![]() ![]() You could get a beautiful plum bean but it could have very little vanillin count just because it was cut before it's maturity. Please note that drying and curing go together after that you get "the maturing in the boxes" which could last up to nine months before releasing to market. Also there will be very little loss beans due to mold which occurs more often when the beans are cut "green" instead of yellow at the tip. ![]() The 2nd part is the drying/curing process again if the bean has been cut when yellow at the tip not only will you get higher vanillin (2.%+) but also the process of curing will be shorter (vanillin is a natural preservative). This has to be done bean by bean when yellow at the tip (this is how nature tells that the bean is fully matured "the vanillin inside" is ready for further process). BUT, the most important part of the process is WHEN to cut the bean from the vine. Quality vanilla beans comes when you grow the vine on rich soil and with good farm practices (not crowding the vines, water/moist environment and the right shade/sun). So what is the different between the Mexican and the one's grown in Madagascar, Papua New Guinea? 0, nada, nothing. (The True Vanilla) and it originated in Mexico and no where else. That is why the Vanilla Planifolia was called Vanilla Planifolia and under in the old text books they wrote in parenthesis. Vanilla Tahitensis is a subspecies like Pompona with low vanillin yield. Pompona is a cross originated in Mexico in the early 1900's with the idea of increasing the vanillin content. They go by the name Vanilla Planifolia but it's really "Mansa" meaning "Domesticated" in Spanish. All the vanilla beans cultivated around the world come from MEXICO and where transplanted to Madagascar, Indonesia, Reunion, Tonga, Costa Rica, Papua New Guinea, Reunion, etc, etc. ![]()
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