Arizona Vanilla Co Coupon Code Sale

August 27, 2008 in coupon codes, sales by ian | No comments

Scrawny BeanThe Arizona Vanilla Company is having an end of summer sale:

…the summer is drawing to a close. For all you vanilla lovers, we want to give you 15% discount on all orders $20.00 and over to help celebrate the end of summer and prepare for the upcoming baking season. Use coupon code EndofSummer2008…

This shouldn’t be taken as an endorsement of AZVC. Take some time to compare their prices and quality to other vendors before you order.

Rentak Timur Sn Bhd closed, out of business

August 25, 2008 in news by ian | No comments

According to Samantha at Progressive Asia Group Sdn Bhd, Malaysia based vanilla group Rentak Timur Sdn Bhd cannot be contacted by telephone.

I’ve been trying to get more information about RTSB for you, unfortunately the phone number has been canceled.

As far as I can tell, Rentak Timur is out of business, and never really reached market volumes of vanilla beans.

Daintree Vanilla & Spice (Australia)

August 19, 2008 in Daintree Vanilla & Spice, Review by ian | No comments

Website:http://www.daintreevanilla.com
Vanilla beans reviewed:”A grade” and “B grade” Australia grown planifolia.
Cost: Daintree Vanilla & Spice sent sample vanilla beans.

Daintree Vanilla and Spice is the first commercial seller of single source, Australian grown vanilla beans. This organic plantation grows and cures vanilla planifolia beans in Australia’s Daintree rainforest. George Gonthier, general manager of Daintree Vanilla & Spice, is an Australian vanilla pioneer.

According to George:

We have been growing vanilla in North Queensland, Australia for 10 years on a large scale in the Daintree rainforest and have been producing beans for about 5 years. We are also working in collaboration with Australian Vanilla Plantation … and building a greenhouse for the University of Western Sydney to do research.

Pollination has just started again, we start off say 1 thousand flowers. That will increase to about 6-8 thousand per day at full swing until end of November.

The pods samples are pure vanilla, no coconut oil or other oil additive. I also process the pods on the property. We pride ourselves as pure and proud to be Australian owned and grown.

If you’re thinking about growing vanilla in Australia, George can supply vanilla vines and advise:

We are not the only growers here in the far north, I know all of them as I sold them the plants. [Don't take] advice from Mexican growers, whose environments are totally different than ours. My family will guide local farmers to be successful, and we have the University of Western Sydney as support…

The beautiful Daintree website includes history of the vanilla plantation, and the family who operates it. Cameron at Daintree sent these pictures of the plantation.

Daintree Vanilla & Spice Australia Vanilla Planifolia — 6-7″/16-17cm ($100 AUD per 250 grams)
A single, beautiful Australian vanilla bean arrived packaged in a plastic tube. Daintree calls this “A Grade”, which I would call Grade A 16-17 cm. This is a gorgeous, single source vanilla bean, grown and cured in the Daintree rainforest in northern Australia.

The vanilla bean is super flexible. It is dark brown to black in color, and is waxy and pliable. The aroma is overwhelmingly creamy and soft.

The caviar is wet and oily, with a few very goopy, sticky areas. Quite heavy and thick caviar, with a beautiful oily shine. Caviar yield is average for a vanilla bean of this size.

Daintree Vanilla & Spice Australia Vanilla Planifolia — under 6″/15cm ($60 AUD per 250 grams)
Twenty-eight brown “B Grade” vanilla beans arrived packed in wax paper and foil. Daintree calls these “B Grade”, but I would call them Grade A 16- cm, because they’re too nice to deem Extract Grade as the name implies. They are round, plump, straight and short. The skin is drier-looking than the A Grade, with a nice waxy finish. Like the longer beans, these weren’t vacuum packed, thus the skin remains waxy, rather than greasy. The vanilla beans are flexible enough to tie in a knot. Their reasonable size and elegant shape make them a beautiful garnish for high-end dishes.

Inside, the vanilla has a creamy aroma that is very nice. Even though the outside appears dry, the caviar is heavy and oily. The beans are surprisingly easy to bisect. They appear hard to cut, but only require one swipe with the knife because they are so moist inside. The caviar texture is luxurious, soft and velvety to the touch. The caviar yield is above-average for such small beans.

