vanilla - aggie horticulturevanilla production region production (mt) % yield (mt/ha) countries...

Tropical Horticulture

Vanilla

OrchidaceaeVanilla

planifolia or fragrans

Tropical Horticulture - Texas A&M University

Vanilla

• Perennial vine (10-15 m)• Leaves – Large– Succulent

• Stem– Branched– Aerial roots (attachment)

• Rhizomes

Tropical Horticulture - Texas A&M University

Vanilla• Flowers– Zygomorphic– 10 cm diameter– Pale greenish– Fugacious (8 hrs)– Aromatic– Bee pollinated• Natural 1-3% set

• Inflorescence– 5-30 flowers

Photos from Diaz, 1985

Tropical Horticulture - Texas A&M University

Flowers• Anthers-pistils fused

into column– Anther at top

• Four pollinia• Covered with cap

– Rostellum• Separates anther and

pistil

– Pistil underneath

• Self fertile but outcrossing common

Photo from Diaz, 1985

Γ

Φ

Tropical Horticulture - Texas A&M University

Flower Structure Prevents Self Pollination

• Rostellum– Flap like– SeparatesΓ & Φ– Obstructs selfing

– Secretes sticky substance• Ensuring pollen

adherence to pollinating insects

Rostellum

Pollen

Stigma

Photo from Diaz, 1985

Tropical Horticulture - Texas A&M University

Fruit

• Fleshy elongated, straight capsules.

• Greenish yellow at maturity– 10 - 25 cm long– 8 - 15 mm wide– Very small black

seed

Photos from Diaz, 1985

Tropical Horticulture - Texas A&M University

Adaptation: Lowland Forests• Temperature (< 200 m)– Cannot survive frost– Warm 21 - 32oC year round– Average 25 - 27oC

• Moisture– 2000 - 3000 mm (80 - 125” ) 10 months – Followed by 2 mos dry season• Checks vegetative growth• Induces flowering

Tropical Horticulture - Texas A&M University

Adaptation: Lowland Forests• Soil– Friable clayey loam– Thick layer of organic matter• Roots/rhizomes superficial

– pH 6.0 to 7.5– Susceptible to waterlogging

• Partial shade needed for good growth

Tropical Horticulture - Texas A&M University

Origin of VanillaVanilla planifolia

• Early 1800s– Indonesia

• Mid to late 1800s– Production begins

• Indonesia• Reunion• Mauritius• Madagascar• Seychelles• Comoro Islands

– Hand pollination showed to increase yields

• Indigenous to – SE Mexico to

Guatemala and Panama

• Used by the Aztecs– Chocolatl– Tribute to Aztec

leader

• Shipped to Spain in 16th century

Tropical Horticulture - Texas A&M University

Vanilla Production

Region Production(mt)

% Yield(mt/ha)

Countries

Africa 1,745 36 0.06 Madagascar

Asia 2,597 54 0.29 Indonesia,China

Americas 293 6 0.27 Mexico

Oceania 163 3 0.23 Tonga

FAOSTAT, 2003

Tropical Horticulture - Texas A&M University

World Production of Vanilla

0

1000

2000

3000

4000

5000

6000

Prod

uctio

n (m

t)

1962

1965

1968

1971

1974

1977

1980

1983

1986

1989

1992

1995

1998

2001

FAOSTAT, 2003

Tropical Horticulture - Texas A&M University

Vanilla Yield in the World

00.020.040.060.080.1

0.120.140.160.18

Yie

ld (m

t/ha)

1962

1965

1968

1971

1974

1977

1980

1983

1986

1989

1992

1995

1998

2001

FAOSTAT, 2003

Tropical Horticulture - Texas A&M University

Propagation • Seed – Very small – Difficult to germinate

• Stem cuttings are best– Staked for support– Longer ->> quicker fruit

• 30 cm >> 3-4 years to fruit• 90 cm >> 3 years to fruit

– Recommended• 350 cm >> 2 years to fruit

• Direct in field or in pots Rooted Cuttings

Tropical Horticulture - Texas A&M University

Planting• Need to plant shade trees

first– Partial shade (30-60%)• Prevent sun burn • Prevent desiccation from

winds

– Regulate shade• 50-60% in dry sunny season • 30-35% in cloudy, rainy season

– Prune support/shade trees• 1.5 meters

Photo from Diaz, 1985

Tropical Horticulture - Texas A&M University

Planting• Density– 1 x 1 m (10,000/ha)– 3 x 2 m (1,666/ha)

