Processing Of Vanilla Beans

The aroma and flavour of the cured vanilla bean/pod are the characteristics that determine the bean’s commercial value on the world market.

Once the mature vanilla beans have been picked, they are taken to the curing factory and sorted according to size and condition. Sorted beans are plunged into large vats of hot water (63 degrees Celsius) and quickly drained. The warm beans are wrapped in dark coloured cotton fabric and after a day are laid on slatted platforms to dry in the open sun for an hour.
For about a week, the beans are left for two hours a day to dry in the sun and rolled in cloth between drying session. At this stage the vanilla beans have become quite supple.

For the next two or three months the vanilla beans are spread on racks in the shade or in well-ventilated rooms to allow their full flavour and fragrance to develop.

After the curing process, vanilla beans are sorted in an open airy place and graded according to length before they are bundled for shipment. By this time, their aroma is quite remarkable.

The market for vanilla beans is worldwide and the use of whole beans is increasing. Currently, cookbooks that specialize in vanilla beans recipes are enjoying great popularity.

Vanilla Beans / Pods Quality Assurance
Our Vanilla Beans are tested by Australian Quarantine
Inspection Service (AQIS) and meet all requirements of the
AUSTRALIAN FOOD STANDARDS CODE and the
USA FOOD AND DRUG ADMINISTRATION (FDA)

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