Vanilla fragrans ෴ වැනිලා

Vanilla is an economically important crop as it is the source of natural vanillin. It is believed that vanilla is indigenous to northeastern Mexico. It is ancient Totonaco Indians of Mexico who were the first keepers of the secrets of vanilla. When they were defeated by the Aztecs they were demanded to relinquish their exotic fruit, vanilla pods. Later Aztecs were defeated by the Spanish and Spaniard Hernando Cortez, the Spanish mariner, returned to Spain with the precious plunder vanilla beans which were combined with cacao to make an unusual and pleasing drink. For eighty years this special beverage was only enjoyed by the nobility and the very rich. Then in 1602 Hugh Morgan, Apothecary to Queen Elizabeth I, suggested that vanilla could be used as a flavoring all by itself and versatility of the exotic bean was finally uncovered. However, only in 1858, Gobley was able to isolate vanillin from vanilla pods. Today vanilla is grown by Madagascar, Indonesia, Mexico, Tahiti and few other countries including Sri Lanka as a commercial crop.

Products and Uses

Vanillin is the main product extracted from vanilla. It is used as a flavor ingredient in the confectionery industry, perfumery, and pharmaceutical industries.

Major Growing Areas

In Sri Lanka vanilla is mainly confined as a home garden crop grown in mid and low country wet zone. Total extent is less than 100ha. and the main growing areas are Kandy, Nuwara Eliya, Matale, and Kegalle districts.

Varieties

No specific varieties have been identified in Sri Lanka and planting material is taken from traditionally grown vines.

Soils and Climatic needs

Soil

High fertile well-drained loamy soils are preferable. Soils should be rich in organic matter.

Climate

Altitude – Vanilla performs well up to 1000m above the mean sea level. Temperature – 21-32 0C is suitable. But Vanilla performs well at 27 0C

Rainfall – 2000-2500 mm. But 2-3 months dry spell is needed for flower initiation.

Standard quality Specifications

Medicinal and chemical properties

Though there are many compounds presents in the extracts of vanilla, Vanillin (4-hydroxy-3-methoxybenzaldehyde) is primarily responsible for the characteristic flavor and smell of vanilla. However, there are hundreds of minor compounds in vanilla extract. The main compound in vanilla oil is piperonal (heliotropin)