Vanilla Process

Pollination: Vanilla orchids need to be hand-pollinated because they do not have natural pollinators. Farmers must transfer pollen from the male to the female flower to produce a seed pod

Harvesting :Harvesting vanilla fruits is as labor-intensive as pollinating the blossoms. Immature, dark green pods are not harvested. Pale yellow discoloration that commences at the distal end of the fruits is not a good indication of the maturity of pods. Each fruit ripens at its own time, requiring a daily harvest. "Current methods for determining the maturity of vanilla (Vanilla planifolia Andrews) beans are unreliable. Yellowing at the blossom end, the current index, occurs before beans accumulate maximum Glucovanillin concentrations. Glucovanillin accumulates from 20 weeks, maximum about 40 weeks after pollination

Curing : The harvested vanilla pods undergo a curing process to develop their distinct flavour and aroma. Curing involves a series of steps, including killing, sweating, and drying.

Killing: The fresh vanilla pods are quickly blanched in boiling water or placed in an oven to stop the natural enzymatic processes that would cause the pods to rot and lose their flavour.Hot-water killing may consist of dipping the pods in hot water (63–65 °C (145–149 °F)) for three minutes, or at 80 °C (176 °F) for 10 seconds. In scratch killing, fruits are scratched along their length.Tied in bundles and rolled in blankets, beans may be placed in 60 °C (140 °F) for 36 to 48 hours. Exposing the beans to sunlight until they turn brown

Sweating: After killing, the pods are wrapped in blankets or placed in boxes to sweat. This allows the pods to develop their characteristic vanilla aroma and flavour. This retains a temperature of 45–65 °C (113–149 °F) and high humidity.The bean are brown and have attained much of the characteristic vanilla flavour and aroma by the end of this process, but still retain a 60-70% moisture content by weight.

Drying: Reduction of the beans to 25–30% moisture by weight or as per the beans quality required, to prevent rotting and to lock the aroma in the pods, is always achieved by some exposure of the beans to air, and usually intermittent shade and sunlight.Fruits may be laid out in the sun during the mornings and returned to spread on a wooden rack in a room for three to four weeks, sometimes with periods of sun exposure. Drying is the most delicate and problematic of the curing stages; unevenness in the drying process can lead to the loss of vanillin content of some fruits by the time the others are cured.

Conditioning: To develop the fragrance Vanilla Beans needs to be kept in closed boxes for at least five to six months, The processed beans are sorted, graded, bundled, and wrapped in paraffin paper and preserved for the development of desired bean qualities, especially flavour and aroma. The cured vanilla fruits contain an average of 2.5% vanillin.Once Vanillin Content developed it will be ready for packing and shipping all over the world.

Packing:Finally, the vanilla pods are packed and shipped to buyers around the world