All flavours are unique and add richness to any cuisine. Vanilla though stands highlighted among other aromatic spices. Its aroma and flavour lures all. The vanilla we use daily goes through a lot of processes before its aroma starts to tingle your senses and lure your taste buds.

The lengthy and time consuming processes involve skilled monitoring of the growth of the crop after which it goes through an intensive curing process It is then that vanilla gets its customary aroma.

Vanilla is grown in Madagascar biologically without the use of any pesticide or sterilizer. Vanilla goes through elaborate processes before it reaches the market.

Processing of Vanilla :

After harvesting of green vanilla, it is washed in hot water and goes through the process of steaming.The steamed vanilla is first dried under sun and then under shade. The Vanilla undergoes intensive curing. The process of curing of vanilla involves:

Killing/Blanching Sweating Sun Drying Shade Drying Conditioning Sorting (by colour,   humidity, length) Bundling Shipment

Packaging:

After all these processes, Vanilla is packaged in bulk and sent to respective markets. The packaging also follows certain criteria. It is done according to:

Classification (according to the color of the beans)

Measuring (according to length)

Bundling

Packing

The packages are specially packed to keep the best flavor and color of the pods intact for export. There are various ways of packaging.

Box, plastic bag with wax paper, vanilla.

Box, metallic box with wax paper, vanilla.

Box, vacuum bag, vanilla.

Listing and Ranges of Vanilla:

The products are listed by Processed batch which allows their monitoring.
The range of Vanilla offered is:

• Split Beans:
  • Split red (FR) type A or type B or type C
    
    
• Unsplit Beans:
  • Unsplit black (NFN)
  • Unsplit Semi Black (TK)
  • Unsplit red (NFR) type A or type B or type C
  • Short (10 – 11 cm)
  • Cuts (tuffed and less than 10 cm)

Humidity level: Maximum 25%
Vanillin content: In general between 1.2 and 2.7%.

Storing:

Vanilla needs proper storage conditions to keep its flavour and aroma intact. It can be stored for:

36 months after processing.
Should be stored in a cool and dry place with no sudden
  change of temperature.
Vanilla should be stored in vacuum bag or white-ironed box   covered with wax paper to keep its real flavour intact.

The sweet smelling Vanilla is then cured and shipped to all the places where it is used to add richness to the food. Great care is taken to ensure that the aroma of Vanilla is retained while packaging. Vanilla's aroma is what makes it the best and sought after flavour. Trimeta's expert packaging ensures that the aroma is retained and it reaches the food connoisseurs with the taste and aroma intact.

For more details Email Us at : info@trimeta.com