Vanilla is vanilla, right? Not quite. Just like with coffee and chocolate, there's a world of difference between mass-produced and top-quality artisanal vanilla. Our Ugandan vanilla falls into the latter category. But what makes our vanilla so special compared to the "standard" vanilla you find in the supermarket?
The difference starts at the origin
Most vanilla comes from Madagascar, which was known for decades as "the best" vanilla. However, vanilla from Uganda is rapidly gaining popularity. Many factors influence vanilla quality: the type of plant, climate, humidity, soil, type of plantation, fermentation process, and storage.
Eastern Madagascar is home to a vast number of large vanilla plantations. Due to the high concentration of different vanilla varieties, unintended cross-pollination has occurred over the past century. This has altered the genetic makeup of the plants, resulting in a slight decrease in the vanillin content of Madagascar vanilla. Our Ugandan vanilla is from the pure Planifolia species. This variety has the highest vanillin content, and as a result, we typically achieve a vanillin content of 2.5% (compared to an average of 1.8%). The stronger the aroma, the more flavor! (And you need to use less).
The plant's growing environment is crucial. A tropical climate, fertile soil, and high humidity are essential for successful cultivation. Ugandan vanilla grows in fertile soil, and these conditions create a unique flavor profile: deep, complex, and with notes of chocolate and raisin. Try it yourself: smell a standard vanilla pod and compare it to a Ugandan pod. The difference is immediately noticeable.
The quality of the vanilla pod depends entirely on the type of plantation. For example, if you cut down all the local fauna to harvest as much vanilla as possible per square meter, this will compromise the humidity, which is crucial for growth. Growing a single crop makes the plantation vulnerable; monocultures are more susceptible to disease. This requires more frequent human intervention, such as the use of irrigation, pesticides, and/or artificial fertilizers. Instead of mega-plantations with just one crop, we advocate for multi-cropping and regenerative agriculture. Did you know that we have trees growing on the plantation that absorb water during the rainy season and release moisture into the surrounding area during the dry season? Besides vanilla, we also grow other crops on the same plantation, such as coffee and bananas. These crops provide necessary shade, produce natural compost, and provide another source of income. So, we don't use artificial nutrients, pesticides, or even irrigation. And because the family has other sources of income, the vanilla can ripen on the orchid for as long as possible. We believe that regenerative agriculture results in the highest quality vanilla pods.
At the time of harvest, the pods are still green/yellow. During the artisanal fermentation process, the pods are transformed into the "pods," as we know them. Vanilla pods are briefly boiled and then carefully dried in the African sun. Only during this process is the "vanillin" formed. If you dry the pods too quickly, the vanillin content and therefore the quality of the vanilla pod are compromised. Incidentally, "pod" is a misnomer, but this is because many pods dry out during the process from farmer to end user. These vanilla pods, for example, in supermarkets, have hardened somewhere along the way. This makes it difficult to cut open the pod and scrape out the seeds. We do things differently. Through a precise (but time-consuming) process, we achieve a remarkably high vanillin percentage at a moisture content of approximately 30%. This makes the pods wonderfully smooth, oily, and richly flavored.
Distribution and storage are crucial factors in the quality of the vanilla pod. Despite vanilla having a long shelf life, the risk of dehydration is inherent. The vanilla industry, for example, is heavily influenced by (multiple) traders. Middlemen often buy from farmers at the lowest price and store the vanilla in large quantities to sell later. Because of the many intermediaries, the origin and specific harvest are often impossible to trace. We take a different approach to this as well. We operate under the concept of "Direct Trade," or the "farm to fork" strategy. A shorter and more transparent supply chain doesn't exist, and this allows us to deliver the freshest vanilla.
Now we've arrived directly at our mission. Godfrey comes from a farming family and has experienced what it's like to be a farmer who consistently loses out. He truly wanted to change that, so he continued the family plantation and started VanillaPoint when he saw the quality of the vanilla pods in the supermarket. Because we control the entire supply chain and eliminate the middlemen, a win-win situation has been created. The local community now receives truly fair pay, and the end user receives sustainably grown, high-quality vanilla at a good, future-proof price.
Why you taste the difference
- Higher vanillin concentration: More intense taste and smell
- Regenerative agriculture: 100% natural growth for the best quality.
- Slower and more artisanal maturation: Deeper, more complex aromas.
- From farm to fork: For better conditions for the local community and short chain.
When using vanilla, why not choose the best? Our Ugandan vanilla offers a pure, authentic flavor you won't find anywhere else. Taste the difference for yourself and elevate your dishes.
Discover our vanilla today and experience the true essence of quality and sustainability.
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