Daintree vanilla beans are single source, grown and cured in Australia’s Daintree rainforest. Single source vanilla is a real rarity in the modern vanilla trade that is dominated by central curing houses. If you’re looking for unique, high quality, real Australia grown vanilla, then check out Daintree Vanilla & Spice.

Tahiti Vanille

August 13, 2008 in Review, Tahiti Vanille by ian | No comments

Website: tahiti-vanille.com…
Vanilla beans reviewed: Tahiti grown tahitensis from the islands of Raiatea, Tahaa, and Bora Bora.
Cost: Please refer to the notes.

Tahiti Vanille sells single source tahitensis beans grown and cured at three different plantations in Tahiti. One of these locations is Raiatea (formerly plantation La Vanillere), the same beans sold by vanillafromtahiti.com. The others are Tahaa and Bora-Bora.

While most Tahiti grown vanilla goes through a central curer like Jean Chan, these guys do it a bit different and are winning big awards.

Alain ABEL sent pictures of the plantation, and this information:

Why Is Terroir Important?
For nearly ten years now, the Tahiti Vanille team has been helping to promote this rare flavouring for discerning consumers, not just by cultivating it, but also by preparing it and exporting it to the four corners of the earth, with love, pride and passion.

The team is made up of four young Polynesians.

The idea came out of a very simple observation: for the past hundred years, almost all of the thousand Polynesian Vanilla growers have no longer prepared their own vanillas (drying); they pick them and sell them to the few preparers active in the territory. The result is that each preparer obtains vanilla from at least one hundred planters spread out over the entire archipelago. All of the vanilla from the various plantations and islands is thus mixed together and prepared at the same time.

Once the notion of terroir was abandoned, the vanillas were no longer distinguishable. “There was a need to recapture the nourishing terroirs of our precious Tahitian Vanilla, differentiate them, identify them, make them known.”

With a constant concern for unparalleled quality, Alain Abel rediscovered these Polynesian terroirs and distinguished them into three Premier Plantation Regions, in order to develop vanillas rich in history, to be sampled and savoured like fine wines.

Premier Plantation Region Raiatea (Cru Raiatea) Please note that “Cru la Vanillère” is now “Cru Raiatea”. [ed: These are the same vanilla beans sold by vanillafromtahiti.com and reviewed here.]
In the deep and fertile valley of Hotopuu, not far from the famous marae of Taputapuatea, the historical cradle of Maohi culture, valued for its location and its exceptional sunlight, the Premier Plantation Region Raiatea came into being.

The product of wild vines gathered in the forest, propagated by cuttings in terraces under shading nets, in a plant compost coming exclusively from coconut palms (trunks, down, palms), the Premier Plantation Region Raiatea offers long and fleshy vanilla beans and develops their delicious caramel and anise flavours in a remarkable, unctuous, sweet-smelling mixture.

Premier Plantation Region Tahaa (Cru Tahaa)
We selected this plantation, located in the superb and untamed island of Tahaa, the sister of Raiatea, for the quality of its mature beans. The plantation is of the traditional type. The vines are planted on hillsides, on shrubs serving as stakes.

The soil is naturally enriched with the leaves of a deciduous tree: the Bourrao.

The beans of Premier Plantation Region Tahaa are fleshy and shorter, and gradually release a rich, fruity, smooth aromatic bouquet, featuring sublime floral notes.

Premier Plantation Region Bora-Bora (Cru Bora-Bora)
It is on the west cost of the island of Tahaa, just opposite the delightfully enchanting Bora-Bora, far removed from human habitation, that we selected this plantation, admired for the quality of its natural humus and its red earth, constantly enriched by the leaves of a tree called Falcata.

The vanilla plants are arranged on hillsides, and sunlight is controlled by pruning the branches of the shrubs by hand. The beans are oily and fleshy. This Premier Plantation Region releases the accents of a rich, tropical volcanic earth, in a constant mixture of the pleasant and gentle scents of prunes, vanilla, liquorice and chocolate.

Awards
March 2008: Vanilla curor Alain ABEL wins the GOLD Medal 2008 at the Concours Général Agricole de Paris, Category: Vanilla Tahitensis.
February 2007: Alain ABEL wins the GOLD Medal at the Concours Général Agricole de Paris, Category: Vanilla Tahitensis.

Note also that we supply some the most famous chefs around the world: Joel Robuchon, Alain Ducasse, Guy Savoy, Alain Senderens, etc..

