Refining
and Packaging
A pre-sorting of pods on quality criteria will develop a specific discipline for controls based on the quality of vanilla.
During the first weeks, avoid compacting the beans in the boxes. These will be opened and monitored regularly to ensure that no mold growth or odor degradation occurs.
After several weeks of storage in this form, the aromatic bouquet of vanilla has greatly improved. Connoisseurs will recognize the favors and the texture of a product become stable. This stability will make the measurement of vanilla and set boot to finally be marketable. It says here that vanilla is prepared for export.
The marketable form is obviously a stable, classified, measured and set boot uniform in quality and length and having the characteristics favors vanilla. During storage, once again, many odor control will be achieved to detect quickly a bad product evolution.
The packaging is done in cartons of 25 kg, vanilla beans are bagged or packed in a greasy paper. This method of packaging allows for storage up to one year as such, protected from the air.
Between the harvest until the green pod vanilla prepared and stabilized with all the inherent characteristics of the product, at least 6 months will have elapsed.
More than 5 kg of green vanilla were needed to obtain 1 kg of refined vanilla.