Papua New Guinea Vanilla - 18cm - PAPUA

Traceability and quality analysis of each batch produced :

- Best Before Date : 12/2027

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

- Origin : Papua New Guinea

- Lot No. : VDP SI PAP 1000

CHARACTERISTICS :

- Trade name : Papua New Guinea Vanilla

- Scientific name : Vanilla planifolia

- Grade : Gourmet, Black Unsplit (NNF)

- Origin : Papua New Guinea

- Length (cm) : 18 to 20 cm

- Vanillin content (%) : 1.6 to 2.2%

- Moisture content (%) : 25% to 30%

- Color : Black, Brown, Dark brown

- Quality : Unsplit

- Classification : Black Gourmet

- Packaging : Food 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-sealed or wrapped in vanilla paper

in a tightly sealed box

after opening, away from light, humidity, and heat.

Avoid significant thermal shocks.

ORGANOLEPTIC CHARACTERISTICS :

Aspect / Appearance : Flexible, fleshy and supple pod

Color : Black, Brown, Dark brown

Pod weight : 2 to 6g

HISTORY :

Vanilla from Papua New Guinea is produced from the vanilla variety tahitensis, which is also known as Tahitian vanilla.

It is cultivated in the islands of Papua New Guinea and in some regions of Australia.

Tahitensis vanilla is characterized by its robust shape and pods that are shorter and thicker than Bourbon vanilla (planifolia).

It has a more fruity and less woody aroma than Bourbon vanilla.

It is important to note that vanilla from Papua New Guinea is still little known and little produced compared to other vanilla varieties, so the price is generally higher than Bourbon vanilla or Madagascan vanilla.

CULTIVATION :

• Vanilla plants are grown from seeds or cuttings.

• Vanilla plants are then transplanted into greenhouses or open fields, where they need 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 it naturally in vanilla growing areas.

• It takes about 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.