LA MAISON DE LA VANILLE LIMITED
It all begins with an idea.
It all start a few years ago in the village of Nosilovo in the province of Sambava the capital of vanilla in the northeastern of Madascar.
My wife's entire family who is Malgasy and all the relatives including uncles, cousins, they are dedicated to the cultivation of vanilla and so I was able to get to know the world of vanilla up close and therefore I was fascinate and so the idea of importing vanilla to U.K. developed in me.
With the collaboratotion of my Malgasy family I founded the company and it is located in London.
We are able to offer a high quality product truly very competitive market price. This is possible because we import without intermediaries and we can supply you with vacuum-packed packages, from 250gr. Up to20kg. according to your needs.
We haven't been on the U.K. market for long time, but we are very satisfied with the results and feedback we are getting from our costumers. They are really very satisfied with the quality/price ratio.
OUR VANILLA
It all begins with an idea.
All our vanilla is of the Black Bourbon Variety,Premium Quality Grade “A”, the best quality on the market.
Rich in essential oils, fresh, soft to the touch and full of pulp and seeds, with a very strong aroma, ie with hints of cinnamon, nutmeg, cocoa. The production and cultivation, is made in naturally, without the use of pesticides or chemicals, takes space in the Sambava province. Ti’s town is the capital of the production of vanilla, is within S.A.V.A. region, in the northeastern of the Madagascar. It take this name S.A.V.A. from the cities of: Sambava, Andapa, Vohemar, Antalaha. The most suitable for the production due to its microclimate, particulary suitable for humid,head
All the Vanilla that we import in U.K. is accompanied by phytosanitary certification issued by the Malgasy Authorities.
All our pods are fresh and vacuum-packed. They each have an average vanilla content of 1,8% to 2,0% and moisture rate of approximately 30/32%.
If our vanilla is well stored away from light and heat sources in vacuum-packed, the self life can exceed more that two years.
We are confident that we can offer you some of the best vanilla on the market at the best price ever, and not just in the U.K.
From producer to consumer.
We can supply you from 250gr. - 500gr. - 1 kg. - 5 Kg. - 10kg. - 20kg. Of Bourbon Variety, Premium Vanilla Pods Grade “A” At The Best Market Price.
HISTORY AND CULTIVATION OF VANILLA
It all begins with an idea.
HISTORY
Vanilla is native to Mexico and the botanical name is: Vanilla Planifolia, it is part of orchid family, it lives in the tropical understory forests.
It was King Luis XIV who decided to introduce in on island of Bourbon (Reunione), but all attempts failed.
For more than two centuries from 17th to 18th century, the Mexico retains its monopoly on vanilla and remained the leading producer until the middle of the 19th century, all attempts to reproduce the vanilla outside its territory failed. It was unknown that the Melipona bees have a very important role in the pollination of vanilla.
The first artificial pollination of vanilla took place in 1836 apparently by the Belgian botanist Charles Morren.
In the 1841 a twelve-year-old the slave Edmond Albius, on Bourbon island, developed a practical procedure that is still use. Thus the island of Bourbon became the first production center on the planet.
In the 1880 the farmers of Reunione introduced the cultivation of vanilla to Madagascar. The first plantations are created on the island of Nosy Be. Subsequently also on the eastern region of Madagascar, Sambava and Antalaha with a warm/humid climate, ideal for cultivation of vanilla. Production increased reaching 1,000 tons in 1929.
Despite competition from other tropical countries, Madagascar still maintains its position as the world's leading exporters.
CULTIVATION
To grow the vanilla needs a warm humid climate and anchoring support to ding to and not too much light and not to mach shade either. In the undergrowth, tree trunk are used as support.
Pollination must always be done manually from flower to flower. It is done early in the morning. The flowers have short life, a few hours from beginning of the day, when there is not humidity, the rain does not alow the flowers to form.
PREPARETION
The transformation of the odorless fruits into a delicate spice, requires a very long and meticulous preparation lasting about ten months. after harvesting, the pods are immersed in hot water at 75 degrees for no more than three minutes otherwise the burst and then dried and exposed to the sun until fully ripe, at this point the vanilla will have developed all its aromatic and organoleptic characteristics and will then marketed. A good quality pod not be marketed must not be less than 15 cm. It must not any tears, or breaks, or it must be soft enough that we can roll it around a finger.The smaller or poorer quality size are used to obtain vanilla extract or other by-products.
Image 1: Vanilla Flower. - Image 2: Pollinated Flower. - Image 3: Vanilla Pods.
I WOULD LIKE....
It all begins with an idea.
It is my intention that part of our income will be donated for the reconstruction of the primary school in the village of Nosilovo...as the existing school it is made of wood and galvanised sheets metal and we would be really happy to be able to donate school supplies for the children…
I believe that something has been given to us and we must reciprocate in turn. This is my philosophy of life.
Best Regards to you all from me …Vincenzo Bracco.
