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planting
STEP 1: Cultivation
Vanilla is a perennial climbing vine, a tropical plant with shallow roots, thick stems, and a leaf and aerial root at each node, aiding in attachment and nutrient absorption. It thrives in partially shaded environments with an average daily temperature of 21–29°C. Globally, it is often grown under cacao trees in extensive, large-scale plantations, while in Taiwan, it is managed using climbing supports and artificial trellises.
STEP 2: Flowering
Vanilla flowers typically bloom on stems that are three years old, starting from the base of the flower cluster. Each day, 1–3 flowers bloom, generally between 5 and 6 AM. A single stem can simultaneously produce 1–30 flower clusters, resulting in prolific flowering.
STEP 3: Pollination
In 1841, a 12-year-old slave in Madagascar invented the method of hand-pollinating vanilla. Vanilla flowers have a natural pollination rate of less than 1%, so artificial pollination is necessary, usually conducted between 5 and 6 AM. The success of pollination directly impacts yield, making it a critical process.
STEP 3: Pollination
Due to the unique structure of vanilla flowers, self-pollination is not possible. The flowers lack fragrance, making it difficult to attract insects for pollination. In their native habitat, small bees and hummingbirds naturally pollinate vanilla, but there are no such pollinators in Taiwan.
STEP 4: Vanilla beans
After pollination, factors such as nutritional conditions and growth environment may cause bean drop. For stems with over 10 flower clusters, maintain 6–8 beans per cluster. For fewer than 10 flower clusters, maintain 8–10 beans. Proper thinning ensures both yield and high-quality vanilla beans.
STEP 4: Vanilla beans
After successful pollination, beans fully form within 35 days, during which their length, width, and thickness increase significantly. Growth slows after 35 days, and beans take 210–240 days to mature. The time required for maturity depends on factors such as annual temperature, humidity, plant growth, nutrient supply, and flower cluster position.
STEP 5: Harvesting
Vanilla beans take 7–8 months to mature, during which they change from dark green to light green, with the bean tips turning slightly yellow. This is the ideal time for harvest. Underripe beans contain less vanillin and have insufficient aroma, while overripe beans are prone to cracking and have a poor appearance.
STEP 6: Blanching
After harvesting, vanilla beans are blanched in hot water for a few minutes to halt plant growth and initiate enzymatic reactions that develop their aroma.
STEP 7: Heated Fermentation
Wrap the beans in cotton and heat them in an oven at 50–55°C for 2–3 hours daily. Then, sun-dry them with regular turning and inspect the quality. Stop the drying process when the beans’ moisture content reaches about 35–40%.
STEP 8: Air-Drying and Curing
After artificial drying, place the vanilla beans in a well-ventilated indoor area to slowly develop their aroma over 1–3 months. Processing methods vary slightly depending on the climate and environment of the production area.