Vanilla production in Madagascar is a meticulous journey that requires approximately 2–3 years before the first harvest, followed by an additional 5–6 months of traditional curing. The renowned quality of Madagascar Bourbon vanilla is the result of generations of expertise applied at every stage.
1. Land Selection & Planting
• Selection of fertile, well-drained and lightly shaded soil.
• Installation of living or artificial support trees.
• Planting 80–120 cm Vanilla planifolia cuttings at the beginning
of the rainy season.
2. Plantation Maintenance
• Regular weeding and mulching.
• Pruning vines and support trees.
• Natural shade management.
• Protection against pests and diseases.
3. Flowering & Manual Pollination
Madagascar has no natural pollinating bee for vanilla. Every flower is therefore pollinated by hand using a fine bamboo stick or thorn during the morning it opens.
4. Pod Development
After successful pollination, each pod develops for approximately 8–9 months. Farmers continuously monitor growth and remove defective pods to maintain premium quality.
5. Harvest
Harvesting takes place between June and September, when each vanilla pod reaches optimal maturity. Every pod is hand-picked carefully to preserve its quality.
6. Traditional Curing
The curing process is what creates the distinctive aroma of Madagascar Bourbon vanilla.
a. Scalding
Fresh green pods are immersed in hot water (63–65°C) to stop their growth and initiate enzymatic reactions.
b. Sweating
The pods are wrapped in blankets and placed inside wooden boxes for natural fermentation over several days.
c. Drying
Vanilla is alternately exposed to the sun and rested in the shade for several weeks until reaching approximately 30–35% moisture content.
d. Conditioning
Finally, the beans mature inside closed trunks for 2–3 months, allowing their rich Bourbon fragrance to fully develop.
7. Sorting & Grading
Each bean is graded according to length, color, flexibility, moisture, and visual quality before being classified into Gourmet, TK Black, TK Red and other commercial grades.
8. Packaging & Export
Finished vanilla is bundled or vacuum-packed, prepared in export cartons, and shipped with the necessary phytosanitary and origin certificates for international trade.