Often unfairlydescribed assimpleor boring, vanilla is anything butplain.Not only is it considered to bethe world’s favorite flavorbecause of its subtleyet intoxicatinglysweet, creamyand floral notes,butthe process for producingvanillaismeticulous, unforgivingandexhilarating.
Vanilla begins witha single flower that opens for pollination only one day every year and if you miss it, no vanilla bean.Up until the mid-19thcentury, vanilla orchids were pollinated exclusively by a particular bee in Mexico called Melipona.As demand for vanillarose, attempts were made to industrialize theprocess,butnothingproved successful.
Until anattempt to artificially pollinate vanilla orchids was done by a slave, EdmondAlbius, who lived on the French Island of Bourbon(Réunion) in the Indian Ocean.When he discoveredthat vanilla orchids could be hand pollinated, it opened doors for vanilla production outside of Mexico that otherwise would not be possible.
A vanilla vine is very prolific: thereareusually about a thousand blossoms per vine but only 40 to 50 blossoms are pollinated to not overtax the vine. Flowers must be hand-pollinated during a five– to six-hour window of blooming. Once pollinated, beans take about three to four months to mature.
Growing and harvesting vanilla is incredibly labor-intensive. Both the vine and beans are very delicate, so they require careful handpicking, in addition to the alreadylabor-intensivehand-pollination process.Growing season is an eight-month process, running from November to June. Harvesting occurs during June and July, whichleads intothe eight- to 12-week traditional curing process. From July through September,vanilla is aged and prepped; sorted and graded; and packaged for export.
The Aztecs first named the fruittlilxochitlor “black flower” because the pod shrivels and turns dark after it is picked.Beans are boiled to halt vegetative growth, beginning the flavor development process. During the curing process, beans are laid out to “sweat” in the hot tropical sun during theday and wrapped in burlap blankets during the evening.
TheMalagasygovernment sets dates for when the new vanilla crop can begin trading, which is typically mid-July, and when the beans can be exported out of the country. Mid-October marks the start of the new crop of vanilla exports.This is done to discourage vanilla farmers from picking their beans too early. Allowing vanilla beans to mature on the vine for longer periods of time produces a higher quality of cured vanilla than those picked prematurely.
Madagascar Vanilla
Madagascar is the No. 1 producer of the classic vanilla flavor most U.S. consumersknow and love. Madagascan vanilla beans, also known as bourbon vanilla,havenothing to do with bourbon whiskey.Rather, these beans are grown on islands in the Indian Ocean formerly known as theÎleBourbon, which is made of islands we know as Madagascar, Comoros and Réunion today.Bourbon Vanilla beans produce a clear and creamy flavor, and are regarded as the most popular vanilla profile, making Madagascar the top producer of vanilla globally.
Synergy Flavors procures vanilla beans through sustainable sources that prioritize the well-being and livelihood of vanilla farmers and their families.We work only with suppliers that use traditional curing methods, which promote environmental and economic benefits in the community.Generational relationships, built over decades of collaboration and widely varied market conditions, are at the heart of our trusted network of partners in the SAVA region of Madagascar.
Later this month, we’ll explore additional vanilla growing regionsandthesensory languageusedto describe the differences in flavor,as well aswhy consumers prefer Madagascar vanilla andhowvanilla sourcing and care for our suppliers remains a key area of focus for Synergy’s global sustainability program.
The World’s Favorite Flavor
Vanillais one of the most beloved spices in existence.Its popularityreportedlydates back to 1602 when Hugh Morgan, an apothecary for Queen Elizabeth I, introducedherto vanilla as a flavorand she loved it. QueenElizabeth, whois said to havehad a sweet tooth, is credited for popularizing itbeforevanilla caught on in the United States in the late 18thcentury.
According toDatassential, 81% of consumerslove or like vanilla and 94% have tried it.Consumer affinityfor the spiceremainssogreat thatit isestimated there are at least 18,000products on the markettodaythat contain vanilla flavor. Andit continues toshow up in new products every day.
Over the past three years, top-selling vanilla-flavored product launches includeTwo Goodyogurt,Talentigelato,CoffeeMateNatural Blisscreamer,QuakerOvernight Oatsand beverages likeCoca-ColaandStarbucksTripleshotEnergy.In the past 12 months, vanilla-flavored product launches have seen success when used in nostalgic flavors, indulgent treats and special diet products like plant-based creamer or keto yogurt.
A Century of Vanilla Expertise
With more than a century of vanilla expertiseatSynergy Flavors,we combine 21st-centurytechnology with traditional artistryto provide you with thefinestvanilla flavoring and extracts.Combining our extraction techniques with sensory analysis expertise, we offer a wide range of customizable vanilla extracts and natural flavorings based on market-leading profiles.
We are equipped torespond quickly to your challenges and meet your formulation needs with our extensive technical expertise and cutting-edge facilities.We offer customizable ingredient solutions from pure vanilla extract to artificial to fit your specific label needsandpride ourselves on sustainable sourcing and cost savings.
Whether you require a Madagascan pure vanilla extract for a creamy cheesecake or an Indonesian smoky profile for a luxury ice cream, our technical experts will work with you to develop a tailored solution to meet your exact requirements.
Our vanillas are available as pure vanilla extracts or as vanilla flavoring in powder or liquid forms. The range includes options that are clean label and derived from natural, organic sources.Contact ustoday tolearn more about vanilla.