Tahiti Vanille Raiatea, Tahiti Vanilla tahitensis.
Tahiti Vanilla’s primary plantation, Raiatea, grows award winning Tahitian tahitensis vanilla beans that are used by top chefs the world over. Note: “La Vanillère” is now know as “Cru Raiatea” — these are the same vanilla beans sold by vanillafromtahiti.com and reviewed here.

Tahiti Vanille Tahaa, Tahiti Vanilla tahitensis.
This is the shortest of Tahiti Vanille’s three vanilla origins. They are extremely moist both inside and out — a floppy, soft, and very supple vanilla bean. The skins are brown in color, and are not overly greasy/shiny because they were not vacuum packed. The beans are very plump, but not as full as Tahiti Vanille’s Raiatea grown vanilla beans.

Inside, the vanilla beans contain a plentiful amount of caviar for their size. The texture of the caviar is very interesting; it is extremely gooey, stringy and moist but at the same time does not stick well to other clumps of caviar. The aroma is strong and sweet, with a spicy undertone.

These are beautiful, single-source Tahitian vanilla beans. While these beans are not quite nice as those from Tahiti Vanille’s primary plantation, Raiatea, they are still top-quality and are good examples of a distinctive, single-source vanilla bean.

Tahiti Vanille Bora Bora, Tahiti Vanilla tahitensis.
This is the longest of the three Tahiti Vanille varieties. The vanilla pod is supple, black in color, and moderately plump. The vanilla beans are pliable and flexible, but not floppy.

While the aroma of the Tahaa variety had a sharper, slightly more acidic aroma, the Bora Bora beans have a soft and buttery scent. The caviar is super goopy, but less wet than the Tahaa vanilla beans. Gooey strings run through the caviar, leaving sticky fingers after handling. The beans yield an average amount of caviar for their size.

These are beautiful, single-source Tahitian vanilla beans. While they are not quite nice as those from Tahiti Vanille’s primary plantation, Raiatea, they are top-quality examples of a distinctive, single-source vanilla bean.

(How) do you use ground vanilla?

August 10, 2008 in Vanilla questions by ian | No comments

Do you use ground vanilla (or vanilla powder)? How do you use it?

It’s often said that ground vanilla or vanilla powder is good for baking. As I tried to develop a vanilla-cardamom cake, I realized that I really don’t like ground vanilla…

  1. There’s no way to know what quality of vanilla bean is used to make ground vanilla. Even “grade A” seems to encompass an increasingly wide range of qualities.
  2. Vanilla pods are very fibrous. That’s why recipes call for extract, caviar, or steeped pods. I find that ground vanilla remains fibrous after cooking, often increasing in bulk, leaving unpleasing fiber chunks.
  3. Vanilla powder changes the texture, or crumb, of delicate desserts. The fibers can weigh down flour based desserts, creating an unpleasant mouth feel. According to my taste tester: “I bite down on juicy string bits, like orange juice pulp”. Not what you want in a delicate vanilla-cardamom cake.

How do you use it?

To the reader who requested a truffle recommendation…

August 9, 2008 in Uncategorized by ian | No comments

There have been a few problems transitioning the site to a new server. The contact form didn’t include your e-mail addresses, so I can’t send you my recommendation. Please send me another message — everything should work now.

Villa Vanilla/Rainforestspices.com (Costa Rica)

August 8, 2008 in Review, Villa Vanilla / Rainforestspices.com by ian | No comments

Website: http://www.rainforestspices.com
Vanilla beans reviewed: Gourmet #1,#2, & Grade #3.
Cost: Rainforestspices.com sent samples for the site.

Villa Vanilla is a biodynamic farm and tourist destination in Costa Rica. Their single-source, organic vanilla beans are sold farm-direct from the Rainforestspices.com website. Several farm-direct spices are available, including vanilla beans, vanilla extract, and cinnamon.

The vanilla beans are grown biodynamically, going way beyond traditional organic farming. The vanilla plantation is conceived as sustainable a system of different plants and animals. The diversity of this system prevents diseases and land use problems associated with single-crop agriculture. According to my research, Villa Vanilla is the only Demeter certified biodynamic vanilla farm in the world.

