1. History and Origin

From historic archives, the first records of vanilla date back to the fourteenth century, during the period when the Aztecs conquered the Totonacan Empire in México.

In 1519, Spaniards introduced vanilla to Europe. Hernán Cortés sent Francisco Montejo to Spain as a bearer of the profits from the expedition, together with a number of novel products, including vanilla.

In 1793, vanilla was taken to the Paris Botanical Gardens and subsequently introduced to England. In 1822, vanilla plants from France were sent to Réunion Island, from where the orchid was propagated throughout countries around the Indian Ocean, including Madagascar, where vanilla eventually became an important source of income.

2. Cultivation and Production

Vanilla plants are hand-pollinated to produce flowers, and the pods take approximately eight months to mature.

The main stages include:

1. Planting and pollination – Vanilla plants are cultivated and hand-pollinated to encourage flowering.

2. Harvesting – Mature green pods are harvested individually after approximately eight months of growth.

3. Enzymatic modification – Heat treatment is used as part of the curing process to initiate the desired transformation of the beans.

4. Sun drying – The beans are gradually dried to reduce moisture and prepare them for conditioning and storage.

3. Harvesting and Curing

To achieve a quality and sustainable yield, appropriate farming and post-harvest techniques need to be followed.

1. Mature, light-green beans with a tinge of yellow should be harvested individually, avoiding indiscriminate or broom harvesting.

2. Curing of the green beans should commence within a week of harvest.

3. For heat treatment, the temperature of the water should not exceed approximately 65–70°C.

4. Initial sweating should take place for approximately 24–48 hours. Extending this period may encourage rotting. Daily sun drying should be followed by controlled sweating to support proper fermentation.

5. The beans should be examined every day during sun drying and slow drying to help prevent infection.

6. Any mould noticed should be removed promptly, and affected beans should be kept separate from other beans.

7. The beans should continue to be checked regularly during the conditioning stage to help prevent infection.

4. Bourbon and Madagascar Vanilla

Bourbon vanilla, also known as Madagascar Bourbon vanilla, is produced from Vanilla planifolia plants originally introduced from the Americas. The term is traditionally associated with vanilla produced on Indian Ocean islands such as Madagascar, the Comoros and Réunion, formerly known as Île Bourbon.

Madagascar subsequently became one of the world's most important sources of vanilla, and vanilla production became an important source of income for the country.

5. Vanilla Quality and Grading

Vanilla quality is assessed according to several characteristics, including appearance, thickness, colour, uniformity, moisture, flexibility and the presence of blemishes.

Typical quality grades include:

1. First quality – Juicy, oily, chocolate-brown, perfectly formed vanilla sticks with minimal or no blemishes.

2. Second quality – Somewhat thinner pods with minor defects, such as flecks or scars.

3. Third and fourth quality – Determined according to factors such as thickness, colour, uniformity, number of flecks and degree of dryness.

Other classifications used in the vanilla trade include:

1. Bourbon vanilla

2. Mexican vanilla

3. Tahitian vanilla

4. Indonesian vanilla

6. Colour and Appearance

Colour is another important characteristic when differentiating vanilla beans.

Chocolate-brown vanilla is one of the most common types and is widely used by extract manufacturers.

Black vanilla, sometimes referred to as Gourmet Vanilla, consists of very dark, almost black beans. This type is commonly associated with culinary applications, including restaurants and domestic cooking.

7. Vanilla and the World Market

Interest in natural vanilla has increased worldwide, particularly as consumers and manufacturers seek alternatives to synthetic flavouring ingredients such as vanillin.

Natural vanilla contains numerous flavour compounds rather than only vanillin, contributing to its complex aroma and flavour profile.

Growing demand for natural vanilla has increased the value of the crop and encouraged cultivation in different parts of the world. Major vanilla-producing countries include Madagascar, Indonesia, China and México, together with other producing regions that contribute significantly to the world's vanilla supply.

Countries that cure vanilla and re-export the finished product can also generate significant economic value without undertaking all of the risks associated with primary agricultural production.

8. Our Vanilla Production Process

After the vanilla beans have been extracted, the vanilla pods can continue to be used in further applications.

In our process, vanilla pods are soaked in alcohol as part of the production of vanilla extract. After approximately three months, the same pods can then be used in our vanilla paste. This approach allows us to make further use of the vanilla material and helps us offer cost-effective vanilla products.

Our products are made using vanilla pods from which some of the beans have already been extracted. Because small fragments of beans and natural vanilla material remain within the pods, our ingredient description refers to pulverised vanilla pods and bean extractives.

To develop the flavour profile of our Madagascan vanilla extract and vanilla paste, and to provide value for money together with a creamy, vanilla-rich character, we use vanilla pods from Madagascar as well as mixed-origin pods.

Vanilla powder mix is made from spent, ground vanilla pods, sometimes referred to as exhausted vanilla powder. These pods have previously been used during vanilla extract production.

9. Our Vanilla Products

Our vanilla products are made without artificial ingredients. Their texture and quality reflect the natural vanilla material used in their production.

Unlike products that rely heavily on added syrups or artificial flavouring systems, our products are designed around natural vanilla ingredients.

Our vanilla extract and vanilla paste have their own distinctive flavour profiles. Their character comes from the combination of natural vanilla ingredients used in their formulation.