Origins of the Tahitian vanilla
The vanilla plant is the only orchid in the world that produces an edible fruit, and this among the 20,000 or so existing species. Like most orchids, it is native to Central America and has been introduced by man to producing countries since the discovery of the New World.
In 1848, Admiral Hamelin imported Vanilla aromatica plants to Tahiti; two years later, his counterpart Admiral Bonnard imported Vanilla fragrans plants. The two species were then crossed to obtain the most appreciated and cultivated variety in Tahiti: Vanilla tahitensis. This new variety quickly adapted to the favorable climate of the islands; large-scale cultivation of Tahitian vanilla began in 1880 and became one of the territory's primary economic resources until the 1960s. Today, the Polynesian "brown gold" is appreciated and used by experts around the world and has become a luxury product. Firstly for its subtle aromas, but also for its rarity.
Indeed, not all varieties of vanilla have aromatic virtues, so that only two varieties share the world production: Vanilla fragans (Bourbon vanilla), cultivated in all producing countries including Madagascar, Reunion Island, Indonesia, Mexico, Uganda, Comoros and India, and representing 99% of the world production; and Vanilla tahitensis, the famous Tahitian vanilla, cultivated exclusively on the Polynesian territory and representing only 1% of the world production.
A meticulous culture
The pollination of the vanilla flower is done by hand: a marriage requiring meticulousness and dexterity, and guaranteeing to Tahitian vanilla its artisanal character and its quality. A particular care, almost maternal, is lavished throughout its cultivation and drying.
In its wild state, the vanilla tree lives in humid tropical forests and develops particularly well in the humus-rich soils of deep, humid valleys. In Polynesia, the combination of the tropical climate and the fertile soil of the volcanic islands provides optimal growing conditions for the beautiful orchid. Even today, it is cultivated mainly in the Leeward Islands, especially on the charming islands of Taha'a, nicknamed "Vanilla Island", and Raiatea, its sister island. Here, the numerous plantations perfume the air with subtle fragrances..
The vanilla vines are planted by cuttings in vegetable compost at the foot of a stake, artificial or living, which will serve as a support. The producers give them the greatest attention, and transmit to each other a know-how stemming from a more than hundred-year-old tradition. You can visit for example the Vanilla Valley in Taha'a where Brian and Moeata welcome you in their beautiful plantation with a basket of coconut, fruits, a juice to give you all the explanations about vanilla.
Flowering and fertilization
After two to three years of careful care, the vanilla vine lets an ephemeral flower bloom with green reflections. The flowers open one by one and appear in brooms (clusters of 10 to 12 buds) pointing to the birth of the leaves; a vine can contain up to three or four of them. In all, the flowering period lasts about three months, each year between July and September.
To obtain a vanilla pod, the careful intervention of the human hand is necessary. The flowers have a life span of a few hours at the beginning of the day, fertilization is generally done early in the morning and in dry weather, because rain thwarts the formation of the fruit. After fertilization of the flower, the base of this one lengthens and goes downwards: it is the formation of the vanilla pod. It will take two months for the dried flower to fall off. The pod has then reached its final size, but it is only at the end of the tenth month that the pod will reach its full maturity.
The time of the harvest
The harvesting of the pods takes place at maturity - nine to ten months after fertilization - and extends over six months according to a calendar established by the commission of control of the mature vanillas. The batches are then weighed and sold by auction to the local processors.
Tahitian vanilla is unique in that it does not split when ripe. This is called the indehiscence of the fruit. It is therefore possible to delay harvesting until an advanced stage of ripeness, and its taste and smell will be even better. In contrast, the fruits of Vanilla fragrans (Bourbon vanilla) must be harvested green from the seventh month: if we wait until they are fully ripe, the pods begin to turn brown and split; they are then said to be dehiscent.
Preparation and maturation
Four to five months of "mothering" are then necessary to dry and prepare the fleshy pods, which then take on a beautiful brown color and a wrinkled and shiny appearance. This stage is essential to promote the formation of the perfume and to allow the good conservation of the pod. The process, an alternation of sun and shade, as well as the massage of the pods by hand, allows to reveal all their aroma... Each preparer jealously guards his secrets, but all respect a common process in five steps.
Typical of the Tahitian preparation, the first step is the washing of the pods with clear water. Then comes the time of sunning: the pods are exposed to the soft morning rays for three to four hours daily, for about a month. The rest of the day, they are usually stored in sheets and crated to promote transpiration. The vanillas thus lose weight and wrinkle gradually. Throughout this phase, the pods benefit from regular massages to be smoothed and flattened. Then comes the third stage, the sorting stage: once they have reached the sunlight quota, the beans are put to dry in a shady and airy place for 40 days in order to lower their humidity level. The vanilla is then sorted according to its length and quality: this is what we call the packing. Finally, the vanilla is refined. For this last step, the beans are locked up in boxes for 60 to 90 days, a time necessary for the good development of their taste and fragrance.
