Vanilla Tahitensis

 

What is Vanilla?

The vanilla vine is a plant from the orchid family. It is a vine which grows in the middle of humid tropical forests. In its wild state, it grows and clings to tree trunks with the help of tendrils. This orchid grows well in rich humus soil in deep and humid valleys.

There are many kinds of vanilla orchids of which few have aromatic properties. The most sought after and cultivated are Vanilla Tahitensis from Tahiti and its outer islands and Vanilla Fragrans (Bourbon vanilla) from Madagascar, Reunion island, Indonesia, Mexico.....

    The Different Stages of Production  

 
   

1- Plantation/Cultivation Methods
The vines are planted by using vanilla cuttings embedded in vegetable compost at the foot of a stake which serves as a support.

2 - Blossoming
On average it takes two to three years before the vine produces its first flowers.
These yellow-green flowers are short-lived (only a few hours during the day).
The flowering season occurs over a period of approximately 3 months, between July and September and only once a year.

3 - Pollination or Matching of flowers
To produce a vanilla bean, man has to intervene.
The rostellum is lifted with the aid of a wooden stick and placed under the stamen.
Some pressure with a finger is applied to cause the pollen to make contact with the stigmata.

Following fertilization of the flower, its stem lengthens and works its way towards the ground: the vanilla bean is in the process of development.
One must wait 2 months for the dried flower to drop off. The pod has now reached its full length. However, the pod does not reach full maturity until the end of the ninth month.

4 - The Harvest
The harvest takes place once the fruit has reached its full length, when it is yellow brown in colour (approximately nine months after pollination).

The characteristic and advantage of the Vanilla Tahitensis is that it does not split upon maturity. The harvest, therefore, may be delayed until full maturity so Its taste and aromatic qualities will be greatly enhanced.

The Curing (the vanilla drying process)

The drying process involves developing the flavour and allows for good preservation of the pod. This process takes place over a period of 4 to 5 months.

First, the pods are packed in a cool place until they are completely browned (between 5 to 10 days). After that, according to the Tahitian process, they are washed in clear water.

Then comes the time of exposure to the mild morning sun (for about one month). When the vanilla pods have been sufficiently exposed to the sun they are placed to dry in a shaded and aerated area for a period of 40 days to reduce the moisture content.
In the last stage (The Maturing Process), the vanilla pods are packed and left in cartons. The flavour and aroma are greatly improved and refined. This stage lasts between 60 and 90 days.
 
       
       
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