanilla cultivation is an art that requires an ideal climate and meticulous attention.
That is why we produce our vanilla in tropical regions with fertile soil. Our farmers use manual pollination techniques, but above all rigorous monitoring of the plantations. This careful attention allows us to obtain vanilla beans of exceptional quality, which fully capture the essence of this precious spice.
Natural Habitat
Bourbon from Madagascar:
Madagascar’s Planifolia or “Bourbon vanilla” thrives in a unique ecosystem, requiring:
A tropical climate with abundant warmth and sunlight.
High humidity levels.
Frequent and plentiful rainfall.
Planifolia Cultivation
Madagascar Planifolia is grown by cuttings from vines 8 to 10 mm in diameter, taken from a healthy mother plant.
Plantations are organized with 2 meters between each row and each plant.
Vanilla cannot be pollinated without external help; it is necessary to pollinate it manually, flower by flower. Since the flowers are very ephemeral, producers pollinate them as soon as they find them open during their daily inspections.
Key Stakeholders
The vanilla industry is highly specialized and segmented.
Key players include:
Planters, with women playing a vital role in the artificial pollination of flowers.
Preparators overseeing scalding, steaming, and drying processes.
Sorters and storers handling classification and boxing.
Exporters who perform the final sorting before shipment.
Our Know-How
Vanilla Expertise
Since the very beginning, our mission has been to produce high-quality vanilla by adopting fair trade practices. Our expertise in vanilla allows us to take an ethical and eco-responsible approach. Our methods are therefore respectful of both the environment and the local communities with whom we work closely. In addition to making the most of the natural wealth of the growing regions, this approach actively supports the economic and social development of our farming partners.
Processing Techniques
Discover the intricate process of curing and drying vanilla beans to enhance their flavor and aroma, and how we ensures the highest quality standards
Traditional Vanilla Preparation
Our Curing Process
1
Receiving Green Vanilla
Upon arrival, the green vanilla beans are immediately weighed to ensure they comply with current standards.
2
Sorting the Pods
The beans are sorted by size and maturity. Split pods are separated from whole pods and the last pieces of branches are removed.
3
Washing the Beans
Once stripped and sorted, the green beans are washed with clean water to remove any soil residue. The transformation of the vanilla can then begin.
4
Dipping
The beans are immersed in hot water at 60°C for a few minutes, which softens them and develops their aroma. This step breaks down the cellular structure of the pods and initiates the aroma development process.
5
Sweating
As soon as they come out of the dipping, the beans are steamed in large wooden boxes and wrapped in woolen blankets to achieve a temperature above 40°C (104°F) for 48 to 72 hours, continuing the biochemical processes initiated during dipping.
6
Sun Drying
The drying phase begins, lasting 2 to 4 months. The first two months involve drying under the sun on bardas (traditional blankets) 2 to 3 hours daily. The beans are rolled up and stored in piles overnight if not dry enough.
7
Drying on Racks
After initial sun drying, the beans are moved to elevated racks for several weeks. This ensures even air circulation, prevents mold, and allows the beans to lose moisture, gradually enhancing their flavor and aroma.
8
Bulk Sorting and Refining
The beans are sorted by apparent moisture content and stored loosely in wooden crates to develop aromas while limiting pod weight loss through desiccation.
9
Classification and Measurement
After several weeks of refining, the pods are stabilized and then categorized based on their appearance, types, sizes (10 cm to 22 cm /4 to 8 inches), moisture levels, and colors before being grouped into bundles and tied with raffia.
10
Gauging and Storage
The vanilla is meticulously calibrated and then stored, awaiting export, to guarantee their optimum quality.
11
Conditioning
The vanilla is packaged at the last moment. Homogeneous beans are wrapped in waxed paper and placed in boxes with a capacity of 15 to 25 kg (22lb to 55lb). The boxes are taped, filmed, and sealed by a customs officer.
12
Collection
The carrier collects the merchandise directly from our center and heads to the airport or the port for shipping to the client.
Quality Control
Understand the rigorous quality control measures implemented by Vanilla Fair to maintain the consistency and excellence of our vanilla products.
Quality Commitment
Our mission is to supply the Flavor and Fragrances industry with top-tier Vanilla, characterized by superior flavor and aroma. We prioritize consistent excellence, high vanillin levels, optimal moisture, and absolute purity, free from microbiological contaminants, molds, metals, glass, and stones.
Laboratory Excellence
Selecting the finest vanilla involves stringent criteria, whether it’s green or semi-cured. We assess each bean’s maturity, length, variety, and flawlessness, including the absence of split beans, insects, molds, and phenolic acid. Our laboratory partners rigorously tests for moisture levels and vanillin content, adhering to ISO norms. We accept only those beans that exemplify the highest quality, ensuring they undergo the ideal curing process.
Metal Detection Standards
Aware of the risks posed by metallic contaminants, we conduct dual metal detection checks on each bean throughout the curing process. This meticulous scrutiny safeguards against any metal contamination, maintaining the integrity of our vanilla.
HACCP Compliance and Certification
Upholding the highest quality and safety standards, we rigorously follows HACCP protocols. Our commitment to these standards and our pursuit of certifications like Ecocert, FSSC22000, and others ensure our practices align with the topmost industry standards in flavor, fragrance, and food safety.
Traceability
Tracing the journey of our vanilla beans, from remote farms to the end-user, is a complex but crucial task. With the aid of an independent team, we meticulously track beans lots from arrival, through curing, to final delivery, accounting for weight and moisture changes. Our advanced system sets us apart in vanilla bean traceability and quality assurance.
Meet our Farmers
Discover the heart and soul behind our vanilla.
Learn about our dedicated farmers, their sustainable practices, and their passion for Vanilla. Let’s celebrate the incredible growers who make it all possible.
