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'''Whether one is exploring one of the nationals a national park in the SAVA region or travelling through Sambava, a visit to a vanilla plantation and a preparation facility offers those who are curious aboout vanilla an insight into how the orchid plant is transformed from an orchid into fragrant black vanilla beans.'''
What can be seen depends on the activities that are happening ongoing at the timeof your visit, which can varies slightly from season to season. Generally speakingUsually, between May and June, the plucking of green vanilla beans happen along the northwest coast around Sambava, Antalaha and Vohemar as well as further into the countryside, while at higher altitudes, around Andapa and Marojejy, harvesting usually takes place in July or August.
The green vanilla is bought mostly by local exporters who threafter manage the months-long transforming process of the green beans beans into the black pods that familiar to most peoplevanilla ready for export.
Througout the transformation, also known as the curing process, the beans are graded and grouped into classifications based on suitability for different end-uses: Grade A being Gourmet Quality, Grade B Extract quality and Grade C which are also known as Cuts & Splits.
The classifications are defined by the level of humidity. Low-humidity beans are suitable for large food processing purposes, since the dryer beans are easily ground into powder and mixed into various food products. Grade B, or Extract grade vanilla beans, is a definition for the vanilla beans that are typically intended for the production of vanilla extracts while Grade A beans, or gourmet quality, are selected in part for their appearance. Quality Grade A beans are usually preferred by chefs for home baking purposes.
