ASSIGNMENT

Topic: Vanilla cultivation

Introduction

Vanilla is a climbing terrestrial orchid suitable for the worm humid

tropic. This exotic orchid, the beans of which an processing yields

‘Vanilla of commerce rule the world of Food Flavours. It is the second

most expensive flavouring spice after saffron.

Vanilla is native of south eastern Mexico and other parts of central

Africa, was domesticated about two years ago. During 18 th century

Vanilla vine cuttings were taken out of Mexico to Europe and other parts

of the world. In the international market the demand for natural vanillin is

increasing at 7 to 10 per cent as the world is shifting toward herbal

products. The political situation and the climatic conditions prevailing in

Madagascar decide the price of vanilla in the international market.

Vanilla cultivation

Vanilla – vanilla planiolia (Scientific name)

(I) Ecophysiological requirements for Vanilla Cultivation

Vanilla can be grown upto an attitude of 1500m above mean

sea level. It is well adapted to the humid tropics. The optimum

temperature for the successful growth of vanilla ranges from 25o

to 32oc. A well distributed rainfall of 150 to 300 cm throughout

ten months of the year with dry period during flowering and

harvesting is mot ideal.

(II) Land preparation and planting.

The land is cleared of weeds and undergrowth and the

cuttings of support dress are planted at least three months

before the planting of vanilla cuttings. Once the standard is

established in the field, vanilla can be planted preferably with

the onset of south west monsoon,. While planting one meter

long cuttings, the basal three or four nodes are in close

contact with the soil. Planting material should always be

taken from the juvenile un-flowered portion of the vine.

(III) Crop nutrition

Basically there are three types in crop nutrition. They are:

a) Organic forming : In this forming, organic manses are liberally

wed to sustain sril health. FYM, verimicompost, cop pits

compost, neem cake, wood ash,etc. are used as organic

manures.

b) Integrated nutrient management.

Is integrated nutrient management, all the three components

via, organic manures, inorganic fertilizers and bio inoculants

are integrated.

c) Chemical Farming.

Chemicals alone are used in this, it results in pollution of

the environment and several ill effects.

(IV) Flowering and artificial pollination.

Juvenile phase of vanilla lasts for about two or three

years. Depending upon the length of the planting material,

Vanilla starts flowering from second or third year of planting.

Self pollination near happen in Vanilla. Artificial pollination

starts from early morning and completed before noon as the

flower closes in the afternoon.

(v) Harvesting

Vanilla pods are ready for harvest after eight to nine

months of flowering. Generally harvesting begins in October

and ends in December. As there is no uniformly in the

development of pods in even in a single inflorescence due to

variation in flower bud initiation, there is no synchronization

in the maturity of pods and each pods is harvested

separately 100 laying its colour. Pale yellow discoloration

which commences at the distal end of the beans in an

indication of the maturity of pods.

Four steps are involved in the luming process of

harvest vanilla pods. The process consist of

a) Killing by dipping the pods in hot water for three

minutes to arrest the vegetable growth of pods and

initation of enzymatic reaction for the development of

the aroma.

b) Sweating by wrapping in wooden clothes to raise the

temperature of beans and ultimate storing in air tight

wooden boxes during night and exposing to sun

during day for about eight to ten days.

c) Slow drying by spreading beans in a wooden rack at

earn temperature which result in the reduction of

weight. The weight is reduced to one third and

beans became flexible and can be twisted on a

finger.

d) Conditioning of beans by storing in closed boxes for

a few months.

(VI) Uses and applications:

1. Both natural and synthetic vanilla are extensively

used in food

industry as a flavouring agent for making cakes,

chocolate,

Biscuits, etc.

2. Perfume industries make use of Vanillin.

Conclusions.

In the earlier days, vanilla was used in medicines as a

mild sedative. Now it is no larger considered as a medicinal

plant. Both natural and synthetic vanilla are extensively used

in food industry as a flowering agent for making cakes,

Chocolates, biscuits, ice creams etc. perfume industry also

make use of vanillin. It is a profit giving cultivation.

Reference

http.www.wikipedia.com.

vanilla culture i pr. S.Devayani.

1. Both natural and synthetic vanilla are extensively

used in food

industry as a flavouring agent for making cakes,

chocolate,

Biscuits, etc.

2. Perfume industries make use of Vanillin.

Conclusions.

In the earlier days, vanilla was used in medicines as a

mild sedative. Now it is no larger considered as a medicinal

plant. Both natural and synthetic vanilla are extensively used

in food industry as a flowering agent for making cakes,

Chocolates, biscuits, ice creams etc. perfume industry also

make use of vanillin. It is a profit giving cultivation.

Reference

http.www.wikipedia.com.

vanilla culture i pr. S.Devayani.