Both varieties of vanilla beans are grown in tropical regions around the world. In recent years, Australia has been producing both Tahitian and Bourbon vanilla in steady quantities, although production may be small compared to major producers such as Madagascar and Indonesia, where large organic vanilla plantations are being planned.
Botany of Vanilla
There are as many as 110 varieties of vanilla in the world. The plants that produce vanilla beans (called herb beans in Asia) belong to the orchid family. Orchids are known for their beautiful flowers and their economic value in the horticultural industry, of which vanilla beans are the only genus that has economic importance as a food ingredient.
Vanilla is a fleshy, grassy, leafy ivy that grows 10 to 15 meters, parasitizing other plants and supporting itself with aerial roots. The roots grow all along the stem, in the opposite direction to the leaves. Stems are columnar and monocarpic, meaning that the main stem produces new stems, but they always remain subsidiary to the main stem. The leaves are flat, thick-fleshed, short-stemmed, bright green, oval or lance-shaped, with a pointed tip. In forests, they extend from the ground to the treetops, and the leaves are large and healthy enough to receive sunlight.
Vanilla flowers are fragrant, glossy, and light green to yellow in color. The flowers are about 8 cm in diameter, and usually three to four flowers bloom at the same time. Without pollination, the flowers last only one day.
The fruit, on the other hand, is a capsule, but it is considered a bean or pod in the trade. When harvested, they are 10-25 cm long and 1.5 cm in diameter. After they are harvested and dried, they emit an aromatic fragrance.
In Mexico and Central America, honey bees (meliponu) and hummingbirds pollinate vanilla flowers. Such natural pollination is not possible in other tropical regions. This kind of natural pollination is not possible in other tropical regions because there are no suitable natural pollinators, so artificial pollination is unavoidable in most areas where vanilla is grown.
The most effective artificial pollination method was invented in 1841 and is still in use today. The most effective method of artificial pollination was invented in 1841 and is still in use today: a small bamboo beak, about the size of a toothpick, is pressed against the side of the plant so that the stamens and pistils touch each other and pollen is transmitted. Pollination takes place early in the morning, just after flowering.
Wild vanilla is found in moist tropical jungles between sea level and about 600 meters above sea level. Vanilla prefers hot climates with high humidity and constant rainfall. The best temperature for vanilla production is 28°C (82°F), but temperatures between 21°C (70°F) and 30°C (86°F) are tolerated. The average rainfall requirement is 2000 mm in 10 months, with a dry period of 2 months during the flowering period, which is a prerequisite for vanilla production.
Vanilla beans, with their sweet, gentle, and alluring aroma produced by more than 2,000 different aromatic components, are the product of a miraculous curing process.
Vanilla beans are also known to have a calming effect. The sweet aroma of vanilla beans is a relaxing aroma that will relax you during coffee time.
Types of Vanilla
Of the 110 vanilla varieties, only two are used commercially: bourbon vanilla and Tahitian vanilla.
Variety: <Bourbon Vanilla
Scientific name Vanilla Planifolia Originating in Mexico, where vanilla originated, bourbon vanilla was transplanted by the French in the 1800s and grown on large plantations in Reunion. There it was known as Ile de Bourbon, hence the name. Mild, sweet and richly aromatic, bourbon vanilla is added to custard cream ice cream and beverages, and has a caramel-like flavor and a vanilla aroma familiar to us all.
Variety: <Tahitian Vanilla
Scientific name Vanilla Tahitensis It is thought to have been introduced to Tahiti and mutated there. Its appearance and aroma are characterized by flat, thick pods and a rich aroma similar to that of anise or musk, compared to bourbon vanilla.
Due to its low natural vanillin content, it is said to be ideal for making cookies, cakes and custard creams. The Tahitian vanilla variety is often used by chefs and pastry chefs in top hotels and restaurants.
Both varieties of vanilla beans are grown in tropical regions around the world. In recent years, Australia has been producing both Tahitian and Bourbon vanilla in steady quantities, although production may be small compared to major producers such as Madagascar and Indonesia, where large organic vanilla plantations are being planned. We expect to produce large quantities of high quality, excellent vanilla beans in the next five years.
Vanilla beans are the most labor-intensive crop in the world and therefore expensive. Tahitian vanilla is more difficult to produce, so its international list price is always higher than bourbon vanilla, but since it is universally used, we offer the same low price for both types of vanilla beans.
Translated with www.DeepL.com/Translator (free version)
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