Nevertheless, Madagascar remains by far the biggest producer of Vanilla beans, and its "bourbon" quality is indisputably the most popular variety on the market. With a harvest of 1,200 to 1,800 tons per year, Madagascar continues to produce more than 70% of the world's vanilla.
The other main producers are the Comoros, Uganda, India and Indonesia. Papua New Guinea produces beans that blend the classic Vanilla planifolia with the tahitensis variety, which grows in the Pacific region and has a different aromatic and olfactory profile.
Madagascan Vanilla is cultivated in the northeastern part of the island, in the Sava coastal region near the cities of Vohemar, Sambava, Antalaha and Andapa. Several thousand farmers harvest Vanilla from a few dozen vines each, planted in shady areas of the forest or in gardens on stakes. A network of markets and collectors gather the beans from these small producers. The green beans harvested in July and August are scalded and then dried for a few months before being exported in January or February, by which time they have turned brown or black. This process allows the vanillin precursors (glucovanillin) in the beans to transform into vanillin, the molecule that structures the flavor and aroma of Vanilla.
Vanilla extracts are derived from processed beans using a wide variety of techniques to produce different types of products: infusions, oleoresins, absolutes, etc. The extracts are usually titrated with vanillin.
has been gathering and processing Vanilla since 1994. At our site in Ambanja, Vanilla is grown intensively under artificial shad in order to study the parameters of its cultivation, scalding and drying.
In addition, our network of collectors enables us to choose the finest batches of beans to be exported and extracted in our workshops in Le Sen (France), under conditions that meet the highest European manufacturing practises.