Explore our vanilla blog, tips, and discoveries about Madagascar vanilla

 

Story of the Month: Discover How Our Vanilla Is Grown and Harvested in Madagascar

 

Plantation de vanille Bourbon à Madagascar

 

1. Ideal Soil and Climate

 

In SAVA, eastern Madagascar, regular rainfall and organic‑rich soil create the perfect microclimate.
• Partial shade under the forest canopy protects pods from excessive sun.
• Cool nights promote slow, flavor‑intense maturation.

 

2. Hand Pollination

 

Vanilla flowers bloom for just one day: our local teams hand‑pollinate at dawn.
• Traditional technique passed down for generations.
• Over 80% success rate ensures a plentiful, consistent harvest.

 

3. Curing and Maturation

 

Harvested between June and September, pods are blanched then sun‑dried for 7–10 days.
• Morning blanching at 60 °C to start enzymatic reactions.
• Daytime drying and 6–12 months aging in ventilated boxes to fully develop complex aromas.

 

 

 

 

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