An exceptional origin
The story of Madagascar vanilla
Madagascar vanilla, mainly from the species Vanilla planifolia, is renowned worldwide for its rich, sweet and complex aroma. Grown in the island's unique tropical environment, it benefits from ideal climate conditions, a long tradition of cultivation and the know-how of local farmers.
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Harvest
Harvesting at the right time
Vanilla pods are harvested when they reach the right level of maturity, before they naturally split open. Harvesting at the correct time is crucial for developing the characteristic aroma and ensuring high quality beans.
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From green pods to vanilla beans
After harvesting, vanilla undergoes a series of steps that develop its characteristic aroma, colour and texture. Each stage contributes to the finished product, from the initial sorting of green pods to the final grading and packaging.
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01 Harvest
Mature green pods are carefully selected and harvested at the right time.
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02 Sorting
Pods are sorted to ensure they meet quality requirements.
03 Blanching
Freshly harvested pods are briefly heated in hot water to initiate the curing process.
04 Fermentation
Pods are kept warm and wrapped, allowing natural enzymatic reactions to develop flavour and colour.
05 Drying
Pods are gradually dried in the sun and shade over several weeks, with careful monitoring.
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06 Aging
The beans are rested and conditioned for several months to develop their final aroma, texture and appearance.
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07 Grading
Beans are carefully sorted and graded based on appearance, length, flexibility, moisture and aroma.
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08 Packaging
The beans are packed in food-grade bags and placed in unprinted cartons to protect their quality.