Allergens & compositions

Allergens and Composition of Vanilla

The Way to Grow

Vanilla can only thrive between 10 and 20° north and south latitudes and at an altitude of less than 700 meters. The average temperature should be between 21 and 31°C. The soil must be well-drained and rich in organic matter, with a balanced humidity between sun and shade.

The vanilla plant requires support to help it climb and find shade. In vanilla plantations, small trees are usually planted that can support the vanilla plant's weight, such as the Indian pine nut, avocado, or coffee tree.

When the pod reaches its final size, it has a bright green tint. Around the seventh or eighth month, depending on the weather conditions, the tips of the pods gradually turn yellow, indicating maturity.

The production process of Madagascar vanilla includes flowering and fertilization from mid-September to mid-October, punching of the pods between November and February, and harvesting of the pods from June to September.

It is estimated that 20,000 to 25,000 vines are needed to produce one ton of marketable vanilla. Plantation longevity varies, with peak yields around the fifth year. Vanilla typically flowers in its third year of planting, with one plant producing 40 to 120 pods.

Production and Origin

Madagascar is the leading producer of Bourbon vanilla, followed by the Comoros and Réunion. Together, they form the "vanilla alliance" and supply 80% of the world's production. Vanilla is the world's leading flavoring, used in various products such as soaps, detergents, and food.

Varieties or Species

The genus includes 117 species, but only 3 are exploited for vanilla:

• Vanilla Planifolia or Vanilla Fragrans: produces Bourbon vanilla.
• Vanilla Pompona : produces vanillon, vanilla from West India.
• Vanilla Tahitensis : Tahitian vanilla.

Madagascar vanilla benefits from the "BOURBON" label, created in 1964, for vanilla from Vanilla Planifolia.

Preparation Process

• Scalding: The pods are boiled in water at 65°C for 3 minutes.
• Oven: The still warm pods are placed in blankets to brown them and develop the aromas.
• Drying: The pods are first dried in the sun for about 10 days, then in the shade for 1 to 2 months.
• Refining: The pods are stored in wooden trunks for 8 months to develop their aroma, with regular checks to prevent mold.

Classification of Pods

• Unsplit Gourmet Black Vanilla: 30 to 35% humidity, vanillin content between 1.6 and 2.2%.
• Split Gourmet Black Vanilla: 30 to 38% moisture, fully ripe.
• Vanilla TK: 25 to 30% humidity, vanillin content between 1.6 and 2.2%.
• European Red Vanilla: 20 to 25% moisture, unsplit or split.
• US-style Red Vanilla: less than 20% humidity, vanillin content between 1.2 and 2.2%.
• Frosted or Crystallized Vanilla: development of vanillin crystals on the surface, higher vanillin content.

Storage and Expiration Date

To maximize the shelf life of vanilla beans, store them in a cool, dark place away from heat and direct sunlight.

Vanilla beans don't spoil, but they lose their potency over time. When stored properly, they typically maintain optimal quality for 3 to 4 years at room temperature.

Composition of Vanilla

Composition	Value (percentage)
Water	24%
Glucose	20%
Fats	11 to 15%
Mineral Salts	4 to 5%
Aroma	2 to 4%

Characteristics of Vanilla

• Low calorie
• Strong aromatic power
• Source of antioxidant phenols
• Slows down aging
• Promotes digestive well-being
• Aphrodisiac virtues
• Anti-stress

Allergen Conditions

In Madagascar, the pods are grown organically without radiation, allergens, agricultural chemicals, or known aflatoxins.

Vanilla allergy is rare and often referred to as a contact or food allergy.

Contact allergy: It can manifest as erythema, edema, urticaria, ENT symptoms