Our main productions of Bourbon vanilla from Madagascar

Vanilla Flower <strong><span style="color: #cc0000;">LAVANY</span></strong> freshly hatched unfertilized — Flower Vanille **LAVANY** Bourbon from Madagascar freshly hatched unfertilized

Manual pollution of each flower of Vanilla <strong><span style="color: #cc0000;">LAVANY</span></strong> — Manual pollution of each flower Vanille **LAVANY** Bourbon from Madagascar

Burning of green vanilla pods <strong><span style="color: #cc0000;">LAVANY</span></strong> — Scalding of green pods Vanille **LAVANY** Bourbon from Madagascar

Drying Vanille LAVANY Bourbon in Madagascar — Open air drying of scalded Vanille **LAVANY** Bourbon from Madagascar at our Manambato station

Sorting, sizing, measuring the pods of Vanillas <strong><span style="color: #cc0000;">LAVANY</span></strong> — Sorting, sizing, measuring of refined pods Vanille **LAVANY** Bourbon from Madagascar

Vanillas for the PROFESSIONAL accessible

to AMATEURS demanding !

Planter No
in Madagascar: E-JSH

Direct sale without intermediary
from Producer to Consumer

the labellum is lowered and torn with a stylet (an orange thorn) to release the gynostemium.
the rostellum is raised and placed under the stamen.
finger pressure is exerted to bring the pollen mass into contact with the stigma.
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Vanilla Bourbon from Madagascar

Vanilla from Madagascar is one of the most famous vanillas in the world for its quality and its rich and complex aroma.

Madagascar the world's leading producer of Bourbon vanilla, a designation that designates the vanilla produced in the Indian Ocean, notably in Madagascar, but also in Comoros, Réunion and Mauritius.

Vanille LAVANY is cultivated and refined in bush village of Betavilona north-east of Madagascar.

Madagascar vanilla is appreciated for its fleshy, oily and very fragrant pods, with sweet, warm and slightly woody notes. It is widely used in pastry, cooking and flavouring industry.

Vanilla Bourbon cultivation in Madagascar is a laborious and thorough process, because the pollination of vanillar flowers must be done by hand. Then, the pods undergo a long process of preparation, including scalding, fermentation, drying and refining, which can last several months.

Madagascar's vanilla is often considered a luxury product because of its high cost, which reflects the intensive work needed to produce it and its exceptional quality.

Learn more ...https://en.wikipedia.org/wiki/Vanilla