Henry at Villa Vanilla/Rainforestspices.com sent this great description of the vanilla operation:

I have been in vanilla production for 21 years and I was Frontier’s Natural Products organic supplier in the 90’s. A blight affected the vanilla production in mid-late 90’s and I discovered biodynamic cultural practices as a remedy to continue growing vanilla. My farm is the first Demeter certified biodynamic farm in Central America and I have since worked in vanilla in Mexico, El Salvador, Hawaii, Madagascar and Costa Rica.

The farm is located close to Manuel Antonio National Park, a major tourist destination. I host students and tourists for our educational tour “Spices, Gardens & more…” and successfully sell our spices at retail prices at our well known “Spice Shoppe”.

You can visit Villa Vanilla in Costa Rica for a farm tour, or stay in one of two cabins. Adventurous student eco-tourists can work on the vanilla farm for a week, and learn about sustainable agriculture. Accommodation, tour, and shop information are available on the website.

Villa Vanilla sent three samples of biodynamic vanilla beans. The beans arrived quickly from Costa Rica, wrapped in wax paper and plastic. Shipping is very reasonable at $7 per pound.

Villa Vanilla / Rainforestspices.com Costa Rica Planifolia Gourmet #1: 8 1/2 to 10 inches ($92 per pound)
These are giant vanilla beans, the biggest on the site (as of August 2008). It’s even more amazing that this is a common size from the plantation, not just a sample of exceptionally large vanilla beans. The growing conditions at Villa Vanilla must be exceptional to grow vanilla like this. Not only are the pods long, they are very wide and quite plump. Rainforestspices.com calls these “Gourmet #1″, which I would translate to “Grade A, long”.

The pod is soft, supple, and black to very dark brown in color. The skin is mildly shiny and waxy, but not greasy — this vanilla has not been vacuum packaged. The beans are flexible and beautiful.

Several beans have visible oil in the caviar when cut open, the aroma is pleasant. The volume of crumbly caviar is easily equivalent to the amount in 4 or more average size vanilla beans.

Villa Vanilla / Rainforestspices.com Costa Rica Planifolia Gourmet #2: 6 1/2 to 8 inches ($82 per 16 oz)
Rainforestspices.com calls these “Gourmet #2″, which I would translate to “Grade A, mixed/medium lengths”. The size varies a bit — I tried to show the range of sizes in the picture.

These are very similar to the longer Gourmet #1 vanilla, but shorter and thinner. The skin is soft and supple. The color is black to very dark brown.

Several beans have split ends. Split ends are not necessarily bad — this is notable because none of the Gourmet #1 or Grade #3 beans have split ends.

The aroma is similar to the longer variety. The caviar is airy and light, with a moderate yield.

Villa Vanilla / Rainforestspices.com Costa Rica Planifolia Grade #3: 5-6 inches, splits, curls ($70 per 16 oz)
These are shorter, dryer vanilla beans. They are listed as “splits and cuts”, though none of the sample beans were broken or otherwise damaged — just dryer. I believe they are the equivalent of “grade B” (extract) beans, but they are surprisingly easy to cut — easier than most extract beans. According to Henry, these have 20-25% moisture to ensure against mold. I would definitely not call them grade C or D (splits and cuts), as the name suggests.

The grade #3 vanilla beans are somewhat flexible, and brown to brown-red in color.

Despite being dry outside, the pods are bursting with an above-average yield of caviar for their size. Many have gooey, oily caviar. Overall, the caviar was moist and crumbly like wet sand. The aroma compares to the other grades.

This is very exciting, unique vanilla — I’m really glad to add it to the website. If you would like to visit a biodynanic, sustainable vanilla plantation and farm, then check out the agro/eco tours and programs offered at Villa Vanilla in Costa Rica. If you are looking for the ultimate in organic vanilla — biodynamic — look no further. I recommend this vanilla to anyone looking for the ultimate organic vanilla products.

A shipping container of vanilla

August 7, 2008 in inside the vanilla trade by ian | No comments

Container of vanilla beans
Container of vanilla beans
Vanilla extract warehouse

Vanilla extract warehouse

Juan J. San Mames at Vanilla, Saffron Imports took some pictures while unloading a shipping container of Papua New Guinea grown vanilla at their warehouse. It’s cool to see how the vanilla is shipped, these are the first ‘vendor warehouse’ pictures we’ve had — thanks Juan!

