How Vanilla is Made
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When you think about Vanilla, you probably think about its origins and the process of harvesting and curing it. The process of vanilla production has several stages, including origins, harvesting, curing, and price. If you're curious about the vanilla bean's production process, read this article to discover the basics. There's a lot to learn about this tasty bean! You'll be able to appreciate the many ways it can be used.
Origins
The humble vanilla bean traces its roots back to the ancient Totonac people of Mexico in the area of Paplanta (present day Veracruz). These indigenous people used the vanilla bean to sweeten their xocoatl, or chocolate drink. The Aztecs, who conquered Totonacos in 1427, also enjoyed the sweet taste of the vanilla. They called it "tlilxochitl," and the Totonacs eventually cultivated it as a tribute to the conquering emperor Montezuma.
Harvesting
If you're interested in growing vanilla for commercial purposes, you've probably heard about the process of harvesting the fruit. This method involves cutting a vine section, which usually has six or more leaf nodes and an opposite root per leaf. The lower leaves are then buried in loose soil at the base of the support. The upper roots, however, cling to the support and grow downwards. If conditions are right, this process can begin within a year.
Curing
A careful curing process is the key to the quality of your vanilla. It is crucial that you begin the curing process within 24 hours of harvesting, as it will take several months to produce a single pound of vanilla beans. Beans are exposed to hot water ( 60-65c) or sun heat to stop growth and start enzyme activity. Enzymes b-glucosidase and peroxidase activity changes dynamically during the curing process. The heating process activates the reactions and then gradually denatures the enzymes over time. After 29 days, they were detected at 20 percent and 20% respectively.
A long-term, sustainable supply of quality vanilla benefits the economy of vanilla producing nations, which is why foreign flavor companies work with local farmers to train them in better cultivation and curing techniques, improving traceability and reducing theft, build primary schools, organize health insurance, and create local farmer cooperatives for stronger bargaining power. Harvesting unripe beans to avoid theft and selling outside regulated channels is a real problem. There are efforts to curtail this activity but enforcement varies and it remains a critical issue.
Synthetic vanilla
While the rich flavour of natural vanilla is prized, its high price often makes the process of making synthetic vanilla an attractive option for producers. Synthetic vanillin, the chemical compound that gives vanilla its signature flavor, can be made from a variety of compounds. Guaiacol, derived from fossil fuel precursors, lignin from paper production byproducts, plant sugars from fermentation and even castoreum ( secretions from beaver anal glands) can be used to create artificial vanillin, though castoreum is hard to obtain and is rarely used. Fortunately, there are now many brands of synthetic vanilla available.
Sustainability
The relationship between commodities and sustainability is particularly strong in the case of vanilla. Production of vanilla is dependent on poor smallholder farmers and has received much attention from sustainability initiatives, but it has also seen a recent price spike. The April 2017 high quality Vanilla planifolia reached $600 per kg, more than a 14-fold increase since 2013. While vanilla price increases are a welcome source of income for upstream actors, the situation poses complex challenges on economic, social and environmental sustainability.