Why SAVA Madagascar Vanilla?
Madagascar produces close to 85% of vanilla in the world. Madagascar vanilla mainly grows in the SAVA region (Sambava, Antalaha, Vohemar, Andapa), located in the North East part of the island, and represents an integral part of the population income.
The humid climate of the SAVA region gives an ideal accommodation of vanilla plants. Average annual temperatures in the region are between 18°C and 30°C. The average rainfall is abundant throughout the year and reach their peaks in February-March.
How is vanilla produced?
Growing and harvesting vanilla is a labor-intensive process of planting, harvesting, and curing. Vanilla plants take about three years to mature and produce beans. About 6kg of green vanilla beans are needed to produce 1kg of black beans.
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Planting
The first flowering occurs 3 years after planting.
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Blossoming
mid-September to mid-December
Vanilla orchids produce racemes attached to the vine and grow upward toward the sunlight. Typically one flower blooms at a time with each raceme.
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Pollination
mid-September to mid-December
During blossoming, workers have 12 hours to pollinate. (6 weeks – 2 months)
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Harvest
June - July
The beans are ready to harvest when the tips become yellow. Pods are picked daily as soon as they are ready. (7-9 months after pollination)
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Blanching
Curing should begin within 1 week of harvest. (2-3 minute process, wood fire at 65ºC)
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Sweating
Allows for oxidation and enzymatic hydrolysis, then the “sweated” vanilla beans are usually placed on wool blanket. (24-48 hours)
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Drying
August - September
Using methods of either sun drying, shade drying, or rack drying, beans are removed for conditioning, sorting, and are straightened by hand. The beans are bundled by 50 beans, wrapped in wax paper, then placed in wax paper-lined, wood conditioning boxes. (3 months)
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Selecting
October - January
Culled by color, length, moisture content—the beans are sorted by quality category.
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Conditioning
February - March
The beans are packed by categories. For extraction, moisture and vanillin content are most important. Lastly, the beans are given a final grading and packed for shipment.
How is the best vanilla distinguished?
The best pods will have a length of at least 15 centimeters (6 inches), with no split, no scars, nor dry. The most outstanding quality pods are frosted by the vanillin, the aromatic component, which crystallize on the surface.
How is vanilla extract made?
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