Vanilla - Aggie Horticulture
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Vanilla Orchidaceae Vanilla planifolia or fragrans Tropical Horticulture 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 Photos from Diaz, 1985 • Natural 1-3% set • Inflorescence – 5-30 flowers 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 Tropical Horticulture - Texas A&M University Flower Structure Prevents Self Pollination • Rostellum – Flap like – Separates & – Obstructs selfing Pollen Rostellum – Secretes sticky substance • Ensuring pollen adherence to pollinating insects Tropical Horticulture - Texas A&M University Stigma Photo from Diaz, 1985 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 Vanilla Vanilla planifolia • Early 1800s • Indigenous to – SE Mexico to Guatemala and Panama – Indonesia • Mid to late 1800s • Used by the Aztecs – Chocolatl – Tribute to Aztec leader • Shipped to Spain in 16th century Tropical Horticulture - Texas A&M University – Production begins • • • • • • Indonesia Reunion Mauritius Madagascar Seychelles Comoro Islands – Hand pollination showed to increase yields Vanilla Production FAOSTAT, 2003 Region Production (mt) 1,745 36 2,597 54 0.29 Indonesia, China Americas 293 6 0.27 Mexico Oceania 163 3 0.23 Tonga Africa Asia % Yield Countries (mt/ha) 0.06 Madagascar Tropical Horticulture - Texas A&M University World Production of Vanilla 6000 5000 4000 3000 2000 Tropical Horticulture - Texas A&M University 2001 1998 1995 1992 1989 1986 1983 1980 1977 1974 1971 1968 0 1965 1000 1962 Production (mt) FAOSTAT, 2003 Tropical Horticulture - Texas A&M University 2001 1998 1995 1992 1989 1986 1983 1980 1977 1974 1971 1968 FAOSTAT, 2003 1965 0.18 0.16 0.14 0.12 0.1 0.08 0.06 0.04 0.02 0 1962 Yield (mt/ha) Vanilla Yield in the World 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 Tropical Horticulture - Texas A&M University Photo from Diaz, 1985 Planting Photo from Diaz, 1985 • 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 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 Tropical Horticulture - Texas A&M University Photo from Diaz, 1985 Pathogens: Fusarium Fusarium 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: Anthracnose Glomerella 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 Tropical Horticulture - Texas A&M University Photo from Diaz, 1985 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 stick Draw back labellum (lip) Break anther cap Press rostellum down under anther Press anther and stigma together Tropical Horticulture - Texas A&M University Diaz, 1985 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 Tropical Horticulture - Texas A&M University Diaz, 1985 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 Tropical Horticulture - Texas A&M University Diaz, 1985 Harvesting Vanilla Maturation Diaz, 1985 Immature Ripe Dried Green Greenish-yellow Black Tropical Horticulture - Texas A&M University 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 Tropical Horticulture - Texas A&M University Processing in Mexico • Preparation – Sorting – Peduncle removal • Curing vanilla pods (“beans”) – – – – Killing or Wilting Sweating Drying Conditioning Tropical Horticulture - Texas A&M University Wilting or Killing • Purpose – Stop bean growth – Initiates enzymatic reactions – Pod/bean turns brown • Methods – Sun wilting – Oven wilting Tropical Horticulture - Texas A&M University Oven Wilting • Temperature – 60 C for 36 hours – Cool to 40 C Tropical Horticulture - Texas A&M University 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 Tropical Horticulture - Texas A&M University 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 Tropical Horticulture - Texas A&M University 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 Tropical Horticulture - Texas A&M University Poor quality Final product • Final product – 1 kg cured beans – 3.5-4.5 kg picked beans Excellent quality • New method – McCormick has developed mechanized procedure that takes 4 days Tropical Horticulture - Texas A&M University 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 - Texas A&M University Any questions? Tropical Horticulture
