Vanilla Growing
Vanilla as a shade crop grown in support of Glyricidia as a tertiary crop in plantations. High density of 2m x 1m is possible with well matured planting stocks. Consulting for setting up farm available.
VANILLA CONSULTATION WORK
Vanam Orchids as a service provider helps growers set up vanilla farming across the globe. we provide complete support in terms of plants, planting, green house management, post harvest practices and vanilla processing systems for our growers and help establish a succesful vanilla farms.
During our work for several years we have established major plantations of vanilla in many countries including India, Madagascar, Vanautu, Haiti, Brazil, Malaysia, Indonesia, Fiji, Phillipines, Cambodia, Myanmar to name some established farms.
ON VANILLA EXTRACTION
There are about 150 varieties of vanilla, though only two are used commercially--Bourbon and Tahitian. Vanilla extract is made by percolating or macerating chopped vanilla beans with ethyl alcohol and water. The process is usually kept as cool as possible to keep flavor loss to a minimum, though some manufacturers feel that there must be heat to create the best extraction.
Most companies use a consistent blend of beans, sometimes from several regions, to create their signature flavor. The extraction process takes about 48 hours after which the extracts will mellow in the tanks with the beans from days to weeks, depending on the processor, before being filtered into a holding tank where the amber-colored liquid extract remains until being bottled.
There are no regulations on the quality of the beans, so beans can range from premium-quality to the driest cuts and splits containing only small amounts of natural vanillin. Although 35% is the standard alcohol requirement, premium vanilla extracts often contain a higher percentage of alcohol in order to extract more flavor from the beans. More alcohol is okay with the FDA; less than 35% is not.
The extract may also contain sugar, corn syrup, caramel, colors, or stabilizers. All additives must be on the label, but the FDA doesn't require that the percentage of additives be listed. As vanilla is naturally sweet, it isn't necessary to use additional sweeteners, though some companies use 25% or more sugar in their extracts and some use only a small percentage of sugar as a stabilizer.
Adding 20% or more sugar to a newly made extract is like fortifying any alcoholic product. It takes the edge off the harshness of the un-aged product, which is, at least partially, why some companies continue to use a significant amount sugar in their flavorings.
Extracts made with premium beans and little to no sugar offer a fresh clean flavor to cuisine. Though these extracts may be expensive, the flavor is cleaner and it carries well to the finished product.
Vanilla ages during the time that it goes through the channels from factory to your shelf. Some companies hold the extracts in their manufacturing area for up to a year to make certain the extract is well aged before they ship it out.
Vanilla extracts continue to develop body and depth for about two years, at which time they stabilize. They will keep indefinitely as long as they're stored in a cool dark place such as a pantry or cupboard that's away from the stove or bright sun. Refrigeration is not recommended.
Comparing extract quality is a lot like comparing whiskeys. There's a significant difference between low-end and call- or name- brand Bourbon and Scotch. Part of the difference has to do with allowing the whiskey to age properly, without the use of chemical additives. The same is true for vanillas. Premium extracts may be more expensive, but the flavor will be significantly better because they've been made from the finest ingredients, contain few if any additives, and are naturally aged. This means that your fabulous secret family recipe cookies will be even better if you use quality vanilla extract.
The Totonaca people of the Gulf coast of Mexico were probably the first ones to cultivate vanilla. Vanilla first left Mexico in the early 1500 s on ships bound for spain. It was originally believed only to have value as a perfume.
Until the 19 th century, Mexico had the monoply in vanilla cultivation, but now Madagascar ( the island republic in the indian ocean ) and indonesia are the leading producers and exporters. Among the otehr vanilla growing countries besides Mexico are - India, Uganda (East africa ) ,Fiji, and Tonga and the comoros islands in the indian ocean.
Vanilla is the only edible fruit of the orchid family , the largest family of flowering plants in the world.
It isthe tropical orchid and there are about 150 varieties of vanilla. Though only two types -Bourbon and tahitian are used commercially.
Vanilla can also be distinguised from different growing zones as per their flavour and profile. Bourbon vanilla as per producer- Madagascar, comoros, reunion or the java beans produced from the java islands of Indonesia and Bali and the mexican vanilla are some to name. Tahitian vanilla is exclusive to Tahiti islands where it is grown.
They differ in flavour profile,organoleptic and analytic properties as a result of growing conditions , harvesting and the curing process. The bourbon vanilla ranks top in terms of quality and use.
In the vanilla pages you will find cultivation information from our grower farms located in the following places of vanilla cultivation which becomes our supply backbone.
MADAGASCAR :
Vanilla produced in Madagascar is called Bourbon vanilla. This is in great demand and fetches the highest price in international market. Madagascar used to meet 70% of the world supply during the 1990' s. Now the position has changes and the Mada beans are only next to Indonesia in its production volume. Area under the cultivation is about 25,000 Ha and the production is estimated to be about 1650 MT
Indonesia :
Indonesia was an insignificant producer with about 24 MT production during late 1940s. Later it increased production and became the worlds second largest producer during 1990's. Production went up in subsequent years and it stands as number one in prodction figures. Now it has vanilla in an area of 9689 ha with a production of 2102 MT. Java and Bali islands are the major producing areas of Indonesia.
COMOROS AND REUNION :
Other countries which produce bourbon vanilla are comoros and Reunion. The amount of production in Comoros is about 150 -200 MT and Reunion about 15-20 MT.
Pacific islands and Tahiti :
Tahiti islands in French Polynesia, which is another producer has renewed efforts to increase production to 150-200 Mt but fallen to lower levels later. Vanilla tahitensis grown in Tahiti islands has a fruity flavour.
Latin American Countries :
Jamaica, Gaudelope and Mexico are now small producers of vanilla. Mexico, the home of vanilla now produces about 300 tonnes annually.
Uganda and Tonga:
Uganda started commercial vanilla production in 1930's. During 1960's ther was considerable planting and production was about 50 tonnes. Of late vanilla culitvation is being revived. Tonga showed ups and down in vanilla production from 1998. Presently Tonga produces about 50 tonnes of vanilla annually.
The center of maximum world production of vanilla is getting shifted in course of time. From the native mexico it got shifted to sub sahran africa during 1950's and from ther to Countries in the pacific basin during the late nineties. The 2000's have brought in new entrants and new players including India, China, Malaysia, Myanmar, and other tropical countries including Papua Newguinea (PNG) . Major decisive factors is a god understanding and practices, areas, weather and post processing technolgical advances into vanilla by products to make vanilla available to more cutomers is the way vanilla markets will mature.
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Commercial vanilla is propagated by rooted stem cuttings. In vegetative propagation, the cuttings should be taken from healthy vigorous plants and may be cut from any part of the vine. We trail our mother vines in areca or such trees without allowing them to flower for production of mohter stock for planting. We provide technical support for planting and also help in undertsanding the physiology and agro practices required to harvest pods from least gestation periods.
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Vanilla as a shade crop grown in support of Glyricidia as a tertiary crop in plantations. High density of 2m x 1m is possible with well matured planting stocks. Consulting for setting up farm available.
Process of Harvesting the ripe pods and convert them into gourmet beans through a process of bourbon -killing, sweating, drying and conditioning. Process techniques that make for quality and high grade vanilla end products.
Vanilla Beans - Gourmet and extraction grades, vanilla paste, Vanilla pwoder, and vanilla extracts including vanilla absolute. Beans- A grade, B Grade and extraction. Vanilla paste for use in icecream, pastries and confectionery industry.
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