From flower to pod, the Vannosy way
At Vannosy, we use traditional, natural methods to grow and cure our prized organic vanilla pods.
Vanilla pods are one of the most labour-intensive crops in the world, needing a lot of love and attention. We use traditional, natural methods to grow and cure our prized organic vanilla pods.
STEP 1
Cultivation & pollination
In Mananara, Madagascar, our vanilla vines are tended with care and expertise until the beautiful green-yellow flowers form.
The flowers are only open for a few hours for one day and need to be hand pollinated. This is a skill that is passed on from generation to generation.
STEP 2
Harvesting
Bunches of green pods form and after six to nine months, they are hand picked at the best possible time for maximum flavour and quality.
However, the green pods don’t have their characteristic flavour or aroma yet… that comes with the mastered art of curing.
STEP 3
Picking & sorting
For 24 hours, the pods are Once these pods of perfection are picked, the green vanilla pods are hand sorted by size.
STEP 4
Washing & cooking
The pods are then dipped in hot water baths at 65 °C for 1 minute. This kills the pods, stops further growth and starts the enzymatic process that helps develop the flavour of vanilla.
STEP 5
Sweating
For 24 hours, the pods are wrapped up in blankets, densely packed, to keep them warm and humid. At the end of this stage, the colour has changed to brownish green. The pods then rest for more or less 48 hours in a dark place.
STEP 6
Sunning
The vanilla pods are laid out in the sun for 2-3 hours, depending on the weather and the sunshine. Then they are wrapped up again until the next day’s sunning.
This can take 3-4 months, subject to the pods and the weather. At this stage, the vanilla pods are massaged by hand to make sure the curing is even throughout. Once the pods are almost ready, they are laid out in drying boxes with enough space to air them out.
This is critical to help the flavour develop and reduce the moisture content, preventing decaying or moulding.
Packaging
STEP 7
The vanilla pods are sorted, graded, and wrapped in bundles. Then they are packed in wax paper ready to develop according to the different qualities or grades of pods.
The final cured pods are then sorted again, according to their quality and grade (size, colour, appearance, moisture and vanillin content).
They are then carefully packaged for exportation, to ensure the quality is retained.