SA.VA. IMPORT - EXPORT

August 6, 2008 in Review, SA. VA. Import/Export by ian | No comments

Website: http://www.vanigliabourbon.net/…
Vanilla beans reviewed: 8 Madagascar planifolia “first quality”
Cost: SA.VA. Import - Export provided this sample for review.

It’s often said that Europe buys the best of Madagascar’s vanilla crop. Perhaps this is because so many Malagasy immigrate to Europe and import their family’s vanilla beans. SA.VA. Import-Export is another Europe based vanilla vendor selling fantastic vanilla beans from a family plantation in Madagascar. When there aren’t enough vanilla beans on the family farm, they also buy vanilla from the neighbors. Edith Jaomazava at SA.VA. Import-Export also sent a few pictures of the vanilla plantation in Madagascar.

Plantation in Madagascar

According to Edith:

My family in Madagascar cultivates fields with vanilla beans for many years.  I’m involved in vanilla and other Madagascar spices here in Italy, where we opened a commercial house. We deal with cinnamon (powder and sticks) and black pepper from Madagascar too.

Now our main business is the wholesale market, but it’s our aim to sell small quantities in the future with an e-market ….. I’ll let you know.

“First Quality” (NFN 16-18 cm) Madagascar planifolia ( 8oz/250 grams for 30 Euros)
SA.VA. Import-Export’s Madagascar vanilla planifolia is very well cured, and among the moistest Madagascar vanilla beans I’ve ever seen.

Overall, the vanilla beans are plump, round, and firm with caviar. Every bean is plump, none are thin or flat. The skin is very moist, supple, and oily. The length is typical for Madagascar grown vanilla.

The color, dark brown to brown, is a bit lighter than many Madagascar vanilla beans. This is because of the exceptional moisture content. The caviar is super moist and oily. It has a fantastic, rich, traditional Madagascar vanilla aroma. Caviar yield is average.

The sample I evaluated arrived in a glass vial, and the vanilla was vacuum packed prior to that. In the picture you see one bean with a broken top, probably because of the vial.

SA.VA. Import-Export’s Madagascar vanilla beans are very high quality. Edith is a pleasure to work with, and I can recommend this close-to-farm-direct vanilla source without reservation.

Madagascar Planifolia Vanilla

Website: http://www.vanigliabourbon.net/
Bacche di vaniglia esaminate: 8 bacche “prima qualità” della specie planifolia del Madagascar
Costi: SA.VA. Import - Export ha provveduto ad inviare il campione in esame

E’ opinione comune che in Europa arrivi la parte migliore della produzione di vaniglia in Madagascar. Magari legato al fatto che molti Malgasci sono emigrati in Europa ed adesso importano le bacche di vaniglia prodotte dalle loro famiglie in Madagascar. SA.VA. Import-Export è una azienda sita in Europa che si occupa della vendita di fantastiche bacche di vaniglia prodotte dalle coltivazioni di famiglia in Madagascar. Quando la produzione famigliare non è sufficiente, acquistano le bacche di vaniglia direttamente dai coltivatori nelle vicinanze. Edith Jaomazava di SA.VA. Import-Export ha spedito anche alcune foto della piantagione di vaniglia in Madagascar.

Riportando le parole di Edith:

” La mia famiglia in Madagascar è dedita alla coltivazione delle bacche di vaniglia da molti anni. Io mi occupo della vaniglia e di altre spezie del Madagascar qua in Italia, dove abbiamo aperto un’azienda di import-export. Trattiamo anche la cannellla (polvere e corteccia) ed il pepe nero del Madagascar.

“Prima qualità” (NFN 16-18 cm) Madagascar planifolia ( 250 grammi per 30 Euro)
Le bacche di vaniglia del Madagascar di SA.VA. Import-Export sono molto curate, e tra le più umide che io abbia mai visto di provenienza Madagascar.

Nell’ insieme, le bacche di vaniglia sono sode, molto consistenti e piene di semini neri all’interno. Ciascuna bacca è consistente, nessuna sottile o secca. La superficie è molto umida, flessibile ed oleosa. La lunghezza è quella tipica delle bacche di vaniglia provenienti dal Madagascar.

Il colore, dal marrone scuro al marrone, è leggermente più chiaro di quello di molte altre bacche del Madagascar. Questo è legato all’ eccezionale tenore di umidità. I semini neri all’interno della bacca sono superbamente umidi ed oleosi. Questi presentano un aroma fantastico, pieno e davvero rappresentativo della vaniglia del Madagascar. Il tenore di semini neri è nella media.

