![]() Madagascar, Comoros and Réunion historically account for around three quarters of the world’s vanilla bean production. An estimated 200,000 people are involved in the global annual production of cured vanilla beans. ![]() The pods take about five months to mature, after which they are collected by hand and cured. Vanilla production is labour intensive, requiring cultivators to hand-pollinate vines dispersed in forested areas. Natural vanilla is derived from the cured seed pod of the vanilla orchid, which grows as a vine in tropical climates. Jean Michel, vanilla farmer, Madagascar Overview When told even the alternative crop, cocoa, might become synthesized, he said: …then we prepare to die. I just have to sell vanilla… we can no longer buy food, pay bills, medical bills, house rents, school fees. Method: Synthetically engineered yeast organismsįeedstock: Sugar I have no other means of survival. Despite being synthetically produced by bioengineered yeast Evolva and IFF intend to misrepresent their product to consumers as a ‘natural flavour’. Quality Concerns: Only a few of the hundreds of chemical components in true vanilla are being synthesized in the synthetic biology version – primarily the compound vanillin. The most popular flavouring in the world today, used in countless foods, beverages, cosmetics, household products.īiodiversity Considerations: Agroforestry cultivation method protects forests and biodiversity prevents deforestation because it is generally cropped in the forests. ![]() Hotspots: Madagascar, Comoros, Réunion, Uganda, Mexico, TahitiĪlso Grown In: Indonesia, China, Democratic Republic of Congo, Tanzania, French Polynesia, Malawi, Tonga, Turkey and IndiaĬultural Importance: Used in Mexico since at least the 1400s as flavouring, tribute, currency: the Fruit of the Gods. SynBio companies: Evolva, International Flavors and Fragrances (IFF) Market Value: $150 million US (beans) $650 million US (beans and synthetic) ![]()
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