Production process

The phases of preparing the vanilla pods

Location: Nosy Komba
Altitude: 400 m
Terrain: Sandstone and shales
Exposure: South / South-East

When vanilla beans are harvested, they have no scent. They contain only the materials necessary for the subsequent formation of the aroma.
This is why the pods must be treated under the best conditions to allow the triggering of enzymatic reactions, through glucosidases, which lead to the formation of aroma. This is the aim of the different operations which constitute the preparation. Malagasy law prohibits the purchase of immature pods, because they require more care in preparation and result in an inferior product.

After the vanilla harvest, there are no less than 6 stages and approximately 7 months for its preparation. Compliance with these steps guarantees the development of the best aromas:

  • Sorting according to condition and size of pods
  • Mortification and scalding at 68° then perspiration
  • Fermentation in steaming boxes for 48 to 72 hours
  • Sun drying 3 hours per day for 10 days
  • Drying in the shade for 2 to 3 months
  • Stay in trunk for another 2 months refining the perfume