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Weitere Infos zur Lieferzeit in der Artikelbeschreibung. Auf die Beobachtungsliste Auf die Wunschliste. The insect pests of vanilla include beetles and weevils that attack the flower, caterpillars, snakes, and slugs that damage the tender parts of shoot, flower buds, and immature fruit, and grasshoppers that affect cutting shoot tips.
Most artificial vanilla products contain vanillin , which can be produced synthetically from lignin , a natural polymer found in wood. Most synthetic vanillin is a byproduct from the pulp used in papermaking , in which the lignin is broken down using sulfites or sulfates.
However, vanillin is only one of identified aromatic components of real vanilla fruits. The orchid species Leptotes bicolor is used as a natural vanilla replacement in Paraguay and southern Brazil.
In the US Food and Drug Administration cautioned that some vanilla products sold in Mexico were made from the cheaper tonka bean which as well as vanillin also contains the toxin coumarin.
They advised consumers to always check the ingredients label and avoid suspiciously cheap products.
In the United States, castoreum , the exudate from the castor sacs of mature beavers , has been approved by the Food and Drug Administration as a food additive,  often referenced simply as a " natural flavoring " in the product's list of ingredients.
It is used in both food and beverages,  especially as vanilla and raspberry flavoring, with a total annual U. Harvesting vanilla fruits is as labor-intensive as pollinating the blossoms.
Immature, dark green pods are not harvested. Pale yellow discoloration that commences at the distal end of the fruits is not a good indication of the maturity of pods.
Each fruit ripens at its own time, requiring a daily harvest. Yellowing at the blossom end, the current index, occurs before beans accumulate maximum glucovanillin concentrations.
Beans left on the vine until they turn brown have higher glucovanillin concentrations but may split and have low quality.
Judging bean maturity is difficult as they reach full size soon after pollination. Glucovanillin accumulates from 20 weeks, maximum about 40 weeks after pollination.
To ensure the finest flavor from every fruit, each individual pod must be picked by hand just as it begins to split on the end. Overmatured fruits are likely to split, causing a reduction in market value.
Its commercial value is fixed based on the length and appearance of the pod. Each fruit contains thousands of tiny black vanilla seeds. Vanilla fruit yield depends on the care and management given to the hanging and fruiting vines.
Any practice directed to stimulate aerial root production has a direct effect on vine productivity. A five-year-old vine can produce between 1. The harvested green fruit can be commercialized as such or cured to get a better market price.
Several methods exist in the market for curing vanilla; nevertheless, all of them consist of four basic steps: killing, sweating, slow-drying, and conditioning of the beans.
The vegetative tissue of the vanilla pod is killed to stop the vegetative growth of the pods and disrupt the cells and tissue of the fruits, which initiates enzymatic reactions responsible for the aroma.
The method of killing varies, but may be accomplished by heating in hot water, freezing, or scratching, or killing by heating in an oven or exposing the beans to direct sunlight.
The different methods give different profiles of enzymatic activity. Testing has shown mechanical disruption of fruit tissues can cause curing processes,  including the degeneration of glucovanillin to vanillin, so the reasoning goes that disrupting the tissues and cells of the fruit allow enzymes and enzyme substrates to interact.
In scratch killing, fruits are scratched along their length. Exposing the fruits to sunlight until they turn brown, a method originating in Mexico, was practiced by the Aztecs.
Sweating is a hydrolytic and oxidative process. Traditionally, it consists of keeping fruits, for 7 to 10 days, densely stacked and insulated in wool or other cloth.
Daily exposure to the sun may also be used, or dipping the fruits in hot water. Fruits may be laid out in the sun during the mornings and returned to their boxes in the afternoons, or spread on a wooden rack in a room for three to four weeks, sometimes with periods of sun exposure.
Drying is the most problematic of the curing stages; unevenness in the drying process can lead to the loss of vanillin content of some fruits by the time the others are cured.
Conditioning is performed by storing the pods for five to six months in closed boxes, where the fragrance develops.
The processed fruits are sorted, graded, bundled, and wrapped in paraffin paper and preserved for the development of desired bean qualities, especially flavor and aroma.
The cured vanilla fruits contain an average of 2. Once fully cured, the vanilla fruits are sorted by quality and graded.
Several vanilla fruit grading systems are in use. Each country which produces vanilla has its own grading system,  and individual vendors, in turn, sometimes use their own criteria for describing the quality of the fruits they offer for sale.
Higher-grade fruits command higher prices in the market. A simplified, alternative grading system has been proposed for classifying vanilla fruits suitable for use in cooking: .
Under this scheme, vanilla extract is normally made from Grade B fruits. In , world production of vanilla was 7, tonnes , led by Madagascar with Due to drought , cyclones , and poor farming practices in Madagascar, there are concerns about the global supply and costs of vanilla in and Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation.
A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation.
Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.
Regarded as the world's most popular aroma and flavor,    vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor.
Vanilla is a common ingredient in Western sweet baked goods , such as cookies and cakes. The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla.
Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla;  however, for the case of vanilla ice cream, natural vanilla won out.
The sap of most species of vanilla orchid which exudes from cut stems or where beans are harvested can cause moderate to severe dermatitis if it comes in contact with bare skin.
The sap of vanilla orchids contains calcium oxalate crystals, which are thought to be the main causative agent of contact dermatitis in vanilla plantation workers.
From Wikipedia, the free encyclopedia. This is the latest accepted revision , reviewed on 1 December This article is about the flavoring.
For other uses, see Vanilla disambiguation. Spice extracted from orchids of the genus Vanilla. Main article: Vanilla planifolia. Main article: Vanillin.
See also: Food grading. In Odoux, Eric; Grisoni, Michel eds. The Herb Society of Nashville. Archived from the original on 20 September The Spanish tried this drink themselves and were so impressed by this new taste sensation that they took samples back to Spain.
Mexico became the leading producer of vanilla for three centuries. Retrieved 13 April Le Cordon Bleu Cuisine Foundations. Cengage Learning.
Archived from the original on 28 April — via Google Books. American Ethnologist. Toronto Star. Archived from the original on 21 September Retrieved 21 September Archived from the original on 24 June Retrieved 16 June New York and Oxford.
Archived from the original on 29 February Retrieved 22 July — via eFloras. Econ Bo 7 4 : — Archived from the original on 12 March Retrieved 1 May Archived from the original on 16 June Economic Botany.
Tahitensis and V. Pompona ". Plant Science. Retrieved 1 April Pollinator Partnership. Archived from the original on 3 October Retrieved 3 October Bioweb: University of Wisconsin-La Crosse.
Archived from the original on 8 June Retrieved 2 October Morren describes the process of artificially pollinating vanilla on p.
One removes the labellum or one raises it, and one places in contact with the stigma a complete mass of pollen [i. Available on-line at: Hortalia. Chronicle Books.
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