Vanilla County is committed to provide you with a luscious taste of one of the most sought after ingredients of the world, Bourbon Vanilla.
40 years of trust integrated with valuable time-tested knowledge of organic cultivation from a local family of farmers combines to produce robust vanilla beans of supreme quality that cater to export needs of the most demanding global markets, US & Europe.
Delve deeper in the heart of Sava, Madagascar to find out more about the driving ingredient behind the world’s favourite confectionery, beverage and perfume industry.
Madagascar a small island country in the Indian Ocean may not rank in the top five dream destination places for most people in the world but in the world of vanilla cultivation, the importance of the second largest island country is indispensable. With ideal temperature conditions available; hot humid weather, tropical rainforest and moderate rainfall, the growth of vanilla orchids, Vanilla Planifolia (scientific name) is the most natural occurrence in Madagascar.
The Sava, the north-eastern region of Madagascar is hailed the world over as the nerve-centre of Bourbon Vanilla production. Bourbon is a superior quality of Vanilla originating from the Madagascar region. Earlier, Vanilla that came from the island of Reunion referred to as Ile Bourbon was referred to as Bourbon Vanilla but now any vanilla bean or extract that comes from Madagascar is knighted as Bourbon Vanilla.
This rich Vanilla variety is recognized by its distinct aroma and when added to any beverage or confectionary item whether for commercial or domestic purposes enhances the flavour by manifolds.
What makes Bourbon Vanilla the second most expensive spice in the world is its labour-intensive production. From the first mile to the last, we have completely placed our trust in the experienced hands of our valued Malagasy family who carry the legacy of organic farming knowledge and implement it during the curing process.
In a situation where natural pollination by bees is not an option, farmers spend hours hand pollinating the pods. Once the beans reach the distinctive yellowish ripe stage in the eighth or ninth month, they are picked and sorted. They are then boiled in water to stop the photosynthesis process. After this, the beans are alternated with exposure to sunlight in one part of the day and kept wrapped in a blanket the rest of the day to soak up the heat. This step goes on for weeks to enable the moisture content to reduce slowly and organically. Following this step, the beans are kept in wooden boxes for a couple of weeks to further lower moisture content and develop the unforgettable vanilla scent.
We understand your requirement and provide quality works.
Mr. Jaozandry Tony Ricco :
+ 261 320537171
Ms. Iarisoa Fanomezana Bienvenue :
+ 261 324037171
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