VANILLA

AUTHENTIC PRODUCTS

VANILLA
EXPERTISE

We are experts in our field and master all the steps in the vanilla preparation process. This know-how allows us to enhance this spice and extract the best from it. Vanilla requires technical facilities suited to each stage of its preparation.

QUALITY
CONTROL

Authentic Products know-how is a guarantee of the final quality of the vanilla. This quality is guaranteed through inspection of the vanilla by recognized organizations (Ecocert, Flocert, Ecovadis) but also through internal checks throughout the traceability chain. A first check is carried out by our teams in Madagascar and then again on reception of the vanilla in France, with particular attention paid to microbial, chemical and physical hazards.

The plant and fertilization Vanilla is a climbing plant of the Orchid family
and is native to Central America.
It is essentially an undergrowth plant that needs
enough shade to avoid direct sunlight on the leaves and stems.
The flowers appear in clusters and are then pollinated manually
with a needle or thorn.
Vanilla requires a rich, well-drained soil to limit diseases
such as phytophtora and fusarium. 9 months Scalding and sweating Immersion of the vanilla pods in water at around 60°C.
This step kills the vegetative tissue of the pods.
After 24 hours, the pods are more flexible and their color
is chocolate brown.
Scalding breaks down vanillin precursor molecules.
Sweating allows hydrolysis of glucovanillin
by glucosidases, transforming it into vanillin. 3 minutes Sun drying The vanilla pods are exposed to the morning
sun for 3 to 5 hours a day for about 10 days.
They are turned during this process,
so that they dry evenly. During sun drying,
part of the vanillin breaks down into different
constituents that contribute to the development
of the complex aromatic bouquet of vanilla. 10 days Drying in the shade The vanilla pods are then placed on racks in airy,
ventilated warehouses.
They are turned and checked daily. 2 month Sorting The vanilla pods are sorted
according to their moisture content,
color and quality. The more moist a vanilla, the darker,
suppler and fleshier it becomes.
Conversely, the drier the pod, the more
its color changes to reddish hues. Conditioning and grading After sorting by quality, the pods are stored in closed boxes.
During this period, the aromas intensify and mature.
The pods are checked each week,
to rule out any potential defects.
They are then sorted again by quality,
measured and then grouped
into uniform bundles for sale. 3 month

VANILLA Mexico See > French Polynesia Tahiti See > Ecuador Uganda Comoro Islands Madasgacar Papua New Guinea See > See > See > See > See > Back to the map French Polynesia – Tahiti Cultivated on the islands of Raiatea, Tahaa and Bora-Bora, so-called Tahitian vanilla is one of the most popular vanillas in the world. Tahitian vanilla is very fleshy, very broad and very matte in appearance. Production volumes are limited. Tahitensis species MEXICO Back to the map Mexico is the historic birthplace of vanilla. It is mainly cultivated in the eastern coastal and mountainous region of Mexico: Totonacapan. Production volumes are limited. Planifolia species UGANDA Uganda benefits from two rainy seasons and two vanilla harvests in January and July (the main crop). This vanilla is often recommended for savory uses. Uganda is the 3rd largest vanilla producer in the world, and most of its production goes to the United States for processing. Planifolia species Back to the map Comoro Island Made up of 4 islands: Mayotte and three independent islands, Mohéli, Grande Comore and Anjouan, which form the Union of the Comoros. Vanilla from Comoros is broad, flat and often has a high vanillin content. Planifolia species Or Fragrans Bourbon Vanilla Back to the map Papua New Guinea New Guinea is unusual in that two botanical species are cultivated here, Tahitensis and Planifolia. Papua New Guinea and its neighbor Indonesia together form the world’s second largest vanilla producer. Tahitensis And Planifolia species Back to the map MADAGASCAR Madagascar is the world’s leading vanilla producer (over 80%). Production is concentrated in the SAVA region (Sambava, Antalaha, Vohemar, Andapa) in the north-east of the island. Planifolia species Bourbon Vanilla Back to the map Papua New Guinea New Guinea is unusual in that two botanical species are cultivated here, Tahitensis and Planifolia. Papua New Guinea and its neighbor Indonesia together form the world’s second largest vanilla producer. Tahitensis And Planifolia species Back to the map ECUADOR Produced not far from the city of Quito, this vanilla of the Tahitensis variety develops particularly intoxicating notes of chocolate and cherry liqueur. Tahitensis species Back to the map Back to the map French Polynesia – Tahiti Cultivated on the islands of Raiatea, Tahaa and Bora-Bora, so-called Tahitian vanilla is one of the most popular vanillas in the world. Tahitian vanilla is very fleshy, very broad and very matte in appearance. Production volumes are limited. Tahitensis species contour des Comores