Press release
Semaine de la vanille du 8-11 Juin au Hall de l'assemblée de la Polynésie Française et dans tous les hotels partenaires
Vous trouverez ici le Programme
Major step forward for the Tahitian Vanilla breeding programme
After six years of growing, for the first time, an hybrid issued from the cross between Vanilla ×tahitensis and Vanilla pompona has blossomed. Pollen of V. pompona was put on a Vanilla ×tahitensis flower on 2004, nine months later the ripe bean was harvested and one of its seeds sowed (2005).
Read more...Vanille de Tahiti is awarded medals at the Salon International de l'Agriculture 2011
Historic and exceptional!
Tahitian Vanilla is awarded 3 gold medals, 1 excellence award and 1 silver medal at the Concours Général Agricole 2011.
Mr. Frédéric RIVETA, President of the board of Etablissement Vanille de Tahiti is proud to present the 2011 record of Polynesian winners in the Vanilla category.
Read more...The Tahitian Vanilla in Dubai
For the promotion of Tahitian vanilla and for the 2010 international events closing, Etablissement Vanille de Tahiti was present at the 1st edition of the "Gourmet Speciality and Fine Food trade show, in parallel with the 3rd edition of the "Sweets Middle East" trade show that took place from 31 October to 2 November 2010 in Dubai, United Arab Emirates.
For the Tahitian Vanilla to be present to this luxurious trade show is in complete harmony with the promotional campaign, emphasizing keeping the product at the international level, independently from other promotional campaigns targeting France, Germany and North America.
Read more...
A unique curing technique
Tahitian vanilla is original because of its genetics, agronomic climatic features, but above all when the ancestral know-how of Polynesians people enter its curing.
Curing, specific to the Tahitian vanilla bean produced in French Polynesia, is based on a harvest made when the beans are ripe and on a natural browning.
Curing or processing of odourless fruit into a soft and perfumed spice requires a minute and methodical work.
After having been rinsed in clear water and drained, vanilla beans are ready to the matured for about 3 to 8 months, aroma develops during this period.
The method used, called direct or natural curing consists in maturing the beans alternating sun and shade exposures (indirect curing begins with boiling, brutal shock "killing" the bean not practised with the Vanilla tahitensis bean).
During the curing process, Tahitian vanilla beans loose part of their water (enabling a better conservation) and aromas develop and concentrate. Their humidity rate go from 80% to 45-55%. A thin layer of oil appears on the beans. Their become supple and shiny, therefore characterizing the Tahitian vanilla.
As for calibration, beans devoted to commercialisation are selected according to their length in 2 categories.
- Extra (beans being at least 16 cm)
- First (beans of at least 16 cm)
- Second category vanilla beans are devoted to processing
Finally, the packaging where traditionally same-length beans are baled or bagged.