THE VANILLA PLANT
 The world’s most popular flavoring, vanilla was originally cultivated in Mexico. Smuggled in the late 1700s to the South Pacific, vanilla has now also become a significant product in Central America and continental Africa, as well as Madagascar, Comoro, Indonesia, Tonga and Tahiti.

Vanilla beans are the fruit of either of two orchid species: Vanilla Planifolia Andrews, found in most vanilla-growing areas; or Vanilla Tahitensis, grown primarily in the South Seas. Originally pollinated by bees, vanilla today is pollinated by hand to control both production and quality.

Vanilla vines typically grow between sea level and two thousand feet in elevation. After a three-year developmental stage, the vines produce vanilla pods, or beans, for approximately another 12 years. The world’s crop is influenced greatly by weather conditions.


THE VALUE OF ARTIFICIAL FLAVORS
 Curing and processing vanilla is typically done much the same the world over. After picking, the beans are immersed in hot water to stop them from ripening and begin the three-to-six month-long curing process.

After curing, the beans are graded according to their moisture content and overall quality. Beans that are picked too early or cured improperly provide poor flavor; the full richness of the beans only develops over time in storage. Properly cured, beans can be stored for years.

The world’s leading producer of vanilla is the island of Madagascar; Mexican beans, while often considered superior, are rarely available for export in any large and consistent quantities. Indonesia produces some 25-30% of the world’s supply.

World consumption of vanilla beans is estimated at between 1,500-2,000 tons annually. The U.S. consumes more than 50% of that total, with Europe, Japan and Australia following in order. Most vanilla is used in the production of ice cream, with the bakery and candy also ranking a heavy users. Vanilla enjoys a wide range of applications, though, from perfumes and cosmetics to tobacco.


VANILLA FLAVOR
 While vanilla is often considered a commodity, the differences in flavor between vanilla crops can be significant. Beans of the Vanilla Planifolia species all have different flavor tones, depending on where they were grown. Vanilla Tahitensis beans have been described as being more "perfumy." In all, there are more than 200 components that make up this extremely complex flavor.

The method of extracting the flavor from the beans has a definite impact on flavor as well. At Shank’s, we hold the beans at a specific and controlled temperature to extract the flavoring, rather than hurrying the process at a higher temperature and damaging the delicate taste. After soaking in a mixture of alcohol and water, the beans will yield a finished vanilla product which is tested and stored.

Various strengths of pure vanilla are designated as ‘folds’. Retail vanilla is usually ‘single-fold’, while stronger versions are used in manufacturing large batches of products. To be labeled an ‘extract,’ vanilla must contain at least 35% alcohol.

Vanillin, an artificial product derived from a by-product of the pulp industry, and ethyl vanillin, another artificial product, can be used as imitation vanilla substitutes. These are sometimes blended with pure vanilla for commercial uses, but the resulting mixture cannot be labeled ‘Pure Vanilla’.

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For additional information on Shank's products, please call us directly at (509) 965-8333 and/or visit the Shank's website: http://www.shanks.com

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