Difference between revisions of "Vanilla discovery tour"
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| − | '''Whether visiting a national park in the SAVA region or just passing through Sambava, the capital of the world's vanilla, a visit to a vanilla plantation and | + | '''Whether you're visiting a national park in the SAVA region or just passing through Sambava, the de facto capital of the world's vanilla cultivation and production, a visit to a vanilla plantation and preparation facility is the take-away experience of this part of the island.''' |
| − | What can be | + | What can be seen depends on the time of the year and and what activities are ongoing which can change slightly from year to year. During May and June, the harvesting of green vanilla beans take place in areas close to the northwest coast (Sambava, Antalaha, Vohemar and further inland). At higher altitudes, such as around Andapa, harvesting usually takes place in July/August. |
| − | Thereafter, the green vanilla is traded at market places around the region where vanilla buyers compete with each other at auctions where farmers are represented by | + | Thereafter, the green vanilla is traded at market places around the region where vanilla buyers compete with each other at auctions where the farmers are usually represented by cooperatives. These markets are regulated at government level, who set the minimum price of the the year's harvest and anticipaded demand of the global trade. Usually, they are bought by local expirters who manage the curing process, which is the months-long preparation in transforming the green beans into the black pods vanilla which are best known among consumers. At this stage, the beans are also graded, which means they are classified in into suitable end-uses: Grade A being Gourmet Quality, Grade B being Extract quality and Grade C which are so-called Cuts & Splits. The grading is defined by level of humidity, not necessarily quality. Low-humidity is more suitable for food large processing purposes sunce the beans can more easily be ground into powder and mixed in various food products. Grade B, or Extract grade, is a lose definition for vanilla beans that may typically be suitable for the production of vanilla extract while Grade A, being gourmet quality, in part based on their appearance. That being said, all grades can be used in cooking and baking. While Grade A may have a stonger smell of vanilla, the dryer Grade B and C with less mosture, while they may lack certain visual appearance, the vanilla will have a greater volume per kilogram, offering better value for money. |
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| + | Following the peak price of around USD 500 per kilo in 2018/2019, great many farmers and companies have invested in vanilla cultivation, which in Madagascar is almost only a cash-crop. Barely and of it's output is used locally fo cooking and baking. | ||
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| + | Vanilla beans grow best in light but shaded conditions and our plantation is located in a forested area by the beach close to the village of Benavony. Partly and fully grown green vanilla beans can be seen here between March and up until harvesting time in July. | ||
Revision as of 11:38, 12 July 2022
Whether you're visiting a national park in the SAVA region or just passing through Sambava, the de facto capital of the world's vanilla cultivation and production, a visit to a vanilla plantation and preparation facility is the take-away experience of this part of the island.
What can be seen depends on the time of the year and and what activities are ongoing which can change slightly from year to year. During May and June, the harvesting of green vanilla beans take place in areas close to the northwest coast (Sambava, Antalaha, Vohemar and further inland). At higher altitudes, such as around Andapa, harvesting usually takes place in July/August.
Thereafter, the green vanilla is traded at market places around the region where vanilla buyers compete with each other at auctions where the farmers are usually represented by cooperatives. These markets are regulated at government level, who set the minimum price of the the year's harvest and anticipaded demand of the global trade. Usually, they are bought by local expirters who manage the curing process, which is the months-long preparation in transforming the green beans into the black pods vanilla which are best known among consumers. At this stage, the beans are also graded, which means they are classified in into suitable end-uses: Grade A being Gourmet Quality, Grade B being Extract quality and Grade C which are so-called Cuts & Splits. The grading is defined by level of humidity, not necessarily quality. Low-humidity is more suitable for food large processing purposes sunce the beans can more easily be ground into powder and mixed in various food products. Grade B, or Extract grade, is a lose definition for vanilla beans that may typically be suitable for the production of vanilla extract while Grade A, being gourmet quality, in part based on their appearance. That being said, all grades can be used in cooking and baking. While Grade A may have a stonger smell of vanilla, the dryer Grade B and C with less mosture, while they may lack certain visual appearance, the vanilla will have a greater volume per kilogram, offering better value for money.
Following the peak price of around USD 500 per kilo in 2018/2019, great many farmers and companies have invested in vanilla cultivation, which in Madagascar is almost only a cash-crop. Barely and of it's output is used locally fo cooking and baking.
Vanilla beans grow best in light but shaded conditions and our plantation is located in a forested area by the beach close to the village of Benavony. Partly and fully grown green vanilla beans can be seen here between March and up until harvesting time in July.
