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There are over 150 varieties of vanilla orchids (there are 27 varieties in South Florida alone), but only two species are used commercially to flavor and fragrance foods and beverages-- Bourbon and Tahitian. Bourbon beans are botanically known as Vanilla planifolia. Planifolia originated in central America, and particularly the south-eastern part of Mexico. Planifolia evolved subtly into Vanilla tahitensis, after living on Tahiti for about 160 years. In central America, the orchid was naturally pollinated by Euglossa viridissima, a species of ‘orchid bee.’ For several hundred years, Vanilla orchids were grown in other countries but no beans emerged as the orchid bee remained in Mexico. Near Madagascar, on the island of Reunion in 1848 there was a dramatic breakthrough in the cultivation of Vanilla. While working at a plant nursery and farm, an ex-slave named Edmond Albius discovered that by moving aside the rostellum, within the Orchid flower, and touching the anther and stigma together, this fertilized the plant and produced long green beans. ( Ecott, Tim Vanilla: Travels in search of the Ice Cream Orchid, New York, 2004 )
Over the next 150 years, Madagascar emerged as the largest grower of vanilla beans in the world. Unlike other agricultural crops, the amount of vanilla is comparably small with an output of about 2000 metric tons. (Ecott) The renowned Bourbon beans are grown in the S.A.V.A region, on the north-east coast of the island. S.A.V.A is the acronym for four towns in the Antsiranana Province. They are Sambava, Antalaha, Vohemar and Andapa. Bourbon vanilla is the term used for vanilla coming from Indian Ocean islands such as Madagascar, Comoros, and Reunion, which was the name of the Bourbon island when artificial pollination was discovered. |
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 Vanilla
is the most labor intensive-agricultural product in the world
(Ecott). It produces a flower that lasts for only several
hours each year. Growers must check the vines every day to
keep on the lookout for these flowers, and pollinate them
immediately. The Vanilla orchid can grow to over 100 feet.
After nine months of growth, the pods are hand-picked. At
this stage the pods are green and do not smell or taste like
vanilla; they have to be cured. First, they are immersed
in boiling water for 20 seconds, this stops photosynthesis.
They are then wrapped in blankets, sealing in the moist heat
for about 10 days to sweat. This helps draw out the Vanillin.
Then over the next 3 – 6 months the beans are brought out
to cure under the Madagascan sun in the morning, and placed
in cool, dark boxes in the afternoon. The curing process
is more of an art form than a science. Trying to speed up
or slow down the process can spoil the whole crop. The curing
process disrupts the cell wall structure, provoking an enzymatic
reaction which allows ferulic acid to degrade and transform
over time into vanillin and vanillic acid (Ecott). Beans
are sometimes massaged to keep them straight as they dry
out, as curved beans are less valuable. At the end of this
rigorous cycle, the beans have lost over 80% of their original
weight. Typically, Malagasy women sort the beans into 45
categories; based on length and quality. Long beans are 5.5
inches/ 14 cm and longer. Short beans are between 4 and 5.5
inches/ 10 – 14 cm. There are Brown beans that are typically
sold to the U.S., to be shredded for vanilla extract. Then
there are black beans, the most coveted, which are typically
sold into the European and gourmet markets. Bourbon beans
have a rich taste, a strong vanilla aroma, often creamy sweet
taste. Premium black vanilla occasionally exhibits a frosting
of Vanillin crystals. By contrast, no matter how they are
cured, or stored, Tahitian beans never produce this frosting
of white vanillin crystals on their surface (Ecott). |
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