Handbook of Vanilla Science and Technology

The normal yield ratio of green to cured vanilla is 5:1. In other words, 5 kilos of green vanilla are needed to produce 1 kilo of cured vanilla. This ratio varies according to weight, size, and maturity of the green vanilla beans.

1.16 GRADING

Cured vanilla is classified as either “whole”, “split”, or “picadura” (“chopped”). Picadura refers to beans that have been cured from immature, small, or damaged fruits or were improperly cured beans. For whole and split beans, five categories have been established in Mexico (Galicia et al. 1989; Curti-Diaz 1995):

IExtra: Thick beans, flexible and lustrous, dark brown “chocolate'' color, sweet and delicate aroma, with a vanillin content greater than 2.5% of dry weight. These beans are harvested at the optimal time and are well cured.

IISuperior: Similar to “extra”, but less thick and lustrous, with a vanillin content between 2.25 and 2.29%.

IIIGood: Flexible and lustrous, sweet aroma, dark brown color with red longitudinal streaks, and a vanillin content of between 2 and 2.24%.

IVMedium: Little flexibility/sheen, light aroma, dark brown with light edges, with a vanillin content between 1.75 and 1.99%.

VOrdinary: No flexibility/sheen, weak aroma, light brown with dark edges, with a vanillin content between 1.5 and 1.74%.

VIPicadura: Lowest quality beans, both physically and in aroma. Sold in small pieces of about 1 cm for use in extracts.

In practice, this grading system may or may not be used in lieu of standards set by other countries and/or standards set by the buyer such as “gourmet”, “splits”, “small”, “chopped”, etc.

1.16.1 Packing

Mexican vanilla is traditionally shipped in bulk, wrapped in wax paper, and packaged in cardboard boxes (Figure 1.8). “Extra” or “gourmet” vanilla is also sold in rolls called “mazos''.

Fig. 1.8 Packaged cured vanilla beans.

1.17 BUYERS

The principal buyers of Mexican vanilla are international companies such as Aust Hatchman, McCormick, Eurovanille, Vanipro, Coca-Cola, Vanilla Saffron Imports, International Flavors & Fragrances (IFF), Nielsen-Massey Vanilla, and Dammann & Co., among others. Most of these are based in the United States, France, Germany, and Canada. Within Mexico there are also business that buy vanilla for extract manufacture and for re-sale.1.18 EXPORT VOLUME

The majority of Mexican vanilla is destined for export. In the past 3 years, since the price has been less than $50 USD/kg, not all of the vanilla in Mexico has been sold, and has remained in warehouses until prices improve.

Usually, Mexico annually exports 20 to 30 tons of cured vanilla, about 1% of total annual supply worldwide. The United States is the number one buyer of Mexican vanilla, followed by Germany, France, Japan, and Canada. About 5% of the supply of Mexican vanilla is sold within Mexico for extracts and for making handicrafts.

1.19 PRICES

The price for cured vanilla is set by international companies, and is normally similar to the price in Madagascar. In the last 3 years, these companies have offered less than $50 USD/kg, except in some instances where small quantities of gourmet beans have been sold for $80 USD/kg. Mexico does not enjoy a different price for its quality of vanilla since the international companies/brokers re-sell the Mexican vanilla to the same markets where vanilla from other countries is also sold.

1.20 AROMATIC PROFILE

The aroma of Mexican vanilla is described as intense, sweet, lightly spicy, with tobacco notes. The vanillin content is generally 2%. The characteristic aroma of Mexican vanilla is due to the presence of vanillin as well as other volatile compounds that, while present at low concentrations, nevertheless strongly impact the overall flavor of the beans.

One study found that Mexican vanilla contains 65 volatile compounds, predominantly acids and phenolics (Perez-Silva et al., 2006). Another study (Hartman 2003) identified 61 volatile compounds, 11 of which were unique to Mexican vanilla: hexanoic acid, vanillyl methyl ketone, methyl eicosanoate, 4-butoxy-3-methyl-2-butanone, methoxymethyl acetate, 4-hexen-1-ol acetate, 3-ethyl-3-methylpentane, 2,4-dimethyl-1-heptanol, 4-methylene-2-oxethanone, 2-methyl-3-ethylpentane, and 2-ethyl-1,3-dioxolane. In comparison to vanilla from other countries, Mexican vanilla tends to have greater concentrations of acetic acid and less anisyl compounds (Black 2005).

Mexican vanilla is preferred in the international markets for gourmet uses and for household consumption because of its exquisite taste and aroma. It differs in its aroma and taste from other countries because of its unique compounds and in the curing method it receives.

1.21 SUMMARY