Preparation Planifolia: Sorting & grading Madagascar vanilla
Sorting & grading Madagascar vanilla
The preparation of Planifolia covers all the stages involved in transforming green pods into fragrant spices. After the harvesting or pickingThe green pods are washed and drained. They are hadits pods are then scalded and steamed to reveal their vanillin and all the aromatic compounds. On procède ensuite au Madagascar vanilla drying. Only then then that the beans are sorted and graded.
Sorting Madagascar vanilla involves removing poor-quality beans. Fruits that are too moist will continue to dry. Drier pods are directed for extraction. This is also the case for any pods with visual defects.
Beware, pod scarification is not a defect! In fact, to limit theft, growers mark each green pod still on the plant with a pair of pliers fitted with pins. Their initials can be read even after drying. It’s a way of authenticating the origin and enabling traceability. It’s more a sign of the care taken with these fruits than a visual defect.
Drier vanilla beans often have a reddish color due to the irregular veins on their surface. They belong to the red vanilla or extraction vanilla category.
Deep-black, shiny, supple beans are grouped together in batches of gourmet-quality black vanilla.
Split vanilla and frosted vanilla are qualities linked to the over-ripening of Planifolia vanilla. Their high vanillin content explains this. This is precisely what makes these premium beans so sought-after. In fact, Planifolia vanilla is a dehiscent fruit. This means that the pod will split when ripe to release its seeds. Frosted vanilla gets its name from the white crystals that form on its surface, indicating a high vanillin content.
The pods, sorted by quality, are gradually calibrated. With incredible dexterity and impressive speed, the preparators measure each pod one by one. Armed with a gauge, they estimate the length of the pod to the nearest half-centimeter, to create bottillons of uniform size and quality.
Traditionally, Malagasy processors tie the bottillon with a small raffia thread tied to the center of the pods. This holds the pods together and limits contact with the air at the heart of the bundle.
Calibration ensures uniformity in batches of Madagascar vanilla. This ensures consistent quality for chefs. What’s more, grouping the beans into bundles makes them easier to handle. These bundles are then stored for several weeks in wooden trunks to refine their texture. refining or aromatic development.
The graded and sorted Madagascar vanilla beans are carefully lined up in wooden trunks for maturing. They are not packed until several weeks later. This is to preserve their freshness and aromas. Finally, they are packed in easily resealable tubes for consumers, or hermetically sealed bags for professionals. The aim is to limit contact with the air and their drying out.
Grading and sorting Madagascar vanilla are among the last steps in the preparation of Planifolia vanilla. Their aim is to create batches of homogeneous quality and size, prior to final refinement and packaging. If this article has made you curious, order your tube of 3 organic Madagascar vanilla beans for family cooking or your bags of vanilla beans for professionals in 125g, 250g or 2.5 kg. Our Bourbon vanilla beans are available in 3 sizes: 14 to 15 cm, 15 to 23 cm or 16 to 23 cm. And don’t hesitate to try our vanilla bean powder and paste for instant flavor in your recipes. Happy tasting!