Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. The name came from the Spanish word "vainilla", meaning "little pod".[1]
The Vanilla orchid
The main species harvested for vanillin is Vanilla planifolia. Although it is native to Mexico, it is now widely grown throughout the tropics. Madagascar is the world's largest producer. Additional sources include Vanilla pompona and Vanilla tahitiensis (grown in Tahiti), although the vanillin content of these species is much less than Vanilla planifolia[citation needed].
Vanilla grows as a vine, climbing up an existing tree, pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downwards so that the plant stays at heights accessible by a standing human. This also greatly stimulates flowering.
The distinctively flavoured compounds are found in the fruit, which results from the pollination of the flower. One flower produces one fruit. Vanilla planifolia flowers are hermaphroditic: they carry both male (anther) and female (stigma) organs; however, to avoid self-pollenization, a membrane separates those organs. Such flowers may only be naturally pollinated by a specifically equipped bee found in Mexico. Growers have tried to bring this bee into other growing locales, to no avail. The only way to produce fruits is thus artificial pollination.
A simple and efficient artificial pollination method was introduced in 1841 by a 12-year-old slave named Edmond Albius on Réunion: a method still used today. Using a beveled sliver of bamboo,[2] an agricultural worker folds back the membrane separating the anther and the stigma, then presses the anther on the stigma. The flower is then self-pollinated, and will produce a fruit. The vanilla flower lasts about one day, sometimes less, thus growers have to inspect their plantations every day for open flowers, a labour-intensive task.
The fruit (a seed capsule), if left on the plant, will ripen and open at the end; it will then release the distinctive vanilla smell. The fruit contains tiny, flavourless seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks.
Like other orchids' seeds, vanilla seed will not germinate without the presence of certain mycorrhizal fungi. Instead, growers reproduce the plant by cutting: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots will cling to the support, and often grow down into the soil. Growth is rapid under good conditions.
History
The first to cultivate vanilla were the Totonac people, who inhabit the Mazantla Valley on the Gulf Coast of Mexico near present-day Vera Cruz. According to Totonaca mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.[3]
In the fifteenth century, Aztecs from the central highlands of Mexico conquered the Totonac, and the conquerors soon developed a taste for the vanilla bean. They named the bean tlilxochitl, or "black flower", after the mature bean, which shrivels and turns black shortly after it is picked. Whereas most tribes paid tribute to the Aztecs in the form of maize or gold, the Totonaca sent vanilla beans to the Aztec kings.
Vanilla was completely unknown in the Old World before Columbus. Spanish explorers who arrived on the Gulf Coast of Mexico in the early sixteenth century gave vanilla its name. The Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia in the 16th century. They called it vainilla, or "little pod", The word vanilla entered the English language in the 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary.[4]
Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, however, French entrepreneurs shipped vanilla beans to the Réunion and Mauritius islands with the hope of producing vanilla there. After Edmond Albius, a 12-year-old slave from Réunion Island, discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon the tropical orchids were sent from Réunion Island to the Comoros Islands and Madagascar along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80 percent of world production.[5]
The market price of vanilla rose dramatically in the late 1970s, due to a typhoon. Prices stayed stable at this level through the early 1980s despite the pressure of recently introduced Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70 percent over the next few years, to nearly US$20 per kilo. This changed, due to typhoon Huddah, which struck early in the year 2000. The typhoon, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500 per kilo in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, have pushed the market price down to the $40 per kilo range in the middle of 2005.
Madagascar (mostly the fertile region of Sava) accounts for half of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual 500 tons, produced only 10 tons of vanilla in 2006. An estimated 95% of “vanilla” products actually contain artificial vanillin, produced from lignin. [6]
The Vanilla orchid
The main species harvested for vanillin is Vanilla planifolia. Although it is native to Mexico, it is now widely grown throughout the tropics. Madagascar is the world's largest producer. Additional sources include Vanilla pompona and Vanilla tahitiensis (grown in Tahiti), although the vanillin content of these species is much less than Vanilla planifolia[citation needed].
Vanilla grows as a vine, climbing up an existing tree, pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downwards so that the plant stays at heights accessible by a standing human. This also greatly stimulates flowering.
The distinctively flavoured compounds are found in the fruit, which results from the pollination of the flower. One flower produces one fruit. Vanilla planifolia flowers are hermaphroditic: they carry both male (anther) and female (stigma) organs; however, to avoid self-pollenization, a membrane separates those organs. Such flowers may only be naturally pollinated by a specifically equipped bee found in Mexico. Growers have tried to bring this bee into other growing locales, to no avail. The only way to produce fruits is thus artificial pollination.
A simple and efficient artificial pollination method was introduced in 1841 by a 12-year-old slave named Edmond Albius on Réunion: a method still used today. Using a beveled sliver of bamboo,[2] an agricultural worker folds back the membrane separating the anther and the stigma, then presses the anther on the stigma. The flower is then self-pollinated, and will produce a fruit. The vanilla flower lasts about one day, sometimes less, thus growers have to inspect their plantations every day for open flowers, a labour-intensive task.
The fruit (a seed capsule), if left on the plant, will ripen and open at the end; it will then release the distinctive vanilla smell. The fruit contains tiny, flavourless seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks.
Like other orchids' seeds, vanilla seed will not germinate without the presence of certain mycorrhizal fungi. Instead, growers reproduce the plant by cutting: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots will cling to the support, and often grow down into the soil. Growth is rapid under good conditions.
History
The first to cultivate vanilla were the Totonac people, who inhabit the Mazantla Valley on the Gulf Coast of Mexico near present-day Vera Cruz. According to Totonaca mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.[3]
In the fifteenth century, Aztecs from the central highlands of Mexico conquered the Totonac, and the conquerors soon developed a taste for the vanilla bean. They named the bean tlilxochitl, or "black flower", after the mature bean, which shrivels and turns black shortly after it is picked. Whereas most tribes paid tribute to the Aztecs in the form of maize or gold, the Totonaca sent vanilla beans to the Aztec kings.
Vanilla was completely unknown in the Old World before Columbus. Spanish explorers who arrived on the Gulf Coast of Mexico in the early sixteenth century gave vanilla its name. The Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia in the 16th century. They called it vainilla, or "little pod", The word vanilla entered the English language in the 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary.[4]
Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, however, French entrepreneurs shipped vanilla beans to the Réunion and Mauritius islands with the hope of producing vanilla there. After Edmond Albius, a 12-year-old slave from Réunion Island, discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon the tropical orchids were sent from Réunion Island to the Comoros Islands and Madagascar along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80 percent of world production.[5]
The market price of vanilla rose dramatically in the late 1970s, due to a typhoon. Prices stayed stable at this level through the early 1980s despite the pressure of recently introduced Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70 percent over the next few years, to nearly US$20 per kilo. This changed, due to typhoon Huddah, which struck early in the year 2000. The typhoon, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500 per kilo in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, have pushed the market price down to the $40 per kilo range in the middle of 2005.
Madagascar (mostly the fertile region of Sava) accounts for half of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual 500 tons, produced only 10 tons of vanilla in 2006. An estimated 95% of “vanilla” products actually contain artificial vanillin, produced from lignin. [6]
