Madagascar Vanilla +16cm - TANANA

Traceability and quality analysis of each production batch:

- Best Before Date: 12/2027

(Date until which your product retains all its qualities, provided it has been stored in good conditions. Products whose best before date has passed can be consumed without risk to the consumer).

- Origin: Madagascar

- Batch No. : VDM DV TAN 1000

CHARACTERISTICS:

- Commercial name: Madagascar Vanilla, Vanilla pods,

Bourbon Vanilla from Madagascar

- Scientific name: Vanilla planifolia

- Grade: Gourmet, Black Unsplit (NNF)

- Origin: Madagascar

- Length (cm): 16 cm

- Vanillin content (%): 1.6 to 2.2%

- Humidity rate (%): 30% to 38%

- Color: Black, Brown, Dark brown

- Quality : Unsplit

- Classification: Black Gourmet

- Packaging: Food-grade vacuum bags.

- Best Before Date (DDM): 24 months.

Vanilla is a living product, it loses its moisture

over time without losing its aromatic properties.

- Storage conditions : < 20°C.

Vacuum-packed or wrapped in vanilla paper

in a tightly sealed box

after opening, away from light, humidity, heat.

Avoid significant thermal shocks.

ORGANOLEPTIC CHARACTERISTICS:

Appearance: Flexible, fleshy, and supple pod

Color: Black, Brown, Dark brown

Pod weight: 2 to 6g

HISTORY:

Madagascar vanilla pods are produced from the planifolia vanilla variety, also known as bourbon vanilla.

Madagascar is the world's largest producer of vanilla, producing approximately 80% of the vanilla exported globally.

Madagascar vanilla pods are known for their rich and complex aroma, with notes of chocolate, caramel, and red fruits.

Vanilla cultivation in Madagascar is generally carried out on a large scale by farmers and businesses, mainly in the coastal regions of the North and East of the island.

CULTIVATION:

• Vanilla plants are grown from seeds or cuttings.

• Vanilla plants are then transplanted into greenhouses or open fields, where they require a number of specific conditions to thrive, such as a warm and humid tropical climate, direct sunlight, and well-drained soil.

• Vanilla flowers must be hand-pollinated, as there are no insects to do so naturally in vanilla growing areas.

• It takes approximately 9 months for vanilla pods to mature after pollination.

• Vanilla pods are then harvested at maturity, then processed by maceration and drying to develop their aroma and flavor.

• Planifolia vanilla is considered one of the most expensive and rarest varieties of vanilla because it is a laborious and time-consuming process to cultivate.