Vanilla Agriculture and Curing techniques Handbook
VANILLA HANDBOOK 2012: a step by step photographic manual for vanilla farming and curing, unique in its kind.- Buy Now -
Venui Vanilla, a member of the International Federation of Organic Agriculture Movements (IFOAM), has been yearly certified since 1997. In 2013 it certified with BioGro, an IFOAM accredited certification body from New Zealand.
Organic-certified since 1997, Venui Vanilla has taken the ‘organic’ concept far beyond the use of natural inputs, encompassing aspects such as the biology of the plant and its climatic and pedological requirements.
Vanilla is an orchid, a member of the largest family of flowering plants in the world that includes about 150 varieties.
Over the years, Venui Vanilla has perfected a cultivation system, as well as a processing and curing methodology, which represent the ultimate in vanilla production.
Based on experience gained over several years of activities, Venui Vanilla has the practical knowledge and expertise to offer a wide range of advisory services to institutions, organizations, private concerns and entrepreneurs willing to venture into or already involved in the production of spices. Besides providing high level advice on cultivation and processing techniques, Venui Vanilla can also perform pre-investment studies as well as Needs and Opportunities Assessments (NOA).
In accordance with the strict criteria inspiring the overall production of the company, Venui Vanilla's pepper undergoes curing and processing within a few hours of harvesting. By means of a purposely designed solar tunnel dryer, the overall process takes a maximum of two days. This guarantees the preservation of the pepper's original physical, chemical and organoleptic features like taste, sight, smell, and touch, hence resulting in a final product of very high quality, able to compete in the most sophisticated premium markets.
In line with all of Venui Vanilla's products, Ginger, Turmeric and Hot Chile are grown according to the best agronomic and organic practices, aimed at preserving their natural characteristics and properties. The spices undergo curing and processing within a few hours of harvesting. Thanks to a purposely designed solar tunnel dryer, the overall process takes a maximum of two days, immediately followed by vacuum packing. This explains the typical zesty fragrance and flavour that make Venui Vanilla's products unique in their class.