• Precocity– First good crop - 3rd

year– Maximum yields from

year 7 to 12– Yields decline– Vines replaced 20-25

years old

Photo from Diaz, 1985

Tropical Horticulture - Texas A&M University

Culture• Floor Management– Roots superficial– Organic matter is beneficial

• Training– Vines trained at about 1.5 m• Pollination• Harvest

– Head back to induce branching

Photo from Diaz, 1985

Tropical Horticulture - Texas A&M University

Pathogens: FusariumFusarium oxysporum f. sp. vanillae

• Most serious world wide pathogen• Symptoms– Stop growth and increase aerial root

formation• Control – Avoid plant stree– Proper spacing– Shade regulation

Photo from Diaz, 1985

Tropical Horticulture - Texas A&M University

Pathogens: AnthracnoseGlomerella vanillae

• All growing regions• Symptoms– Lesions on stem and leaves– Plant wilt– Fruit, black at tips/midsection, fall

• Encouraged by– Prolonged humidity or rain– Poor drainage– Excessive shade or crowding

Photo from Diaz, 1985

Tropical Horticulture - Texas A&M University

Flowering• Mexico - during dry season– March to May

• Natural pollination– Bees and hummingbirds– 1-3% fruit set

• Artificial pollination– Needed for commercial yields

Photos from Diaz, 1985

Tropical Horticulture - Texas A&M University

Artificial Pollination• Albius method (1841)– Use a rounded bamboo

stickDraw back labellum (lip)Break anther capPress rostellum down under

antherPress anther and stigma

together Diaz, 1985

Tropical Horticulture - Texas A&M University

Artificial Pollination• Flower for 2-3 months• Inflorescence– One flower per day– Last 6-8 hours

• Pollinate in the morning– 750-2,000 per day– Daily for 2-3 months

• 40% of labor cost Diaz, 1985

Tropical Horticulture - Texas A&M University

Regulate Number of Pods• Pods per plant– 3rd year >> 30-100 fruit– 4th year >> 60-150 fruit

• Overcropping– Small fruit– Stressed plant

• Pods growth– Full length in 5 - 6 weeks – Maturity after 4-9 months

Diaz, 1985

Tropical Horticulture - Texas A&M University

Harvesting Vanilla Maturation

Diaz, 1985

Immature

Green

Ripe

Greenish-yellow

Dried

Black

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Harvesting• Harvest before

completely mature.– Turn yellowish green– Does not have vanilla

flavor yet

• Harvest daily over 2-3 months– Mexico, November to

January– Deliver pods to

processor

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Processing in Mexico• Preparation– Sorting– Peduncle removal

• Curing vanilla pods (“beans”)– Killing or Wilting– Sweating– Drying– Conditioning

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Wilting or Killing

• Purpose– Stop bean growth– Initiates enzymatic reactions– Pod/bean turns brown

• Methods– Sun wilting– Oven wilting

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Oven Wilting

• Temperature– 60 C for 36 hours– Cool to 40 C

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Sweating

• Purpose is to promote– Enzymatic activity– Initial drying

• Method– Remove from oven (40 C)– Sweating boxes– Cover to keep in heat for 24

hours

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Drying• Purpose– Slow drying– 30% of original weight

• Sun drying– Laid out on mat cover concrete

or brick floor– 4-6 hours– Pick up and return to sweat

boxes

• Cycle repeated 11 to 25 times

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Conditioning• Purpose– Allow full development of

aroma and flavor• Methods– Packed in bundles of 50

beans– Wrapped with waxed paper– Stored in closed boxes– At least three months

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Final product Poor quality

Excellent quality

• Final product– 1 kg cured beans – 3.5-4.5 kg picked

beans• New method– McCormick has

developed mechanized procedure that takes 4 days

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Uses• Flavorings– Widely used flavoring– Major component

• Vanillin (oleoresin) at 1.5 to 3.5% • About 150 other flavor components

• Forms– Powder

• Ground with sugar, starch and gum

– Extract • Usually ethanol based• Also various concentrated forms

Tropical Horticulture - Texas A&M University

Uses• Synthetic vanilla– First produced in 1874– Inferior quality because of other flavor

components• Frequently blend to enhance flavor

– Widely used but natural form is also in demand• 90% of US vanilla flavoring sector• 1% of the cost

Tropical Horticulture

Any questions?