Vanilla, the aromatic and coveted spice, has a unique journey from its cultivation in the lush landscapes of Madagascar to its eventual export as a fragrant, flavorful commodity. This exquisite spice is primarily grown in the northeast region of Madagascar, specifically in the SAVA region and its surroundings, known for producing high-quality Vanilla Madagascar.
The vanilla cultivation process is a labour-intensive endeavour that demands meticulous care from start to finish. The entire lifecycle of vanilla is a testament to the dedication and hard work of those involved in its production.
Cultivation
Vanilla thrives in the northeast of Madagascar, where the SAVA region provides the ideal conditions for its growth. The quality and quantity of vanilla production are deeply influenced by the soil quality and climate in these areas.
Pollination
The vanilla cultivation journey begins with planting vanilla vines, and for three years, the plantation requires meticulous care—cutting weeds and tending to the vines. After this period, typically in October or November, the delicate flowers of the vanilla orchid appear. The intricate and time-consuming process of hand-pollination follows. Each flower is pollinated one by one, a laborious task that requires skilled hands and a deep understanding of the delicate vanilla orchid.
Bean Formation
After successful pollination, the vanilla beans start to emerge approximately seven to eight months later, around May / June. This extended waiting period adds to the anticipation, emphasising the patience and commitment required in the vanilla cultivation process.
Harvesting
The beans reach maturity after eight to nine months post-pollination. The harvesting process is meticulous, and each matured vanilla bean is carefully collected by hand, marking the culmination of months of hard work and dedication.
Boiling/Killing
Upon harvesting, the beans undergo the initial process known as boiling or killing. This crucial step, often carried out with precision, involves immersing the beans in water at specific temperatures. The guidance of experienced individuals, like those who have mastered this art over generations, ensures the Madagascar Vanilla Beans are prepared for the subsequent stages of processing.
Drying
Following boiling, the vanilla beans move to the drying phase. The beans are carefully laid out to lose excess moisture, intensifying their aroma. This step not only contributes to the development of the vanilla’s characteristic flavour but also highlights the intricate care involved in every aspect of the process.
Sweating
Sweating, the next step, involves wrapping the beans in blankets to allow them to release additional moisture. This process contributes to the development of the rich and complex flavours that make Madagascar vanilla renowned worldwide.
Shade Drying
The vanilla beans are then gently shade-dried, basking in the natural sunlight for a few hours each day. This step, repeated daily for a month, ensures that the beans achieve the perfect balance of flavours and aromas.
Sorting
Sorting is a meticulous task that classifies the vanilla beans based on their quality, length and characteristics. This final step, often done with great attention to detail, ensures that only the finest vanilla makes it to the next stage of the journey.
In conclusion
The complete lifecycle of vanilla is undeniably a labour of love. From the careful cultivation in the fertile soils of Madagascar to the precise and time-consuming processes that follow, each stage reflects the dedication of those involved in bringing this exquisite spice to our tables. The result is not just vanilla; it’s a culmination of passion, patience, and expertise—an aromatic testament to the artistry that goes into every pod.
By Anne Nayam,
Antananarivo, Madagascar