Il campione da me valutato è pervenuto in un flacone di vetro, e la vaniglia era in confezione sottovuoto in precedenza. Nella foto potete vedere che una bacca ha un’estremità rotta, probabilmente in seguito all’inserimento nel flacone.

SA.VA. Import-Export  presenta delle bacche di vaniglia di qualità molto alta. Peraltro è un piacere lavorare con Edith, ed io raccomando questo fornitore diretto di vaniglia senza alcuna riserva.

Servolux India Vanilla Imports

August 4, 2008 in vendor notes by ian | No comments

Tim at Servolux writes:

Based on our friends in India we have started to set up this vanilla web site. Last year we got 3 industrial orders (>100kg) but our India contact got into problems because it turned out he needed an export licence that was rather expensive. We managed to export the vanilla using the export licence from an other contact in India. This year the vanilla harvest in Karnataka failed almost completely (at least the harvest from our friend) because of a fungus. So we were forced to “shop around” to find alternative sources. That was quite an experience and it turned out that many farmers are “forced” to sell through an intermediate company. In return they get a lousy price for their vanilla, especially if one considers how hard work it is and how risky since a harvest may go bad or even worse the Orchids may go bad! Anyway, this is why we got the idea of trying to set up a direct a sales channel which buys directly from the farmers and sells to the end users (private and business). However, we have very limited financial means and in order for the farmers to be interesting we have to promise/guarantee that we are able to sell several tons of vanilla. Otherwise they are better of with their local “strangulation” contracts. They get a lousy price but they have the guaranty that the will actually sell.

So the current situation is a bit of a “stale mate”. We do not have enough business contacts yet and end-user sales are just too low in volume to base any business on. However, I am convinced that, given time, we will be able to generate a reasonable sales volume so that we can start to deal with some small farmers and sell their goods directly. I am even envisioning going in a “wine like” direction in selling vanilla from plants using the farmer name as a “brand” and using “labels” which guarantee the quality and the fact that the vanilla really comes from the region we claim. And of course all high quality vanilla must be free of chemicals! But this “dream” will certainly take even longer to realise….

Cheers,
Tim

Comments moved…

August 3, 2008 in site news by ian | No comments

Comments from vendor pages and the extract tutorial were copied to the new site. I really appreciate it when you take the time to comment, and this valuable feedback is super important to other readers. Unfortunately, I was unable to transfer the comment dates. The dates were reset to the database insert time. I’ve included a note where applicable, with a link to the site upgrade post.

I’ll attempt to move the forum posts later this week.

New vanilla coming soon

August 1, 2008 in Uncategorized by ian | No comments

I had a ton of new bean samples arrive this week, with 2 more coming today or next week. From left to right: 3 lengths and grades from Villa Vanilla / Rainforestspices.com in Costa Rica, 2 tahitensis samples (Bora Bora, Tahaa) from Tahiti Vanille in Tahiti, and one vial of beans from a family farm in Madagascar. Look for new notes and pictures every day next week.

Drupal-to-Wordpress Migration (about the new site)

July 30, 2008 in site news by ian | 1 comment

Welcome to the new site, I hope you enjoy the new features.

Wordpress offers cleaner looks, and features better suited to VanillaReview. Image galleries should be a lot more fun to use and administer. It’ll be easier to have guest bloggers submit stories and pictures.

The old site is still available at old.vanillareview.com. Please paste the address manually into your browser.

User accounts didn’t migrate well, so it’s necessary to register again at the updated site. I’m sorry about this, but all features should work without an account if that’s a huge inconvenience.

Articles below this post might have some broken links and images. I’ll do my best to weed those out ASAP. Comments will also be moved from the old site in due time. If you would like to re-post your own comments, by all means please do so.

I recorded some thoughts below.

Read the rest of this entry »

Vanilla in Borneo

July 29, 2008 in Uncategorized by ian | No comments

Interesting article on vanilla in last Sunday’s Borneo Post:

In an interview with thesundaypost last month, Land Development Minister Dato Sri Dr James Jemut Masing said vanilla is the perfect crop for smallholders because of the huge production rate and economic returns as well as low labour and planting area requirements.

Top-up extract with more vodka?

July 28, 2008 in Vanilla questions by ian | No comments