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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 pod drop. For stems with over 10 flower clusters, maintain 6–8 pods per cluster. For fewer than 10 flower clusters, maintain 8–10 pods. Proper thinning ensures both yield and high-quality vanilla pods.6-8條，低於10個花序則保持8-10條，確實做到疏花果之動作，維持產量與高品質香草莢。
STEP 4: Vanilla beans
After successful pollination, pods fully form within 35 days, during which their length, width, and thickness increase significantly. Growth slows after 35 days, and pods 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.35天內完全形成，果莢的長度、寬度、厚度都明顯增加，35天後生長緩慢，至果莢成熟需210~240天，果莢成熟所需的時間受當年氣溫、溫度、植株生長、肥份供應及花序位置等因素影響。
STEP 5: Harvesting
香草莢成熟需7~8個月的時間，果莢顏色由深綠色轉為淺綠色，果莢末端略呈黃色，時間點最佳，成熟度不夠的香草莢，香草素含量少，香氣不足，過熟香草莢易裂，賣相不佳。
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
將豆莢以後棉包裹每天以烘箱溫度約50-55度c，烘約2-3Wrap the pods 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 pods’ moisture content reaches about 35–40%.35~40%時停止陰乾。
STEP 8: Air-Drying and Curing
After artificial drying, place the vanilla pods 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.1~3個月，即完成加工處理，因氣候與環境不同，產地加工方法都略有差異。