Vanilla discovery tour
Whether you're on a tour of the SAVA region exploring a national park or just travelling through Sambava, the de facto capital of the world's vanilla - a visit to one of the countless vanilla plantations as well as a vanilla preparation and export facility offers an insight into the lengthy and labour intensive transformation of vanilla orchids into the fragrant black vanilla bean that is the final product and baking ingredient that most people are familiar with.
What can be seen depends the time of the year and the activities that are ongoing during your visit. Usually, between May and June, the plucking of green vanilla beans happens across plantations along the northwest coast around Sambava, Antalaha and Vohemar as well as further afield into the countryside, while at higher altitudes, around Andapa and Marojejy, the harvesting usually takes place in July or August.
Following harvesting, green vanilla beans are traded at organised markets across the vanilla producing regions where buyers arrive to place competing bids for the yearly harvests offered by farmers and various cooperatives. A minimum price is set by the farmers and the government, which in 2022 was 75,000 Ar per kilogram of green vanilla.
The green vanilla are mostly sold to local exporters who will manage the months-long transforming process of green beans beans into the black vanilla beans.
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 dry 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. Grade A beans are preferred by chefs and for home baking. Yet, all grades can be used in cooking and baking. While grade A may have a stronger scent and a better appearance, the drier Grade B or even C with their relatively low moisture will offer the greatest volume per kilogram, giving more vanilla and flavour for the same weight.
In Madagascar, vanilla is rarely used in cooking or home baking and is almost exclusively sold as cash-crop for export. Since the price of black vanilla peaked at around USD 500 per kilo in 2018 and 2019, countless farmers have invested their time and effort in cultivating specifically vanilla.
Vanilla beans grow best in light but shaded conditions. Partly and fully grown green vanilla beans can be seen at plantations between March and up until harvesting time.
Apart from a magical flavours added to sweets, craft ice creams and cookies as well as countless deserts to drink products, vanilla is also used in essential oils, cosmetics, toiletries and perfumes as well as in medicines.
