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Vanilla

Vanilla. Orchidaceae Vanilla planifolia or fragrans. Vanilla. Perennial vine (10-15 m) Leaves Large Succulent Stem Branched Aerial roots (attachment) Rhizomes. Vanilla. Flowers Zygomorphic 10 cm diameter Pale greenish Fugacious (8 hrs) Aromatic Bee pollinated Natural 1-3% set

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Vanilla

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  1. Vanilla Orchidaceae Vanilla planifolia or fragrans Tropical Horticulture

  2. Vanilla • Perennial vine (10-15 m) • Leaves • Large • Succulent • Stem • Branched • Aerial roots (attachment) • Rhizomes Tropical Horticulture - Texas A&M University

  3. Vanilla • Flowers • Zygomorphic • 10 cm diameter • Pale greenish • Fugacious (8 hrs) • Aromatic • Bee pollinated • Natural 1-3% set • Inflorescence • 5-30 flowers Photos from Diaz, 1985 Tropical Horticulture - Texas A&M University

  4. Flowers • Anthers-pistils fused into column • Anther at top • Four pollinia • Covered with cap • Rostellum • Separates anther and pistil • Pistil underneath • Self fertile but outcrossing common  •  Photo from Diaz, 1985 Tropical Horticulture - Texas A&M University

  5. Flower Structure Prevents Self Pollination • Rostellum • Flap like • Separates &  • Obstructs selfing • Secretes sticky substance • Ensuring pollen adherence to pollinating insects Pollen Rostellum Stigma Photo from Diaz, 1985 Tropical Horticulture - Texas A&M University

  6. Fruit • Fleshy elongated, straight capsules. • Greenish yellow at maturity • 10 - 25 cm long • 8 - 15 mm wide • Very small black seed Photos from Diaz, 1985 Tropical Horticulture - Texas A&M University

  7. Adaptation: Lowland Forests • Temperature (< 200 m) • Cannot survive frost • Warm 21 - 32oC year round • Average 25 - 27oC • Moisture • 2000 - 3000 mm (80 - 125” ) 10 months • Followed by 2 mos dry season • Checks vegetative growth • Induces flowering Tropical Horticulture - Texas A&M University

  8. Adaptation: Lowland Forests • Soil • Friable clayey loam • Thick layer of organic matter • Roots/rhizomes superficial • pH 6.0 to 7.5 • Susceptible to waterlogging • Partial shade needed for good growth Tropical Horticulture - Texas A&M University

  9. Early 1800s Indonesia Mid to late 1800s Production begins Indonesia Reunion Mauritius Madagascar Seychelles Comoro Islands Hand pollination showed to increase yields Indigenous to SE Mexico to Guatemala and Panama Used by the Aztecs Chocolatl Tribute to Aztec leader Shipped to Spain in 16th century Origin of VanillaVanilla planifolia Tropical Horticulture - Texas A&M University

  10. Vanilla Production FAOSTAT, 2003 Tropical Horticulture - Texas A&M University

  11. World Production of Vanilla FAOSTAT, 2003 Tropical Horticulture - Texas A&M University

  12. Vanilla Yield in the World FAOSTAT, 2003 Tropical Horticulture - Texas A&M University

  13. Propagation • Seed • Very small • Difficult to germinate • Stem cuttings are best • Staked for support • Longer ->> quicker fruit • 30 cm >> 3-4 years to fruit • 90 cm >> 3 years to fruit • Recommended • 350 cm >> 2 years to fruit • Direct in field or in pots Rooted Cuttings Tropical Horticulture - Texas A&M University

  14. Planting • Need to plant shade trees first • Partial shade (30-60%) • Prevent sun burn • Prevent desiccation from winds • Regulate shade • 50-60% in dry sunny season • 30-35% in cloudy, rainy season • Prune support/shade trees • 1.5 meters Photo from Diaz, 1985 Tropical Horticulture - Texas A&M University

  15. Planting Photo from Diaz, 1985 • Density • 1 x 1 m (10,000/ha) • 3 x 2 m (1,666/ha) • Precocity • First good crop - 3rd year • Maximum yields from year 7 to 12 • Yields decline • Vines replaced 20-25 years old Tropical Horticulture - Texas A&M University

  16. Culture • Floor Management • Roots superficial • Organic matter is beneficial • Training • Vines trained at about 1.5 m • Pollination • Harvest • Head back to induce branching Photo from Diaz, 1985 Tropical Horticulture - Texas A&M University

