Vanilla: A Symphony of Flavor and Aroma
The Vanilla
Vanilla aroma is widely recognized as the most widely used in the world, yet only 3% originates from vanilla beans. The remaining 97% is derived from the chemical synthesis of the vanillin molecule, simply known as "vanillin." This vanillin is produced from phenol or wood pulp residues containing lignin. Alternatively, a natural molecule can be transformed into vanillin, known as "natural aroma," typically sourced from ferulic acid in rice or cloves.
Numerous well-known products incorporate natural vanilla as a special ingredient. Examples include Coca-Cola Vanilla in the United States, Nestlé yogurts and desserts, premium ice creams, exquisite pastries, and perfumes such as J'Adore by Christian Dior, Obsession by Calvin Klein, and Opium by YSL. Interestingly, research from the Monell Chemical Senses Center in Philadelphia suggests that breast milk may even possess a vanilla flavor, a taste we yearn for throughout our lives.
However, the remarkable natural vanilla aroma and flavors are not solely derived from vanillin. Vanilla contains over 150 aromatic compounds, contributing to its full and intense flavor profile.
Originating from Mexico, the Aztecs used vanilla, known as "Tlilxochill," to enhance their "Xocoatl" drink made from cacao and honey. History recounts that Hernando Cortes, the Conqueror of Mexico, was invited by Emperor Montezuma to savor chocolate flavored with vanilla. Since then, this spice has been highly treasured, rare, and in great demand worldwide.
Vanilla sourced from the Indian Ocean region, including Madagascar, Comoros, Mauritius, and Reunion, where 80% of the global crop is produced, is commonly referred to as the "Bourbon" variety. This variety is considered the highest quality, boasting consistent fine organoleptic characteristics such as delicate floral aroma, creamy and woody notes, fullness, mellowness, and distinct hints of cacao and leather.
Vanilla beans are classified into different grades based on humidity and active ingredient content, including Gourmet beans ("Black"), Extraction grade ("Red"), as well as "Shorts" and "Cuts" grades.
Cultivation
The Vanilla tree belongs to the Orchidaceae family. The most widely cultivated varieties include:
Vanilla Planifolia or Fragrans: This variety is predominantly grown in the Indian Ocean region and is renowned for its exceptional quality.
Vanilla Tahitiensis: Originating from Polynesia and Papua New Guinea, this variety typically contains lower levels of vanillin and is primarily used in the perfume industry.
Vanilla Pompona: Hailing from tropical America, this variety is less extensively cultivated and utilized.
In Madagascar, approximately 80,000 families and 200,000 farmers are engaged in vanilla cultivation. It takes around three years to obtain the first fruit. Since there are no Mexican bees naturally present, the pollination process is carried out manually by the farmers. Each flower blooms for just one day, and over 700 million flowers are hand-pollinated annually in Madagascar. It is estimated that around 40,000 flowers need to be hand-pollinated to produce just one kilogram of fully matured vanilla.
Ugandan Vanilla – Time to Build the Alternative Sourcing
Often called the green gold from the pearl of Africa, Ugandan vanilla beans are a wonderful addition to the worlds most beloved flavor. Uganda, while not currently a huge producer of vanilla worldwide has come to be known for producing high-quality vanilla beans with high vanillin content.
Uganda has two dry seasons making it perfect for growing vanilla that is extremely fresh year around due to multiple harvests that can take place. We expect Ugandan production from the two annual harvests to increase significantly in the years ahead.
Planifolia GROUP is collaborating with a local partner to create a traceable vertical supply chain for its customers in the USA.
The objective of the program is to establish a sustainable and long-term supply chain between local Ugandan farmers and large commercial partners.
Sustainability and Traceability are the cornerstones of project.
Planifolia is collaborating with a local partner in Uganda for the implementation of a sustainable and traceable program. Planifolia acting as the service provider, will contract directly with a farmer network reaching 2,500 vanilla fields. Our 3 year objective is to reach over 5,000 famers and organically certify over 700 farmers for the program.
Current facilities in Uganda are capable of processing over 20 tons of cured vanilla beans per year. Our partner has worked and successfully implemented a similar traceable supply chain program in Madagascar.
Our Vanilla Certifications
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HACCP
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HALAL
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KOSHER
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FAIRTRADE
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ECOCERT
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RAINFOREST
The Art of Vanilla Preparation
At Planifolia Group's specialized unit in Madagascar, the traditional art of vanilla preparation, known as "curing," is a labor-intensive process carried out by our skilled experts. This intricate procedure consists of three main phases, each contributing to the bean's final aroma, flavor, and quality.
Quality: Our Commitment to Excellence
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Our goal is to deliver the finest Vanilla with exceptional flavor and aromas to the Flavor and Fragrances industry. Despite operating in a traditional market, we employ a scientific approach to meet our customers' requirements for consistent high quality, elevated vanillin content, optimal moisture levels, and freedom from microbiological contamination, molds, metallic particles, glass, and stones. We spare no effort to ensure these standards are upheld.
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Recognizing the potential hazards associated with metallic particles in the beans, we implement stringent measures. Each bean is double-checked before and after curing using a metal detector to prevent any presence of metallic particles.
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To ensure the utmost quality and adherence to standards, Planifolia Group implements HACCP protocols to analyze and mitigate risks to the health of our final customers. Official certifications further underscore our commitment to meeting the highest standards set by the Flavor and Fragrances and Food Industry.
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Tracing the journey of Vanilla beans from source to end-user is a challenging task. Some farmers produce only a few kilograms per year, and their locations may be remote, requiring days of travel on foot, by 4-wheel drive, or traditional boats. To address this, we have engaged external independent specialists (eight individuals working for Planifolia Group) who meticulously inspect each bean upon arrival, track its progress throughout its lifecycle and curing period, and ensure accurate monitoring of weight and humidity loss at each stage.