SUSTAINABILITY AT VANILECO

Responsible Madagascar Vanilla Production

Vanileco produces Madagascar Bourbon vanilla through an integrated model that combines quality and traceability with responsible employment, environmental stewardship and long-term investment in local communities.

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Soil Preparation

Our proprietary compost is made from five locally available ingredients: coconut husks, banana trees, ravenala, rice grass and lychee leaves.

Developed specifically for our vanilla plantations in Madagascar, this natural composition provides tailored nutrition for the vines and supports the development of high-quality Madagascar Bourbon vanilla.

Plantation Cultivation

Madagascar Bourbon vanilla is cultivated across four controlled Vanileco plantations in the Atsinanana region of Madagascar.

Cultivation is supervised by agronomists, with every vanilla vine monitored throughout its growth from planting through to harvest.

Hand Pollination

Every vanilla flower is pollinated by hand using a fine needle. Each flower opens only once and remains receptive for just a few hours, making timing essential.

During the flowering season, our plantation teams inspect the vines every morning and pollinate newly opened flowers before they close. Once successfully pollinated, the vanilla pods develop on the vines for approximately eight months.

Manual Harvesting

Each Madagascar vanilla pod is selected and harvested by hand when it reaches the appropriate stage of maturity.

The freshly harvested green vanilla pods are then transferred directly into Vanileco's internal curing process, where their transformation into cured Madagascar Bourbon vanilla begins.

Internal Curing

Freshly harvested green vanilla pods undergo a controlled curing process designed to develop the characteristic aroma, flavour and appearance of Madagascar Bourbon vanilla.
The pods are first immersed in hot water at approximately 63-85°C for 60-180 seconds, followed by a sweating stage lasting 24-72 hours.

The vanilla beans are then sun-dried for approximately 60 days, placed in the sun each morning and brought inside at night. Throughout drying, they are regularly massaged and rotated by hand to support even conditioning.

Moisture Conditioning

After curing and drying, the vanilla beans enter a moisture-conditioning stage before laboratory testing, grading and storage.

Moisture content and water activity are monitored to maintain consistent batch characteristics and prepare the beans for the required commercial specifications.

Sorting & Grading

Vanilla beans are individually inspected and graded by hand according to the required product specifications, including characteristics such as bean condition, size and moisture.

Each production batch receives a unique identification number, creating a traceable link between the vanilla, laboratory results, packaging and storage records.

Laboratory Testing

Every production batch undergoes independent third-party laboratory testing for microbiological parameters, pesticide residues, heavy metals, vanillin content, moisture and water activity.
Test results are documented and linked to the corresponding batch for traceability. Only vanilla that meets the required quality and safety specifications proceeds to packaging.

Controlled Storage

Approved Madagascar vanilla beans are vacuum-sealed to help preserve their moisture, aroma and product quality during storage.

Each batch is sealed, labelled and documented before entering a protected and traceable storage environment, maintaining batch identification until shipment.

Export Logistics

Vanilla products, certificates, laboratory reports and required export documentation are prepared for international B2B shipment directly from Madagascar.

Vanileco supplies international orders under FOB, CIF or DAP Incoterms, with shipping and documentation prepared according to the requirements of each order and destination.

Our Factory

Vanileco processes vanilla in-house at our own factory in Madagascar. Using our own vanilla beans, we can produce:

Each batch is inspected and graded before processing. The finished products are then sealed, labelled and documented.

Managing production internally gives Vanileco direct control over the raw material, processing, packaging and batch documentation.

Laboratory Testing

Every production batch is tested by an independent accredited laboratory laboratory as part of Vanileco’s quality-control process.

Laboratory testing covers:

Only batches that meet the required specifications proceed to packaging. Test results are documented and linked to the relevant batch, supporting product consistency and batch-level traceability. Laboratory reports can be provided with the relevant product and export documentation.

Technical Specifications

Product specifications available across vanilla grades and formats.

Batch Documentation

COA and relevant technical documentation available for B2B orders.

Quality Control

Each batch undergoes laboratory testing for quality and safety.

Export Support

Products prepared and documented for international B2B shipment.

Responsible Madagascar Vanilla Production

How Madagascar Bourbon Vanilla Is Produced

Soil Preparation

Plantation Cultivation

Hand Pollination

Manual Harvesting

Internal Curing

Moisture Conditioning

Sorting & Grading

Laboratory Testing

Controlled Storage

Export Logistics

Our Factory & Quality Control

Our Factory

Laboratory Testing

Technical Specifications

Batch Documentation

Quality Control

Export Support

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