Vanilla: golden spice
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The entire country wants more of it, but there is not enough. Vanilla is the essence of success for those who can work hard enough to grow it M.J. Prabu finds out why some enterpreneurs have developed to taste for growing Vanilla planifolia.
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Getting some sound advice. — Photo: K. Murali Kumar
VANILLA is a climbing creeper, native to Mexico, Central America and the West Indies. Vanilla planifolia is the commercial creeper cultivated for vanillin, the second most expensive spice in the world market next to saffron.
There are two varieties of Vanilla flavour, synthetic and natural vanillin. Synthetic vanillin is prepared from cellulose industry waste products like paper pulp and is hazardous to health and banned in the United States. Natural vanillin is extracted from the beans of vanilla, which has an excellent flavour and delicate aroma.
Vanilla essence is mainly used as a flavouring agent for ice-creams, biscuits and alcoholic beverages. It is also used to remove the odour from new textiles. The cost of producing synthetic vanillin is cheaper. Therefore, synthetic vanillin and ethyl vanillin are extensively used.
Natural vanillin is incomparable vis-a-vis synthetic vanillin because of its natural flavour. The awareness among the buyers made the manufacturers to switch over to natural vanillin.
Vanilla is a partial shade-loving plant. It is grown under coconut and areca plantations, and is also cultivated in coffee estates. It is cultivated in Kerala, Karnataka and in Tamil Nadu in lower Pulneys and the Pollachi area. Elevation up to 1500 m provides the ideal setting for vanilla cultivation.
The plant grows well in organic rich soil having good drainage. Provision of mulches around the plants will not only enrich the soil but also conserve the moisture. The vines after attaining a five-foot growth is allowed to grow downwards by coiling to produce flowers. The main limitation, which is a present handicap for the vanilla industry, is the need for hand-pollination to obtain a successful fruit set.
Vanilla flower has a peculiar construction. The flowers will remain on the creeper after successful pollination, otherwise they fall within two days.
Though Vanilla beans reach their maximum size within six weeks, they take eight to nine months for maturity. Fully grown beans are harvested when the tip turns yellow. Immature bean produces an inferior quality product and the over ripe results in splitting of bean.
Green beans have to be cured to develop flavour or aroma. During curing, chemical substances are put into a series of enzymatic reaction resulting in the peculiar fragrance of vanilla flavour. The predominant method of curing is `Bourbon.'
Curing involves sweating, slow drying and conditioning. Harvested beans are immersed in hot water at 63-65 degrees celcius for 2 - 3 minutes to stop further growth, which results in rotting. This helps to initiate the enzymatic reactions responsible for the development of delicate vanilla flavour.
Sweating helps to acquire aroma and deep brown colouration. During sweating, the beans are exposed to direct sunlight for two hours and wrapped in woollen covers. Vanilla wrapped in wool will be kept under the sun for 30 minutes to hasten the enzymatic reaction and moisture removal. During the process, the beans become quite supple and gain aroma. Sweating will be continued till it comes to half of its original weight.
Slow drying is the third stage of curing where the beans are dried under shade. Beans are usually placed on wooden rakes in well-ventilated rooms. Here, the beans develop different fragrances. Slow drying is to be continued till it comes to one fifth of its original weight. Conditioning is the final stage in which processed beans are covered in tissue paper and stored in a metal box. This is done in order to prevent the entry of moisture as well as loss to avoid deterioration. Conditioning of beans will last for three months.
Currently green vanilla beans are sold at Rs. 3,500 a kg and the cured beans at Rs. 22,500 a kg.
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