The cultivation of vanilla
Our expertise is unique, each season represents a stage in the culture of the plant :
From January to April
we proceeded to uproot
weeds on the land productive.
From May to June
is the picking of all production vanilla still green.
From July to August
Scalding : this first step consits immersing the baskets containing the green vanilla beans in water heated to 65 °. This process takes 3 minutes and allows the mortification of pods.
Steaming : This is the filing of cloves in large wooden crates padded blankets for 12 hours. Thus we get the chocolate color of the vanilla bean.
Catalysis of fermentation allows the further development of the fragrance.
Drying : the pods are available on racks in the sun for 1 to 2 weeks, then after sorting in the shade for several months.
From September to December
there goes the work of the vanilla flower of the future harvest, known as fertilization of the flower.
For the vanilla aroma has several careful steps must also be respected.
The final 3 steps
Setting trunk : vanilla beans will stay at least 8 months in wooden trunks lined of parchment paper, thus the flavor will develop gradually.
Sorting : at the end of sun drying, the beans are sorted out vanilla domestic housewife also called the finest fruits are selected and used for retail. These are again sorted into several categories, before continuing to dry on racks inside the workshop preparation. Pods are lower quality for trade in industrial and food market are used for the preparation of vanilla extract or vanilla powder (synthetic vanilla).
Sizing : pods are measured one after the other, the longest are the most prestigious, they are bundled before being packaged for marketing.