  17. Pathogens: FusariumFusarium oxysporum f. sp. vanillae • Most serious world wide pathogen • Symptoms • Stop growth and increase aerial root formation • Control • Avoid plant stree • Proper spacing • Shade regulation Photo from Diaz, 1985 Tropical Horticulture - Texas A&M University

  18. Pathogens: Anthracnose Glomerella vanillae • All growing regions • Symptoms • Lesions on stem and leaves • Plant wilt • Fruit, black at tips/midsection, fall • Encouraged by • Prolonged humidity or rain • Poor drainage • Excessive shade or crowding Photo from Diaz, 1985 Tropical Horticulture - Texas A&M University

  19. Flowering • Mexico - during dry season • March to May • Natural pollination • Bees and hummingbirds • 1-3% fruit set • Artificial pollination • Needed for commercial yields Photos from Diaz, 1985 Tropical Horticulture - Texas A&M University

  20. Artificial Pollination • Albius method (1841) • Use a rounded bamboo stick Draw back labellum (lip) Break anther cap Press rostellum down under anther Press anther and stigma together Diaz, 1985 Tropical Horticulture - Texas A&M University

  21. Artificial Pollination • Flower for 2-3 months • Inflorescence • One flower per day • Last 6-8 hours • Pollinate in the morning • 750-2,000 per day • Daily for 2-3 months • 40% of labor cost Diaz, 1985 Tropical Horticulture - Texas A&M University

  22. Regulate Number of Pods • Pods per plant • 3rd year >> 30-100 fruit • 4th year >> 60-150 fruit • Overcropping • Small fruit • Stressed plant • Pods growth • Full length in 5 - 6 weeks • Maturity after 4-9 months Diaz, 1985 Tropical Horticulture - Texas A&M University

  23. Harvesting Vanilla Maturation Diaz, 1985 Immature Green Ripe Greenish-yellow Dried Black Tropical Horticulture - Texas A&M University

  24. Harvesting • Harvest before completely mature. • Turn yellowish green • Does not have vanilla flavor yet • Harvest daily over 2-3 months • Mexico, November to January • Deliver pods to processor Tropical Horticulture - Texas A&M University

  25. Processing in Mexico • Preparation • Sorting • Peduncle removal • Curing vanilla pods (“beans”) • Killing or Wilting • Sweating • Drying • Conditioning Tropical Horticulture - Texas A&M University

  26. Wilting or Killing • Purpose • Stop bean growth • Initiates enzymatic reactions • Pod/bean turns brown • Methods • Sun wilting • Oven wilting Tropical Horticulture - Texas A&M University

  27. Oven Wilting • Temperature • 60 C for 36 hours • Cool to 40 C Tropical Horticulture - Texas A&M University

  28. Sweating • Purpose is to promote • Enzymatic activity • Initial drying • Method • Remove from oven (40 C) • Sweating boxes • Cover to keep in heat for 24 hours Tropical Horticulture - Texas A&M University

  29. Drying • Purpose • Slow drying • 30% of original weight • Sun drying • Laid out on mat cover concrete or brick floor • 4-6 hours • Pick up and return to sweat boxes • Cycle repeated 11 to 25 times Tropical Horticulture - Texas A&M University

  30. Conditioning • Purpose • Allow full development of aroma and flavor • Methods • Packed in bundles of 50 beans • Wrapped with waxed paper • Stored in closed boxes • At least three months Tropical Horticulture - Texas A&M University

  31. Final product Poor quality • Final product • 1 kg cured beans • 3.5-4.5 kg picked beans • New method • McCormick has developed mechanized procedure that takes 4 days Excellent quality Tropical Horticulture - Texas A&M University

  32. Uses • Flavorings • Widely used flavoring • Major component • Vanillin (oleoresin) at 1.5 to 3.5% • About 150 other flavor components • Forms • Powder • Ground with sugar, starch and gum • Extract • Usually ethanol based • Also various concentrated forms Tropical Horticulture - Texas A&M University

  33. Uses • Synthetic vanilla • First produced in 1874 • Inferior quality because of other flavor components • Frequently blend to enhance flavor • Widely used but natural form is also in demand • 90% of US vanilla flavoring sector • 1% of the cost Tropical Horticulture - Texas A&M University

  34. Any questions? Tropical Horticulture

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